What’s Up, Hungry People

Long ago, the four main cooking elements seasoned together in harmony… Then everything changed when the oven burned the sh*t out of my first recipe!

Appa – yip yip! We’re heading to the Earth Kingdom!

Avatar: The Last Airbender is hands down one of my all-time favorite television shows. With a new Avatar series on the horizon, I decided it was high time to dip my toes back into the world of bending.

I’ve dabbled in the arts of foodbending before, with Water Tribe soup, Air Nation fruit pies, and Fire Nation turkey-duck legs. I even spent some time exploring the cuisine of Republic City from the Legend of Korra with street gruel, smoked fish, and Bolin’s favorite dumplings.

Today, we are heading to the city of Omashu to meet up with the Cabbage Merchant for a fresh cabbage egg roll bowl – hopefully his cart is in good standing today…

Looks like there’s going to be a sale on shredded cabbage!

From elephant koi to moon peaches, when it comes to food in the Earth Kingdom, they boast a rich and vibrant range of cuisines. Cabbage just so happens to be one of the more versatile foods to come out of the Earth Kingdom, making it a common ingredient in everything from cabbage bowls to cabbage cookies – that is, if you can get your hands on them while they’re still fresh.

Here’s What You Need

Wonton wrappers – Fry into crispy strips for added crunch.
Vegetable oil – For frying those wonton wrappers to golden perfection.
Spicy chorizo sausage – Adds a spicy, savory kick to the dish.
Chicken – A lean protein to balance the flavors.
Soy sauce – Brings a salty, umami flavor to the mix.
Mirin – Adds a hint of sweetness and depth.
Fish sauce – Gives an earthy, savory depth.
Green sriracha or regular sriracha – For that perfect spicy touch.
Chinese five spice – Adds a warm, aromatic spice blend.
Red pepper flakes – For an extra layer of heat.
Salt – Enhances all the flavors.
White pepper – Adds a subtle heat and earthiness.
Carrots – Provide a sweet crunch.
Red onion – Adds a sharp, sweet flavor.
Baby corn – Offers a crunchy texture.
Water chestnuts – For that satisfying crunch.
Apple cider vinegar – Adds a tangy note.
Lemon juice – Brightens up the flavors.
Garlic – Infuses a rich, aromatic flavor.
Ginger – Adds a warm, spicy note.
Egg – Optional for extra richness.
Broccolini – Adds a tender, slightly sweet flavor.
Shredded cabbage or coleslaw mix – The main vegetable base.
Green onions – For a fresh, mild onion flavor.
Sesame seeds – Add a nutty, crunchy texture.
Parsley – Adds a fresh, herbal note.

Let’s Cook

First, grab your trusty wok and heat up the vegetable oil until it’s shimmering like the surface of the Serpent’s Pass. Toss in the wonton wrapper strips and fry them until they’re golden and crispy. Keep an eye on them – they can burn very quickly.

Once they’re crispy, fish them out and let them dry on a plate lined with paper towels. Set them aside for later; they’ll be the perfect crunchy topping.

Cook the Meat

No need to clean the wok – we want all those flavors! Toss in the spicy chorizo sausage and let it cook for 2-3 minutes until it starts to brown. Then, add the chopped chicken.

Cook everything together for another 3-4 minutes until both meats are mostly cooked through. This should take about 5-10 minutes in total. The goal here is to get that nice caramelization going.

Flavor Explosion

Now it’s time to add the magic. Stir in the soy sauce, mirin, fish sauce, and sriracha. Let the liquids come to a rapid boil at the bottom of the wok. Next, sprinkle in the Chinese five spice, salt, white pepper, and red pepper flakes. Toss in the carrots, red onion, baby corn, and water chestnuts. Sauté everything together for 5-6 minutes until the veggies start to soften. Then, stir in the apple cider vinegar, lemon juice, garlic, and ginger. Keep cooking until the garlic is fragrant and everything smells amazing.

Add the Egg

Make a well in the center of the wok and crack in an egg. Give it a quick scramble, but don’t mix it in with the other ingredients just yet. This step is totally optional, but it adds a nice richness to the dish.

