What if you cut the wonton wrappers diagonally into triangles, baked them, and used them like chips to scoop and eat the filling? Crossover chips and salsa!
i used to serve a poke bowl like this under a chef i used to work for. we would also garnish the wontons with black and white sesame seeds. i might steal your idea for the next super bowl - thanks
Thank you for these wonderful videos throughout the years, especially when I need to cook so much during quarantine. Been watching you since 2010, people were amazed by my cooking skills at the dorm, thanks to you xD you're like the chef uncle I never had
I've never been a good cook. Chef John's recipe allow me to fake it. When I cook his recipes I always get told what a good cook I am. I smile and reflect that it's Chef John who is the good cook but I accept the compliment.
Uh...I legitimately made something very similar to this just yesterday! And I couldn't help thinking... "What would Chef John do to make this better?" This is why I trust you so much Chef!
This is the first recipe I learnt from someone else. The family called it gunk. I’ve been teaching it to my disabled clients for years. Nothing better than something for you to cook up
5:57 through this and I’m compelled to stop everything and comment. For the first time since I can’t remember when, I bought a bag of shredded cabbage-carrot coleslaw mix, intending to combine with ground pork, and other good stuff as he’s doing here, and Korean japchae noodles . I have a 10 year old grandgirl here during the week and am teaching her a few things in the cocina. So I started lmao-ing when “the voice “ here started pleading with us NOT to buy the cabbage-in-a-bag stuff 🤦🏻♀️ I can’t thank you enough for this show and remarks like “a little cayenne never hurt” which Chef John says about probably every savory dish I’ve watched him prepare. I’m completely enamored of the cadence of his speech and the offhand (hilarious) references to whatever he’s chopping/ slicing/seasoning, and so on. Thank you for brightening my day, bringing laughter to my kitchen and the simply entertaining way of presenting a new recipe. Blessings ♥️
I have been making egg rolls for the last several months trying to re-create the ones I had as a kid, since so many of the egg rolls nowadays are disappointing. Well, making egg rolls is a real job what with all the wrapping and, God help us, all that deep frying. This will provide all the yummy taste while eliminating most of the work. I can't wait to try this. Thanks very much!
This is crazy, I literally bolted upright at 8:00 last Monday without any prompting with the realization I can make egg rolls in a bowl. Did my research and was going to the store today, crazy timing thank you very much chef John.
With no gall bladder, and watching my weight, any Chinese food has been off my list for years. Until now!! THANK YOU for this recipe - I'm adding the ingredients to my grocery list and requesting this for Mothers Day!! 💜💜💜
I've been watching your show for some time now. It's always good food done right! I've learned a fair amount from watching, and I'm impressed by your methods. The recipes are great and you present them so they're easy to follow. Your humor is well placed and authentic. Thanks!
This one has definitely replaced my former Egg Roll in a Bowl recipe...hands down! Thank you, Chef John! By the way...your Chicken Riggies and Chicken paprikash were divine!!!!
You can buy hand held peelers with julienne blades. That is what I use unless I need a mountain of carrots julienned when I'll bring out the mandoline.
Having done goofed and created one gnarly scar on my finger from being dumb with a mandolin slicer, he scared the hell out of me with how he was using that
Made this last night and it came out really well. I may have added too much ground pork so it didn't really have an eggroll feel to it, but it still was very good. Easy recipe that comes together really quickly. Thank you.
Not only an excellent and well explained easy recipe, but Chef John alone Is worth viewing the video, LOL. Much enjoyed and definitely will try this recipe, it is already in my recipe collection, thank you from Central PA!
I just made this recipe for the family. Used diced pork (couldn't find ground pork). It came out very good! Next time I might use thinly sliced brussel sprouts.
Took me a minute to work out that "keto people" wasn't "Quito people" and I was thinking "are all those Ecuadorian dudes gluten intolerant or something" !! :)
I gave this a try and it really is delicious! I made a few substitutions but none of great consequence save the sub of gochuhang for the ketchup. Also, I’m keto so I subbed Korean BBQ pork rinds for the baked wontons. OH! Fun fact! If you accidentally add baking powder instead of corn starch because you got in a hurry, it reacts spectacularly with the vinegar. But don’t worry, it doesn’t effect the flavor at all.
