BETTER THAN TAKEOUT - Crispy Egg Roll Recipe (Shanghai Style)
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- Äas pĆidĂĄn 27. 07. 2021
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What makes a perfect egg roll? To me, it should have that air crust and a velvety filling. These contrasting textures create such an interesting experience that makes your egg rolls irresistible. Stick with me because we are about the reveal the secrets.
INGREDIENTS (Enough to make 40-50 egg rolls)
For the aromatic water
1 cup + 1/3 cup of water
2 scallions, diced
1.5 tbsp of ginger, diced
1.5 tbsp of garlic, diced
1/2 tbsp of Sichuan peppercorn (Amazon Link - geni.us/4xR6Oe)
To marinate the pork
1 lb (454 grams) of pork loin
1 tsp of salt
1/3 tsp of baking soda
1.5 tbsp of cornstarch + 2 tbsp of aromatic water
Black pepper to taste (Amazon Link - geni.us/black-peppercorns)
1/2 tbsp of Chinese cooking wine (Amazon Link - geni.us/ykikkB)
a drizzle of vegetable oil (Amazon Link - geni.us/teB5)
To complete the filling
3-4 tbsp of cooking oil
8 dried shitake mushrooms, soaked for 2 hours (Amazon Link - geni.us/kUFJUG)
350 grams Garlic chive
120 grams of Bean sprout
1.5 tbsp of soy sauce (Amazon Link - geni.us/XhhnS)
1.5 tbsp of oyster sauce (Amazon Link - geni.us/4sNynRV)
1 tbsp of sesame oil (Amazon Link - geni.us/AxNUb)
5 tbsp of cornstarch + the remaining aromatic water
Others:
1 pack of egg roll wrapper
2 tbsp of all purpose flour +3 tbsp of water (to glue the egg roll)
Videography / Editing by Austin Schargorodski - austinschargorodski.com/ - Jak na to + styl
In Shang Hai, egg rolls are usually dipped with something called âspicy soy sauceâ. Even though it says soy sauce on the package, it is actually a variant of Worcestershire sauce which was brought from England in the 19th century. As it gets more and more popular, the locals start producing their own. Because the color looks dark like soy sauce and it is slightly peppery, they name it èŸŁé ±æČčïŒwhich means spicy soy sauce in Chinese. I couldnât find it anywhere in the USA, thatâs why I am using the Worcestershire sauce today. To be honest, they taste almost the same.
You probably should pin this. I almost missed it.
Looks like a better egg roll. Thanks for making this video. I had no idea about the spicy soy sauce!
When I was a kid in Hong Kong, dim sum restaurants served Worcestershire sauce with spring rolls. Now my kids wonât eat egg rolls without Worcestershire sauce.
You can get it on Amazon-itâs called Maggi European Seasoning. Looks like soy sauce and is very similar to Worcestershire sauce..
@@amyg4115 Is it just called Maggi Seasoning or is it specifically Maggi European Seasoning, because Amazon has both listed? Thanks !
The aromatic water was absolutely brilliant
I enjoy recipes like this that leave me thinking, "I can do that."
Very good instructions. Thank you.
Thank you for all the little cooking tips to make these ânext levelâ spring rolls!
âEgg rollâ is an Americanize version and uses thicker skin wrappers (made with egg/flour).
I can't eat those eggrolls with the thicker skin. My teeth aren't up to it. I like using the spring roll wrappers because they come out so crispy, with no chewiness or toughness.
Thank you! As an American, I get irritated when I go to a Chinese Restaurant and order an Egg Roll from the menu and get served Spring Rolls. There's a noticeable difference between the two.
You are the best instructor I believe Iâve ever seen. Iâve been watching for about a year. I just canât take my attention away from you. I am definitely going to make this recipe!
I agree 100% đ
Agree...
You got me worried when the video started without your signature greeting, egg rolls are the perfect comfort food and you just made y day as always, ty very much for the upload.
Ha ha, I restarted the video thinking I missed the greeting! #bringbackthegreeting!
Always love your tips and tricks! I literally gasped with surprise when you added the cornstarch slurry to make your filling more cohesive...I bet this also cuts down of the filling from leaking too much liquid during the fry. And your hard work on filming and production quality is paying off! Great job.
"egg" no history..shattering my chinese food vocab! loooove it. â€â€â€thanks for sharing!â€â€â€
Very crispy outside , yet the moist inside, well done.
You always make your instructions so easy to understand and that anyone can make them. The smell must be incredible when you are cooking and when you bite into whatever you just made, I'm jealous and my mouth is watering. I enjoy watching your program so much and learn a lot. The one about the must have Chinese ingredients in your kitchen was very helpful. Thank you so much.
Cooking class plus scientific facts behind each dish. Excellent, you have one of the best cooking channels on You Tube đđđđđđ thank you Mandy! Iâm a big fanâŠđ„°
Just beautiful. Thank you for sharing
Amazing! Well done Mandy!
