1. Kosher salt is garbage and tastes like garbage. 2. You absolutely don't need full submersion of the egg roll in hot oil. A half inch in a pan is fine. Taquitos get crispy and aren't made in real Mexican women's homes in deep fryers. They pan fry them. With a puddle of oil. Not a pool.
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.
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.
I thought 350 was low compared to deep frying most things at ~370. You can see how they are softly bubbling compared to the usual rolling boil of something like fries or battered fish. Good eye!
Yes I agree little brown to fast and even as I cook in my oven I have to use 325 because it's not calibrated right 375° oil seems very hot to fast for browning egg rolls
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!
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.
Shelby, that is amazing! I'm really happy you all enjoyed the soup and egg rolls! Thanks so much for letting me know and please tell your boyfriend I say hello!
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!
Thank you so much! Not only for your extreme generosity, but also for your very considerate words. It really means a lot to me! I’m very grateful you’ve found some value in the videos and recipes. It’s been a pleasure to make them! If there are any videos you’d like to see, please let me know and I promise I’ll put them on my list! Thanks again and I hope you have a wonderful day!!
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.
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.
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. 🙏
If you've ever loved chinese takeout more than anything else but also like homecooked, this channel is for you. This is my favorite cooking channel. Chinese takeout is my favorite, but I also appreciate that you try out different things and let us know what works best. I also like the casual, informative vibe.
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!
Dude, you’re a legend. My home cooking has gotten so much better since watching your videos. Not just the asian dishes but your tips carry over into other styles of cooking.
I appreciate your clear instructions and the specific details of he products you use. Video Ideas: 1. Egg Foo Young 2. Moo Goo Gai Pan 3. A Chinese Shopping Guide of products; sauces, herbs, and produce. 4. A Mushroom/Fungi Guide for Fresh and Dried. Maybe just the top 5; Shiitake, Wood Ear, Enoki, etc. 5. Soups: Top 5: Egg Drop, Wonton, Hot & Sour, Coconut, ... 6. Use of Chinese Veggies: Bok Choy, Cabbage, Mushrooms, Eggs,...
This channel is hands down my favorite source for information. You don't just show us all this stuff, you actually explain and TEACH. I can't wait for this channel to explode like it needs to.
Your general Tsos chicken recipe and fried rice changed my life! I've literally been meal prepping it for the past two weeks haha. I've never made more authentic tasting Asian food in my life!
meal prepping is what they call when you make larger batches, and then split it into containers and fridge/freeze it, and then you only cook once a week, and eat only 1-2 things a week that week, since you dont have time to cook every day. @@williamfotiou7577
Jason..., I have cooked the fried rice, hibachi, yum yum sauce, roasted potatoes and the pita bread that you posted, and it all turned out perfect. The last time I went out to eat these items, it was so expensive there was no way I could have fed all 6 of us. Instead, I got enough strip steak and colossal shrimp to feed us all with an array of sauteed vegetables and fried rice. After this, I use the garlic, soy butter all the time. Thank you so much for sharing.❤
Made these tonight. They are so good, my picky son had 4. The hot mustard...OMG. So good, tastes just like the little packets from the restaurant. Clears the sinuses, like it should 😂. Will definitely make this all again.
Love the way you broke this recipe down....very clear and concise. Im making it now. The cabbage/carrot/celery are in the pressing down and drying stage. So happy I found your channel. Why did it take so long???? Thanks so much!
Dude! Sooo many awesome tips in 10min! (Duck&mustard hacks, potato-ricer!!!!!!, etc.) Greetings from Southern Ontario where I've had Egg Rolls since 1974. Here, we have Vietnamese SprR's (spr.rl wrap/vermicelli/shaved carrot/ground pork served with garlic/fish sauce/vinaigrette dip sauce.) Chinese spring rolls have your cabbage-based "mire-poire", but I've never had a filling as great as yours. Here, Egg Rolls are the Egg roll wrapper filled with Bean Sprouts and the wrapper is flat-folded at both ends like the paper bag you food came in. You bite off one end and pour in packets of plum sauce and hot sauce. Great vid!
All of your recipes take me back to being a kid in St. Louis! Love your channel!! You can REALLY THROW DOWN as we say in the midwest! This is EXACTLY how egg rolls were when I was growing up. They've been gawd-awful ever since! NOT ANY MORE! Thanks Jason!
This looks so much like the ones I had as a kid from the small town Chinese restaurant I always went to. Of course, it was run by a sweet old immigrant that made everything by hand, and after she retired, I've never found Chinese food as good. I will definitely be trying these out in the next week. Hopefully I can find a way to make her Moo Goo Gai Pan someday.
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.
When I was younger, the main veggie used was bean sprouts. I was surprised and disappointed when I started getting egg rolls with mostly cabbage. It’s not that I hate cabbage, it’s just liked bean sprouts much better. And yes tiny shrimp were used. It seems like cabbage was being used because it was so much cheaper.
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.
Jason consistently makes fantastic, informative and delicious recipe videos that always deliver in an amazing final product. This video delivers yet again with the added bonus of a great Duck Sauce recipe, vital for people who no longer live on the east coast who don’t have access to this addictive Chinese food staple. Thanks!