Thanks chef! I appreciate the tip of adding the cornstarch into the sauce before cooking. Perfect. I also watched carefully the timing for cooking the vegetables . I'm happy to avoid over cooking them. Ahem! I do look fine and that's because I avoid the carbs which could be the death of me. Seeing as I have type 2 diabetes it's not about how I look; it's about how I live to enjoy your awesome approach to cooking chef. Love you.
The ONLY reason I stay KETO Chef John is because of you. I can convert or make the smallest changes and follow what you do. I've never imagined I would love my own cooking so much. It's so much healthier and even more delicious than eating out. In many ways you are actually saving lives, or extending life expectancy with your cooking techniques. Diets fail when the food but you do not fail us. Thank you, sincerely.
Hello from Chicago. Love this deconstructed version of an egg roll salad. Looks easy and simple. I would use the marinate to cook the meat in. Then do a sweet and sour/ hot mustard dressing.
I love it! This is a super smart idea. We get the taste we all enjoy, without the oil! I can see this with shrimp, chicken, even slivers of tender beef. Thanks you for this great idea!
This was tasty and satisfying - and easy. I chopped up the veggies ahead of time and so just tossed them in. My store didn't have ground pork, didn't want to pay for ground beef, etc., so used a piece of raw chicken and just diced it into small pieces.
mmm this looks good! i just made the best mac salad ever 3 days ago and its almost gone, delicious. and did the prime rib last week and it was amazing. i would love you to do my favorite italian dish, stuffed shells video! love all your stuff
@@m.theresa1385 i used to think i made good mac salad til i made it his way and i now realize i was making mediocre mac salad for years. i probably make it 2 or 3 times a month and it always gets finished within days.
I don’t know why this channel doesn’t have two million subscribers. These are the best made cooking videos on UA-cam. The recipe choices are varied, familiar and easy enough for nervous cooks and the friendly narration is the cherry on top. Good stuff !!
“Unfortunately leftover pastrami is not a thing” ... sayeth the curator of egg roll in a bowl! May I quote you in public? Love from Portland,OR ... Chef John 2024! Jus sayin, I’d vote for you... 😎🤩
Thanks Chef John! I made this, albeit I omitted ketchup and sake alcohol for personal preference, used bagged slaw mix for time, and ground chicken as it's what I had on hand. It won over my extremely picky grandmother, just don't tell her there's garlic in it ;)
For newbies to the cooking genre, carrots, etc., slicing on a mandoline or w a knife? 1/4 turn w the veg creates varying shapes, for plating. Fantastic for creating a visual contrast of veges. Toss in a few different veges for a stir-fry, salad, or soup, etc? Yup. Retain a few small shavings of the carrots or cabbage to sprinkle on top of a soup, meatloaf... anything? Yup, lol. Play w your food, peeps. Mom is not watching now... Great tip, Chef John.
I made this tonight and it absolutely tastes like an egg roll in a bowl. I doubled the recipe for 3 of us but it wasn't enough for my husband and son, even though they really enjoyed it!
This looks absolutely delicious, and the wonton strips are EXACTLY what every other egg roll in a bowl has been missing.. I am totally a texture person and was missing the “crunch” in other recipes. My crunch loving self thanks you! And I can see these crisped wrappers making an appearance in future Asian dishes, salads etc.. (heading over to watch all of your vids now!!)
Looks great! One small suggestion: a hot mustard (or duck sauce or sweet and sour sauce) drizzle over the results. Then again, you're the boss of your Egg Roll in a Bowl sauce... My favorite sauces: -- 1:1 Colman's Mustard Powder to Water, and add a little of soy sauce, if desired (unless it's made with Hydrolyzed Soy Protein, like La Choy) -- 1 tsp sugar, 1 tsp Lao Gan Ma 'Spicy Chili Crisp', 1/4 tsp toasted sesame oil, 1 tsp Chinkiang (black) vinegar, 1 tsp Shaoxing wine, 1 Tbl soy sauce.
I love this - will be in my new diet plan as I have just bought a spin bike. I am in a New York State of mind with Babs and Billy. Chef John, your Lebanese mountain bread is still one of my favourites I make it weekly with my sourdough - I hope to go to Lebanon once this pandemic is over and actually buy a Lebanese mountain bread pillow. I remain your Padawan.
Chef John, You outdid yourself on this one..so easy, even I could make this...I might add some mung bean sprouts at the last minute and toss them in...that makes a wrap!
Great idea! Don't know about the US, but in Canada there is always some bean sprouts in the egg rolls. So I would add that for sure or feel it's missing something.
