Cooking with Steve prepares a traditional classic recipe of open and closed ended egg rolls. Secret Family Recipe. Popular in Canadian Chinese restaurants.
Thanks for sharing Steve! I live in Ottawa and the open ended egg roll is a tremendously popular style. I won’t even bother getting egg rolls when I travel. Any recipes for the plum sauce? That truly brings it altogether
I've been to Golden palace before and this recipe is so close to it, I'm from Ottawa myself but I add some garlic powder and a bit of worcester shire sauce and it makes the perfect open end recipe even better then the golden palace.😊
@@cgsauve nice! I’ll add that the next time I do them. I heard in an article GP also fries in lard, so I’ve been doing that. My family and friend really love these things, I’m quite proud. Ever tried Ruby’s at Bank and Walkley?
Thanks so much Steve. Found your link for open ended egged rolls and have just made my first batch. First had Golden Palace (Ottawa) some 40 yrs or so ago. Yours are absolutely the best. No need to make the detour to GP anymore. Will definitely follow you on UA-cam. Just awesome egg rolls.
A long time ago, i used to make egg rolls all the time and never cooked the filling. Had a hard time finding a recipe that didn't call for pre-cooking the filling. Prefer raw filling as I find if you stuff the egg rolls with cooked filling the filling falls out when you bit into them or cut them. Pretty sure every egg roll I have ever had in a restaurant were filled with raw filling. Thanks for this one!
Nine hour drive to Ottawa. Golden Palace shipping costs make ordering impossible. These egg rolls are equal or better. Little bit of prep work but, we love these open ended egg rolls. Many, many thanks for sharing your recipe Steve. They are truly awesome.
@@jumbome7420 Sorry I didn't see this! I actually just used GF rice tortilla wraps (Grimms in Canada). You need to soften them in a frying pan for a second first.
I looked through dozens of recipes and got excited when I saw no carrots or noodles in your video 👌Thanks for this recipe! In nyc ( Harlem) the take out restaurants don’t use carrots!! Just pork and cabbage 🥬, so I was so happy to find a recipe close to what I usually eat!!! Once again thank you for sharing your family recipe, your secret is safe with me lol
#209 New Supporter to your channel. Saw you on James Cox live today and wanted to give you my support. #payingitforward. Thank you for sharing this recipe. I think my family will love them.
@@lostinmyspace4910 Thanks for watching! The filling is solid and there are no air gaps. So the oil can't penetrate through. If the oil is hot enough , it will crisp up the ends and not seep through. Thanks for the question!
My mom used to tell me that this style of eggroll is more common in Ottawa. Because of Golden Palace, Ruby, Gows and some other restaurant before Golden palace.
WILD THOUGHTZ Rebe smith I used ground beef. I don’t eat pork. I also used cabbage carrots bean sprouts and water chestnuts. I cheated by using the cabbage & carrot pre packaged coleslaw. Mine came out delicious. I also fold mine like an envelope where you roll and then fold the two sides in and continue to roll.
@Aries one That’s exactly how I made mine, minus the water chestnuts. I also rolled them up like an envelope as well. I cook the meat before i roll them. In this video, he doesn’t. I don’t know if the meat is thoroughly cooked that way.
Do you have a written recipe? How much salt do you use for the cabbage? Also what is the size of the scooper you use for open ended egg roll? For about how long on average do you fry the rolls? Thank you for your video as it’s seems to be the only one for burnt end egg rolls on UA-cam.
I like using only 1 tsp of salt, but others in my family prefer them when i use 2 1/2 tsp of salt. I think he uses about 2+ tsps. An average ice cream scooper is 3 to 4 oz, he uses the larger scoop for the open ended, so between 4 to 5 oz scoop Deep fry on medium-high, 350 degrees F / 175 degrees C, for about 5 to 7 mins. But when i try to deep fry too many at once, i may need to cook them a little longer. Hope this helps. Good luck, have fun and be safe.