I've tried for years to duplicate egg rolls but only got close. Thank you, Jason, for posting this video. This is the winner! My egg rolls are now just like buffet and takeout egg rolls!
And just when I think I will have nothing to make this weekend, you come out with another fantastic cooking video. The family is loving it all and cannot thank you enough for the time and energy you spend on making these very informative cooking videos. We are curious though, if you are planning on pursuing creating the best-ever tasting mall bourbon chicken video as it seems all other videos out there in it somehow miss the mark.
Hi, Wesley! I will definitely be doing a bourbon chicken video in the future! I'm not sure when, but several people have requested it! I've never made the dish, so I'll have to do some research! But I promise I'll drop a video on it eventually! Also, tell your family I say hello!! I hope you all have a wonderful day!!
Addictive as quack 😂 love the little bits of humour, without turning it into a circus. Absolutely wonderful content. I don't see it being long before your sub count is in outerspace, where it should be 👌👌👌
This has always been my favorite type of egg rolls which hold wonderful childhood memory. I cannot wait to try! Thank you for such clear, detailed explanation. 👍
dude YES. i love seeing your new videos. you give us these amaizng "restaurant hacks" and clearly you put a lot of effort into these videos. i really appreciate your content my dude. keep it up!
I have memories of amazing, bubbly crunchy-chewy, savory awesome egg rolls, and this video is directly on target. Love your other vids, and enjoyed the subtle humor in this one.
A former co-worker shared her recipe for homemade lumpias with me. 1 part lean ground beef, 1 part grand pork & 1 part those little salad shrimp....with some of the finally chopped green onions all mixed in a bowl. Roll up a bunch of those suckers in the egg wrappers & after deep frying them....dip in sweet & sour sauce.
It’s the msg in the hoisin, oyster, and chicken powder that’s creating the magic. The non-msg chicken powder just uses an off shoot of msg, usually disodium glutamate/hydrolized wheat/coconut/vegetable protein - which is basically the lauded, soy sauce, health food alternative Bragg’s Liquid Aminos or Coconut Aminos. If u grew up eating ranch dressing, lay’s potato chips, and even modern Chick FIl A - uve consumed msg.
I haven't had a good tasting egg roll from a restaurant in forever. Making them at home is so easy and so much better. The restaurants seem to only put in cabbage and they're missing flavor. Good video
Yes, and damned Chinese restaurants are getting so cheap now. They have no core center to it. It's just more outside and a tiny bit of stuff inside. Like less than inch in diameter. And, they're not freaking spring rolls. Egg rolls are now the size of spring rolls -- if you know what I mean.
This recipe is fire AF. Definitely saving for later. It's a bit different from what I grew up with in SW Ontario. The rolls were rolled and shaped a bit differently and the veg component was 90% beansprouts rather than cabbage, celery, and carrots. Still, everything here tracks really well! Solid tips that I hadn't considered before and that ground pork sounds awesome. Well done!
I always add some rice vinegar and sesame oil to my mustard sauce, but I'll have to add some white pepper too next time! I can also recommend the potato ricer for drying out spinach for dips etc. Takes it to the next level! Glad I happened on your channel. Subscribed!
Arax! Man, you are so generous! That is extremely kind of you!! If you have any dishes you'd like to see, please let me know. I promise I'll put them on my 'to research' list!! Thanks again!! I sincerely appreciate your generosity! I hope you have a wonderful evening!
Absolutely Awesome! I've experimented with egg rolls for decades, trying for the New York City egg roll. Finally realized the "egg" in the name applies to the dough having egg in it!! Not easy to find in the Midwest or South. After finding that, it was easier. But there still was "something missing." This video clears it all up! Thank you Large! I'll add some salad shrimp, and maybe some bean sprouts, to see how close it now comes to the NYC rolls. I particularly was astounded to learn that the skins have Two Sides! Who knew? Excellent!
Love your recipes and dedication Jason! Ever been to New England? I've been trying to replicate their egg rolls for years. Particularly most Chinese restaurants in RI/Mass, especially those that have been around for 40-50+ years, all have 1.) A distinctly different flavor from everywhere else in the country -- there's a LOT of celery in them (along with Char Siu). 2.) The "duck sauce" in this region is also unique and AMAZING. It's very dark and sweet. I swear the base is apple sauce, but no one will give up the recipe. You cannot buy it in a store.
Hi, thank you very much! I've never been to New England, but that food sounds legit! All the recipes I'm making here in this series are based on the takeout I remember eating when I was a kid in the 80s and 90s! I swear it was different (better) back then!
New Englander here. Several years ago, an older gentleman revealed to me that apple sauce is indeed the base for "the best" duck sauce. He said that soy sauce is also added but wouldn't reveal anything else. I met him at a Chinese restaurant that's 30+ years old and I suspect the man had been a chef in his younger years. He knew a lot about cooking. Sadly, I met him once and then never saw him again.
