Make Takeout-Style Egg Rolls
Lucas Sin of Junzi Kitchen and Nice Day Chinese Takeout is in the Munchies Test Kitchen making his take on an iconic takeout dish: Chinese-American restaurant-style egg rolls. Lucas pays homage to the mighty egg roll with this step-by-step recipe that includes store-bought egg roll skins and DIY duck sauce and spicy mustard. Lucas demonstrates how to make the egg roll filling with cabbage, carrots, and Chinese celery, plus a mixture of ground pork and shrimp, and explains the importance of double-frying. Check out the recipe here:
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Baked Spring Rolls | Malaysian Chinese Kitchen
These Baked Spring Rolls filled with jicama, carrots, cabbage, and ground pork are just as delicious as their deep fried counterpart. They are crispy too! FULL RECIPE ►
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Traditional Thai Spring Rolls - Marion's Kitchen
Mama Noi's guide to traditional Thai spring rolls and shares her favourite spring roll dipping sauces. Whether you all them spring rolls or egg rolls... you won't want to miss the recipe... or the sass LOL.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Rice Paper Dumplings
These Rice Paper Dumplings are crispy on the outside, chewy, and filled with flavourful goodies on the inside.
This recipe takes 20 minutes to make and is also vegan and gluten free.
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How to make Turkey and Cranberry Spring Rolls, spring rolls nutrition info, cantonese spring rolls
How to make Turkey and Cranberry Spring Rolls, spring rolls nutrition info, cantonese spring rolls
Quite possibly the best way to eat some Turkey this Christmas
INGREDIENTS
•Makes 4
•200g turkey
•2 tbsp cranberry sauce
•¼ savoy cabbage
•8 sage leaves, finely sliced
•1 small white onion
•8 spring roll wrappers
•Egg wash
•1.5 litre vegetable oil for frying
•For dipper sauce
•1 tbsp cranberry sauce
•1 tbsp dijon mustard
•½ tbsp honey
LET'S GET COOKING...
1.Prepare the wrappers according to the packaging if needed. Finely chop the turkey and slice the onions and cabbage. In a medium bowl mix together all the filling ingredients, making sure that the onions are fine enough not to pierce the spring roll casing.
2.If using square wrappers, place the wrapper with a point towards you. Double the wraps up so the filling doesn't come out when they go into the oil. Use around two tablespoons of mix and pack it in tightly. Start rolling the spring roll up, making sure the casing is wrapped tightly around the filling.
3.Fold in the sides and use a little egg wash on the final point to ensure it sticks. Repeat with the other three spring rolls.
4.Ensure the pan is filled with a good couple of inches of frying oil. Heat up to 350ºF, you want to ensure the meat is cooked through before the casing is too crisp, so you may have to adjust the temperature slightly as you go along. Fry for around 4-5 minutes and then turn using tongs and fry again on the other side for the same amount of time. Blot on kitchen towel and allow to cool slightly.
5.Mix together the dipping sauce ingredients and serve along side the christmas spring rolls.
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