Korean Egg Roll Bowl Spring Wraps
Spring rolls filled with tender slow-cooked Korean Egg Roll Bowls, crunchy veggies, and bold sweet-spicy flavors, served with a tangy dipping sauce.
SELECT YOUR SIZE:
Ingredients
1 1/3 cups Beehive Meals Korean Egg Roll Bowls
6 Spring Roll Wrappers
2 oz Thin Rice Noodles
2 English Cucumbers, sliced
1/2 Large Carrot, thinly sliced
Fresh Cilantro
Ingredients
2 2/3 cups Beehive Meals Korean Egg Roll Bowls
12 Spring Roll Wrappers
4 oz Thin Rice Noodles
4 English Cucumbers, sliced
1 Large Carrot, thinly sliced
Fresh Cilantro
Ingredients
4 cups Beehive Meals Korean Egg Roll Bowls
18 Spring Roll Wrappers
6 oz Thin Rice Noodles
6 English Cucumbers, sliced
1 1/2 Large Carrots, thinly sliced
Fresh Cilantro
Ingredients
5 1/3 cups Beehive Meals Korean Egg Roll Bowls
24 Spring Roll Wrappers
8 oz Thin Rice Noodles
8 English Cucumbers, sliced
2 Large Carrots, thinly sliced
Fresh Cilantro
Instructions
1. Follow Slow Cooking Instructions to cook Beehive Meals Korean Egg Roll Bowls.
2. Cook the rice noodles according to instructions on package. Drain water from noodles, set aside.
3. Dip the spring roll wrappers/rice paper in a shallow dish of water, then move to a clean surface to prepare spring rolls one at a time. Start off with a small base of the rice noodles in the middle of the rice paper, as if you're making a burrito. Then add Beehive Meals Korean Egg Roll Bowls, then top with the thinly sliced cucumbers and carrots, and top with fresh cilantro.
4. Then, tuck the edges in, and fold to create the spring wraps! Repeat this process, then serve with a side of your favorite dipping sauce! We love using some of the leftover sauce in the crockpot from the Korean Egg Roll Bowls, or use a Teriyaki Sauce, Yum Yum Sauce, or Sriracha Mayo! These are delicious any way you choose to serve them!