@@E.D.333 Bud, listen -- in the future -- you've got to BRIBE PEOPLE. [he he he] No, seriously, we are always taking Cookies and Goodies to local restaurants, and they reveal stuff to us.
I finally had a chance to make these and other than forgetting to add pepper, the total draining was, I believe, the game changer to my eggrolls. I also had the habit of freezing them undone, but not this time. I made all of them and waited to freeze them once cooled. Can't wait to test the re-frying out of the freezer part. They turned out better than I expected.
Impressive, Jason. I’m Chinese, and I admit that you did it better than me and my family. I’d also like to add some celery and water chestnut or some sauteed shitake in there. Delicious.
When it comes to freezing the egg rolls, they crack because the filling is somewhat wet and expands once the outside shell is frozen. The shell will freeze first then when the filling freezes it expands and cracks the wrapper. The best way to overcome this is to par fry the eggrolls at a lower temperature for a shorter period. Try 300-325 just for a few minutes until the surface bubbles and the wrapper cooks. the wrapper at this point should be light brown at which point you take them out of the fryer and let them cool. Freeze them IQF on some parchment paper. After they freeze wrap them individually or in pairs in plastic wrap and then bag in a freezer bag. This will help them to not dry and get freezer burned. Same goes for using the spring roll wrappers as they will crack in the same manner. Its all about cooking the wrapper first then freezing. Another trick I used when freezing potstickers is to put them in the cooler overnight after making them. Get them as cold as possible in the fridge like near the back where other stuff may almost freeze. Get the filling so cold the whole thing is near frozen or super cold. Put them in the freezer for 10 minutes on a timer. Take them into the cooler for 10 minutes then back in then out then in 10 minutes to let the temp equalize in the middle until they are frozen. Temperature management baby!!!
Would love to see a video about making edd drop soup, making it like the chinese restaurant is a more difficult than I expected when I first tried to make it. I couldn't get those nice egg petals, and would just end up with a bunch of shredded egg in broth. It tasted good, but there are definitely some secrets to making it like they do at your local takeout.
So, I guess this is sort of a synchronicity. I was speaking with my friend on the phone when your comment came through and I was asking him what soup he thinks I should do and he said: "oh, you gotta do Egg Drop!" I guess this is a sign!
I have made/cooked thousands of egg rolls in my family restaurant and this video pretty much sums it up! Good job! Oh, we wrapped it in a different way but this way works too.
I once made egg rolls and they were the best egg rolls I've ever had. Sadly, they took so much work (at least for a first-timer) that I chose never to make them again. Instead, I will spend my life strictly reminiscing about the unbelievable flavor. I went whole-hog by making Char Sui, and I used carrots, nappa cabbage, green onions and bean sprouts. OMG!
Can I substitute the veggies for a coleslaw mix? I'm gonna try with spring rolls since I prefer them over egg rolls. I wish we had all those wrapper choices shown in the video, wow!
Wow! You're an excellent detailed teacher 👏. Love uour instructions. From what i already know about spring rolls , your spring rolls is best of best! Thank you for sharing.
Jason, you should make more vids, like one every day or so, and you'd have a million subs in no time (well, about a year, 1+). Your witty, fast, straightforward, AND relevant content is perfect! I found you a month or so ago and was surprised at how few videos you have. Keep it up! ❤💯 -cut
The salad spinner's problem is that it only gets the water off the surface. You need to have some sort of pressure to squeeze out the moisture as much as possible. But a salad spinner is definitely better than doing nothing!
Okay. I made this on 5-22-24 and it tastes freaking AMAZING!! I've recommended your channel to other people. Truly, these egg rolls are better than most restaurants! Hey Jason, I'll be making a version of this but substituting popcorn shrimp for pork . Any thoughts on how to season the shrimp? (the ground pork seasoning is awesome, but I'm not sure it would work for shrimp. Probably overwhelm the flavor)
Jason, thank you so much for being willing to incorporate my suggestion! I know it was kind of an obvious suggestion, but I appreciate you taking the time to do it nonetheless! Thank you!
Thank you SO MUCH! That is extremely kind of you! If you have any more suggestions, please let me know and I give you my word I'll put them in my research document! Thanks again and I hope you have a wonderful evening!!
Ing-credibles, (Chinese takeout restaurant close to me) been eating there 45+ years, uses cinnamon as well in their recipe with tiny shrimp inside. They are sheer perfection egg rolls, best I've ever eaten. I buy them by the dozen and make them my dinners main event. The tiny duck sauce packets I ignore and use their homemade red sweet and sour sauce... Its a beautiful thing. 😢 The cinnamon (Probably Chinese five spice) makes them epic, never had better.
Another nice video Jason…I’ve made egg rolls before and they were pretty good, especially left over. Your is more involved but am anxious to try it. Agree with others about draining the water with a ricer…I’ve always struggled with removing water from vegs when called for. Now on to your Gen Tso’s recipe…my favorite Chinese dish.
My mom's eggrolls are nice, but always a bit soggy. She cooks the bejesus out of the filling and drains it, but it's practically mush. Plus, she uses Nappa Cabbage, which is quite tender to begin with compared to standard green cabbage. I like the stronger flavor of Nappa Cabbage, so I might try this recipe with that, maybe not blanch it as long first.
