BETTER THAN TAKEOUT AND EASY - Chinese Egg Roll [炸春卷]
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In my last video, I show you how to make egg roll wrapper. Today we are using it to make fried egg rolls. This probably is best egg roll I have ever had. It is delicately crispy. The dipping sauce adds so many flavors to it. It is definitely one of those foods that will be gone as soon as you put them on the table. If you make these, you will get a lot of compliments.
???? RECIPE - 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.
**INGREDIENTS (enough to make 30-40 egg rolls)**
- Homemade egg roll sheets (previous video link:
**FOR THE FILLING**
- 7 ounces (200 grams) of ground pork [猪肉末]
- 5.5 ounces (155 grams) of peeled shrimps [虾仁]
- 1 cup of shredded cabbage [包菜]
- 1 cup of shredded carrot
- 1 cup of leek [韭菜]
- 1 cup of chives [韭黄]
- 2 cups of glass noodles [绿豆粉丝] [Mung bean noodles:
- 1 cup of bean sprouts [豆芽]
- 2 medium size eggs
**SEASONING**
- 2.5 tbsp of soy sauce [生抽] [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 2 tbsp of oyster sauce [蚝油] [Lee Kum Kee Panda Brand oyster sauce:
- 1 tsp of black pepper [黑胡椒]
- 1 tsp of garlic powder [大蒜粉]
- 1 tsp of onion powder [洋葱粉]
- 2 tsp of sesame oil [芝麻油] [Amazon Link:
- 1/4 tsp of salt or to taste
**DIPPING SAUCE**
- 2 tsp of sugar [白糖]
- 1 tbsp of hot water
- 1 tbsp of fish sauce [鱼露] [Golden Boy Brand Fish Sauce:
- 1 tbsp of lime juice [青柠汁]
- 2 small hot chilies [小米椒]
- 1 clove of grated garlic [大蒜]
**Instructions For Fried Egg Rolls**
- 2 cup of shredded cabbage, 1 cup of shredded carrot, 1 cup of leek, 1 cup of chives. 1 cup of bean sprout for some extra crunchy. I am also adding 1.5 cups of glass noodles (I soaked them in warm water for 10 minutes and dried it with paper towels. Take a scissor and cut it into short strips).
- For the meat, I am using ground pork and some shrimp. Roughly cut the shrimp into small chunks. You can use different types of meat (beef, chicken) if you like. If you want this to be vegetarian you can add some tofu or skip the meat but adjust the seasoning amount in this recipe.
- Crack 2 eggs in it for extra protein. Adding eggs will bring some moisture and hold everything together which is important to keep the egg roll tight and full pack.
- Season the filling with 2.5 tbsp of soy sauce, 2 tbsp of oyster sauce, 1 tsp of black pepper, 1 tsp of garlic powder, 1 tsp of onion powder, 2 tsp of sesame oil, 1/4 tsp of salt or to taste.
- Get your hands in there. Mix everything together. Don’t just roughly mix; you want everything to be well combined. You can cook a small amount in a frying pan to see if you need to adjust the flavor.
- Before we started rolling, scramble one egg. We will use that to seal the egg roll.
- Take a sheet, put some filling in the middle(For 6.5 inches size sheets I use about 2 tbsp of filling).
- Form it into a long shape. Lift the corner up and fold it in half. Pull it back a little bit to make sure it is tightly packed. Roll one circle then fold two sides. Keep rolling it. Then sew the egg roll.
- Egg rolls do freeze well: you can make a lot at a time and then freeze them (make sure you leave space between each other before freezing). Whenever you want to eat them again, take it out and fry them directly for 8-10 minutes.
- I am using soybean oil to fry the egg rolls. Heat it up to 350 degrees. And remember, do not throw in the egg roll when the oil is cold or else you will end up with extremely oily egg rolls. You don’t want that.
- Fry them until golden brown. It will take about 8 minutes. Once you can feel the surface is hard and crispy. The color looks nice. You can take it out. Use paper towels to get rid of the oil.
