This lady knows what she is doing. I looked at other recipes and they didn't include oyster sauce or ginger or Hoisin sauce so I was tweaking my own mix and THEN came across Nina's recipe that included just about everything I wanted. GOOD JOB!! I also added a bit of Chinese 5-spice.
Chinese style egg rolls don't have vermicelli in them at all! The BEST Chinese-American restaurant in the world, and I've been to some in NYC & San Francisco was located in a little suburb south of Houston called "League City." The restaurant was named Szechuan Garden, but has since closed because of the pandemic. The previous owners sold the restaurant to others, who immediately closed it after the pandemic hit. The original owners, who had it in operation since the 70s were from Taiwan and their egg rolls were fat, crunchy and had, if I remember correctly, tiny little pieces of ground pork, cabbage, onion & celery ONLY! The flavor was so damn good when you'd bite into it, that you'd just close your eyes and savor. It was very plain ingredients, but tasted so good! They also used the Chinese wrappers and not the smooth Vietnamese style. If I could figure out how they seasoned the stuffing, I would try to replicate these fat little rolls at home, but that is the only thing I don't have: the seasoning they used!! My husband & I still dream about those fried burrito-looking egg rolls and wish so bad that we could make them at home!
Thank you Nina I love your methods and how you roll them over the other's rappers to increase productivity and the eggs brush make it so quickly. This is a must watch video. I do have one little suggestion at the end of the video don't say it store bought say it four or five stars restaurant. This will increase your views and subscribe. I hope you see it to and don't think I stepped over the line. I just got to do this egg rolls ingredients today. That is sensational video thank you again.
These look DELICIOUS!!!!! Thanks for sharing your easy-to-follow instructions and I also appreciate your little shortcut with using the bagged veggies to shorten the prep time. I just subscribed and look forward to more great recipes. Take care! ❤ Susan Sparke from Madera, California
Looks like a great recipe. Thank you for sharing your knowledge. I hope you do more videos, because you are really talented. And, so many people can learn Chinese food from you.
Me too, I watch the videos of what I am making. I read comments for ideas. I love reading the beautiful comments. It's like looking into somebody's memory Box. The family history of cooking. Keeping it pure, my food turns out better if I am happy. I will listen to frequency music. Mozart something like that during cooking. It's about getting that whole vibe going on. Blessings, XO. Did you make your own wrap. I am trying to.
Thanks but does anyone know how to make the egg rolls like New England? From my understanding, I was told by Hong Kong chiefs that it is really old school - they are large, same skins (big egg roll wrappers) char su (BBQ PORK) lots of green (dark green cabbage,
![BETTER THAN TAKEOUT AND EASY - Chinese Egg Roll [炸春卷]](http://i.ytimg.com/vi/zWHKmI3yPco/mqdefault.jpg)
Yummy 🤤 nice sharing 😋🤤
Hello dear!
Looks great and delicious nicely prepared & presented. Have a happy time.
Finally! Someone who doesn't use ingredients you can only get from the moon!
Love it love it
I can't believe there aren't any comments!! Your recipe looks good!! Just like my neighbors growing up. I think I will use your recipe!!
Just made these with the help of my two teenage daughters. They came out great, very tasty.
This lady knows what she is doing. I looked at other recipes and they didn't include oyster sauce or ginger or Hoisin sauce so I was tweaking my own mix and THEN came across Nina's recipe that included just about everything I wanted. GOOD JOB!! I also added a bit of Chinese 5-spice.
YES!!!!
Chinese style egg rolls don't have vermicelli in them at all! The BEST Chinese-American restaurant in the world, and I've been to some in NYC & San Francisco was located in a little suburb south of Houston called "League City." The restaurant was named Szechuan Garden, but has since closed because of the pandemic. The previous owners sold the restaurant to others, who immediately closed it after the pandemic hit. The original owners, who had it in operation since the 70s were from Taiwan and their egg rolls were fat, crunchy and had, if I remember correctly, tiny little pieces of ground pork, cabbage, onion & celery ONLY! The flavor was so damn good when you'd bite into it, that you'd just close your eyes and savor. It was very plain ingredients, but tasted so good! They also used the Chinese wrappers and not the smooth Vietnamese style. If I could figure out how they seasoned the stuffing, I would try to replicate these fat little rolls at home, but that is the only thing I don't have: the seasoning they used!! My husband & I still dream about those fried burrito-looking egg rolls and wish so bad that we could make them at home!
i made these today and they are great egg rolls
Nina, I learned to make egg rolls watching this video. My family loves it.
Thank you Nina I love your methods and how you roll them over the other's rappers to increase productivity and the eggs brush make it so quickly. This is a must watch video. I do have one little suggestion at the end of the video don't say it store bought say it four or five stars restaurant. This will increase your views and subscribe. I hope you see it to and don't think I stepped over the line.
I just got to do this egg rolls ingredients today. That is sensational video thank you again.
These look wonderful. Thank you for the recipe and video.
💃Thank you ,you explained your self very well. To the point .thank you please mk more videos. 👍👍👍👍👍👍😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁
You are a good cook.❤
I was looking at other ones and I didn’t really like the ingredients they were putting in them I came across your video and I’m just in love 😍
These look DELICIOUS!!!!! Thanks for sharing your easy-to-follow instructions and I also appreciate your little shortcut with using the bagged veggies to shorten the prep time. I just subscribed and look forward to more great recipes.
Take care!
❤ Susan Sparke
from Madera, California
Looks like a great recipe. Thank you for sharing your knowledge. I hope you do more videos, because you are really talented. And, so many people can learn Chinese food from you.
Looks so delicious 😋.. thank you!
Very nice egg rolls!
Thank you Beautiful!!!! I am making now
Me too, I watch the videos of what I am making. I read comments for ideas. I love reading the beautiful comments. It's like looking into somebody's memory Box. The family history of cooking. Keeping it pure, my food turns out better if I am happy. I will listen to frequency music. Mozart something like that during cooking. It's about getting that whole vibe going on.
Blessings, XO.
Did you make your own wrap. I am trying to.
Looks delicious
This was very helpful!
I'm going to make this today thanks
PS -this looks like a good/great recipe, kind of like Indonesian lumpia (indo egg rolls) -will have to try.
If you want us to rate you put your receipes on board like everyone.
Cheese cloth works beautifully for excess water.
Wrap it up to go 😊
Thanks but does anyone know how to make the egg rolls like New England? From my understanding, I was told by Hong Kong chiefs that it is really old school - they are large, same skins (big egg roll wrappers) char su (BBQ PORK) lots of green (dark green cabbage,
Found it!
Yummy, those look absolutely amazing can't wait to try them thanks for the video