This is interesting, I have never seen 'duck sauce' ever for egg rolls, and I've been to many, many Chinese restaurants, known chefs and owners of Chinese restaurants, and none have 'duck sauce' for to-go or in-house. They typically provide sweet and sour sauce with egg rolls, which is basically ketchup, sugar, vinegar, soy sauce, red dye, and corn starch. The only 'duck sauce' I know of is the juice from whole roast ducks, which is basically the concentrated five spice power, other spices, and duck fat that accumulate inside the duck while they are being roasted. While this is delicious (on part to cooking with bacon fat), it's typically used for dipping the duck meat, or mixing with the white rice.
Every Chinese take away I've been into here in the US always has packets of duck, soy and mustard thrown into the bag. Before the pandemic most local places had them in the boxes they came in so the patrons could grab as much as they wanted. Now a Chinese restaurant, that's a different animal than your carry out places. Usually just had a bottle of Soy sauce, and mustard on request. No duck.
Wanna learn how to make Chinese Takeout General Tso's chicken at home? Check out this video: ua-cam.com/video/Dv19_rYCpfQ/v-deo.html
Hey Man!, Thanks for your recipes. I really enjoy them!! 👍👍
Hi! Why did you blanch the vegetables? While you could sauté them.
Can you please make an orange chicken video. I always eat orange chicken with my general tsos chicken and lo mein at Chinese takeout restaurants.
Omg...these are the best ever egg rolls ever. I made them tonight, and they were absolutely delicious and easy to make.
1. Kosher salt is garbage and tastes like garbage. 2. You absolutely don't need full submersion of the egg roll in hot oil. A half inch in a pan is fine. Taquitos get crispy and aren't made in real Mexican women's homes in deep fryers. They pan fry them. With a puddle of oil. Not a pool.
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.
Thank you, Candi! Glad you enjoyed the video.
@@farmageddonbest recipe on where?
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.
I thought 350 was low compared to deep frying most things at ~370. You can see how they are softly bubbling compared to the usual rolling boil of something like fries or battered fish. Good eye!
Yes I agree little brown to fast and even as I cook in my oven I have to use 325 because it's not calibrated right 375° oil seems very hot to fast for browning egg rolls
@@cut-- in my restaraunt, we never set the temp past 335-350. The oil breaks down too fast at temps higher than that.
secobd
@@Hollandsemum2 Sure, search: Recipe30- Tempura Shrimp Secret's
It's for shrimp but the batter points are the same. Hope this helps.
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!
My local restaurants have great food but the spring rolls are awful. Last time I ordered, they were raw, and it had pork which I don't eat. FFS!
I have to give it to you, this recipe is hands down the best egg roll recipe I've seen.
Thank you, Carmelita!
Carmelita, hold me tighter
HAHAH a gg reference on an egg roll video??
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.
Shelby, that is amazing! I'm really happy you all enjoyed the soup and egg rolls! Thanks so much for letting me know and please tell your boyfriend I say hello!
I feel utterly obligated to make these now thanks to this comment.
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!
Thank you so much! Not only for your extreme generosity, but also for your very considerate words. It really means a lot to me! I’m very grateful you’ve found some value in the videos and recipes. It’s been a pleasure to make them!
If there are any videos you’d like to see, please let me know and I promise I’ll put them on my list!
Thanks again and I hope you have a wonderful day!!
$50 really!!
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.
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.
A crab Rangoon primer would be Supreme! I can't figure out why mine always explode when frying.
Yes please! 🦀
Yes please! 🦀
Yes please. But a savory one not a sweet one. And how to keep the filling creamy as they cool.
gyoza is not chinese, everything else u mentioned is.
The ground pork shortcut is brilliant and exactly what I needed to bother making these at home. Keep it up!
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. 🙏
Thank you, Carl!!
how was the egg fried rice?
The rice was excellent as was the Lo Mein!
If you've ever loved chinese takeout more than anything else but also like homecooked, this channel is for you.
This is my favorite cooking channel. Chinese takeout is my favorite, but I also appreciate that you try out different things and let us know what works best. I also like the casual, informative vibe.
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!
I'm really glad you enjoyed it!!
Why didn't you make me any what am I chopped liver or something
@@wildlifewarrior2670yes
Dude, you’re a legend. My home cooking has gotten so much better since watching your videos. Not just the asian dishes but your tips carry over into other styles of cooking.
Thank you, Brett!!
the level of details in these vids is unreal. Bravo
I appreciate your clear instructions and the specific details of he products you use.
Video Ideas:
1. Egg Foo Young
2. Moo Goo Gai Pan
3. A Chinese Shopping Guide of products; sauces, herbs, and produce.
4. A Mushroom/Fungi Guide for Fresh and Dried. Maybe just the top 5; Shiitake, Wood Ear, Enoki, etc.
5. Soups: Top 5: Egg Drop, Wonton, Hot & Sour, Coconut, ...
6. Use of Chinese Veggies: Bok Choy, Cabbage, Mushrooms, Eggs,...
hey, thanks, Mike! I'm going to put all those things on my list of ideas!! Appreciate you!!