Hey Steve, Nice recipe and I will be trying this right away. I have always loved the open ended egg rolls and have never seen a recipe about it before. The first egg roll I ever had was open ended at Sun-K rest in Chateauguay Que., and still go back there to get some every year! The best egg roll ever!
Wow these look like the bill wong egg rolls ,it was the best Chinese restaurant in Montreal, unfortunately it closed years ago,i wonder if they are the name
Hey Steve. I found this video about 3 years ago and I've made them dozens of times since then. My family loves them! Thanks so much for putting it out there. I just made a batch of 115 eggrolls yesterday. I'm wondering if you've ever frozen some after cooking them? I was hoping you had some advice on how to reheat them from frozen. Take care
@CB WaterFeatures we put ours which are from a place in Ottawa called Golden palace for about 20 to 30 minutes at 350 . We buy them pre cooked and frozen because there's nowhere else in Canada we can find them this good .
@@matdowdall That's what I've heard. I've been told that someone from the Golden Palace family moved to Halifax (where I'm from) a long time ago and opened the Kings Palace. 40 years ago all my Aunts and Uncles would go crazy for their eggrolls. I was only a child but I always remembered the taste of these open ended eggrolls. So for a few years now I've been trying to replicate their recipe. The Kings Palace has been closed for over a decade and Ottawa seems to be the only place in the world these eggrolls exist. I will try your suggestion tonight. Cheers!
As long as u massage the salt into the cabbage, the salt will start to draw moisture out in a couple of minutes. U keep smooshing the cabbage til u dont see anymore liquid, that's it, ur ready but make sure you squeeze all the liquid out or else it wont be quite right. Lol
@@MsJaycee77 Can you be more specific? Ah So sauce is delicious but it's ALL HFCS! Is there an Ah-So sauce without high fructose corn syrup? Aren't you cooking that pork in the pan first BEFORE incorporating it into the cabbage filling? Thank you!!!
@@ianscianablo8507 mix of honey, brown sugar, Hoison sauce, 5-spice powder, oil, sherry, and tomato paste, plus some corn starch to thicken your sauce also would do that...I was referring to a fast food ingredient.
Thanks Sylvie for watching! I just use my hands to squeeze the liquid out. Fun tip - for large quantities in restaurants, they use wine presses. Hope this helps.
OK i'm having a small-BIG problem, when cooking my open end egg rolls I get a black stringy residue on the outside . It seems some of the loose parts of the burnt ends end up collecting in the oil and attaching back to the egg rolls. How do you stop this from happening ??????? any help appreciated
Allan Barnes - You filling ingredients might be chopped too small. Pick up floating pieces with a meshed spatula and make sure your eggrolls are not rolled too loosely.
You can start squeezing 30 minutes after adding salt. Then squeeze out water every 1-2 hr for about a day until all the water is out and the cabbage appears cooked.
Most egg rolls recipes call for cooking the meat prior to rolling. I notice that you use raw filling. Is there a difference in flavour between the two methods?
can you give me a sauce recipie, but not the plum sauce kind, here in montreal quebec, some chinese restaurant have another kind that taste more like orange..i think,,it is more like a yellow colored sauce, a bit tangy but so delicious! thank you Steve
Steve - question - you shred the cabbage and then put salt on it to draw out the moisture - got that. do you then rinse the cabbage or just use it as is.
@@catherineg9943 no no..... you salt, draw out moisture from the cabbage, RINSE THOROUGHLY, then squeeze out all the moisture by putting all the cabbage in cheesecloth or just use a ladle and colander...... do not try to use as is..... the salt will kill you.... :D
I know this video was make way back in 2017 but I have asked many cooking channels and not one has answered my question back so far to this date. The owner if this video doesn't have to be the one who answers back, just someone who really knows what they are truly talking about. My question.. Back in 1976 I spent about 10 years of my childhood in Japan when my father was stationed there in the Army. When we went out to eat (off base) they always got me eggrolls since I love eggrolls more than anything on earth even still so today. I can eat them 3 times a day. However, I don't know if it was me back then or the eggrolls has changed. My question is, Where the eggrolls made back then made from Napa Cabbage or was it reg cabbage like most use today? Because now it just seems there is something missing or not just quite right about the taste as then from now. I tried using Napa cabbage and reg cabbage and still can't get the same taste. I am still thinking it was the cabbage. Does anyone know if there is some other kind of cabbage Japan could have been using at that time? Since today foods come from all over the world but back then some food was not able to get to some places. Can anyone give me some info on that or has just my taste buds changed though the years?