Hi Mandy, I love your channel! My kids love Chinese foods . You always make your instructions so easy to understand and that anyone cane make them. Thank you again for sharing your wisdom and knowledge!đđâ€ïž
They look delicious!
They look so yummy
I love these videos. You explain things clearly, so I can understand how to cook these delicious things myself.
Oh my! Thank you for the recipe ! I love them!
You are lovely! Thank you for sharing your knowledge!
I love the way you gave extra information/history while continuing to show how to roll. Helpful and interesting. So close to 100k subscribers. Iâm very excited for you!
You never fail! Everything you make is so enjoyable and such a pleasure watching you put it all together! Thank you!
Thanks!! I will try these!
This is the most amazing authentic food show that I've ever experienced. So detailed and precise. It helps me to understand why you maintain your weight and are very healthy. The majority of these wonderful authentic dishes are in fact very healthy and tasty. We appreciate you teaching us all of the do's and don'ts to authentic cooking I am truly amazed and my husband has enjoyed all of them. Keep bringing those wonderful recipes to fill our spirits and soul. If you could, I would like to see more recipes of your authentic recipes for tea beverages.
Always love your work!
Looks great
These look delicious! Thanks for a great tutorial
Wow. They look fabulous!!!
Mandy your an amazing chef your tutorials are extremely informative and to the point. Will be making these this weekend. Thanks for sharing
You just keep coming back with all the food that I would LOVE to cook Tysm!!
Excellent Mandy. Best
Thank you Mandyâ„
This egg roll recipe looks so delicious thank you for sharing.
Oh my goodness they look yummy đ Thank you for sharing!
I am amazed and relieved that you don't weigh 300 pounds! Or worse, 300 Kilos! I am still on my binge watch of you articles! LOL!! Totally entertaining, and you seem absolutely thrilled to be filming each episode, and pretty sure that you are.. it makes them all the more enjoyable!
Absolutely perfect as you say! Thank you so much. Your recipes are delicious. Thank you for sharing your wisdom and knowledge!
Can't wait to try these!!!
Thank you for sharing! It looks amazing
Love your recipes!
Excellent job
Love it thanks I lol try it
Thank you for posting this excellent video. These egg rolls look delicious.
Egg rolls and pot stickers are my favorites . Love them â€ïž
Great video đđđđđ really enjoyed this tutorial
I also make my egg rolls every once in a while I feel itâs much better when you make it at home since you use your own favorite ingredients. Thank you Mandy for your recipe. I love all your recipes.
Nicely done
THIS EXACTLY HOW WE WRAP & FRY FILIPINO LUMPIA/EGG ROLL! :)
Thatâs something I need to remember. I have heard of lumpia but have not eaten any.
Mandy you are getting better and better. Bravo! Thank you for another very good recipe!
Beautiful video! Iâve been binging your channel this morning. So simple. So authentic. Making fried rice for dinner because I have everything to try it. Thank you!!
That looks easy, makes my mouth waterđđđđ
using the no touch thermometer to check your oil temperature just blew my mind. So many useful tips for even when i'm not making eggrolls!
THANKS
I love your videos and you always make me smile.đ I tried the egg roll recipe you did 5yrs ago and liked it very much. The home made dipping is sauce is delicious as well. This recipe is somewhat elevated. I made them tonight a they are so good. Thank you for all of your wonderful recipes. I have learned a lot from you. Wishing you happiness and good health. đ
Excellent instructions! Now I want to make egg rolls đ
yum.. cant wait to make this.. thank you.. btw, love your channel
You are the best love your videos.
I love this gal!!!
I have to try this.love egg rolls :)
These look fantastic! I like the idea of the garlic chives rather than handfuls of shredded cabbage. I want to make some of these this weekend. Thanks for the video.
Oh your egg rolls look so good. Live your food.
And now I'm off to the market to get all of the ingredients!
Super yummy đthe recipe is top
In America, a lot of cooks use an egg wash to seal the wrapper and even put egg wash on the outside of the wrapper before frying, in order to make them crispier.
My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food. â€ïžâ€ïžđ
Looks very tasty. Always enjoy your vids. đ
Your egg rolls look so delicious
I must try this new recipe of yours looks so yummy Iâm craving for this spring rolls thanks for always sharing your Chinese recipe
Looks delicious! đ
I've always known them as spring rolls. đ„°đ
This looks sooo amazing! And yes, it would be nice to sit down together and share a meal. Since moving to Vermont I have not been able to purchase good wrappers and havenât found an Asian market nearby. But thank you for making it look easier to make than I thought possible
Iâm going to try this spring roll recipe tonight in my Souped Up Recipes wok! My local Asian grocer has been out of garlic chives for over a week now so I think Iâll use Napa cabbage đ„Ź and bamboo shoots. Looks so good and looks fun to make! Thanks again and always, Mandy!
Was thinking of using cabbage too. Why Napa cabbage and not plain ole cabbage?
