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   Carol saw a recipe for this on the internet from In the Kitchen with David and decided to give it a try. It's all about crispy fresh eggroll-type fillings without the bother and difficulty of rolling them up. We made a few changes to it, so it's a little different. It was an instant hit here that we'll be making frequently. 

                   Egg Roll in a Bowl
                             Carol and Bill
1 lb. ground pork
1/4 head cabbage       1 carrot
1 small ginger bulb
1 small bulb shallot
1 can water chestnuts
1/2 tsp 5 spice powder
1.2 tsp each salt and pepper
1 tsp onion powder
1/2 tsp garlic powder
roasted sesame seeds

Instructions

Have sauce ready before starting.

Prep the vegetables first. The cabbage and carrot are shredded a little thicker than cole slaw. Ginger, shallot, and water chestnuts cut into matchsticks.

Heat a pan to 350F or so with a little lard or oil (a porky lard like Armour gives better flavor). Flatten the pork into big thin patties, dust very lightly with baking soda, and add to pan. Brown until crispy and flip, doing that side the same, then break up into small bite-size. Sprinkle with spices and cook until no pink remains. Remove from pan.

With the pan still up around 350F add a tsp.oil and vegetables and stirring quickly for just a few minutes to soften slightly. Finally add prepared sauce and remove from heat. 

Notes: The mix of ingredients can be changed in many ways, and different mixes may be best with different sauces and many good ones are available pre-made in stores.. For this one we used one Bill made up using bottled sauces - recipe below.

1 cup chicken broth
1/2 cup teriyaki sauce
4 Tbs sesame sauce
3 Tbs cider vinegar
2 Tbs Sweet Chili Sauce
4 Tbs sherry
2 and 1/2 Tbs ginger paste (from tube)
1 tsp minced garlic (from jar)
2 Tbs cornstarch make a slurry with a bit of above liquid then stir in
brown sugar to taste (1 Tbs to balance vinegar - more if you want it sweet)
Boil for a few minutes to thicken