You know, they may have used Bok Choy (the Japanese eat it too - it's not just 'Chinese') and I'm glad you mentioned it because I'd never heard or thought of using it in eggrolls but I just looked it up and there ARE recipes for it and it's pretty easy to find at stores - at least where I live. You should give it a shot, I know I will. Cheers, www.allrecipes.com/recipe/26769/deluxe-egg-rolls/
I don’t have the answer to your question. I’m American, and in my 70’s. I love love Chinese food I’ve been eating it forever. When I started eating it in 1959 or so, it didn’t have cabbage in it. It was a. Cantonese restaurant. In Massachusetts. The Gold Coin restaurant in Malden.It was finely ground celery, onion, with minced pork, that was from the pork loin. Added to that was shrimp, bean sprouts. All Chinese restaurants at the time used MSG. I was allergic, but never stopped going. People came from far and near to eat there. It went out of business after many, many years. Now in 2021 very few restaurants use MSG, or make their egg rolls from scratch, with no cabbage. I now live where I found a place that still makes them the old fashioned way. It’s Gumbo’s in Dartmouth, Massachusetts. Glad they still follow the old ways.♥️♥️🙏🙏🇺🇸🇺🇸
lots of 'equal parts' but actually but really don't have exact amount for each ingredients! So far I got 1/4 of a cabbage? with equal amount of pork... One pound? and so on... please can we have a written recipe that we can print.
I didn't catch "the secret" You should've cut the egg roll open so we could what it looks like inside. I have never seen an egg roll pinched at the ends to seal it. Must be a Canadian thing.
That's exactly what I put on my egg rolls, made them yesterday. I purchase the bigger wrapper in order to fold and to closed the ends, like restaurant style. Not like this bootleg version. Oh! I also cook all ingredients to a soft state, especially the meat (ground beef) instead of pork
I thought the same thing until I tried it a few wks ago. When the egg rolls fry it cooks the inside ..there are other videos that use cooked meat to though. Try it both ways and see which is best for you.
I don't know which part of Canada this recipe is popular in but in Ontario the popular egg rolls are made with primarily bean sprouts with very little or NO Cabbage.
I think he just means how the egg roll is wrapped. Has flat ends. I like bean sprouts in mine too. Hard to find restaurants who still use bean sprouts. Seems they've been replaced with cabbage.
These open ended style egg rolls stuffed with cabbage and meat (or vegetarian) are definitely the traditional ones from around Montreal, Quebec and Ottawa areas in Canada. Once you’re hooked on cabbage based egg rolls (especially the open ended ones) you will be disappointed with other types, trust me! Try Wong Wing frozen egg rolls (Canada) for tasty versions of cabbage filled, closed end, egg rolls. Great video, thank you so much!
