Make Takeout-Style Egg Rolls
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- čas přidán 6. 02. 2021
- Lucas Sin of Junzi Kitchen and Nice Day Chinese Takeout is in the Munchies Test Kitchen making his take on an iconic takeout dish: Chinese-American restaurant-style egg rolls. Lucas pays homage to the mighty egg roll with this step-by-step recipe that includes store-bought egg roll skins and DIY duck sauce and spicy mustard. Lucas demonstrates how to make the egg roll filling with cabbage, carrots, and Chinese celery, plus a mixture of ground pork and shrimp, and explains the importance of double-frying. Check out the recipe here: www.vice.com/en/article/5dpbp...
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This style of video is the best. No lame jokes, not over the top, straight to the point and gives clear instructions. Please bring this guy back!
You'd like: "How To Make Banh Mi with Andrea Nguyen" also in MUNCHIES series.
yeah the youtube presenter BS has gone over the top this is clean and direct the way it was meant to be
May I suggest the channel sip and feast if you like Italian American recipes? I find myself recommending him a lot because his teaching style is so chill and every recipe has been great.
@@love-ip7sz I do enjoy Italian food! Thanks for the recommendation, ill def check him out!
He's a pretentious rat, but I guess that's your vibe.
this guy needs his own series. hes awesome.
Pls give this guy his own show. He’s exceptionally clear and concise and gives reasons why things are done the way they are without being excessively talkative
I think the video was great too. I was able to follow his video and instructions. The egg rolls turn out FANTASTIC!😊😊😊
He is also much in Bon Appetit and Food52.... Yes... his own show he DEFINITELY deserves... OR... he cld make his own CZcams channel to have on the side... for us his admirers...
Most executive chefs don't have much time for making videos all the time
Louisiana seconds this nomination. 💚💛💜
I was thinking the same thing, does he have his own youtube channel ? Talk about making things simple and easy to understand.
I learned more about the why's & how's of the perfect egg roll in 12 minutes here than the previous 10 videos from other people. Please give this guy his own cooking show on cable.
Makes two of us! 🙂
Totally Agree!!!! 👍♥️
Same!
But keep him on CZcams as well. I don't have cable. And I believe he is making the egg rolls as I had them the other day and they were great so I'm anxious to make his egg rolls.
I used to buy one or two dozen egg rolls over at a place in San Jose California called King eggroll and they were very similar to what these are I'm so excited. Thank you chef
Agree🎉
The most grammatically correct chef in the game right now.
How so?
@@jonahs92 Not ending sentences with prepositions, and other such syntactic deep cuts.
@@avinopants Ah, I see. I hadn't noticed!
@Titus Telesco I disagree. I think he sounded very intelligent. He definitely knew what he was talking about.
IIRC, he studied English at Yale as an undergrad before opening Junzi in New Haven, CT.
This dude should make educational audiobooks. He explains stuff really simple and to the point. Also, dem egg rolls
So true! Loved the video and his educational skills
Agreed. Highly informative video!
Que lindo gatito, btw. Adorable.
He will make it out there on Food Network Channel.. They will love to have him on there.
He will make it out there on Food Network Channel.. They will love to have him on there.
I have learned more about egg rolls and what goes in them in the last 6 minutes then I have EVER learned in all my years of cooking. I am 70 years young and I LOVE to learn new things....I had never even heard of Chinese celery! I am so excited to watch you, thank-you so much for being a great teacher and giving this ol' gal some new tricks :)
He is friendly, likable, clear with directions but not trying to hard to be entertaining. Perfect.
I like this dude. No nonsense, no trying to be zany, wacky or overly funny (when he's not) for the CZcams generation, informative, clear instructions, inspiring, I'm off to the kitchen via the Chinese supermarket. Sign him up for more please Munchies.
I agree
Yeah I really appreciated the dry, honest delivery without trying too hard - you get the sense he's being fairly casual and his precision is second nature as a matter of being an actual professional, while still also being amusing through his various real world anecdotes.
Real
hahaha. yes, youtubers can learn a lot from real people, if they can stop learning from other "successful" youtubers for one second. >_>
I mean some people like Isaac Toups are fun to watch _because_ he's nuts
Lucas Sin is legit!!! I appreciate how he gave the history of egg rolls in a unpretentious way. He seems super approachable, knowledgeable, and intelligent with a dash of humor. You've made me a fan!
unpretentious? idk, he seemed a bit snobby in his calling out of the way other people identify them improperly.
@@nrxhavoc God forbid someone who is an expert on a topic corrects the masses for being wrong.
@@jessicawong8 Frankly that might be the sentiment of about half of human existence.
@@jessicawong8 you can do that without being rude about it lol
@@jessicawong8 Agree totally! It kills me that someone always has to say something negative!!! It never fails! This world would be so much better if everyone would say something positive instead of ALWAYS trying to tear someone down!!! He was teaching and teaching may involve pointing out when some things are done incorrectly. Nothing is wrong with that! Unbelievable!
I love how relatable he is. He's completely right about Asian families getting their kids to sit on crates to push water out of stuff. I used to do that for my mom. I also like how he's right about shrimp water tasting bad. It's why I always spend so much time prepping my shrimp for any recipe. I also love the story about how he sweep the competition with his cheese burger eggroll.
for a few moments you made me believe I could make egg rolls, than I snapped back to reality and reheated my chefboyardie while a single tear rolled down my face
😂😂
😂🤣😁😢
"the food industry is a difficult place, and sometimes we don't get to make the things we want to make".
Damn homie.
too fuckin real to me. i'm a line cook lol
Sounds like he worked for Bun
I have a food truck. Truer words were never spoken.