**MAKE THE DIPPING SAUCE**
- 2 tsp of sugar, 1 tbsp of hot water (because you want to make sure the sugar is dissolved), 1 tbsp of fish sauce, 1 tbsp of lime juice, 2 small hot chilies, 1 clove of grated garlic. Mix it up, and the sauce is done.
BETTER THAN TAKEOUT - Crispy Egg Roll Recipe (Shanghai Style)
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What makes a perfect egg roll? To me, it should have that air crust and a velvety filling. These contrasting textures create such an interesting experience that makes your egg rolls irresistible. Stick with me because we are about the reveal the secrets.
????PRINTABLE RECIPE -
INGREDIENTS (Enough to make 40-50 egg rolls)
For the aromatic water
1 cup + 1/3 cup of water
2 scallions, diced
1.5 tbsp of ginger, diced
1.5 tbsp of garlic, diced
1/2 tbsp of Sichuan peppercorn (Amazon Link -
To marinate the pork
1 lb (454 grams) of pork loin
1 tsp of salt
1/3 tsp of baking soda
1.5 tbsp of cornstarch + 2 tbsp of aromatic water
Black pepper to taste (Amazon Link -
1/2 tbsp of Chinese cooking wine (Amazon Link -
a drizzle of vegetable oil (Amazon Link -
To complete the filling
3-4 tbsp of cooking oil
8 dried shitake mushrooms, soaked for 2 hours (Amazon Link -
350 grams Garlic chive
120 grams of Bean sprout
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of oyster sauce (Amazon Link -
1 tbsp of sesame oil (Amazon Link -
5 tbsp of cornstarch + the remaining aromatic water
Others:
1 pack of egg roll wrapper
2 tbsp of all purpose flour +3 tbsp of water (to glue the egg roll)
Videography / Editing by Austin Schargorodski -
???? 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!
Mung Bean Vermicelli:
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???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
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If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
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???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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???? LINKS MENTIONED ????
Dianxi Xiaoge:
Munchies:
The Chinese Cook Book (1917):
Bon Appétit:
Tasty:
Street Food And Travel:
Foodeigh:
Made With Lau Recipes
General Tso's Chicken:
Egg Foo Young:
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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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???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
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???? OTHER CREDITS ????
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
Copyright Chillhop Music -
Copyright Chillhop Music -
The Secret To Perfect, Crispy Egg Rolls 春卷 | Hunger Pangs
Exciting news! A Very Chinese Cookbook — featuring 104 incredible recipes from Kevin, Jeffrey, and America’s Test Kitchen — comes out October 24, 2023. Order here:
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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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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 Spring Roll (with Shrimp and Pork)
Please visit my website at theartofcooking.org for more detailed information regarding tools and ingredients.
Ingredients: 6 servings
Spring Roll Wrapper: 9
Pork: 350 g or 12.35 oz
Shrimp: 18 shrimps (70/90 ct or 60/70 ct)
Bean Sprouts: 225 g or 8 oz
Celery: 50 g or 1.76 oz
Nappa: 50 g or 1.76 oz
Carrots: 25 g or .88 oz
Bamboo Shoots:
Shiitake Mushrooms: 5 g or .17 oz (Dried)
Mushrooms: 50 g or 1.76 oz
Ginger: 1 tbsp (minced)
Garlic: 3-4 cloves (1 tbsp minced)
Snow Peas: 15 g or .53 oz
Seasoning for Vegetables:
Salt: 1/2 tsp
Sugar: 1/4 tsp
White Pepper: 1/8 tsp
Fish Sauce: 2 tsp (
Rice Wine: 1 tbsp
Sesame Oil: 2 tsp
Seasoning for pork:
Salt: 1/2 tsp
White Pepper: 1/8 tsp (
Rice Wine: 2 tsp
Garlic Powder: 1/6 tsp
Water: 1 tbsp
Corn Starch: 2 tsp
Oil: 1 tsp
Paste:
Flour: 1 tbsp
Water: 2 tbsp
Music from Audionetwork.com
Title: Magnetar