I eat this all the time with no wontons, a little more sauce, and over rice. But yes, I did get the idea from making egg rolls. The filling is really good all on its own!
A few grams of carbs can be a deal-breaker to a diabetic. Fortunately this lets us use less wrapper for our portion and the rest of the family can use a bunch. Thanks for this, will be making it soon. ❤
My best friend parchment paper would make things even less messy :) Line the pan before you put the sliced wrappers coated in oil into the oven. No mess. Throw the parchment paper into the compost and the pan back into the cabinet
3 роки тому+2
Deconstructing an egg roll, one of the more Californian things I've seen this year 👍🏿
Chef John telling me that I look fine is something that I wholeheartedly appreciate!! 👏🏼🥺💕
I loved that too. Such a short but sweet remark 🥺
My dad calls it "scaring the vegetables" when you cook them just enough to brighten the color and still have some crunch
That's hilarious!
I like that analogy!
Ha I’m going to start using that saying. Thank your Dad for me.
Love it!
Thank you for consistently providing closed captioning considerations for the deaf and hearing impaired!
What?
@@kevymoranski3887 He provides subtitles. You can click on the "CC" icon on the top right of the screen to turn on subtitles.
What if you cut the wonton wrappers diagonally into triangles, baked them, and used them like chips to scoop and eat the filling? Crossover chips and salsa!
i used to serve a poke bowl like this under a chef i used to work for. we would also garnish the wontons with black and white sesame seeds. i might steal your idea for the next super bowl - thanks
You are, after all, in control, of how you eat your Egg Roll in a Bowl.. 🤭🙌🏼😉
Sounds like a great idea to accompany dips
You're smart cookie, what a cool idea
Good idea
once I ate a giant egg roll from a food stand... it was like a burrito, but it was an egg roll, and it was glorious.
That sounds amazing
It sounds Glorious 🙌🏻
I want that!
Thank you for these wonderful videos throughout the years, especially when I need to cook so much during quarantine. Been watching you since 2010, people were amazed by my cooking skills at the dorm, thanks to you xD you're like the chef uncle I never had
I've never been a good cook. Chef John's recipe allow me to fake it. When I cook his recipes I always get told what a good cook I am. I smile and reflect that it's Chef John who is the good cook but I accept the compliment.
"Nobody likes old and bitter".
I feel personally attacked.
😆
Don't forget, your cats still love you.
Can so relate, lol!
I agree! I had a similar thought.😂😂😂!
🤣🤣🤣
"left over pastrami is not really a thing" that is some deep wisdom right there
That was a laugh out loud one
Sure it is.....similar to leftover chocolate?
"you look fine"
I love you chef.
LOL
Does anyone else sing along with Chef John’s last line, “And as always ENJOYYYYYYY!” Or is it just me? 🙋🏼♀️
No but I commend you for it 😀
Always x
Always!
Uh...I legitimately made something very similar to this just yesterday!
And I couldn't help thinking... "What would Chef John do to make this better?"
This is why I trust you so much Chef!
What was missing from yours then?
@@snowparody the baked wonton wrappers, beef instead of pork and my sauce wasn't that detailed.
This is the first recipe I learnt from someone else. The family called it gunk.
I’ve been teaching it to my disabled clients for years. Nothing better than something for you to cook up
5:57 through this and I’m compelled to stop everything and comment. For the first time since I can’t remember when, I bought a bag of shredded cabbage-carrot coleslaw mix, intending to combine with ground pork, and other good stuff as he’s doing here, and Korean japchae noodles . I have a 10 year old grandgirl here during the week and am teaching her a few things in the cocina. So I started lmao-ing when “the voice “ here started pleading with us NOT to buy the cabbage-in-a-bag stuff 🤦🏻♀️ I can’t thank you enough for this show and remarks like “a little cayenne never hurt” which Chef John says about probably every savory dish I’ve watched him prepare. I’m completely enamored of the cadence of his speech and the offhand (hilarious) references to whatever he’s chopping/ slicing/seasoning, and so on. Thank you for brightening my day, bringing laughter to my kitchen and the simply entertaining way of presenting a new recipe. Blessings ♥️
I´ll allow this weirdness.
I have been making egg rolls for the last several months trying to re-create the ones I had as a kid, since so many of the egg rolls nowadays are disappointing. Well, making egg rolls is a real job what with all the wrapping and, God help us, all that deep frying. This will provide all the yummy taste while eliminating most of the work. I can't wait to try this. Thanks very much!