@michel rivet - Ottawa a piqué la recette de House of Wong, chemin de la Reine Marie près du boul. Décarie à Montréal, dans les années 60. Je me souviens de ma première visite à ce restaurant chinois à l'été 1950. Les rouleaux chinois (ouverts aux extrémités) étaient les meilleurs de Montréal. House of Wong a fermé ses portes vers la fin des années 60. Hélas, je n'ai jamais revu de rouleaux aux extrémités ouvertes après mon retour d'un long séjour outre-mer. Dommage ! Il y a eu un 2e House of Wong, rue Ste-Catherine Ouest, au sud de la Place Alexis-Nihon dans les années 70, mais il a vite été remplacé à son tour par un restaurant vietnamien qui n'a pas marché très fort non plus. Trop mal situé, peu de circulation piétonnière. 1950 ~ 1970 était une belle époque pour les restos chinois ! Le fameux «egg roll» original de House of Wong était le meilleur au monde ! 👍👍👍
Why is there so many recipes out there to make egg rolls without making the wrapper? And here we have another one. The ingredients are easy the wrapper are is what we want! The inside blah blah blah cabbage bubble shrimp or beef or chicken or blah blah blah anything else
Thanks for sharing Steve! I live in Ottawa and the open ended egg roll is a tremendously popular style. I won’t even bother getting egg rolls when I travel. Any recipes for the plum sauce? That truly brings it altogether
Golden palace in the west end. Hands down the best egg rolls in Ottawa lol
I've been to Golden palace before and this recipe is so close to it, I'm from Ottawa myself but I add some garlic powder and a bit of worcester shire sauce and it makes the perfect open end recipe even better then the golden palace.😊
@@cgsauve nice! I’ll add that the next time I do them. I heard in an article GP also fries in lard, so I’ve been doing that. My family and friend really love these things, I’m quite proud. Ever tried Ruby’s at Bank and Walkley?
@@Drisdelle09I've had them many times. They are very good.
Thank a thousand times.
I have tried for so long to master the egg rolls.
You just gave me the magic.
Merci, merci, merci
Thanks so much Steve. Found your link for open ended egged rolls and have just made my first batch. First had Golden Palace (Ottawa) some 40 yrs or so ago. Yours are absolutely the best. No need to make the detour to GP anymore. Will definitely follow you on UA-cam.
Just awesome egg rolls.
Best egg rolls are from Golden Palace.
@@christinew4108
Hi there,I made this recipe and it turns out tasting juste like the ones at Golden Palace!@@christinew4108
A long time ago, i used to make egg rolls all the time and never cooked the filling. Had a hard time finding a recipe that didn't call for pre-cooking the filling. Prefer raw filling as I find if you stuff the egg rolls with cooked filling the filling falls out when you bit into them or cut them. Pretty sure every egg roll I have ever had in a restaurant were filled with raw filling. Thanks for this one!
Oh snap! Salting the cabbage to draw moisture. That was the last key to perfection. Thank you!
Nine hour drive to Ottawa. Golden Palace shipping costs make ordering impossible. These egg rolls are equal or better. Little bit of prep work but, we love these open ended egg rolls. Many, many thanks for sharing your recipe Steve. They are truly awesome.
I'm making these right now! Thank you so much for this recipe. Open ended eggrolls are the best!
Hi didn7 rinse the salted cabbage or just squeeze the water out without rinsing?
Thank you for the eggroll wrapping demonstration.
Thank you so much, love it!
Been looking for open end eggrolls recipe for ages. Never been satisfied. Yours is really close to the restaurant i order from. Thanks Steve.
Going to make this again today. These are amazing!!!! I use this in my GF egg roll recipe. They taste 1000% legit like take-out. Thank you Steve!!!
Ware did you buy your GF wraps?
@@jumbome7420 Sorry I didn't see this! I actually just used GF rice tortilla wraps (Grimms in Canada). You need to soften them in a frying pan for a second first.
Wanting to try this. I take it u don't rinse the salt.out of the cabbage then? Also howling do u let cabbage sit with salt in it.please? Thank u
Wow! Thank you!
Tried these today they were awesome
Hey Steve,
Thanks for sharing the great recipe! Made these the other day and they were amazing. Keep those family secret videos coming!
Secret revealed!!!
I looked through dozens of recipes and got excited when I saw no carrots or noodles in your video 👌Thanks for this recipe! In nyc ( Harlem) the take out restaurants don’t use carrots!! Just pork and cabbage 🥬, so I was so happy to find a recipe close to what I usually eat!!! Once again thank you for sharing your family recipe, your secret is safe with me lol
Thanks for sharing, those open ended are my favorite.
Looks fantastic!! thanks for the share!
loved the video! would love to see more like this.
#209 New Supporter to your channel. Saw you on James Cox live today and wanted to give you my support. #payingitforward.
Thank you for sharing this recipe. I think my family will love them.
