Eggroll In A Bowl Meal Prep or Freezer Prep

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Pork Egg Roll in a Bowl Recipe (Double Recipe):
2 small carrots, peeled and julienned (or a bag of store-bought carrot shreds/matchsticks)
2 medium heads of green cabbage, cored and thinly sliced
1 pound ground pork
4 tablespoons cooking Sherry or Shaoxing wine
1 teaspoon kosher salt, add more to taste at the end
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon granulated sugar
½ teaspoon Chinese five spice powder
½ teaspoon ground white pepper
Blanch the cabbage & carrots for approx. 2 minutes (cabbage will look vibrant in color), transfer to ice bath to stop cooking and cool down; Drain and dry on towel.
Next, begin browning the ground pork and when done browning add the remaining ingredients and stir them in. Next add the blanched cabbage & carrots and heat through & enjoy!
Note: this also freezes very well.
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[@kmo3811]

I make a low carb egg roll in a bowl and use a coleslaw mix, ground sausage, onion, celery, low sodium soy sauce, avocado oil, garlic powder & ginger powder. Yum.

[@Bewitched-bo9kx]

Yum...thanks! 😋

[@carolina._.00]

Thank you for the suggestion! I was wondering if there were substitute ingredients. Like the oyster sauce, Chinese five spice...those are ingredients I would have to buy & only use once. But I am tempted to buy them because Bopchi's recipe sounds delicious!

[@nitajean9885]

You had me at "eggroll". You had me at "eggroll".

[@Bewitched-bo9kx]

Thanks for watching...😂

[@PASTORSHARON]

Thank you for speeding up the camera on the repetitive parts. For that alone, I subscribed. ❤

[@patevans3709]

Why do you blanche the vegetables--instead of stir-frying everything?

[@Bewitched-bo9kx]

I never really liked the texture of my cabbage & carrots when I do it straight as a stir-fry because I tend to overcook them for this particular recipe. I found this guy replicating takeout eggrolls and he blanched his cabbage & carrots. I decided to give it a try and found that this was the texture I was looking for. It reminded me of the slight crunch of the filling in an eggroll which actually worked really good for both the bowl and when I filled eggroll wrappers for the air fryer. So, I guess when I blanch them, I don’t overcook them because I’m just really heating them through. Thanks for watching and for the question 😊