This is crazy, I literally bolted upright at 8:00 last Monday without any prompting with the realization I can make egg rolls in a bowl. Did my research and was going to the store today, crazy timing thank you very much chef John.
I’m with you on that. Literally the same epiphany as when I figured out burrito in a bowl sans tortilla (carbs). Blessings.
Chef John was watching you sleep
LMAO! Chef John...not only do I LOVE your recipes but you never fail to make me LOL! Such a great sense of humour!
i LOVEEE your emphasis on WORDS
In the Detroit area we put bean sprouts in our egg rolls. They keep the insides crunchy and delicious.
You’re the best cook of all!
With no gall bladder, and watching my weight, any Chinese food has been off my list for years. Until now!! THANK YOU for this recipe - I'm adding the ingredients to my grocery list and requesting this for Mothers Day!! 💜💜💜
I've been watching your show for some time now. It's always good food done right! I've learned a fair amount from watching, and I'm impressed by your methods. The recipes are great and you present them so they're easy to follow. Your humor is well placed and authentic. Thanks!
And as always, you've made me so hungry. Thank you for being such a comfort/distraction over the last year & a half. You are a delight!
This one has definitely replaced my former Egg Roll in a Bowl recipe...hands down! Thank you, Chef John! By the way...your Chicken Riggies and Chicken paprikash were divine!!!!
Me throws way too many extra crispy wonton on top because Chef John says I look fine. DAMN RIGHT!
I Love the fact you put cayenne in most your dishes. Being from south louisiana. I do as well.
I never use all my wonton wrappers when making cream cheese wontons this is the perfect dish to do just that
Be careful with a mandoline
Cuts tips of fingers pretty thin
Or use a guard
It’s not too hard
Graters = sponge ruiners
Mandolines = fingertip removers
You can buy hand held peelers with julienne blades. That is what I use unless I need a mountain of carrots julienned when I'll bring out the mandoline.
Having done goofed and created one gnarly scar on my finger from being dumb with a mandolin slicer, he scared the hell out of me with how he was using that
@@messey12 so agree , I never ever use them without guard as had a near miss.and try to avoid them altogether
The first and last time I used a Mandaline it cost me a trip to the ER.
Made this last night and it came out really well. I may have added too much ground pork so it didn't really have an eggroll feel to it, but it still was very good. Easy recipe that comes together really quickly. Thank you.
I'm a huge lover of Chinese food. I am going to try this.
Not only an excellent and well explained easy recipe, but Chef John alone Is worth viewing the video, LOL. Much enjoyed and definitely will try this recipe, it is already in my recipe collection, thank you from Central PA!
I just made this recipe for the family. Used diced pork (couldn't find ground pork). It came out very good! Next time I might use thinly sliced brussel sprouts.
Took me a minute to work out that "keto people" wasn't "Quito people" and I was thinking "are all those Ecuadorian dudes gluten intolerant or something" !! :)
You made me laugh out loud
Next lesson, Limón! :-) I’ve worked in foodservice with two people from Quito so was a good chuckle!
Yeah, that went over my head too. XP
😂
I made this last night!!! Omg! Absolutely delish! I added bean sprouts, mushrooms, and used thinly sliced pork. Excellent recipe!!!
I gave this a try and it really is delicious! I made a few substitutions but none of great consequence save the sub of gochuhang for the ketchup. Also, I’m keto so I subbed Korean BBQ pork rinds for the baked wontons. OH! Fun fact! If you accidentally add baking powder instead of corn starch because you got in a hurry, it reacts spectacularly with the vinegar. But don’t worry, it doesn’t effect the flavor at all.
Thanks chef! I appreciate the tip of adding the cornstarch into the sauce before cooking. Perfect. I also watched carefully the timing for cooking the vegetables . I'm happy to avoid over cooking them.
Ahem! I do look fine and that's because I avoid the carbs which could be the death of me. Seeing as I have type 2 diabetes it's not about how I look; it's about how I live to enjoy your awesome approach to cooking chef. Love you.
