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.
How To make Chinese Egg Rolls's Videos
This eggroll recipe is sure to win over anyone!!!
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 Vegetable Egg Rolls-Chinese Food Recipes-Veggie Restaurant Style
Egg Roll Recipe @ Make Perfect Restaurant Style Vegetable Egg Rolls-Chinese Food Recipes with Cabbage, Carrots, Bean Sprouts.
Chinese Rolls Recipe By Food Fusion (Ramzan recipe)
Another unique recipe for Chinese Rolls. This one is definitely a must try, feel free to use any filling you like #HappyCookingToyou
Written Recipe:
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Chinese rolls
Recipe in English:
Ingredients:
-Anday (Eggs) 2
-Doodh (Milk) 1 Cup
-Dried oregano ½ tsp
-Safed mirch powder (White pepper powder) 1 tsp
-Namak (Salt) 1 pinch
-Baking powder 1 tsp
-Kali mirch (Black pepper) crushed 1 tsp or to taste
-Chicken powder ½ tbs
-Maida (All-purpose flour) 5 tbs
-Corn flour 1 tbs
-Oil for greasing
Chicken & Cabbage Filling:
-Makhan (Butter) 5 tbs
-Lehsan (Garlic) chopped ½ tsp
-Chicken 1 Cup (boiled & shredded)
-Safed mirch powder (White pepper powder) 1 tsp
-Kali mirch powder (Black pepper powder) 1 tsp or to taste
-Chicken powder 1 tsp
-Namak (Salt) ½ tsp or to taste
-Bund gobhi (Cabbage) shredded 2 Cups
-Hara pyaz (Green onion) leaves chopped 1-2 tbs
-Maida (All-purpose flour) 2 Tbs
-Pani (Water) 1-2 tbs or as required
-Cooking oil for frying
Directions:
-In bowl,addd eggs and whisk well.
-Add milk and whisk well until fluffy.
-Add dried oregano,white pepper powder,salt,baking powder,black pepper crushed,chicken powder and whisk well.
-Gradually add all-purpose flour and whisk well.
-Add corn flour,whisk until smooth & set aside.
-Grease frying pan with oil,pour prepared batter and spread evenly,cook from both sides until done & set aside.
For Chicken & Cabbage Filling:
-In wok,add butter and let it melt,add garlic and mix well.
-Add chicken and mix well.
-Add white pepper powder,black pepper crushed,chicken powder,salt and mix well for 2 minutes.
-Add cabbage,mix well and cook for 2-3 minutes.
-Add green onion leaves,mix well and set aside.
-In all-purpose flour,add water and mix well to make a smooth paste & set aside.
-Take a prepared wrap,add chicken & cabbage filling,fold over the sides,roll up and apply all-purpose flour paste.
-Prepare the remaining rolls similarly (makes 6-8).
-In frying pan,add cooking oil and fry rolls until golden brown.
Recipe in Urdu:
Ajza:
-Anday (Eggs) 2
-Doodh (Milk) 1 Cup
-Dried oregano ½ tsp
-Safed mirch powder (White pepper powder) 1 tsp
-Namak (Salt) 1 pinch
-Baking powder 1 tsp
-Kali mirch (Black pepper) crushed 1 tsp or to taste
-Chicken powder ½ tbs
-Maida (All-purpose flour) 5 tbs
-Corn flour 1 tbs
-Oil for greasing
Chicken & Cabbage Filling:
-Makhan (Butter) 5 tbs
-Lehsan (Garlic) chopped ½ tsp
-Chicken 1 Cup (boiled & shredded)
-Safed mirch powder (White pepper powder) 1 tsp
-Kali mirch powder (Black pepper powder) 1 tsp or to taste
-Chicken powder 1 tsp
-Namak (Salt) ½ tsp or to taste
-Bund gobhi (Cabbage) shredded 2 Cups
-Hara pyaz (Green onion) leaves chopped 1-2 tbs
-Maida (All-purpose flour) 2 Tbs
-Pani (Water) 1-2 tbs or as required
-Cooking oil for frying
Directions:
-Bowl mein anday dal ker ache tarhan whisk ker lein.
-Doodh shamil karein aur fluffy hunay tak ache tarhan whisk ker lein.
-Dried oregano,safed mirch powder,namak,baking powder,kali mirch crushed aur chicken powder dal ker ache tarhan whisk ker lein.
-Thora thora ker ka maida shamil kertay jayein aur whisk kertay rahien.
-Corn flour dal ker smooth hunay tak whisk karein & side per rakh dein.
-Frying pan ko oil sa grease karein aur tayyar batter dal ker evenly pheela lein aur dono sides sa paka lein & side per rakh dein.
For Chicken & Cabbage Filling:
-Karhai mein makhan dal ker melt karein aur lehsan dal ker ache tarhan mix ker lein.
-Chicken dal ker ache tarhan mix karein.
-Safed mirch powder,kali mirch crushed,chicken powder aur namak dal ker 2 minutes kliya ache tarhan mix ker lein.
-Bund gobhi dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
-Hara pyaz dal ker ache tarhan mix ker lein & side per rakh dein.
-Maida mein pani dal ker ache tarhan mix karein aur smooth paste tayyar ker lein & side per rakh dein.
-Tayyar wrap lein aur chicken & cabbage filling dal ker tamam sides ko fold ker ka roll ker lein aur maida ka paste laga lein.
-Is he tarhan baqi rolls bhi tayyar ker lein (makes 6-8).
-Frying pan mein cooking oil dal dein aur rolls ko golden brown hunay tak fry ker lein.
EGG ROLL RECIPE - HOW TO MAKE EGG ROLLS
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I HOPE YOU ENJOY MY MOM'S EGG ROLL RECIPE! IT'S THE BEST! I LOVE IT AND I KNOW YOU WILL TOO. ENJOY!
RECIPE YIELDS 45-50 EGG ROLLS:
1 1/2 LBS LEAN GROUND PORK
6 CUPS CHOPPED VERMICELLI BEAN THREAD NOODLE
2 CUPS CHOPPED ONIONS
6 CUPS THINLY SLICED CABBAGE
2 CUPS GRATED CARROTS
1-2 CUPS BEAN SPROUTS
1 CUP SPRING ONIONS
1/2 CUP OYSTER SAUCE
1/2 CUP THAI MUSHROOM OYSTER SAUCE
1 TBP BLACK PEPPER
1/2 OR 1 TSP SALT
1/2 TSP SUGAR (OPTIONAL)
3 EGGS (2 FOR MIXTURE AND 1 FOR SEALING THE EGG ROLLS)
1 TSP GRANULATED CHICKEN SOUP BASE MIX (OPTIONAL)
1-2 PACKAGES OF LITTLE CHEF SPRING ROLL PASTRY WRAPPER (OR ANY STORE BRAND EGG ROLL WRAPPER)
YOU WILL NEED ENOUGH VEGETABLE OIL TO DEEP FRY THE EGG ROLLS
DIPPING SAUCE:
SWEET CHILI SAUCE
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Oyster Sauce:
Thai Oyster Sauce:
???? 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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Copyright Chillhop Music -