Its finally good to see a video that shows you how to make open-ended egg rolls! Thanks for posting this!
Doesn't the open ended egg roll just fill with oil and make it undesirable? How can it not?
@@Andral_Premier Thanks for responding, Andre, but I don't understand French
@@lostinmyspace4910 - Google Translate, duh!
@@lostinmyspace4910 Thanks for watching! The filling is solid and there are no air gaps. So the oil can't penetrate through. If the oil is hot enough , it will crisp up the ends and not seep through. Thanks for the question!
My mom used to tell me that this style of eggroll is more common in Ottawa. Because of Golden Palace, Ruby, Gows and some other restaurant before Golden palace.
Thank you. I love this recipe. my egg rolls came out perfect. I eat mine with Chinese hot mustard.
WILD THOUGHTZ Rebe smith I used ground beef. I don’t eat pork. I also used cabbage carrots bean sprouts and water chestnuts. I cheated by using the cabbage & carrot pre packaged coleslaw. Mine came out delicious. I also fold mine like an envelope where you roll and then fold the two sides in and continue to roll.
@Aries one That’s exactly how I made mine, minus the water chestnuts. I also rolled them up like an envelope as well. I cook the meat before i roll them. In this video, he doesn’t. I don’t know if the meat is thoroughly cooked that way.
I LOVE burnt egg egg rolls with hot mustard thank you for sharing your family recipe!
Ok yes! Thank you I love hot mustard with my egg rolls! The guy thought I was strange for this
THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜
Sounds like you have a woodpecker in your kitchen. I will definitely try that recipe out later
Can you provide the quantities please. Thanks in advance.
This was a pleasant surprise
Closed end egg roll Steve shows look more like a wonton than a egg roll. Thanks for the salt tip.
Put the ingredient list in the description box
Can you list the brand or type of wok oil you use and should I add something to it
Do you have a written recipe? How much salt do you use for the cabbage? Also what is the size of the scooper you use for open ended egg roll? For about how long on average do you fry the rolls? Thank you for your video as it’s seems to be the only one for burnt end egg rolls on UA-cam.
I like using only 1 tsp of salt, but others in my family prefer them when i use 2 1/2 tsp of salt. I think he uses about 2+ tsps.
An average ice cream scooper is 3 to 4 oz, he uses the larger scoop for the open ended, so between 4 to 5 oz scoop
Deep fry on medium-high, 350 degrees F / 175 degrees C, for about 5 to 7 mins.
But when i try to deep fry too many at once, i may need to cook them a little longer.
Hope this helps. Good luck, have fun and be safe.
Hey Steve, Nice recipe and I will be trying this right away. I have always loved the open ended egg rolls and have never seen a recipe about it before. The first egg roll I ever had was open ended at Sun-K rest in Chateauguay Que., and still go back there to get some every year! The best egg roll ever!
Wow these look like the bill wong egg rolls ,it was the best Chinese restaurant in Montreal, unfortunately it closed years ago,i wonder if they are the name
Hey Steve. I found this video about 3 years ago and I've made them dozens of times since then. My family loves them! Thanks so much for putting it out there. I just made a batch of 115 eggrolls yesterday. I'm wondering if you've ever frozen some after cooking them? I was hoping you had some advice on how to reheat them from frozen. Take care
I have bought this exact style of Egg Roll frozen and we reheat in the oven or now with an air fryer.
@@matdowdall thank you. Do you know how long in the oven and at what temp.?
@CB WaterFeatures we put ours which are from a place in Ottawa called Golden palace for about 20 to 30 minutes at 350 . We buy them pre cooked and frozen because there's nowhere else in Canada we can find them this good .
@@matdowdall That's what I've heard. I've been told that someone from the Golden Palace family moved to Halifax (where I'm from) a long time ago and opened the Kings Palace. 40 years ago all my Aunts and Uncles would go crazy for their eggrolls. I was only a child but I always remembered the taste of these open ended eggrolls. So for a few years now I've been trying to replicate their recipe. The Kings Palace has been closed for over a decade and Ottawa seems to be the only place in the world these eggrolls exist. I will try your suggestion tonight. Cheers!
