Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Combine shrimp and vegetables in medium bowl and chill for one hour. As a general rule, the filling will taste a little bit more salty at this point, until it has a chance to absorb the seasonings. Basically, it’s similar to the method you’d use to wrap a burrito. Here's our family's restaurant recipe—a 100% accurate, easy-to-follow egg roll recipe to make at home! Heat sesame oil in a skillet over medium heat. This site uses Akismet to reduce spam. Freeze leftovers in freezer bags and reheat them in the oven at 350 degrees, until crispy. You can serve them after they’ve cooled a bit, either by themselves, or with a little duck sauce, Chinese hot mustard, or hot sauce. TheWoksofLife.com is written and produced for informational purposes only. So – after all the preparation and cleanup involved for this recipe – I was ready to say “never again,” but then – to my surprise – these were tastier egg rolls than those made by that restaurant! Remove from heat and whisk in cornstarch mixture. You don’t need too much—just enough to submerge the egg rolls. Wow! Make a batch of 20 or more at a time, and keep them in the freezer. Bill is the dad of The Woks of Life family. Egg rolls are the quintessential Chinese takeout food. The wheat flour based wrappers form small bubbles when fried, giving them their signature look. Thank you for this recipe and the accompanying story. I made a dozen tonight and they were excellent. When they’re done, they’ll “call” you with a slightly louder sizzling noise. The way to wrap these egg rolls is to first take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Simmer until lightly thickened. Learn how your comment data is processed. Hi David, I totally agree that it’s really hard to find a good egg roll these days, and when making them at home, you can stuff them full of more good ingredients. Check out our Chinese Noodles and wrappers page to see more on egg roll and spring roll wrappers, as well as all kinds of noodles. It was a wonderful addition! Once dry, transfer the veggies to a large mixing bowl. Hi Colin, yes, frying them to reheat is definitely the most ideal, though it is better to thaw them out first. The steam is escaping, causing the oil to bubble up. I usually bake to reheat for convenience, but all restaurants refry them to order. In a wok set over moderately high heat, add the ground ginger, onion, and celery and stir-fry for 1 … They’re the quintessential Chinese takeout food. If the filling is too wet, you will have a wet filling and soggy egg rolls! They freeze well after frying, and reheat nicely for after school or party snacks. In a small pot, heat the oil to 325 degrees. Have 12 egg roll wrappers ready under a dampened towel. Factors such as brands purchased, natural variations in fresh ingredients, etc. To prepare egg rolls, place egg roll wrappers on dry surface so they appear as a diamond, with one corner pointing towards you. Note: This recipe was originally published on November 10, 2014. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. I found that it muddled the flavor of the egg rolls……. I don’t usually have char siu, but my friend Michelle gave me some of her excellent smoked pork shoulder. Will make again. You are a “go to” for our family! It’s not an exact science, so play it by ear. That splattering noise is signaling that the filling is getting hot inside. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Each person would start with one and work their way down the stack, which made about 120 egg rolls. Also added some soaked dried shrimp, minced fine. Once dry, transfer the veggies to a large mixing bowl. I am from the Chicagoland area, and since leaving the area, I have lived all over the country, where I have hunted for the perfect egg roll. Enjoy! Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! It’s a good idea to try the filling at this point and adjust the seasoning to taste. I first attempted to make these beside my father, who was a Chinese chef working at the Holiday Inn restaurant in upstate New York. Stir in sesame oil, salt and pepper to taste. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). My husband agrees, best egg roll he’s ever tasted. will change the nutritional information in any recipe. Specializes in all things traditional Cantonese and American Chinese takeout. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients. That said, you could use the traditional ingredients in this recipe, or get creative with just about any fresh vegetables and meat. With this recipe, however, we’ve recorded the ingredients and method we used, so we can make them anytime at home! Happy egg roll making! Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. I did make a few adjustments, however. Add the pork and/or shrimp and stir-fry 1 minute more. You can make pork egg rolls, shrimp egg rolls, combos, or half of them pork, half of them shrimp. We all have different taste preferences, and varying methods of measurement when it comes to portioning out ingredients. Just add a thin layer of egg to make sure it stays sealed. I did add a touch of five spice powder which I did regret. Keep them moving in the oil to make sure they fry evenly. My father used to tell me that frying egg rolls was a fool-proof task. I would skip the five spice unless you’re a big fan. It’s been a very long time since I was regularly making them in my parents’ takeout restaurant, when we’d crank out hundreds of egg rolls at a time. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. It’s a relatively easy process, and you’ll get the hang of it quickly. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. I found that it muddled the fresher flavors of the egg rolls. I’m sure they would cost under $1 a piece depending upon your fillings. Repeat with remaining wrappers. You can even cut the wrappers into smaller squares, and make minis for a delightful appetizer. Brush with a tiny bit of oil at 425 for about 12 minutes, turn and another 10 minutes. You can also watch the video on this page, demonstrating the folding technique or check our article on How to Fold Egg Rolls. Enjoy folks! These are a bit of work so think twice about adding it, just my opinion. I do like to make my own with nice chunks of pork and shrimp, since that’s so rare at restaurants. Remember though, you can add seasoning when you eat the egg rolls, but if they’re too salty, there is little that can be done to save the batch. Hi Gary, thanks for your feedback as I’m sure it will be useful to others. My recommendation is to make them a day ahead, so that the flavors really marinate and shine. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients. Toss everything together. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. You just slide them gently into the oil, and keep them moving while they are frying. In a small pot, heat oil to 325 degrees. Keep up the great cooking! You may also want to wrap a test egg roll and fry it to check the taste before you wrap the entire lot. Toss everything together. Egg rolls. Egg rolls are fried, savory rolls, generally filled with cabbage chopped Chinese roast pork. This is a very important step. Various online calculators also provide different results, depending on their sources. It is an American creation that evolved from Chinese spring rolls (check out our Shanghai Style Spring Roll recipe to see the difference), sometime in the early 20th Century. NOTE: One of our readers reported that his egg rolls … Need I say more? As written, a fantastic recipe. From the American-Chinese food menu, this is the most authentic recipe for egg rolls we've seen. First — I am on a low fat diet so I baked them. Heat oil to 350 degrees F. Fry egg rolls, in small batches, turning often, for about 4 minutes, or until golden brown. … Simply adjust the amounts of pork/shrimp to your liking. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. The filling is ready to be wrapped! Toss everything together. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Roll tightly to make a sealed cylinder. ;-). Also quadrupled the five spice powder and used Oyster sauce to cook the pork.

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