How To make Egg Pancake Rolls with Pork Filling
4 Eggs
1 tb Dry sherry
Carrots, finely chopped (for garnish)
FILLING:
1 c (about 1/2 lb) ground pork,
Uncooked 2 md Fresh mushrooms,
Chopped fine 2 Scallions, chopped fine
(white parts separate from The green) 2 ts Cornstarch, dissolved in
2 tb Water, cold
1/2 tb Dark soy sauce
1 tb Dry sherry
1 ts Salt
1 tb Peanut oil
SAUCE:
2 tb Oyster sauce
1 tb Light soy sauce
1 tb Plum sauce
Dash hot chili oil or Tabasco Sauce In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all the filling ingredients, include only the white parts of the chopped scallions (save the green parts for garnish) and stir to blend well. In a 8-inch skillet, heat the oil lightly. Pour about a quarter of the egg
mixture to cover the bottom of the skillet. Heat until the egg pancake has barely set, then transfer to a plate. Make 3 more pancakes. Divide the filling into 4 portions and put a portions on each pancake. Moisten your fingers with cold water and spread the filling mixture evenly over the surface of the pancake, then roll up tightly, as you would a jelly roll. Seal with a little leftover egg from the egg-beating bowl. Place the rolls on a flat plate that will fit your steamer, and then steam them over an inch of simmering water for 15 minutes. In a bowl, mix together the sauce ingredients. To serve, cut the rolls into slices, cutting on the slant. Drizzle the sauce over them and top with the scallion greens and the carrots. Makes 6 to 8 appetizer servings. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981
How To make Egg Pancake Rolls with Pork Filling's Videos
NO DOUGH DUMPLINGS! Egg Wrapped Dumplings with Pork and Spinach filling
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
Today we are making dan jiao [蛋饺]. It is a unique dumpling wrapped by egg. We don’t use any flour. This is gluten-free and It is so delicious. You try it once, you will fall in love with it.
???? RECIPE/TOOLS - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
EGG FRYING PAN -
INGREDIENTS
Make the Filling
- 120 grams of spinach
- 2.5 liters of water to blanch the spinach
- 1/2 tsp of salt to blanch the spinach
- 250 grams of ground pork
- 2 tsp of oyster sauce
- 2 tsp of soy sauce
- 1/4 tsp of salt
- 1 tsp of grated garlic
- 1 tbsp of sesame oil
- Some white pepper to taste
- 1/2 cup of diced scallion
Make the Egg Wrappers
- 8 large size eggs
- 2 tsp of cornstarch
- 2 tsp of water
- 1/2 tsp of salt
INSTRUCTION
- Wash the spinach carefully. The end of the stem and root usually has lots of sand. Make sure you clean that.
- Bring a pot of water to a boil. Add 1/2 tsp of salt. Then blanch the spinach. The stem side goes in first. A few seconds later, drop the rest. Let it blanch for about 20 seconds and take them out.
- Get rid of the excess water. Spread it on the cutting board so it can cool down faster. Then finely dice them. Squeeze as much liquid as you can out of the spinach. Set it aside, we gonna make the filling.
- You will need 250 grams of ground pork. To that, add 2 tsp of soy sauce, 2 tsp of oyster sauce, 1/4 tsp of salt, 2 cloves of grated garlic, some white pepper to taste, and a drizzle of sesame oil. Mix everything first. Then stir the meat within one direction for a few minutes to develop the texture. When you see there are some thin strengths appearing, that means it is good. Now you can add the blanched spinach, and 1/4 cup of diced spring onion. Mix it well. You can make 30-35 egg dumplings with this recipe. I like to pre-divide the filling into small oval pieces. The amount is about 2 tsp for each piece. When you make egg wrappers, it is gonna be really fast and you won’t have enough time to shape the filling so it is better to do it now. Set it aside. Let’s move on to the egg.
- Crack 8 large size eggs in one bowl. Add 1/2 tsp of salt and some cornstarch water. Whisk the egg for few minutes until you can not lift up any obvious egg white.
- To make the egg wrappers, you need a non-stick egg frying pan. Add a little bit of oil. Shake the pan so the oil can spread out. Use medium-low heat. Then add the egg mixture. The amount depends on the size of the frying pan. My frying pan is 4.5 inches in diameter. I used a little bit less than 2 tbsp of the egg mixture. When you put the filling on, make sure there is still some liquid egg. Or else your dumpling won’t be able to seal completely. Carefully lift up one side of the wrapper. Fold it across. Pack it tight to seal it completely. Let it cook for 15 more seconds. Then flip to fry the other side for another 15 seconds. Keep doing the same thing to finish the rest.
- What you made here is a half done food product. You can not eat them like this. Because the pork is still raw. You need to cook it for furthermore. You can through some into a hot pot. Taste delicious that way. You can cook it with noodles. I love egg dumplings on top of noodle soup. Egg dumpling is freezer friendly. I freeze them on a plate and store them in a plastic bag. It will last for 2 months. Besides that, let me show you the simplest way to eat them. Just put them in a steamer, once the water is boiling, start counting the time. Steam them for 15 minutes. Serve it with your favorite dipping sauce.
How to make Chinese Crispy Spring Rolls - 春卷 - Morgane Recipes
These Chinese crispy spring rolls are called 春卷 – chūnjuǎn – and also often 'Popiah'. They are easy to prepare. You can put the vegetables and meat of your choice. You can take cabbage, green peas, spinach, leeks and celery. For meat, you can use chicken, shrimp, pork or fish. I advise you to cook the filling before wrapping it, because the egg rolls wrappers become golden quickly when frying.