This channel is hands down my favorite source for information. You don't just show us all this stuff, you actually explain and TEACH.
I can't wait for this channel to explode like it needs to.
I just made these eggrolls and I have a problem, my wife says we're never buying Chinese food again. Thanks they're fantastic
Your general Tsos chicken recipe and fried rice changed my life! I've literally been meal prepping it for the past two weeks haha. I've never made more authentic tasting Asian food in my life!
I love to hear it! :)
Meal prepping? You mean cooking?
meal prepping is what they call when you make larger batches, and then split it into containers and fridge/freeze it, and then you only cook once a week, and eat only 1-2 things a week that week, since you dont have time to cook every day. @@williamfotiou7577
Jason..., I have cooked the fried rice, hibachi, yum yum sauce, roasted potatoes and the pita bread that you posted, and it all turned out perfect. The last time I went out to eat these items, it was so expensive there was no way I could have fed all 6 of us. Instead, I got enough strip steak and colossal shrimp to feed us all with an array of sauteed vegetables and fried rice. After this, I use the garlic, soy butter all the time. Thank you so much for sharing.❤
Thank you! I'm so happy you all have enjoyed the recipes! Please tell your family I say hello!
Made these tonight. They are so good, my picky son had 4. The hot mustard...OMG. So good, tastes just like the little packets from the restaurant. Clears the sinuses, like it should 😂.
Will definitely make this all again.
That’s awesome! Tell your son I say what’s up!
@@farmageddon 🤔 🤔 hmmmm??
Love the way you broke this recipe down....very clear and concise. Im making it now. The cabbage/carrot/celery are in the pressing down and drying stage.
So happy I found your channel. Why did it take so long???? Thanks so much!
Dude! Sooo many awesome tips in 10min! (Duck&mustard hacks, potato-ricer!!!!!!, etc.) Greetings from Southern Ontario where I've had Egg Rolls since 1974. Here, we have Vietnamese SprR's (spr.rl wrap/vermicelli/shaved carrot/ground pork served with garlic/fish sauce/vinaigrette dip sauce.) Chinese spring rolls have your cabbage-based "mire-poire", but I've never had a filling as great as yours. Here, Egg Rolls are the Egg roll wrapper filled with Bean Sprouts and the wrapper is flat-folded at both ends like the paper bag you food came in. You bite off one end and pour in packets of plum sauce and hot sauce. Great vid!
The only thing that I don't see you using is bean sprouts? A must for awesome tasting egg rolls!
Seeing what is needed to create these, gives me a new appreciation for one of my favorite chinese dishes.
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
All of your recipes take me back to being a kid in St. Louis! Love your channel!! You can REALLY THROW DOWN as we say in the midwest! This is EXACTLY how egg rolls were when I was growing up. They've been gawd-awful ever since! NOT ANY MORE! Thanks Jason!
This looks so much like the ones I had as a kid from the small town Chinese restaurant I always went to. Of course, it was run by a sweet old immigrant that made everything by hand, and after she retired, I've never found Chinese food as good. I will definitely be trying these out in the next week. Hopefully I can find a way to make her Moo Goo Gai Pan someday.
This is a perfect video presentation on how people should do things, step by step, the right and proper way.
I can't imagine an eggroll without Chinese hot mustard. Yum ! Shrimp or plain vegetable egg rolls have always been our preference ! 😊
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.
Sounds delicious 😋
You can actually put whatever protein you want in the wrapper.
When I was younger, the main veggie used was bean sprouts. I was surprised and disappointed when I started getting egg rolls with mostly cabbage. It’s not that I hate cabbage, it’s just liked bean sprouts much better. And yes tiny shrimp were used. It seems like cabbage was being used because it was so much cheaper.
The potato ricer was a genius move.
It's easy to make with a pan & water ! 💧
Oh he*l yeah, bro. This right here is what I’m talkin’ about.
He really said, "Modern problems require modern solutions."
He is a saint and a scholar.
i wonder if tofu press works
Anytime I make egg rolls that’s the recipe I use…thanks so much
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.
Your uncle sounds amazing! I have an Uncle Phil who is also super cool!
@@farmageddon I have an uncle to but he’s only bald
My uncle loves quack @@farmageddon
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.
I want to be a duck sauce person!!!!
Newark NJ? Awesome, from Rahway shout to EWR
@@jjf8862 Me too. I lived many years in Newark, N.J. I remember them fondly.
Jason consistently makes fantastic, informative and delicious recipe videos that always deliver in an amazing final product. This video delivers yet again with the added bonus of a great Duck Sauce recipe, vital for people who no longer live on the east coast who don’t have access to this addictive Chinese food staple. Thanks!
Your ingredient suggestions, technique and recipes are really great. Thanks for sharing.
I love making Chinese food and honestly this is the best egg roll video I've ever seen.
Thank you!
I would love for you to show a show on bean sprout eggrolls . My favorite eggrolls.