This sounds great and I bet it smells fabulous while cooking! Thank you
I find slicing cabbage thinly very satisfying 💜
The ONLY reason I stay KETO Chef John is because of you. I can convert or make the smallest changes and follow what you do. I've never imagined I would love my own cooking so much. It's so much healthier and even more delicious than eating out. In many ways you are actually saving lives, or extending life expectancy with your cooking techniques. Diets fail when the food but you do not fail us. Thank you, sincerely.
omg the ONLY reason. you are the ONLY person... EMphasis on everything oh my GOD. annNOYYYYYYYYING
yes im doing this to all OVERexaggerators. Your message is wholesome though.
@@iwtkc dude you need to take your meds.
@@iwtkc Here's the good news. You are muted. Grow up.
@@nancyk7954 So you´re a doctor now lal
Hello from Chicago. Love this deconstructed version of an egg roll salad. Looks easy and simple. I would use the marinate to cook the meat in. Then do a sweet and sour/ hot mustard dressing.
I made it! Delicious! Thanks! I love watching your videos and trying your recipes and I love your fun voice! Blessings!😊❤️👍
I love it! This is a super smart idea. We get the taste we all enjoy, without the oil! I can see this with shrimp, chicken, even slivers of tender beef.
Thanks you for this great idea!
That is definitely a winner!
Right, looks really good I'm definitely going to try this and add a touch of oyster sauce to the sauce.
This was so good ,and went very fast . And I think we ate it even faster, Will be looking forward to making this again , And soon..Thanks Chef John
Chef John,THANK YOU,for offering this dish. If you could offer a few more Keto recipes would be fantastic.
I have made something like this before, but never tried it with the strips. Thanks for the great idea.
I'd gotta try this resipe this Amaze me
This was tasty and satisfying - and easy. I chopped up the veggies ahead of time and so just tossed them in. My store didn't have ground pork, didn't want to pay for ground beef, etc., so used a piece of raw chicken and just diced it into small pieces.
Thank you Chef! Made it today and it was wonderful! So much easier...
I will never make this but it’s Chef John so I HAD TO WATCH!
3:54 thank you for wiping the drop of soy sauce 🙏🏼
He missed some.
Right?
He is, after all,
on top of his drop... 🤪
mmm this looks good! i just made the best mac salad ever 3 days ago and its almost gone, delicious. and did the prime rib last week and it was amazing. i would love you to do my favorite italian dish, stuffed shells video! love all your stuff
@Mr. Cool im not asking for the recipe i wanna see a video of him making it
Yes! Chef John absolutely does make the best Mac salad . Thanks for the reminder. :)
@@m.theresa1385 i used to think i made good mac salad til i made it his way and i now realize i was making mediocre mac salad for years. i probably make it 2 or 3 times a month and it always gets finished within days.
Came for the puns, stayed for the food!
Puns for the stay, Food for the Came!
@@iwtkc A man of culture I see.
the best art of an egg roll is the crispy wrapping
I don’t know why this channel doesn’t have two million subscribers. These are the best made cooking videos on UA-cam. The recipe choices are varied, familiar and easy enough for nervous cooks and the friendly narration is the cherry on top. Good stuff !!
Hey Chef John I made that before in long time ago with my mom I made the same way as your did John and it was amazing.
Best recipe for egg roll in a bowl yet!! Thank you chef John ❤
Thank you! I asked for this a few months ago :))
I made this and it was DELICIOUS. I can't wait to make it again.
Chef in Seattle here. Glad to see you know Savoy cabbage is just the best!!! 😁
This video is actually a guide on how to weaponize carrots.
This is excellent. I use a squeeze bottle to top with a little high quality duck sauce or apricot jam and Chinese style hot mustard.
This is great for fried noodles. Gonna make it soon
I do Keto and this never occurred to me! What a great idea. I’m making these
Keto works for me and this looks like a great low carb recipe. I'll toss in some extra thin sliced rib-eye though.
When the times are really really tough .. nothing - Words of wisdom 😆
“Unfortunately leftover pastrami is not a thing” ... sayeth the curator of egg roll in a bowl! May I quote you in public? Love from Portland,OR ... Chef John 2024! Jus sayin, I’d vote for you... 😎🤩
A lot of the time, I take the filling out of my eggroll and mix it with my fried rice. Extra soy sauce of course.
I will 100% be making this! Thanks Chef John!
Nice!!!! Been making this for years I call it pan egg roll. Except I use breakfast sausage and it works perfectly.
All I got from this is how to make the crispy bits of egg rolls except all for me forever. Thanks, Chef John!
Cheers for making recipes sound almost better than the picture, brother!