Veggie Time

Add the broccolini to the wok and give it a good stir. Then, toss in the shredded cabbage. Stir everything together until the cabbage starts to wilt but is still a bit crisp – about 5 more minutes. You want the veggies to retain some crunch.

Finishing Touches

Finally, turn off the heat and top your creation with chopped green onions, fresh parsley, sesame seeds, and those crispy wonton strips we set aside earlier.

Troubleshooting Tips

Crispy Wonton Strips: If your wonton strips aren’t crispy enough, make sure your oil is hot enough before frying. They should sizzle immediately upon contact.
Balancing Flavors: If the dish is too salty, add a touch more lemon juice or a splash of water to balance it out.
Meat Doneness: Ensure the chicken and sausage are fully cooked before adding other ingredients. They should reach an internal temperature of 165°F.
Vegetable Crunch: Don’t overcook the cabbage and broccolini. They should be tender yet crisp to maintain the dish’s texture.
Spice Level: Adjust the sriracha and red pepper flakes to your taste. Start with less and add more if you prefer it spicier.

These cabbage egg roll bowls are a fun and tasty way to bring a bit of the Earth Kingdom into your kitchen. Perfect for fans of Avatar: The Last Airbender, this dish combines crunchy wontons with a savory mix of meats and veggies.

Whether you’re cooking for yourself or a gathering of fellow benders, this recipe is sure to please. So, channel your inner Earthbender, keep your cabbage safe and your appetites ready!

Cabbage Egg Roll Bowls | Avatar: The Last Airbender Inspired Recipes

The Starving Chef

A delicious mix of crunchy wontons, spicy sausage, and fresh veggies in this cabbage egg roll bowl.

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Prep Time 30

Cook Time 30

Total Time 1

Course Fictional Feasts

Cuisine Avatar: The Last Airbender

Servings

Equipment

Ingredients

3 wonton wrappers sliced into strips
¼ cup vegetable oil for frying
8 oz spicy chorizo sausage
8 oz chicken chopped
1 tablespoon soy sauce
½ tablespoon mirin
½ tablespoon fish sauce
1 tablespoon green sriracha or regular sriracha
1 teaspoon Chinese five spice
½ teaspoon red pepper flakes
½ teaspoon salt
¼ teaspoon white pepper
1 cup carrots chopped
½ cup red onion chopped
1 cup baby corn chopped
1 cup water chestnuts
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 tablespoon garlic minced
1 tablespoon ginger minced
1 egg optional
8 oz broccolini chopped
1 package shredded cabbage or shredded cole slaw mix
4 green onion chopped + more for topping
1 tablespoon sesame seeds + more for topping
1 tablespoon parsley + more for topping

Instructions

In a large wok over high heat, add the vegetable oil and heat until shimmering. Stir in the wonton wrapper strips and fry until crispy. Remove from the oil when starting to brown and dry on a plate lined with a paper towel. Set aside until time to serve.
Without cleaning the wok, stir in the sausage and cook for 2-3 minutes to start browning, then toss in the chicken and cook for another 3-4 minutes. Make sure both are mostly cooked through, about 5-10 minutes.
Stir in the soy sauce, mirin, fish sauce, and sriracha. Bring the liquids to a rapid boil in the bottom of the wok and then stir in the rest of the seasonings: Chinese five spice, salt, white pepper, and red pepper flakes. Then add the carrots, red onion, baby corn, and water chestnuts. Sauté for 5-6 minutes, then stir in the apple cider vinegar, lemon juice, garlic, and ginger and heat until the garlic is fragrant.
Make a well in the center of the wok and add an egg. Give the egg a quick scramble without stirring it into the other ingredients.
Add the broccolini to the wok and stir, then add the shredded cabbage. Stir until the cabbage is starting to wilt but is still crisp – another 5 or so minutes. Turn off the heat and top with green onions, fresh parsley, sesame seeds, and wonton strips. Flameo, hotmen!