I've tried for years to duplicate egg rolls but only got close. Thank you, Jason, for posting this video. This is the winner! My egg rolls are now just like buffet and takeout egg rolls!
And just when I think I will have nothing to make this weekend, you come out with another fantastic cooking video. The family is loving it all and cannot thank you enough for the time and energy you spend on making these very informative cooking videos. We are curious though, if you are planning on pursuing creating the best-ever tasting mall bourbon chicken video as it seems all other videos out there in it somehow miss the mark.
Hi, Wesley! I will definitely be doing a bourbon chicken video in the future! I'm not sure when, but several people have requested it! I've never made the dish, so I'll have to do some research! But I promise I'll drop a video on it eventually!
Also, tell your family I say hello!! I hope you all have a wonderful day!!
I love eggrolls :) Such a great part of Chinese food :) Nice Video!!!
Addictive as quack 😂 love the little bits of humour, without turning it into a circus. Absolutely wonderful content. I don't see it being long before your sub count is in outerspace, where it should be 👌👌👌
Thank you, David!
This has always been my favorite type of egg rolls which hold wonderful childhood memory. I cannot wait to try! Thank you for such clear, detailed explanation. 👍
Your Lo Mein recipe was absolutely incredible. I can’t wait to try this one. Thanks for everything!
my pleasure! glad you enjoyed the lo mein!
Love your ground pork shortcut…genius!
dude YES. i love seeing your new videos. you give us these amaizng "restaurant hacks"
and clearly you put a lot of effort into these videos. i really appreciate your content my dude. keep it up!
I have memories of amazing, bubbly crunchy-chewy, savory awesome egg rolls, and this video is directly on target. Love your other vids, and enjoyed the subtle humor in this one.
I'm here for it, your other takeout recipes already get heavy replay in my household
thanks, B Money!! great to see you again!!
Thank you
I ve been trying different egg roll recipes with not much tasty luck saving this one!
Great recipe! It's my first time here, but now I'm a new subscriber! Glad this popped up on my feed!
Thank you!!
Okay at this point I am simply leaving a comment to let the algorithm know I love this video and engaged, best as always!! Thank you so so much!
hey man you are an incredible person, i met you this morning good luck in everything
Thank you, brother! Very nice to meet you too!!
A former co-worker shared her recipe for homemade lumpias with me. 1 part lean ground beef, 1 part grand pork & 1 part those little salad shrimp....with some of the finally chopped green onions all mixed in a bowl. Roll up a bunch of those suckers in the egg wrappers & after deep frying them....dip in sweet & sour sauce.
It’s the msg in the hoisin, oyster, and chicken powder that’s creating the magic. The non-msg chicken powder just uses an off shoot of msg, usually disodium glutamate/hydrolized wheat/coconut/vegetable protein - which is basically the lauded, soy sauce, health food alternative Bragg’s Liquid Aminos or Coconut Aminos. If u grew up eating ranch dressing, lay’s potato chips, and even modern Chick FIl A - uve consumed msg.
This is the best instructional food video I think I've ever seen. Thank you so much for this. I think I will have a go at trying egg rolls now.
Thank you for your extremely informative videos! All your tips are detailed yet seem easy to achieve at home
Tried this, and they were the BEST I've made so far. THANK YOU for posting!
I haven't had a good tasting egg roll from a restaurant in forever. Making them at home is so easy and so much better. The restaurants seem to only put in cabbage and they're missing flavor. Good video
Yes, and damned Chinese restaurants are getting so cheap now. They have no core center to it. It's just more outside and a tiny bit of stuff inside. Like less than inch in diameter.
And, they're not freaking spring rolls. Egg rolls are now the size of spring rolls -- if you know what I mean.
They use to put bean sprouts in egg rolls, not any more !!
@@Lazer3321 bean sprouts are a cheap filler, even more than cabbage. They don't taste like anything
This recipe is fire AF. Definitely saving for later. It's a bit different from what I grew up with in SW Ontario. The rolls were rolled and shaped a bit differently and the veg component was 90% beansprouts rather than cabbage, celery, and carrots. Still, everything here tracks really well! Solid tips that I hadn't considered before and that ground pork sounds awesome. Well done!
I always add some rice vinegar and sesame oil to my mustard sauce, but I'll have to add some white pepper too next time! I can also recommend the potato ricer for drying out spinach for dips etc. Takes it to the next level! Glad I happened on your channel. Subscribed!
I’ve been looking for a video like this for YEARS. Finally, someone who knows what I’ve been doing wrong!
Here comes Jason clench again with the Google docs. Thanks again!
Arax! Man, you are so generous! That is extremely kind of you!!
If you have any dishes you'd like to see, please let me know. I promise I'll put them on my 'to research' list!!
Thanks again!! I sincerely appreciate your generosity! I hope you have a wonderful evening!
There are the most kind commenters in this page that I've ever seen. Great videos, and great watchers, really nice experience here. Thanks.
