who likes egg rolls?

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jeffie7

jeffie7

Wrong Whole!
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Egg Rolls - Hands on Kitchen

Any meat of choice
egg roll wrappers found in any asian market.
1/4 head cabbage shredded
1 small carrot cut shredded
2 eggs
1 tsp sesame oil
salt and pepper to taste
oil for frying.


Hardest thing about making egg rolls is having to fill up a pot with oil....

so easy!
 
i like to put in some marinated tofu and slightly marinate the cabbage and carrot mixture in my special 'teriyaki bomb' sauce. makes for some kung pao for the tastebuds. :) looks good. folds are nice and everything.
 
we make ours different; we dont even use eggs(except sometimes to wrap it). :) Ingredients is usually pork and/or beef, noodles, oyster sauce, carrots, and salt IIRC)I'll see if I can make some tomorrow.
 
I do the fresh kind, or its just lumpia.But yours look professional. :)
 
Calesta said:
Ahhhhhhhhhhh no... wrong skin.
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Dude sign up and post some friggin recipes, stop hatin.

CHINESE style you would use a spring roll type wrapper.

AMERICAN STYLE what everyone in the US knows and loves is made out of these wrappers. I know this for a fact, in fact I just made about 50 egg rolls last week at a local Chinese restaurant. The recipe I used is the same - the carrots.

So my recipe is for an egg roll that taste just like the ones you would get at a Chinese store in America. Not only does it taste them same but other then the carrots IT IS THE SAME as the local stores....

quit picking on me :p
 
how big was the pot to fry the rolls in? Did you fill the pot with just oil? im going food shopping soon and i LOVE egg rolls. when you say use your hands to break it into small pieces.. how small? say i chop the chicken into 1 inch pieces, should i just tear it into small pieces or cut it into strips??
 
Seany-izzle said:
how big was the pot to fry the rolls in? Did you fill the pot with just oil? im going food shopping soon and i LOVE egg rolls. when you say use your hands to break it into small pieces.. how small? say i chop the chicken into 1 inch pieces, should i just tear it into small pieces or cut it into strips??
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You want enough oil to fully cover the egg rolls, how much doesnt matter, just make sure you don't fill the pot past halfway.

since the meat is fully cooked, it really doesn't matter Think of what you would want to feel in your mouth when chewing. its a texture thing. most chicken egg rolls I've had end up having tiny pieces of chicken like 1/8-1/16th inch.

The only problem I see with the chicken being too big is you risk biting into the egg roll and pulling out a big piece of chicken when you pull away from the egg roll, this would cause your filling to fall out.

Good luck finding the egg rolls, I've yet to see them anywhere other then asian markets.

MAYBE just maybe, whole foods would have them.
 
fry daddy. best investment i've ever made. use expeller pressed oils to avoid all the effects of grease on your system. Don't think it works? Trust me. Lumpia is good too... and the 'fresh' kind are considered Spring Rolls, yes? Those are usually all vegetables, from what I know. Man, I get hankering to make some gyoza and yakisoba.
 
Black Widow g2 said:
fry daddy. best investment i've ever made. use expeller pressed oils to avoid all the effects of grease on your system. Don't think it works? Trust me. Lumpia is good too... and the 'fresh' kind are considered Spring Rolls, yes? Those are usually all vegetables, from what I know. Man, I get hankering to make some gyoza and yakisoba.
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Yeah. Fresh lumpia is a bit different from a spring roll, but a similar wrapping. Light rice wrping I believe.
 
Our Shaws has an international section. Their japanese and chinese pretty much have a whole side of an aisle to themselves. For some reason, there are a LOT of asian people here.
 
Black Widow g2 said:
fry daddy. best investment i've ever made. use expeller pressed oils to avoid all the effects of grease on your system. Don't think it works? Trust me. Lumpia is good too... and the 'fresh' kind are considered Spring Rolls, yes? Those are usually all vegetables, from what I know. Man, I get hankering to make some gyoza and yakisoba.
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Fry daddys are nice but I'm not a fan, they're not big enough to hold temps like I would like. the other option is a bigger table top fryer but then that takes up too much space.