Hi, I've just watched this video, and do you think it replicates the Golden Palace in Ottawa's burnt end egg roll
Where can I find the egg roll wraps what are considered the best ones?
How long did you let the cabbage and salt sit to get the moisture out?
As long as u massage the salt into the cabbage, the salt will start to draw moisture out in a couple of minutes. U keep smooshing the cabbage til u dont see anymore liquid, that's it, ur ready but make sure you squeeze all the liquid out or else it wont be quite right. Lol
Thanks for watching Peter! Keep squishing the liquid out over a couple of hours until you can't squeeze any more out.
How long do you let the cabbage sit in the salt?
It starts to lose moisture right away. Massage the cabbage and squeeze all the water out
Thanks Shari for watching! Keep squishing the liquid out over a couple of hours until you can't squeeze any more out.
👌🌹💚🌹💚🌹💚
Steve, how much salt do you add to cabbage? How long do I let it sit ? Do I rinse salt out ?
I hope you saved some for me!
"Wouldn't be the egg roll without the egg" bless your heart
Do you think if I prepare the mixture a day before and roll them the next day,there will be more flavor??? Thx
I keep squeezing the water out of the cabbage for about 24 hrs before mixing and rolling.
What makes the pork in egg rolls red in egg rolls from American Chinese restaurants? It has a distinct flavor.
Ah-So Sauce (Chinese BBQ Sauce)
@@MsJaycee77 Can you be more specific? Ah So sauce is delicious but it's ALL HFCS! Is there an Ah-So sauce without high fructose corn syrup? Aren't you cooking that pork in the pan first BEFORE incorporating it into the cabbage filling? Thank you!!!
@@ianscianablo8507 mix of honey, brown sugar, Hoison sauce, 5-spice powder, oil, sherry, and tomato paste, plus some corn starch to thicken your sauce also would do that...I was referring to a fast food ingredient.
@@ianscianablo8507 also a great marinade
HMMMMMM👌❤️
Can you freeze these before you cook them
Where in Canada are you...Golden Place in Ottawa make very good rolls.
The best egg roll like the old Restaurant Chan at Montréal. Thanks you
golden palace are the best and that plum sauce they make u can eat alone this roll looks close think they have some spice tho
Golden Dragon in Ottawa....YUM!
Where do you buy these covers? I’ve looked everywhere ? I’m in Ottawa?
If you are talking about the egg roll wrappers, I find them at Food basics, Loblaws etc. They are usually found in the fresh produce section.
the big asian market at hunt club and riverside would have them too
Found them at win tai markets on ogilvie
Wholesale Club on Cyrville
How do you squeeze the water out of the cabbage ?
Thanks Sylvie for watching! I just use my hands to squeeze the liquid out. Fun tip - for large quantities in restaurants, they use wine presses. Hope this helps.
OK i'm having a small-BIG problem, when cooking my open end egg rolls I get a black stringy residue on the outside . It seems some of the loose parts of the burnt ends end up collecting in the oil and attaching back to the egg rolls. How do you stop this from happening ??????? any help appreciated
Allan Barnes - You filling ingredients might be chopped too small. Pick up floating pieces with a meshed spatula and make sure your eggrolls are not rolled too loosely.
You mean on the egg roll? That's the best part
Thanks for sharing this, we love your egg rolls! How long do you leave the cabbage and salt before you get the water out?
You can start squeezing 30 minutes after adding salt. Then squeeze out water every 1-2 hr for about a day until all the water is out and the cabbage appears cooked.
Nice video. You may also want to checkout the review of recipe secrets on my blog at *ericreviews. com/recipe-secrets-review/* Thanks. Pkl Dominique.
Sir could you share me pls on how to.make egg roll wrapper
Pre-packaged at the grocery store. Any one will do, usually in the frozen aisle.
@@cookingwithsteve7306 or in the fresh produce section :-)
Most egg rolls recipes call for cooking the meat prior to rolling. I notice that you use raw filling. Is there a difference in flavour between the two methods?