Absolutely Awesome! I've experimented with egg rolls for decades, trying for the New York City egg roll. Finally realized the "egg" in the name applies to the dough having egg in it!! Not easy to find in the Midwest or South. After finding that, it was easier. But there still was "something missing." This video clears it all up! Thank you Large! I'll add some salad shrimp, and maybe some bean sprouts, to see how close it now comes to the NYC rolls. I particularly was astounded to learn that the skins have Two Sides! Who knew? Excellent!
Love your recipes and dedication Jason! Ever been to New England? I've been trying to replicate their egg rolls for years. Particularly most Chinese restaurants in RI/Mass, especially those that have been around for 40-50+ years, all have 1.) A distinctly different flavor from everywhere else in the country -- there's a LOT of celery in them (along with Char Siu). 2.) The "duck sauce" in this region is also unique and AMAZING. It's very dark and sweet. I swear the base is apple sauce, but no one will give up the recipe. You cannot buy it in a store.
Hi, thank you very much! I've never been to New England, but that food sounds legit! All the recipes I'm making here in this series are based on the takeout I remember eating when I was a kid in the 80s and 90s! I swear it was different (better) back then!
New Englander here. Several years ago, an older gentleman revealed to me that apple sauce is indeed the base for "the best" duck sauce. He said that soy sauce is also added but wouldn't reveal anything else. I met him at a Chinese restaurant that's 30+ years old and I suspect the man had been a chef in his younger years. He knew a lot about cooking. Sadly, I met him once and then never saw him again.
@@E.D.333 Bud, listen -- in the future -- you've got to BRIBE PEOPLE. [he he he] No, seriously, we are always taking Cookies and Goodies to local restaurants, and they reveal stuff to us.
Fantastic! I know what I’m making for next weekend’s party. We’ve missed old school
Style egg rolls. Thank you for sharing & teaching us all.
Such an amazing tutorial. I love all the detail you put into it.
Thanks, brother!!
I finally had a chance to make these and other than forgetting to add pepper, the total draining was, I believe, the game changer to my eggrolls. I also had the habit of freezing them undone, but not this time. I made all of them and waited to freeze them once cooled. Can't wait to test the re-frying out of the freezer part. They turned out better than I expected.
Your content is amazing and I like the way you present all the information.
Impressive, Jason. I’m Chinese, and I admit that you did it better than me and my family. I’d also like to add some celery and water chestnut or some sauteed shitake in there. Delicious.
I love your recipes my friend I have not bought chinese take out rice since I saw your video!
Made these tonight.
1. Went a bit too heavy on the carrot.
2. Went a bit too hot on the oil.
Still pretty damn good!
Thanks Jason!
Love it! Just an FYI. I discovered I was out of Chinese mustard, and I mixed horseradish with dijon mustard. Was really close.
When it comes to freezing the egg rolls, they crack because the filling is somewhat wet and expands once the outside shell is frozen. The shell will freeze first then when the filling freezes it expands and cracks the wrapper. The best way to overcome this is to par fry the eggrolls at a lower temperature for a shorter period. Try 300-325 just for a few minutes until the surface bubbles and the wrapper cooks. the wrapper at this point should be light brown at which point you take them out of the fryer and let them cool. Freeze them IQF on some parchment paper. After they freeze wrap them individually or in pairs in plastic wrap and then bag in a freezer bag. This will help them to not dry and get freezer burned. Same goes for using the spring roll wrappers as they will crack in the same manner. Its all about cooking the wrapper first then freezing. Another trick I used when freezing potstickers is to put them in the cooler overnight after making them. Get them as cold as possible in the fridge like near the back where other stuff may almost freeze. Get the filling so cold the whole thing is near frozen or super cold. Put them in the freezer for 10 minutes on a timer. Take them into the cooler for 10 minutes then back in then out then in 10 minutes to let the temp equalize in the middle until they are frozen. Temperature management baby!!!
Your seasoning game is on point. Good intructions while complex i bet you made a quality side dish for several different asain meals...
Would love to see a video about making edd drop soup, making it like the chinese restaurant is a more difficult than I expected when I first tried to make it. I couldn't get those nice egg petals, and would just end up with a bunch of shredded egg in broth. It tasted good, but there are definitely some secrets to making it like they do at your local takeout.
So, I guess this is sort of a synchronicity. I was speaking with my friend on the phone when your comment came through and I was asking him what soup he thinks I should do and he said: "oh, you gotta do Egg Drop!" I guess this is a sign!
@@farmageddon The universe speaks! :D
The secret is to drizzle the egg from a good distance, maybe at least 16"-20" above.
You’re a star. I’ve been chomping through your videos with pure glee.
I have made/cooked thousands of egg rolls in my family restaurant and this video pretty much sums it up! Good job!
Oh, we wrapped it in a different way but this way works too.
This is the best video of how to make egg rolls I've seen so far and I've seen dozens on UA-cam that didn't come as close as yours.
You are the Alton Brown of this generation. Thank you for your service, the world thanks you.
I once made egg rolls and they were the best egg rolls I've ever had. Sadly, they took so much work (at least for a first-timer) that I chose never to make them again. Instead, I will spend my life strictly reminiscing about the unbelievable flavor. I went whole-hog by making Char Sui, and I used carrots, nappa cabbage, green onions and bean sprouts. OMG!