Follow me on:
cookingwithmorgane.com
INSTAGRAM :
FACEBOOK:
Music :
Lazy Day par Audionautix est distribué sous la licence Creative Commons Attribution (
Laid Back Guitars par Kevin MacLeod est distribué sous la licence Creative Commons Attribution (
Source :
Pork Egg Roll Recipe - Restaurant Style
In this video we should you how to make the classic pork egg roll you get at every Chinese restaurant. you can customize this recipe and really make it your own by add other vegetables or proteins. You can make these up and freeze them until you need them. they make a great side or an app.
Coming join our kitchen team by supporting us on patreon -
instagram -
Facebook -
For behind the seen and other great food related fun.
Some of our kitchen tools.
Chef knife -
Pots and pans -
Cleaver-
Butchers knife -
Glass bowls -
AUTHENTIC PORK EGG ROLLS/ VEGETABLE EGG ROLLS RECIPE-- Lockdown Cooking Series Video # 23
Who doesn't like egg rolls?!!! We made and sold a ton of egg rolls each week when we operated our family restaurant. Our secret recipe is finally out. You can make them at home!!! Lots of work but definitely worth it!!!
Egg Rolls Recipe
Ingredients for pork egg rolls:
2-1/2 Cups (591.47ml) ** barbecued pork (ground or finely chopped)
Option: Ground pork, chicken or shrimp (Stir fry meat, season with salt and pepper, cook till done, cool in refrigerator).
16 Cups (3.79L) Coleslaw or finely chopped cabbage and carrots
1 Cup (236.59ml) Green onions chopped
2 Teaspoons (9.86ml) Salt
2 Teaspoons (9.86ml) Sugar
1/4 Teaspoon (1.23ml) White pepper powder
1/4 Teaspoon (1.23ml) 5 spice- powder
1/4 Teaspoon (1.23ml) Sesame oil
Egg roll wraps
1 egg
Ingredients for vegetable egg rolls:
16 Cups (3.79L) Coleslaw or finely chopped cabbage and carrots
2-3 Cups (473.18- 709.76ml) Kale chopped (less qty or omit if desired)
1 Cup (236.59ml) Green onions chopped
1 Cup (236.59ml) Shiitake mushroom (Soak in hot water for 1/2 hour, wring dry and chopped)
2 Teaspoons (9.86ml) Salt
2 Teaspoons (9.86ml) Sugar
1/4 Teaspoon (1.23ml) White pepper powder
1/4 Teaspoon (1.23ml) 5 spice- powder
1/4 Teaspoon (1.23ml) Sesame oil
Optional veggies: Jicama, waterchestnuts, bean sprouts, jumbo onions
Egg roll wraps
1 egg
Instructions:
1. Cook coleslaw or cabbage/ carrot in boiling water for 6- 7 minutes.
2. Put in colander to drain and run cold water until mixture is cool.
3. Compress and wring out as much water as possible. Excess moisture will make egg rolls soggy!
4. Add in and mix remaining ingredients and seasoning.
5. Wrap as instructed. Tip: Pack filling as tight as possible without tearing wrapper. As some wraps are more delicate and will tear or crack if not handled with care. May have to experiment with different brands of wraps.
6. Heat oil to 350°-370° F (176.7°- 187.8°C) and deep fry for 6-7 minutes or until golden brown.
7. Serve with sweet & sour sauce or sweet chili sauce.
8. Par fry additional egg rolls and freeze for later use.
Yield: 13 meat egg rolls/ 14 veggie egg rolls
** Barbecued pork recipe:
Joyce Chen 14” wok:
Pantai sweet chili sauce:
Sesame oil:
White pepper powder:
5 spice powder:
I hope everyone is enjoying the recipes I've been putting out during these trying times. I would love to continue producing more of these videos but it's expensive to do so. Please help out by purchasing a Dragon House T shirt or 2 if you are interested. Your contributions will help immensely in acquiring more supplies and equipment upgrades. Email me at peterkwong@juno.com. No need to send payment now, just getting an order together so qty and size is all I need. Be sure to check your junk mail for reply. I've had several viewers ordering but have not gotten payments from. Thanks in advance.
For more quick and simple recipes, please subscribe to my channel:
Contact: email me at peterkwong@juno.com
Spring Roll with pork and taro filling
Ingredients:
150g ground pork
200g taro
50g carrot
20g vermicelli
1tbsp chopped garlic
Green onion
2tbsp oyster sauce
1/2tbsp sugar
1/4tsp salt
1/4tsp pepper
1 egg
Spring roll wrappers
If you like the video please like and subscribe to my channel. Thank you!
Spring rolls #shorts
Ingredients
- 1/4 cabbage, julienned
- 1 carrot, julienned
- 60g snow peas, julienned
- 60g wood ear mushrooms, finely chopped
- 2 spring onions, finely diced
- 1 tbsp peanut oil + more for frying
- 1/2 tsp salt
- 1/4 tsp MSG
- 1 tbsp soy sauce
- 1 tsp corn flour (mixed with 2 tbsp water)
- 10 spring roll wrappers
Dipping sauce
- 2 tbsp fish sauce
- 20g palm sugar
- Juice of a lime
- 2 tbsp water
- small piece of ginger, grated
- 1 garlic clove, grated
- 2 birds eye chillies, finely sliced
Method
1. In a wok, heat the oil. Stir in the cabbage, carrot, snow peas, mushrooms and spring onion until the vegetables are cooked (approx 6-7 minutes).
2. Add salt, MSG and soy sauce. Mix well.
3. Add the corn flour mixture and stir until it thickens.
4. Remove from heat and let it cool.
5. Take a spring roll wrapper and place a spoonful of the filling on one end of the wrapper.
6. Roll up the wrapper tightly, tucking in the sides as you go.
7. Brush the edges with water to seal the roll.
8. Heat the oil in a large pan and deep-fry the spring rolls until golden brown.
9. Serve with dipping sauce and enjoy!