You forgot the most important ingredient. 5 spice
No shredded carrot? Or is carrot just used in the vegetarian version?
Tried these. They need something more. An extra spice.
how long did you soak cabbage in salt cause mine is still hard after few hours ?
toby Golding takes like 8hrs. when the cabbage looks cooked then it’s ready.. do it overnight so it will be ready by morning
can you give me a sauce recipie, but not the plum sauce kind, here in montreal quebec, some chinese restaurant have another kind that taste more like orange..i think,,it is more like a yellow colored sauce, a bit tangy but so delicious! thank you Steve
Look up "Pumpkin egg roll sauce." it is exactly what you're looking for.
Don't forget to try the Chinese mustard. I got some powder and am using it for these rolls.
Steve - question - you shred the cabbage and then put salt on it to draw out the moisture - got that. do you then rinse the cabbage or just use it as is.
Jeff D *just squeeze out any excess water and use as is. He explains this at 1:03.
@@catherineg9943 no no..... you salt, draw out moisture from the cabbage, RINSE THOROUGHLY, then squeeze out all the moisture by putting all the cabbage in cheesecloth or just use a ladle and colander...... do not try to use as is..... the salt will kill you.... :D
@@catherineg9943 I
I know this video was make way back in 2017 but I have asked many cooking channels and not one has answered my question back so far to this date. The owner if this video doesn't have to be the one who answers back, just someone who really knows what they are truly talking about. My question.. Back in 1976 I spent about 10 years of my childhood in Japan when my father was stationed there in the Army. When we went out to eat (off base) they always got me eggrolls since I love eggrolls more than anything on earth even still so today. I can eat them 3 times a day. However, I don't know if it was me back then or the eggrolls has changed. My question is, Where the eggrolls made back then made from Napa Cabbage or was it reg cabbage like most use today? Because now it just seems there is something missing or not just quite right about the taste as then from now. I tried using Napa cabbage and reg cabbage and still can't get the same taste. I am still thinking it was the cabbage. Does anyone know if there is some other kind of cabbage Japan could have been using at that time? Since today foods come from all over the world but back then some food was not able to get to some places. Can anyone give me some info on that or has just my taste buds changed though the years?
You know, they may have used Bok Choy (the Japanese eat it too - it's not just 'Chinese') and I'm glad you mentioned it because I'd never heard or thought of using it in eggrolls but I just looked it up and there ARE recipes for it and it's pretty easy to find at stores - at least where I live. You should give it a shot, I know I will.
Cheers,
www.allrecipes.com/recipe/26769/deluxe-egg-rolls/
I don’t have the answer to your question. I’m American, and in my 70’s. I love love Chinese food I’ve been eating it forever. When I started eating it in 1959 or so, it didn’t have cabbage in it. It was a. Cantonese restaurant. In Massachusetts. The Gold Coin restaurant in Malden.It was finely ground celery, onion, with minced pork, that was from the pork loin. Added to that was shrimp, bean sprouts. All Chinese restaurants at the time used MSG. I was allergic, but never stopped going. People came from far and near to eat there. It went out of business after many, many years. Now in 2021 very few restaurants use MSG, or make their egg rolls from scratch, with no cabbage. I now live where I found a place that still makes them the old fashioned way. It’s Gumbo’s in Dartmouth, Massachusetts. Glad they still follow the old ways.♥️♥️🙏🙏🇺🇸🇺🇸
Deep frying cooks the meat, too! How do people not know this? SMH
I know!!! every recipe called for pre-cooking the filling, definitely not how they make them in the restaurants.
I need measurements please
The sound is not clear 😬
Hi, will the pork cook while deep frying?
Yes, the pork cooks when it is frying.
can.t hear you but it looks good!
Turn up the volume you'll get more subscribers, can barely hear you.
lots of 'equal parts' but actually but really don't have exact amount for each ingredients! So far I got 1/4 of a cabbage? with equal amount of pork... One pound? and so on... please can we have a written recipe that we can print.
Aren't those open ended ones referred to as Montreal Egg rolls?