You can use regular; just slice it fine and/or trim any thick ribs. Napa cabbage leaves are thinner and softer and the flavor is usually milder.
@@JohnsJunk Napa cabbage is more leafy. Usually used in Chinese cuisine more than other cabbages. And it tastes better IMO.
@@hkalsa7200 Awesome. Thanks!
@@JamieRoberts77 Good to know. Thanks!
Yummy recipe thanks for sharing keep sharing stay blessed
Good cooking
I have enjoyed your videos for some time now. I have your Wok for about 2 years and enjoyed it throughly. This video is the best in regards to quality, explanation, and hands on viewing. Looking forward to future videosâŠâŠ. Amitofo Xie`Xie`
From Kenya đ°đȘ must prepare
Love the Cooking Karma (Data) thanks from New Zealand
I made ur chicken wonton soup my family loved it.
I will try this next.
I will use the spring roll wraps too. Ty
i love your videosâ€ïž from philippines miss mandy
we call them spring rolls in Australia as well , thankyou for the demonstration im going to give them a go
A very different flavored and delicious roll! I subbed napa cabbage for bean sprouts, and used both shrimp and pork. Garlic chives are amazing! Forgot to try the wooster sauce, and made hot mustard instead, which was superb with the very fresh, "green" taste of the rolls.
I love eggrolls.Springrolls are my favorite though.
Mmmm,yummmm!đ
Hi Mandy, I love your channel! Although I came to love Chinese food as an adult when I was young I absolutely hated it. But now Chinese food is predominantly what I eat! I also love to make everything from scratch and I love the fact that you show each step and describe the history behind the dishes. In Australia we call these yummy bites Spring Rolls. It always surprises me how different western countries call a Chinese dish by so many different names. You are doing such a great job explaining and showing your cultural food.Thankyou!
egg rolls are actually the american version of the spring roll and they are called that because it has a noticeably thicker bumpier or bubblier skin and has a crispier mouthfeel due to them actually incorporating an egg into the batter and some people even say they are dipped in egg
This is my understanding, too. They were apparently invented here in the 30s (by a Chinese chef). I tend to prefer egg rolls over Spring rolls, but both are amazing!
That makes sense. My local restaurant never had egg rolls, just spring rolls like we saw in the video
In my experience, egg roll wrappers are dipped in egg before rolling for extra richness, and regular wrappers are spring rolls. Delicious either way in my opinion lol
That gives extra richness, but makes them a bit less crispy - so the choice will ultimately be a matter of preference.
I LOVE EGG , ROLLS TYHEY SO GOOD ,, I GET THEM ALL THE TIME ,
I am definitely making Shanghai egg rollsđ
Thank you for sharing in the UK we call them spring rolls I only heard of egg roll in the USA and that confused us Brits lol. Until we learnt they are the same. Can't wait to try these yummys. Xx
Had to come see my Mandy making tasty food today!
We call those Spring Rolls in America. An Egg Rolls uses a thicker wrapper that often times, though not always, contains egg in the ingredients.
great â„
In Australia these are called mini spring rolls. We also have large spring rolls. You only need one large one for lunch. Thank you. đž
Ha! Marathon all the way. Stinks the whole house out.
@@markbryant4641, I donât know. We donât eat the big one. Not good for diabetic people and I donât know what is in there.
I've eaten the large ones and I don't think they smell. They are just vegies and a little bit of curry powder. Hugely popular back in the day! lol
Thank you for sharing your recipes I will definitely be making egg rolls this weekend also have you made salt and pepper chicken with green onions and if not can you consider doing a salt and pepper chicken video
As much as I love a challenge when I see one⊠do these freeze well? Before frying, of course.
Or would I be better off reducing recipe?
I have made these and I had a lot left so I froze them. Then when I felt like having them another night I took them straight from the freezer and let them sit for about 20-30 min and then fried them up and they were just as yummy as the original sounded new that I cooked. But I have also cooked these straight from the freezer and they were great too. If that helps.
Yet another great sounding recipe! Going to add this to the dim sum ill be making tomorrow! Is there any way to properly reheat these (IE take them for lunch)? Thank you!
ìë íìžì~~~
Hello, I'm watching you in Korea. The dumplings look so pretty and delicious~~ I think you're really good at making dumplings.đđ
Heat wok to Mandy. Same thing as 'Smoking Hot". Awesome recipe and video!
âŠ.oh I love learning new techniques for my âMandy Wokâ âŠ.itâs all these insider secrets that inspire me to click on your vids right awayâŠwill sub jackfruit for meat and itâs a planâŠtyđ€
Omg yum..wish I wasn't on keto sometimes..
I made sure and prepared me dinner before watching the video today đđ Wendy makes you dribble then she says âbye!!!đ€Łđ€Łđ€Ł
I never thought of cooking Asian cuisines thought it was out of my reach. Until I thought let's try some fried rice. It was so much easier than I thought. And boy are those Chinese food restaurants slacking. I think these might be next.
dam girl. thats a great wok there. looks nicely seasoned.