You did it, that is important. 💯
Elite video. Been so long since I've had Chinese takeout that I kinda forgot eggrolls were a thing. Gonna have to make some of these soon.
Amazing! I have a special request, Iwould love if you could show us how to do those garlic broccoli the right way!
I'll put that on my list of dishes to investigate!! :)
You are an AMAZING Asian cook. Honestly, you cook asian food better than most asians. I've enjoyed your videos!
Thank you!
Can I substitute the veggies for a coleslaw mix? I'm gonna try with spring rolls since I prefer them over egg rolls. I wish we had all those wrapper choices shown in the video, wow!
Sure, that should be fine!! Thanks for watching!
Wow! You're an excellent detailed teacher 👏. Love uour instructions. From what i already know about spring rolls , your spring rolls is best of best! Thank you for sharing.
Hey Jason, I have a suggestion for your future video, how about charsiu recipe 🙂 thank you.
Hi! Thank you SO MUCH! I promise I’ll put Char Siu on my list of dishes to investigate!!
I hope you have a wonderful day!! Thanks again!! :)
Jason, you should make more vids, like one every day or so, and you'd have a million subs in no time (well, about a year, 1+). Your witty, fast, straightforward, AND relevant content is perfect! I found you a month or so ago and was surprised at how few videos you have. Keep it up! ❤💯 -cut
A bit easier method for getting rid of the water in the blanched veggies might be a salad spinner(if you have one of course!)
I thought the same thing.
The salad spinner's problem is that it only gets the water off the surface. You need to have some sort of pressure to squeeze out the moisture as much as possible. But a salad spinner is definitely better than doing nothing!
Okay. I made this on 5-22-24 and it tastes freaking AMAZING!! I've recommended your channel to other people. Truly, these egg rolls are better than most restaurants! Hey Jason, I'll be making a version of this but substituting popcorn shrimp for pork . Any thoughts on how to season the shrimp? (the ground pork seasoning is awesome, but I'm not sure it would work for shrimp. Probably overwhelm the flavor)
just had some earlier, looks awesome!
SPROUTS!! The best filling.
Jason, thank you so much for being willing to incorporate my suggestion! I know it was kind of an obvious suggestion, but I appreciate you taking the time to do it nonetheless! Thank you!
Thank you SO MUCH! That is extremely kind of you!
If you have any more suggestions, please let me know and I give you my word I'll put them in my research document!
Thanks again and I hope you have a wonderful evening!!
Ing-credibles, (Chinese takeout restaurant close to me) been eating there 45+ years, uses cinnamon as well in their recipe with tiny shrimp inside. They are sheer perfection egg rolls, best I've ever eaten. I buy them by the dozen and make them my dinners main event. The tiny duck sauce packets I ignore and use their homemade red sweet and sour sauce... Its a beautiful thing. 😢 The cinnamon (Probably Chinese five spice) makes them epic, never had better.
Sounds amazing!!
Cinnamon is one of the common ingredients in five-spice powder.
Another nice video Jason…I’ve made egg rolls before and they were pretty good, especially left over. Your is more involved but am anxious to try it. Agree with others about draining the water with a ricer…I’ve always struggled with removing water from vegs when called for.
Now on to your Gen Tso’s recipe…my favorite Chinese dish.
My mom's eggrolls are nice, but always a bit soggy. She cooks the bejesus out of the filling and drains it, but it's practically mush. Plus, she uses Nappa Cabbage, which is quite tender to begin with compared to standard green cabbage. I like the stronger flavor of Nappa Cabbage, so I might try this recipe with that, maybe not blanch it as long first.
I made this today and man it’s the best egg roll recipe! Thanks !
This is interesting, I have never seen 'duck sauce' ever for egg rolls, and I've been to many, many Chinese restaurants, known chefs and owners of Chinese restaurants, and none have 'duck sauce' for to-go or in-house. They typically provide sweet and sour sauce with egg rolls, which is basically ketchup, sugar, vinegar, soy sauce, red dye, and corn starch. The only 'duck sauce' I know of is the juice from whole roast ducks, which is basically the concentrated five spice power, other spices, and duck fat that accumulate inside the duck while they are being roasted. While this is delicious (on part to cooking with bacon fat), it's typically used for dipping the duck meat, or mixing with the white rice.
I believe it's sort of a variation of the more traditional plum sauce. That's my understanding, at least!
Every Chinese take away I've been into here in the US always has packets of duck, soy and mustard thrown into the bag. Before the pandemic most local places had them in the boxes they came in so the patrons could grab as much as they wanted.
Now a Chinese restaurant, that's a different animal than your carry out places. Usually just had a bottle of Soy sauce, and mustard on request. No duck.
are you talking about chinese american restaurants? because duck sauce is very common at every one I've been to
definitely one of the best cooking channels out there!! love the videos
Love Chinese egg rolls!
Thank you, Aaron! Really nice to see you again! I hope you're well!