They use a lot of lively vegetables gone mushroom, water chestnuts, bamboo and even tofu. In North China, wheat-based add-ons similar to noodles and steamed buns dominate the table, in contrast to South China where rice is a favourite. The short-grain sticky rice, grown throughout Southern China, is absolutely irresistible.
If we’re out eating at a Chinese restaurant, there is a 100% chance that we’re ordering egg rolls to go with whatever main course we feel like that day. There’s something about the delicious pork filling that gets us every time – it’s full of flavor and juicy and absolutely perfect when wrapped up in that crunchy egg roll wrapper. And, turns out, that very same filling is just as good on its own as it is in its traditional form. We give you: unwrapped egg roll in a bowl.