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.
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**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.
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:
INSTAGRAM:
ETSY:
WRITTEN RECIPE W/ DETAILED INSTRUCTIONS HERE:
FRESH TOFU VIDEO HERE:
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GRAPHICS DESIGN BY: Urban Spirits
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Instagram: C.HerCreations
Facebook: C.HerCreations
FROM:HER CHANNEL
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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#pancake #pancakeroll #ifyskitchen
pancake/pancake roll/pancake recipe/ mincedbeef/ chicken pancake roll/ beef pancake roll/american pancake/crepe/ breakfastpancake/ savourypancake/sweetpancake/ chickenpancake
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
Gok Makes His Dad's Incredibly Delicious Spring Rolls | Gok Wan's Easy Asian
Gok shows us how to make spring rolls, the same ones he used to have in his dad's restaurant!
From season 3 episode 8.
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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.
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