When I get my house I'm either going to build a fryer into my counter top, or I'll get a nice matching counter top fryer I can leave out all the time. Something that matches the kitchen and fits in some how....

It just sucks needing a fryer big enough to make it worth while, as of right now, a pot with oil works better then anything else I can think of. I keep oil in a container under my sink, when I want to fry something I pour the oil over a strainer and into a pot, when I'm done I pour the oil right back into that same container.

I think for 1 or 2 people the best damn fryer you can get is a large cast iron pot. It will hold heat like no other and a lot of oil. When you're done just store the oil in a nice plastic jug.
 
jeffie7 said:
Dude sign up and post some friggin recipes, stop hatin.

CHINESE style you would use a spring roll type wrapper.

AMERICAN STYLE what everyone in the US knows and loves is made out of these wrappers. I know this for a fact, in fact I just made about 50 egg rolls last week at a local Chinese restaurant. The recipe I used is the same - the carrots.

So my recipe is for an egg roll that taste just like the ones you would get at a Chinese store in America. Not only does it taste them same but other then the carrots IT IS THE SAME as the local stores....

quit picking on me :p
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I agree about 10%, but I'll have to get with you via PM, IM or phone to tell you why without seeming like a bitch. You'll understand.

:) :) :) :) :) :) :) :) :) :)
 
Calesta said:
I agree about 10%, but I'll have to get with you via PM, IM or phone to tell you why without seeming like a bitch. You'll understand.

:) :) :) :) :) :) :) :) :) :)
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you agree about 10% on american style egg rolls being like what I made?


I just don't get it, I spend time in a major Chinese kitchen learning how to cook dishes from American style to Chinese style, from a guy who grew up cooking in hong kong, yet I get flamed for posting an American style egg roll, as with a few other American style Chinese dishes. I post an American style dish and I get the "thats not right" wtf dude.

I'd post up some more "real" Chinese dishes but I don't think most of the viewers of this board as with my board would enjoy stuff like pork belly steamed in rice powder. or fish noodles.stir fry sole with pickled gourd, fish balls, pigeon slices with broccoli....

Most people want to see recipes on how to cook the american style dishes like gen tso chicken, kung pao chicken, lo mein...

The only thing I can figure is your family (since I know you're US born) is from a different area in china either a small city or out in the country, most of the books I have as with what I've learned is based off Hong Kong cooking, and maybe that's very different from what your family is use to.

Either way, the recipe I just posted was for AMERICAN style egg rolls, the kind you would buy at any chinese take out. I don't care how not chinese it is. I care that people who view my board recognize it as the egg rolls they love to order at their local take out.

For a chinese style egg roll from what I've learned it goes something like this

Spring roll wrappers
black mushrooms
winter bamboo
cabbage
salt and msg
oyster sauce
sugar

cooked in oil around the 250o-275o range.
 
Isn't there also different styles/types of Chinese cooking? Like Mandarin vs. Cantonese, etc. I know in Vietnam there's quite a few different styles depending on region(I think there's like 54 different ethnicities).
 
a little over-protected about your cooking there Jeffie? I don't think Calesta is out for blood, just sounds like the style of cooking your writing about isn't what he is used to or knows from his culture. Sort of like how Italy is and the different styles of cooking the same type of food.

I think he means no harm, mang :)
 
Jeffie-

What fry daddy's are you looking at? The one I have (it's about 10 years old or so) IS made out of cast iron. That's why I love it. It's not one of those pussy 'cold touch' bitches. It's hot... and stays hot. I agree that it's not as big as I'd like either, but I don't have a professional kitchen yet. When I do, It better have a stainless grill, 6 gas burners, and 2 ovens... but most of all... a basket fryer. ;)
 
K2e2vin said:
Isn't there also different styles/types of Chinese cooking? Like Mandarin vs. Cantonese, etc. I know in Vietnam there's quite a few different styles depending on region(I think there's like 54 different ethnicities).
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Szechuan ftw! If you notice, those are two different dialects of Chinese as well. Right, Cal?
 
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