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
Pork and Shrimp Spring Rolls #recipe#shorts#eggroll
Ingredients
For the peanut sauce
¼ cup water
¼ cup white vinegar
¼ cup sugar or granulate monk fruit
1 tsp sea salt
1 Thai chili pepper
1 tbsp garlic minced
2 tbsp peanut roasted and crushed
1 tbsp carrot or daikon shredded
For the Pork and Shrimp Roll Filling
1 pack spring rolls wrappers 25 wrappers
1 lb ground pork
50 shrimp jumbo size, peeled and devein
1 cup cabbage chopped or use a cup of store bought packaged slaw
1/2 cup carrots chopped or shredded
1 bundle bean thread
2 tsp chicken bouillon
1 tbsp garlic powder or 2 tbsp minced garlic
1 tbsp onion powder or half small onion finely chopped
3 tbsp oyster sauce or Hoisin sauce
Ground black or white pepper to taste optional
Vegetable oil for frying
1 tbsp all purpose flour to mix with water to make glue
1½ tbsp water room temperature
Full written recipe @
How to Make Spring Rolls Wrappers l Authentic Chinese Food
Spring rolls, also named 'spring pancakes' (春饼) or 'thin pancakes' (薄饼), are a traditional Chinese New Year food. Get the recipe :
Masterchef Chen Yichun shares tips on how to make fresh spring roll wrappers and spring rolls at home with step by step instructions.
#streetfood #springrolls #asmr
Spring rolls, filled with vegetables or meat, are also one of the most popular street food in Asia. Spring roll wrappers vary by regional cuisine. Traditionally, the dough is made from flour, water, and salt in China. Non-fried spring rolls are typically bigger and more savory. Chef Chen made two kinds of fillings for both vegan and meat eaters.
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Vegetable Spring Rolls | Easy Homemade Veg Spring Rolls | How to Make Vegetable Spring Rolls
Vegetable Spring Rolls | Easy Homemade Veg Spring Rolls | How to Make Vegetable Spring Rolls
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This easy vegetable spring roll is a great addition to your snack or Chinese meal. The vegetable spring roll is packed with delicious filling including cabbage, carrots, spring onions and noodles.
Try out this crispy vegetable spring roll!
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Vegetable Spring Rolls Recipe:
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vegetable oil - 1 1/2 tbsp
glass noodles - 1/2 cup
onion sliced - 1/2 cup
garlic chopped - 1tbsp
green chilli chopped - 1tsp
carrots ,julienne cut - 1/2 cup
cabbage ,julienne cut - 2 cup
spring onion ,julienne cut - 1/2 cup
salt - 1/2tsp
white pepper - 1/2 tsp
oyster sauce - 1tbsp
light soy sauce - 1tbsp
suger - 1/2 tsp
cornflour - 1tsp
water - 1 tbsp
for flour glue:
--------------
flour - 2 tbsp
water - 3 tbsp
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Simple and Tasty Pork Spring Rolls Recipe
Simple and Tasty Pork Spring Rolls Recipe | Wok Wednesdays
In today's episode of Wok Wednesday, Jeremy makes crispy and delicious spring rolls filled with pork!
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Fresh Spring Rolls: Fried Tofu & Shrimp-Pork Version
Happy Summer!
Fresh Summer Rolls or better known as fresh spring rolls are here! A very delightful Vietnamese appetizer or dish to make. I'll be showing you my take on it and what I like to add into my spring rolls. We will make two versions today: One with fried tofu and the other one is the classic shrimp and pork one. And yes! We will be eating these with the classic hoisin-peanut dipping sauce. Once of my favorite dipping sauce to go with spring rolls. I'll be using the fresh tofu I made from the previous recipe/video I put out since it's the perfect texture and size to be put in the spring rolls. The amazing thing about fresh spring rolls is you have the freedom to put whatever herbs, vegetables, and protein you like. Yes, you can also cook the protein however you like. You can pan sear them instead of boiling them etc etc. So have fun and happy cooking! Hoping you all stay cool and healthy wherever you are :)
Special shoutout to Spoons and Beyond for reaching out and providing me with the amazing cutting board and cooking spoons. They make all their high quality products by hand. Their products are hand-sanded and handcrafted, finished with food safe mineral oil. They make them to last since there is nothing more annoying than having your cooking utensils break in the middle of cooking or have them be replaced often. Check out their instagram and Etsy shop here:
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ETSY:
WRITTEN RECIPE W/ DETAILED INSTRUCTIONS HERE:
FRESH TOFU VIDEO HERE:
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Music by MYSM - Honeymoon At The Holiday Inn -
INGREDIENTS:
---HOISIN-PEANUT SAUCE---
1 cup hoisin (310g)
1 cup water (250ml)
1/3 cup creamy peanut butter (110g)
2 tsp sugar (12g)
1 tbsp distilled vinegar (18g)
1 tbsp shallot chopped (10g)
2 tsp sambal oelek (12g) [more or less]
Crushed roasted peanuts to garnish (up to 2-3 Tbsp)
---TOFU---
Extra firm tofu (pat dried)
3 Tbsp to 1/4 cup teriyaki sauce (I used Yoshida's)
Oil to fry
---BOILED PORK---
1.5 lbs pork tenderloin (or meat of choice)
2 liters of water
2 tsp mushroom seasoning (Po Lo Ku brand)
1 Tbsp salt
2 garlic cloves (smashed)
1 lemongrass (smashed)
---SHRIMP---
20-25 shrimps (w/ shell and head on)
---HERBS/VEGETABLES---
Thai Basil
Mint
Lá Tía Tô or Vietnamese Perilla leaf
Cilantro
Chives
Shredded carrots
Beansprouts
Lettuce leaf
---OTHERS---
Rice wrappers (Large size)
16oz bag dried vermicelli noodles (small size noodles)
Warm water to soak the rice paper
NOTE: Fresh spring rolls are best consumed the day of. Putting them in the fridge overnight will cause the rice paper and vermicelli noodles to harden. The rice paper may also break while they sit. Best of luck.
Boiling the pork and shrimp keeps the spring roll light and refreshing. You have the option to pan fry if you desire.
#Vietnamesefood #Southeastasianfood
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My name is Cindy Her and I have been cooking and baking for quite a long time now! Hmong food culture and tradition is dear to my heart and I wanted to keep our roots intact somewhere. So this is why I started this channel to keep me and you connected to the Hmong culture. I hope you all learn a little bit about the Hmong food culture and try out these recipes! As always, happy cooking :)
-Cindy Her [C.HerCreations]
HOW TO MAKE MINCED BEEF PANCAKE ROLL/ PANCAKE RECIPE/ PANCAKE ROLL
Hey guys, this minced beef pancake roll is toooooo good. very simple and tasty and is sure to become the family's favourite in no time.
Ingredients for my minced beef pancake roll
2 eggs
½ tsp salt
2 tbps sugar
2 cups milk
2 cups flour
½ tsp baking powder
Eggs
Cooked minced beef
chopped green &red bell pepper
diced onions
scotch bonnet
Butter.
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