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.
Please subscribe to my channel and turn on notification
--------------------------------------------------------------------------------------------------
Connect with me on social media:
Instagram:
Twitter:
Facebook:
Send me an email for business: Ifyskitchen1@gmail.com
Thank you and I love you guys.
#pancake #pancakeroll #ifyskitchen
pancake/pancake roll/pancake recipe/ mincedbeef/ chicken pancake roll/ beef pancake roll/american pancake/crepe/ breakfastpancake/ savourypancake/sweetpancake/ chickenpancake
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 @
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
Jumbo Pancake Rolls REAL Chinese Takeaway recipe
Visit our webstore chinandchoo.com/shop You can also register your interest in our cookboon on there too.
Char Siu recipe
Becoming a patreon would help us out so much, we'd be able to get more content out more often if we didn't have to rely on running our shop. So if you could find it in your heart to donate just $1 a month for as a thank you for all the help we give you, that would be amazing, link here
Get access to ingredients lists, videos before they are published on youtube, extra hints and tips, and much more.
patreon.com/ziangsorientalfoodworkshop
instagram.com/chinandchoo
twitter.com/ziangsw
Quick sweet & sour sauce:
Takeaway sweet & sour sauce:
Send your photos of your food to info@ziangsworkshop.com
FOLLOW US
Twitter: @ZiangsW
Facebook: faceboo.com/ziangsorientalfoodworkshop
Insatgram: @ziangsorentialfoodworkshop
Our online store.
If the online store takes off we will be able to do videos full time as we would stop cooking and do this instead.
We have 3 generations of Chinese/Malaysian chefs in our family and all love cooking, as a family have owned takeaways and restaurants in the UK, Brunei, Malaysia and Hong Kong. We are not just 2 people who think we know how takeaways do things because we are Chinese, we know how they do things because we'd done it for generations, we're here to teach you the secrets that they don't want you to know, we love cooking and can't wait to share what we know with all of you :)
Here are links to products we recommend and that we use in our videos
Amazon Affiliates
Wok, good all round non-stick:
Pre-Seasoned Cast Iron wok:
High end wok we use at home:
Kind of wok that a takeaway would use flat base:
Kind of wok that a takeaway would use round base (this is what most takeaways use):
Best kind of cooking utensil for use with non-stick woks:
Best kind of cooking utensils for use with an iron woks (used in takeaways):
Small clever (we use a lot):
Large meat clever (the ones all takeaways use):
Meat clever we love (personal use):
Heavy duty wood chopping board:
Small rice cooker 0.8 litres:
1.8L Rice cooker (if your serious about Oriental cooking a rice cooker is a must):
Non-stick sauce pot for making pastes:
Pot for making batches for sauces:
Plastic takeaway containers so you can pot them up like a real takeaway:
Foil takeaway containers so you can pot them up like a real takeaway:
Bamboo handle spider skimmer for taking things out of hot water or oil:
Laser Thermometer:
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 ROLLS (Kab Yaub)!
Hey Hey Hey Foodies!
It's egg roll time! Also better known as Chinese spring rolls, Chinese egg roll, Lumpia, Chả Giò, etc . In Hmong, we call it Kab Yaub. Another one of my fried food weakness. Everyone has their own version of egg rolls and ingredients they like to add etc, etc. My recipe is nothing special, but here is one of my go-to egg roll recipe I wanted to share with you all. Most people like to add bean sprouts, cilantro, onion, ginger, and other ingredients but my version will contain ground pork, cabbage, carrots, LOTS of garlic, green onions, mushrooms, and bean tread noodles. It's quite simple but still tasty. For me, as long as you have a great tasty egg roll dip to go along with it, egg rolls will always taste good. I love a good egg roll dipping sauce. So hopefully you guys give it a try.
Let me know what you like to put in your egg roll filling and what sauce you like eating it with down in the comments below!
Happy Cooking!
FULL WRITTEN RECIPE HERE:
Subscribe to my new channel for more videos to come!
Follow me on Instagram for food adventures, places to go eat, places I love to eat, and my food creations you can create yourself!
FOR THE LATEST UPDATES, FOLLOW ME HERE:
Instagram: C.HerCreations
Facebook: C.HerCreations
FROM:HER CHANNEL
INGREDIENTS
---DIPPING SAUCE---
1/4 cup creamy or chunky peanut butter
1/2 cup sweet chili sauce (I use Mae Ploy)
1/2 cup water
1 tsp fish sauce
1 Tbsp lime juice
Chopped green onion/ cilantro
Roasted peanuts (crushed)
Chili flakes for more spice
---PORK FILLING---
2.5 lbs ground pork
5 oz dried bean thread noodles (4 bundles)
1/4 cup minced garlic
10 oz shredded carrots (~2.5 - 3 cups)
10 oz shredded cabbage (~2.5- 3cups)
1 Tbsp black pepper
1 1/2 tsp salt
1 1/2 tsp sugar
1/4 cup oyster sauce
1/2 tsp chicken bouillon powder (add more if desire)
2 cups chopped green onion (2 bundles)
1 cup chopped wood-ear mushrooms
3 eggs
2 packets of Menlo egg roll wrappers (60 sheets total)
1 more egg to seal the wrapper
Oil to fry