Thanks for watching! It's common in Montreal and Eastern Canada.
yes this is closet recipe to golden palace egg rolls i will make but gluten free thx
Use pre made Coleslaw mix From the supermarket
I didn't catch "the secret"
You should've cut the egg roll open so we could what it looks like inside.
I have never seen an egg roll pinched at the ends to seal it. Must be a Canadian thing.
No carrots, no sprouts, no ginger, no oyster sauce?
That's exactly what I put on my egg rolls, made them yesterday. I purchase the bigger wrapper in order to fold and to closed the ends, like restaurant style. Not like this bootleg version. Oh! I also cook all ingredients to a soft state, especially the meat (ground beef) instead of pork
I see you didn't cook the pork before you put it inside the egg roll when you fried egg roll the pork be done aside to
It is open on the ends which allows the hot oil to go in and cook the meat.
Carrots.. Bean Sprouts.. & roll traditionally..
i cant believe i watched the whole video and he didnt even take a bite at the end!
PON LOS INGREDIENTES EN EL SCRREN
Oyster sauce
Am I going deaf I can Hardly hear a word he is saying !!!!!
After the loud ass intro, I was thinking the same thing.
Nanjimoy Al Kursi PARDON !!!!!!!
No!
audio is very bad
This guy said, generations and generations.. hahahaha. Yeah right
its raw still tell people to pre cook the stuffings first
I thought the same thing until I tried it a few wks ago. When the egg rolls fry it cooks the inside ..there are other videos that use cooked meat to though. Try it both ways and see which is best for you.
Wrong.
I don't know which part of Canada this recipe is popular in but in Ontario the popular egg rolls are made with primarily bean sprouts with very little or NO Cabbage.
Ghotiman2 i
I think he just means how the egg roll is wrapped. Has flat ends.
I like bean sprouts in mine too. Hard to find restaurants who still use bean sprouts. Seems they've been replaced with cabbage.
These open ended style egg rolls stuffed with cabbage and meat (or vegetarian) are definitely the traditional ones from around Montreal, Quebec and Ottawa areas in Canada. Once you’re hooked on cabbage based egg rolls (especially the open ended ones) you will be disappointed with other types, trust me! Try Wong Wing frozen egg rolls (Canada) for tasty versions of cabbage filled, closed end, egg rolls. Great video, thank you so much!
@michel rivet - Ottawa a piqué la recette de House of Wong, chemin de la Reine Marie près du boul. Décarie à Montréal, dans les années 60. Je me souviens de ma première visite à ce restaurant chinois à l'été 1950. Les rouleaux chinois (ouverts aux extrémités) étaient les meilleurs de Montréal. House of Wong a fermé ses portes vers la fin des années 60. Hélas, je n'ai jamais revu de rouleaux aux extrémités ouvertes après mon retour d'un long séjour outre-mer. Dommage ! Il y a eu un 2e House of Wong, rue Ste-Catherine Ouest, au sud de la Place Alexis-Nihon dans les années 70, mais il a vite été remplacé à son tour par un restaurant vietnamien qui n'a pas marché très fort non plus. Trop mal situé, peu de circulation piétonnière. 1950 ~ 1970 était une belle époque pour les restos chinois ! Le fameux «egg roll» original de House of Wong était le meilleur au monde ! 👍👍👍
@@Andral_Premier HONG KONG HOUSE
Mahina po sound nio
That’s not how you make egg rolls 😮
Hosinsauce
Raw pork nooop
This is how the restaurants make them.
I was gonna write is the meat done?
Please Improve Your Audio . Hard To Hear . Thank You
Don't talk so much
Why is there so many recipes out there to make egg rolls without making the wrapper? And here we have another one. The ingredients are easy the wrapper are is what we want! The inside blah blah blah cabbage bubble shrimp or beef or chicken or blah blah blah anything else
ua-cam.com/video/SUVq6g0zfBM/v-deo.html
spring rolls recipe...interesting Click here>> ua-cam.com/video/492PUYS8LNs/v-deo.html