I looked at the other comments and drew inspiration from them.
I used less carrots and more spices. I used chicken stock instead of water and bouillon.
After everything simmered for an hour or so, I pureed the sauce to a pea-soup consistency. I need an immersion blender!
I'll freeze (flat) in Food-Saver bags.
Overall, delicious recipe with lots of options.
I didn't have ginger, so I omitted it. I also used regular crushed red pepper flakes. I marinated for about 4 hours.
The rice and eggroll are both store bought.
Very tasty!
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