Thanks Chef John! I made this, albeit I omitted ketchup and sake alcohol for personal preference, used bagged slaw mix for time, and ground chicken as it's what I had on hand. It won over my extremely picky grandmother, just don't tell her there's garlic in it ;)
For newbies to the cooking genre, carrots, etc., slicing on a mandoline or w a knife?
1/4 turn w the veg creates varying shapes, for plating. Fantastic for creating a visual contrast of veges. Toss in a few different veges for a stir-fry, salad, or soup, etc? Yup.
Retain a few small shavings of the carrots or cabbage to sprinkle on top of a soup, meatloaf... anything?
Yup, lol.
Play w your food, peeps.
Mom is not watching now...
Great tip, Chef John.
I will definitely make this. Thanks, chef!
I made this tonight and it absolutely tastes like an egg roll in a bowl. I doubled the recipe for 3 of us but it wasn't enough for my husband and son, even though they really enjoyed it!
This looks absolutely delicious, and the wonton strips are EXACTLY what every other egg roll in a bowl has been missing.. I am totally a texture person and was missing the “crunch” in other recipes. My crunch loving self thanks you! And I can see these crisped wrappers making an appearance in future Asian dishes, salads etc.. (heading over to watch all of your vids now!!)
This is recipe amazing. Great way to eat more vegetables.
I always struggle to think of good things to make for lunch at work. This will be perfect! Thanks, Chef!
Yes! This is calling for a pinch of five-spice powder and bean sprouts! Thanks John :)
AMAZIIIING!
Really? You tried it?
@@cesiumion I did and, yes, it is amaziiiiing!!!!
Made it tonight and finished with sweet chili sauce. Fantastic!
Looks great!
One small suggestion: a hot mustard (or duck sauce or sweet and sour sauce) drizzle over the results.
Then again, you're the boss of your Egg Roll in a Bowl sauce...
My favorite sauces:
-- 1:1 Colman's Mustard Powder to Water, and add a little of soy sauce, if desired (unless it's made with Hydrolyzed Soy Protein, like La Choy)
-- 1 tsp sugar, 1 tsp Lao Gan Ma 'Spicy Chili Crisp', 1/4 tsp toasted sesame oil, 1 tsp Chinkiang (black) vinegar, 1 tsp Shaoxing wine, 1 Tbl soy sauce.
Exactly more like this please, thank you so much.
I love this - will be in my new diet plan as I have just bought a spin bike. I am in a New York State of mind with Babs and Billy. Chef John, your Lebanese mountain bread is still one of my favourites I make it weekly with my sourdough - I hope to go to Lebanon once this pandemic is over and actually buy a Lebanese mountain bread pillow. I remain your Padawan.
I fry up wonton strips and then shake them in cinnamon and sugar. OMG, so good! Tastes like tiny churros.
You are officially my favorite cooking guru!
Chef John, You outdid yourself on this one..so easy, even I could make this...I might add some mung bean sprouts at the last minute and toss them in...that makes a wrap!
"Those Chinese Zodiac place mats don't pay for themselves." :-)
Yup, that's the moment I thought, even for Chef John, this is one of the funniest. He was on a roll!
As a Capricorn-Rabbit I love those mats.
I was born in the year of the rat. Avoid marrying a boar.
Great idea! Don't know about the US, but in Canada there is always some bean sprouts in the egg rolls. So I would add that for sure or feel it's missing something.
I eat this all the time with no wontons, a little more sauce, and over rice. But yes, I did get the idea from making egg rolls. The filling is really good all on its own!
I made it an it turned out FANTASTIC
Made this for dinner last night and it was great!
Brilliant! I love this recipe!
So delicious egg roll, thank you chef John 😊😊
That looks delicious. I love egg rolls
Great for busy mornings
Yum! I've made eggrolls, and the rolling and frying...yikes! I love the idea of this SO MUCH!
What should I eat for dinner tonight?
*UA-cam dings on my phone.
....well that was a freebie
3.94 million subscribers?!!!! Chef John for president!
A few grams of carbs can be a deal-breaker to a diabetic. Fortunately this lets us use less wrapper for our portion and the rest of the family can use a bunch. Thanks for this, will be making it soon. ❤
My best friend parchment paper would make things even less messy :) Line the pan before you put the sliced wrappers coated in oil into the oven. No mess. Throw the parchment paper into the compost and the pan back into the cabinet
Deconstructing an egg roll, one of the more Californian things I've seen this year 👍🏿