How To make Chinese Egg Rolls
Ingredients
1/2
cup
carrots, chopped
10
each
napa cabbage leaves, chopped and ends removed
2
each
stalks bok choi, chopped
4
cup
bean sprouts, fresh
1/2
md
onion, chopped
4
each
garlic cloves, minced
1/2
cup
bamboo shoots, chopped
1
cup
water chestnuts, chopped
1
pound
pork, cooked, ground
1
pound
small shrimp, cooked
1/2
pound
beef, cooked, ground
1/4
cup
cooking wine
1/4
cup
soy sauce
3
tablespoon
sesame oil
1
pk
egg roll skins, or wrappers
1
oil for frying
1
each
egg, beaten
Directions:
Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325 degrees.
To roll, place about 3 tb filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll.
Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice.
Makes 18 egg rolls.
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The Best Chicken Egg Rolls Recipe! CiCi Li - Asian Home Cooking Recipes
Hi everyone! I have to upload this egg rolls recipe again. The older video has some sound issue. So there you go again! I hope that you like this video. Egg rolls are one of the most popular Chinese American appetizers in the US, which were invented in New York City during the 1930s by a Chinese chef.
Written Recipe:
中文影片:
Serves: 12 egg rolls
Rest time: 2 hours and 20 minutes
Prep time: 45 minutes
Cook time: 15 minutes
For the sauce:
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
Pinch of white pepper
Pinch of five-spice powder
Pinch of sea salt
For the filling:
2 tablespoons vegetable oil, divided
1 pound ground chicken
Pinch of salt
1/2 carrot, julienned
2 cups thinly sliced cabbage
6 dried shiitake mushrooms, rehydrated in water for 2 hours, drained, and thinly sliced
3 cloves garlic, finely minced
3 tablespoons finely minced cilantro stems (save the leaves for another use)
1 (4-ounce) bundle dried glass noodles, soaked in water for 10 minutes, drained, and cut into 1-inch pieces
For the egg rolls:
24 egg roll wrappers
1 egg, beaten, for sealing wrappers
4 cups vegetable oil, for frying
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???? How to make the PERFECT Egg Roll (春捲)
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Watch Daddy Lau teach us how to make egg rolls. This popular Chinese takeout appetizer is wildly adaptable and can be easily made at home!
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⏲ CHAPTERS ⏲
00:00 - Prepare dried ingredients
00:24 - Prepare dried ingredients
01:00 - Cut ingredients
03:12 - Create glue
03:33 - Stir-fry filling
08:15 - On egg/spring rolls
09:03 - Wrap rolls
12:13 - Deep fry rolls
13:05 - How to prevent rolls from exploding
13:43 - Rolls staying pale?
14:30 - How to keep them crispy
15:17 - What to do with leftover oil
15:49 - THE CRUNCH
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
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The Secret To Perfect, Crispy Egg Rolls 春卷 | Hunger Pangs
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Hunger Pangs is a series about cooking great Chinese food at home, starring ATK's Kevin Pang and his father Jeffrey. In this episode, they show you how to make the crispiest egg rolls you’ll ever make.
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