Chinese Takeout Egg Rolls Secrets Revealed
1,176,515
Published 2023-05-20
Recipe document: docs.google.com/document/d/1HAzK-t4ryEN-5AkdV_N7U9…
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Chinese Takeout Lo Mein video: • Chinese Takeout Lo Mein Secrets Revealed
Ingredients:
Lee Kum Kee Chicken Bouillon: amzn.to/45uGBxl
Diamond Brand Kosher Salt: geni.us/PiO2h
Sugar: geni.us/UWud7AM
Chinese Five Spice: geni.us/lnll
White Pepper: geni.us/ZMEiegw
Black Pepper: geni.us/Cw5fy
Shaoxing Wine: geni.us/SjmflBr
Light Soy Sauce: geni.us/qPaX
Hoisin Sauce: geni.us/Tc8KB
Oyster Sauce: geni.us/F9cnm9W
Sesame Oil: geni.us/CgNP
Apricot Preserves: geni.us/IAYesL
Rice Vinegar: geni.us/0T7dll
Apple Sauce: geni.us/0MQ0
Hot Mustard Powder: geni.us/dWwh
Kitchen gear in video:
Potato/vegetable ricer: geni.us/AJHw
Misono UX10 Chef's Knife: geni.us/0NB5
Induction Cooktop: geni.us/mOpIF
John Boos Work Table: geni.us/XZXk
Deep Fryer: geni.us/myev5y
Spider: geni.us/wWiuCeV
Butane stovetop: geni.us/yXYxEf9
All Clad nonstick pans: geni.us/vcsS5n
Dutch Oven: geni.us/rzZwFz
Deep Fry Thermometer: geni.us/CKDBfXk
Glass Ramekins: geni.us/Jplij
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemicsound.com/v23gld
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
All Comments (21)
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Wanna learn how to make Chinese Takeout General Tso's chicken at home? Check out this video: https://youtu.be/Dv19_rYCpfQ
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Coming from someone who has had lots of experience making egg rolls I have to say that this is a very good instructional because of the attention to detail with clear easy to follow visuals. The only thing that I do differently is use 325 degrees F instead of 350F. It takes a secobds more but you have better control over the browning process. At 350F the skins can get dark fast and overcook. Again, great video! Thanks.
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I just made these eggrolls and I have a problem, my wife says we're never buying Chinese food again. Thanks they're fantastic
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We live in an area with not one decent Asian restaurant. We are so grateful for your fastidious videos. One thing that I must say is that when I gather ingredients and use your recipes per your advice, I have complete confidence that I will prepare a delicious dish. Now that makes cooking so much more enjoyable. Thank you Thank you!
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The potato ricer was a genius move.
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I have to give it to you, this recipe is hands down the best egg roll recipe I've seen.
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the level of details in these vids is unreal. Bravo
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Made this along with egg drop soup. You guys.. IT WAS AMAZING. You have just set a new standard for egg rolls and soup. Definitely worth every minute. My boyfriend was gobsmacked it was so delicious. We sat in silence for most of the meal because we were so absorbed into the food.
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Now that we have hit Fried Rice, Tso's and Egg Rolls I feel like a Crab Rangoon special is needed. Alternatively you could hit hot-and-sour soup or Gyoza. Great content as always.
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Best egg roll recipe on here. It is concise, you cover all the mistakes and how to avoid them and I don't have to listen to the history of food to learn how to do this properly. A big thank you.
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I would love for you to show a show on bean sprout eggrolls . My favorite eggrolls.
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The ground pork shortcut is brilliant and exactly what I needed to bother making these at home. Keep it up!
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TYVM, chef. after 30+ years of working in Asia as an Exec Chef/F&B Manager, and serving 1,000s of Egg Rolls and Spring Rolls a week in some of the hotels (with traditional Chinese or Thai Resturant outlets) i have to say, once again you have nailed the technique and your watch points are spot on. BTW: i use the same fryer that you have in thios video. going on 5 years now and it's still going striong.
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Hey, just wanted to say that I'm super grateful for all the work you put into these videos. You've genuinely changed my life for the better, not to mention the lives of all the unfortunate souls who had to eat my cooking before I found your channel! You're the best, and if there's anything I can do just say the word. Thank you, thank you, thank you again!
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I just made a double batch of this recipe, subbing the pork for ground chicken, and it was hands down the best egg roll recipe I’ve ever made. Now I have a bunch in the freezer for later dinners, which is never a bad thing. Thanks so much for the awesome recipe! You’ve got a new subscriber!
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3:53 as a Chinese I can confirm that hoisin sauce do last forever and we do pass it down as family heirloom all the time
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I new a guy that was a fruit inspector in the port of Newark. One of his areas of expertise was apricot inspection. If the incoming apricots would not make it to market before spoiling, he called the duck sauce people, a couple of factories also in jersey.
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My Uncle took crab and lobster meat. Mixed with cabbage, carrots and spices. Made his tri-folded egg rolls. They were some of the best I ever had.
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My favorite Chinese restaurant while I was in college used shrimp instead of pork and added a small amount of bean sprouts with the vegetables. I recall making these egg rolls my entire dinner a few times.
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Absolutely love all of your videos. The care, research and knowledge that goes into each recipe is impressive. I have tried the lo mein, the fried rice and today will try the general tso’s chicken. Thank you for all you do. 🙏
