Unwrapped Eggroll Bowls

Unwrapped Eggrolls: Ready for Toppings
I love a good eggroll. Pork, chicken, shrimp…it doesn’t matter, but a really good eggroll is high on my list of things I search out. That being said, it’s extremely hard to find a really good eggroll. Some are greasy, some are tough, some taste weird. The perfect eggroll isn’t greasy, it has a crispy shell, but is easy to bite in to, and most importantly, the flavor has to meld. You can’t have too much of one thing, or another, that overpowers the rest.

There are a few places around here that make really good eggrolls. I know exactly where they are, and of course I make several varieties once in a blue moon, but I’m not going to lie, they’re messy, so I don’t make them often, yet oh so worth it when I do! Unwrapped Eggrolls: Shredded Carrots

This version takes the filling of the eggroll and allows you to tweak it any way you like, without frying, and without the mess. You can add in the things you like, and season it the way you want, and you have a healthy, meal in one bowl sort of dish, that is just perfect when you’re in a hurry, like say a weeknight. Try it…I think you’ll love it!

Unwrapped Eggrolls: Ready to Eat

What You’ll Need:
Meat of your choice: Ground pork, shredded chicken, shrimp, etc.
Vegetables of your choice: Shredded carrot, chopped cabbage, chopped onion, chopped celery, chopped mushrooms, shredded potato, etc.
Soy sauce
Rice wine vinegar
Sesame oil
Sea salt
Ground Pepper
Seasonings of your choice: I like Japanese 7 Spice and hot garlic chili oil
Toppings: Furikake, Yum Yum Sauce, Wasabi, etc.

Unwrapped Eggrolls: A Few of the Ingredients

In a large skillet, brown your meat in a little sesame oil, with some salt and pepper.

Unwrapped Eggrolls: Savoy Cabbage

Add vegetables, a generous splash or two of soy sauce and rice wine vinegar and saute until vegetables are tender. Season with salt, pepper, and other seasonings, such as Japanese 7 Spice or chili oil, if you like.

Unwrapped Eggrolls: Mushrooms and Celery and Onion, Oh My!

To serve, scoop some of the mixture in to a bowl and top with furikake, Yum Yum sauce, Wasabi, a bit more soy sauce or rice vinegar, more seasonings, whatever you like.

Unwrapped Eggrolls: Japanese Seven Spice

Notes: This really is a mix and match dish. There are no wrong answers. If you like it, then add it in.

Gluten Free Pizza Crust

Gluten Free Pizza Dough: Pizza!

When we found out Jamison was allergic to gluten, we had to learn a lot of new things. One of his main food groups was bread. On top of being a picky eater, his diet consisted mainly of meat, potatoes, and some form of bread. We go through stages where we make a lot of homemade pizza, so that was one of the first things we tackled on the gluten free path.

At first we tried a few homemade gluten free crust recipes. None of them really were that great. Then for a few years we used King Arthur Flour’s gluten free mix, which is pretty good, but when I found Namaste’s Perfect Flour Blend and we haven’t looked for another variety. It’s perfect for gluten free! I’ve made his pizza crust, cinnamon rolls, and yeast rolls with it, and they’ve all turned out very well. I highly recommend this blend.

Gluten Free Pizza Dough: Namaste Flour Blend

When Jamison first had to go gluten free, the ingredients were grainy and lacking. That slowly has begun to change over time and this blend is one of the most regular flour like things I’ve used. If you’re allergic to gluten, or eating gluten free, this is the pizza crust for you!

What You’ll Need:
4 cups of Namaste Perfect Flour Blend
1 tablespoon of organic cane sugar
1 tablespoon of yeast
1 teaspoon of sea salt
1/4 cup of olive oil
2-3 cups of warm water

Gluten Free Pizza Dough: Dough Ball

In a large bowl stir together the flour blend, sugar, yeast and sea salt, until will mixed. Add olive oil and 1 cup of the water and begin to mix. Keep adding water until a shaggy dough forms and all the flour is incorporated. As with things of this nature, you may need some, or all of the water. It differs from time to time, based off of humidity, etc. and once in a blue moon, you might even need a bit more water than what is listed above. Listen to your dough.

Once the dough looks like the picture above, you can let it sit for 30 minutes to an hour, or you can use it immediately.

I usually use a half sheet pan for Jamison’s pizza. When you’re ready to make your pizza, preheat your oven to 425 F and spray your baking sheet (and your hands) with some nonstick spray before you spread your dough on your baking sheet:

Gluten Free Pizza Dough: Ready for Toppings

Top with your favorite toppings and bake for 15-20 minutes in a preheated oven until edges are golden brown.

Notes: No notes for this one.

Comment Issues

If anyone has tried to make a legitimate comment in the past few months, I apologize. I’ve been MIA as some of you well know, and I didn’t have it in me to go fishing through all the thousands of old comments to look and see if anyone actually posted something real.

New entries are coming soon, including gluten free pizza crust, and an Instant Pot Enchilada Soup, among others. Stay tuned.

If you’ll excuse me, this little guy needs a lap nap.

Baxter Snoozing