Chinese Takeout Egg Rolls Secrets Revealed
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- Опубліковано 9 тра 2024
- A comprehensive guide to classic Chinese takeout egg rolls at home! Egg rolls are one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make takeout egg rolls at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!
Recipe document: docs.google.com/document/d/1H...
Chinese Takeout General Tso's Chicken video: • Chinese Takeout Genera...
Chinese Takeout Fried Rice video: • Chinese Takeout Fried ...
Chinese Takeout Lo Mein video: • Chinese Takeout Lo Mei...
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 - Навчання та стиль
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.
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
The highest I've ever seen recommended for deep fat frying is 360, and if I'm not fast enough things burn (I make traditional, deep fried, Dutch holiday treats), so I can't imagine using 375 as it destroys doughs well before the inside is adequately cooked.
Note that dough is different than directly deep fried veg like French Fries. Which makes me wonder what temperature tempura is fried at. Anyone know offhand?
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!!!!
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??
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.
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.
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.
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!
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
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!!
The ground pork shortcut is brilliant and exactly what I needed to bother making these at home. Keep it up!
Awesome video, this was perfect. Really appreciate the detailed steps and extra info about the ingredients ! Thank you!!
Seeing what is needed to create these, gives me a new appreciation for one of my favorite chinese dishes.
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!!
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!
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. 👍
Absolutely beautiful tutorial! I would not change a thing about what you do with your videos. I will make this! Thank you so much!
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.
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
This is an amazing recipe! Thank you for all the great tips!
I've lived all over the country and there are certain places, for no rhyme or reason, that put nutmeg in their egg rolls. and I absolutely love it.
great idea I'll try that
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!
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.
I made this today and man it’s the best egg roll recipe! Thanks !
Thanks, Jason for all your helpful tips! 💜
Your ingredient suggestions, technique and recipes are really great. Thanks for sharing.
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 !!
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.
Thank you for your extremely informative videos! All your tips are detailed yet seem easy to achieve at home
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
Your content is amazing and I like the way you present all the information.
Great video, thank you so much! Your recipe sounds so good and authentic!
Your videos are always so informative and elaborative. These eggrolls look absolutely amazing!❤ Delicious 😋😋
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
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!
Excellent Jason. Keep them coming.
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!
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.
Not many UA-cam chefs keep my attention. YOU are a fantastic host. And I’m heading to the market in the morning to give this a go. Thank you! Subscribed!!!
Such an amazing tutorial. I love all the detail you put into it.
Thanks, brother!!
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!
Best video on egg rolls that I😁 have seen. Thank you.
definitely one of the best cooking channels out there!! love the videos
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!
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!
Wow. Seriously an amazing video! You addressed all the issues I have making egg rolls. Thank you, thank you!!
excellent video, so well explained...will def make these...thank you so much
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.
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!
Wow, I am so happy I stumbled on your channel! I find this so informative and I am very impressed.
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.
I can't imagine an eggroll without Chinese hot mustard. Yum ! Shrimp or plain vegetable egg rolls have always been our preference ! 😊
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!!
I"m so glad to see you producing more content.It's pure quality too. The information, the techniques, the instructions, and video editing. You give the viewers amazzing value! I'm also glad to see your viewing numbers going up and your subscription number. Thank you Jason!
Your carmelized onion twin,
-Scott
Gonna give this one a try! Looks amazing.
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.
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!!
This is a perfect video presentation on how people should do things, step by step, the right and proper way.
Thank you again Jason for another great recipe, my husband says they are perfect.
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!
Egg roll is the only reason I go to wedding party or any other party tbh
😂 I feel that!
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.
First video I've seen from you but I had to subscribe, those are some excellent looking rolls and you gave the recipe and techniques so well.
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'm here for it, your other takeout recipes already get heavy replay in my household
thanks, B Money!! great to see you again!!
Great instructional video with some top-notch tips! Thank you!
Great recipe! It's my first time here, but now I'm a new subscriber! Glad this popped up on my feed!
Thank you!!
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
Another fantastic video! (Jason, your channel is wonderful!)
Jason! Your method of teaching is fabulous. I'm a subscriber!
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 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!!
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!
I love your recipes my friend I have not bought chinese take out rice since I saw your video!
This is my first one of your vids, Dude I am hooked. Your egg rolls look amazing and I have never even had one before but you can guarantee I am making these. You are a beautiful narrator and your instruction is pleasant to follow. Thank you for your content, I will be subscribing, sharing and eating your delicious recipes with what I am sure will be one happy family.
thank you!
just had some earlier, looks awesome!
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, thank you for showing us this technique. It earned my subscription =)
I’m so excited to give the recipe a try. Thank you.
You've just convinced me that going down the street to my local Chinese restaurant and getting some eggrolls is much easier than this. Thank you for saving me so much time.
Sometimes the "secret ingredient" is that the people who do it right work really really hard and have lots of experience. At the very least, I'm not gonna complain that the good Chinese place charges $4 per egg roll anymore. They're earning it and more.
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!!
Great filming. I wanted egg roll in a bowl. Gonna use this recipe. Thank you!
Love your ground pork shortcut…genius!
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.
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.
Wonderful Tutorial!:) Clear and STRAIGHT Forward and Greatly explained:)~ Thanks!
Thank you
I ve been trying different egg roll recipes with not much tasty luck saving this one!
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.
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!
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.
Oh Jason, you are the best! Your videos are very easy to follow and all the recipes I have made always turn out perfect 👌 and delicious.
Thank you, Bethzaida! It's really nice to see you again!! :)
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!!!
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!! :)
Thanks for such a detailed and informative video! I watched it all the way through and now I'm starved! What's for dinner? I'm on my way! Subscribed!
Thank You! So many tips/tricks
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.
You’re a star. I’ve been chomping through your videos with pure glee.
I am so glad I came across this vid... you explained things so well... saving this for the future... gotta make a trip to the store first 😂😊...
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!