Papa's Pepper Egg Roll in a Bowl
(Courtesy of Spencer from @spencerthecook from Instagram ... )
Okay okay, it's on a plate in the picture for your viewing pleasure, but it really works in a bowl as well! I love egg rolls, I really do. Every time we order Chinese food I always get an extra egg roll, that's how much I love them. I don't always like all the carbs though, so that's when I started making egg roll in a bowl. It really has all the great flavors of a delicious hot egg roll, just a little healthier! Add the wonderful spicy, sweet and tangy sauce and it's a bite that's sure to please!
For the "filling":
1 pound ground pork (or protein of your choice)
1/4 head green cabbage
1/4 head red cabbage
2 Sweet onions
6 carrots, grated
1C Water chestnuts, chopped
2T Sesame oil
2T Soy sauce
3-4T toasted sesame seeds
Scallions for garnish
For the "dipping" sauce:
2C sugar
2C White vinegar or cider vinegar
3 Fresh ginger root, finely grated
4 Garlic cloves, finely minced
2T Soy sauce
1T Fish sauce
2T Oyster sauce
2T Cornstarch
3T water
2t Papa's Pepper premium spice blend
Salt/pepper to taste
For the "filling":
Add sesame oil to a large skillet over medium-high heat, add ground pork and cook until brown and cooked through while breaking it up into fine pieces. Slice cabbage and onions into very thin strips, then add cabbage and onions to skillet and saute until slightly soft, 8-10 minutes. Add carrots and soy sauce and saute another 4-6 minutes. Add chopped water chestnuts and salt/pepper to taste, stir to incorporate water chestnuts. Serve hot with a healthy drizzle of the spicy "dipping" sauce.
For the "dipping" sauce:
Add all ingredients, EXCEPT water and cornstarch, to a sauce pan over medium high heat. Bring the sauce to high simmer. Whisk water and cornstarch together in a separate bowl until smooth to make a slurry. Once the sauce is simmering add slurry to sauce pan and whisk until sauce thickens. Sauce will also thicken as it cools as well. Taste and add salt/pepper as you prefer.
**One color cabbage works as well, I just like the added colors.
For the "filling":
1 pound ground pork (or protein of your choice)
1/4 head green cabbage
1/4 head red cabbage
2 Sweet onions
6 carrots, grated
1C Water chestnuts, chopped
2T Sesame oil
2T Soy sauce
3-4T toasted sesame seeds
Scallions for garnish
For the "dipping" sauce:
2C sugar
2C White vinegar or cider vinegar
3 Fresh ginger root, finely grated
4 Garlic cloves, finely minced
2T Soy sauce
1T Fish sauce
2T Oyster sauce
2T Cornstarch
3T water
2t Papa's Pepper premium spice blend
Salt/pepper to taste
For the "filling":
Add sesame oil to a large skillet over medium-high heat, add ground pork and cook until brown and cooked through while breaking it up into fine pieces. Slice cabbage and onions into very thin strips, then add cabbage and onions to skillet and saute until slightly soft, 8-10 minutes. Add carrots and soy sauce and saute another 4-6 minutes. Add chopped water chestnuts and salt/pepper to taste, stir to incorporate water chestnuts. Serve hot with a healthy drizzle of the spicy "dipping" sauce.
For the "dipping" sauce:
Add all ingredients, EXCEPT water and cornstarch, to a sauce pan over medium high heat. Bring the sauce to high simmer. Whisk water and cornstarch together in a separate bowl until smooth to make a slurry. Once the sauce is simmering add slurry to sauce pan and whisk until sauce thickens. Sauce will also thicken as it cools as well. Taste and add salt/pepper as you prefer.
**One color cabbage works as well, I just like the added colors.