My dad calls it "scaring the vegetables" when you cook them just enough to brighten the color and still have some crunch

"Nobody likes old and bitter". I feel personally attacked.

Chef John telling me that I look fine is something that I wholeheartedly appreciate!! 👏🏼🥺💕

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.

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!

Thank you for consistently providing closed captioning considerations for the deaf and hearing impaired!

"left over pastrami is not really a thing" that is some deep wisdom right there

Does anyone else sing along with Chef John’s last line, “And as always ENJOYYYYYYY!” Or is it just me? 🙋🏼‍♀️

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 look fine" I love you chef.

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 ♥️

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

Be careful with a mandoline Cuts tips of fingers pretty thin Or use a guard It’s not too hard

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!

Me throws way too many extra crispy wonton on top because Chef John says I look fine. DAMN RIGHT!

In the Detroit area we put bean sprouts in our egg rolls. They keep the insides crunchy and delicious.

LMAO! Chef John...not only do I LOVE your recipes but you never fail to make me LOL! Such a great sense of humour!

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 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 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

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 never use all my wonton wrappers when making cream cheese wontons this is the perfect dish to do just that

I don’t know why this channel doesn’t have two million subscribers. These are the best made cooking videos on KZfaq. The recipe choices are varied, familiar and easy enough for nervous cooks and the friendly narration is the cherry on top. Good stuff !!

This video is actually a guide on how to weaponize carrots.

When the times are really really tough .. nothing - Words of wisdom 😆

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 Love the fact you put cayenne in most your dishes. Being from south louisiana. I do as well.

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!

When I become an eccentric billionaire, Imma gonna hire Chef John as my personal chef.

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.

3:54 thank you for wiping the drop of soy sauce 🙏🏼

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!!!!

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'm a huge lover of Chinese food. I am going to try this.

Came for the puns, stayed for the food!

I don't know about my mandolin being Chinese because I bought mine in the 1970s at a home show... and the guy that was demo-ing it was amazing in what he could make. Me? Not so much, but I can slice tomatoes nice and thin with it. He'd slice a bit and make a big pile of vegetable or fruit and then switch the blade while he was talking and off he'd go again, slicing it all into pretty bits and not even looking at what he was doing. I must have stood mesmerized for an hour! And how could I resist buying the thing after that long of a show?

"Those Chinese Zodiac place mats don't pay for themselves." :-)

“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... 😎🤩

I do Keto and this never occurred to me! What a great idea. I’m making these

That is definitely a winner!

What should I eat for dinner tonight? *KZfaq dings on my phone. ....well that was a freebie

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!

You’re the best cook of all!

I will never make this but it’s Chef John so I HAD TO WATCH!

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. ❤

Deconstructing an egg roll, one of the more Californian things I've seen this year 👍🏿

Trying to eat a bit more low carbs and this fits well! Thanks!

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

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 have made something like this before, but never tried it with the strips. Thanks for the great idea.

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!

Thank you! I asked for this a few months ago :))

This sounds great and I bet it smells fabulous while cooking! 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!

Chef in Seattle here. Glad to see you know Savoy cabbage is just the best!!! 😁

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.

I find slicing cabbage thinly very satisfying 💜

I love egg rolls and never thought to make an egg roll salad :)

Yes! This is calling for a pinch of five-spice powder and bean sprouts! Thanks John :)

I love Chinese egg rolls, shrimp rolls and all the other rolls

Wait! What? No bean sprouts?😥 I love the bean sprouts in egg rolls! 😍

All I got from this is how to make the crispy bits of egg rolls except all for me forever. Thanks, Chef John!

Chef John,THANK YOU,for offering this dish. If you could offer a few more Keto recipes would be 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.

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.

This is great for fried noodles. Gonna make it soon

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.

"If times are really tough, then nothing " 😂 Chef John is the best!!

05:19 "The next time i have some leftover pastrami, i'm goinf to use it for this.. unfortunately there is no such thing as leftover pastrami" ~ Chef John, slowly yet definitely and repeatedly killing me by splitting my sides 😂😂😂😂😂

I made it! Delicious! Thanks! I love watching your videos and trying your recipes and I love your fun voice! Blessings!😊❤️👍

I made this last night!!! Omg! Absolutely delish! I added bean sprouts, mushrooms, and used thinly sliced pork. Excellent recipe!!!

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.

Sheet pan out here looking like an 80's cafeteria tray.

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

Love this! I'm not keto by any means but I am diabetic and carbs are not the enemy! Our bodies need carbs but the right kind and with everything in moderation. Definitely going to try this!

This is recipe amazing. Great way to eat more vegetables.

AMAZIIIING!

Cheers for making recipes sound almost better than the picture, brother!

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 is excellent. I use a squeeze bottle to top with a little high quality duck sauce or apricot jam and Chinese style hot mustard.

If you're bored to death or just insane, you can separate all the cabbage's leaves and then cut them to thin strips one by one.

I made this and it was DELICIOUS. I can't wait to make it again.

I'd gotta try this resipe this Amaze me

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.

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 ;)

That looks delicious. I love egg rolls

3.94 million subscribers?!!!! Chef John for president!

Chef John , love that egg roll bowl! Please do us a shrimp toast😄 pretty please with a cherry on top😊

This looks perfect for a cheap, low carb freezer meal prep

I always struggle to think of good things to make for lunch at work. This will be perfect! Thanks, Chef!

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

Nice!!!! Been making this for years I call it pan egg roll. Except I use breakfast sausage and it works perfectly.

Great for busy mornings

I fry up wonton strips and then shake them in cinnamon and sugar. OMG, so good! Tastes like tiny churros.

Yum! I've made eggrolls, and the rolling and frying...yikes! I love the idea of this SO MUCH!

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!

Not going to lie you sound like the voices from headspace! I could go to sleep in peace with your voice/food videos!

You'll reach a culinary goal When youmake egg roll in a bowl.

...I'll have to remember this one especially the oven baked wrappers. There used to be a Chinese place my family loved to eat at..I'd still be going there if it hadn't shut down years ago..but we'd always get some extra wonton to go and it was always a battle between mom and me over who would eat them, we didn't even bother reheating them and would eat them cold from the fridge dipped in the red sauce they came with..don't know what that stuff is but it's delicious on fried wonton and chicken..I'd dip my fried chicken in in it too cause it was so good. This baking method is actually a lot better for me cause I don't like to use the stove top for deep frying since I don't really have a dedicated cast iron or heavy bottom pot for it so it splatters every where..all my fried chicken and pork chops are pan fried for this reason..also it uses less oil so it saves me money.

"Nobody, I mean nobody likes old and bitter" *Me looking around as I sip some Fernet Branca*