That's why almost every Italian restaurants in the US don't serve actual authentic Italian cuisine
@@Jellyman3 try almost every cuisine in the us. America loves to bastardize foreign food with carbs and fat so it fits their heavy palette. Mexican, Italian etc.
The most underrated casual line: "The traditional way after you take it out of the water is to put it in a metal sieve and put another bowl on it and have a fourth grader sit on it for 2 days..."
For some reason I understood that as 4th grater and was like aight that makes since
So underrated!!! My brother and I came up with a system to squeeze more water out of it. Leverage that sack of veggies under a 16foot long 2x10 haha
LOL!
This is my go to video for making egg rolls.
Mine too. Just made them AGAIN tonight for dinner.
I've been making homemade egg rolls for over 30 years,and when I do,make at least 3 or 4 dozen at a time and my two kids (now grown!) eat them like crazy! I use a cabbage base ,any leftover meat I have,and fresh sprouts ,pea pods,and a large bag of stir fry frozen vegs that are chopped well & fine.A must is soy sauce AND HOT Chinese Mustard ! Wonderful when there's no authentic Chinese food within miles out in the prairie here in W.Tx years ago....My daughter and I even took to making our own Sushi! My goodness I love ALL international wonderful food!
I only always do 1 "frying",but only put about 3 at a time in order to be able to turn them so they brown evenly all over..
I want your recipe
Curious if you'd let me know what are the best products to LOWER the amount of carbs in regular egg rolls?
I like putting them into my air-fryer, & that makes them crispy & crunchy.
(No oil) Thank you.
When do you freeze them?? (I guess you do, talking about dozens:) Please...need good advice! Thanks:)
I want this guy to have a cooking show on PBS... I really really enjoyed this.
Ditto
Yes 🏆
Yes, please.
Wow, I'm sold, and I haven't watched the video yet. Many comments saying this guy is great.
Excellent men with respect can date this SIR you can tell you be safe with him we'll education Chinese men are every respect me the egg rolls goooooood
I love how the egg roll wrappers get all blistery. Reminds me of the fried apple and cherry pies McDonald’s used to have years ago until they tried to make them “healthy” by baking them.
OMG YES! THANK YOU! I'VE BEEN TRYINGVTO EXPLAIN THIS TO FOLKS OVER THE PAST YEAR BUT NO ONE SEEMS TO UNDERSTAND WHAT I AM TALKING ABOUT!!😃😀 THANK YOU AGAIN!!!
My condolences. The McD apple pies in my country are still deep fried.
@@executivewoman678 You still can get that apple pies at A&W though, just skip McDonald's :)
UK apple pies are still fried but we never got cherry.
Also it should really be called a fritter.
Yes, I was looking for a copycat recipe for these and eggroll wrappers were suggested. I miss those pies. Loved the crust. Their baked pies are terrible.
I could listen this man speak all day long. His ability to keep it simple yet intelligent is unmatched. Keep the excellent content coming Sir!
I’m a self proclaimed cook-a-Holick…,
And I could watch this young man cook all day every day he’s Extremely Gratifying ❤
As a Vietnamese American I'm extremely thankful that Lucas explained the difference between egg roll and spring roll. You'll be surprised how many people want to tell you how to pronounce Pho or that egg rolls are spring rolls or vice versa. There was also some depth to his story about authenticity and knowing your customers. Definitely lots to unpack with this simple and fun recipe.
Wow, love this guy. You can tell how intelligent he is by how thoughtful and intentional he is with his words. Would love to see a takeout replicating series with him!
Growing up in a chinese restaurant,this brings back so many memories! I used to steal once fried egg rolls from the walk in freezer and eat them on my long commute to high school. My parents realized after a week and made me make my own batch...i would make them enormous!
He certainly gets what the food world reality is and I absolutely respect that, and his food is amazing not to mention his historical knowledge
This is the best egg roll recipe I’ve found in years. I made it several times before adding comments. In the various attempts, I learned a few things that may be helpful. Chinese celery makes a difference. Grocery store celery is bland in comparison. Regular green cabbage works better than Napa cabbage. Napa is okay, but it tends to get limp. Fish sauce (1-2 tsp.) adds a little extra flavor. If the egg roll skins were frozen, they can be a little fragile. Kitchen towels are fine to remove the moisture but a salad spinner is more efficient and doesn’t add to the laundry pile. Double frying is the way to go but do not crowd the frying pan or deep fat fryer. To reheat, 375°F for about 20 minutes. I use a cooking sheet with a rack which helps keeps them crisp but you can still get good results without it.
Chinese celery is impossible to find here. To get some extra celery flavor just add celery seed!
Thanks, great tips
Great tips ! Will use the salad spinner tomorrow !
Excellent tips!!
I started making egg rolls in my family restaurant at age 7. Tough being a kid in a Chinese restaurant back in the 80s-90s. I came to check out if this guy squeeze the shit out of the veggies. And he did. Kudos!
Same life. Still going!!!
so you were the pickling stone
Black guy in the late 80's early 90's who had a crush on a Chinese girl as kids her family taught me everything about the egg roll process also how to make rice with perfection 🥰 I was blessed with this art
@@oldnotweak It was fun and beautiful!
Just a regular ole black chick born in the 90s and been making this since middle school with my mom. I think a lot of people in general made this because of how easy and simple it is…and super cheap. I prefer my spring rolls without the meat but it’s fun to make regardless and rarely lasted long in our house. We definitely stayed away from cornstarch and just used egg whites to seal. Beautiful video.
I seldom see a cooking show that I enjoyed as much as this one. Mr. Sin is adept at his craft, and is an artful and well-spoken presenter. He is clearly operating from a fine educational foundation, rather a rarity among You Tube cooking presenters. Tomorrow, it's egg rolls for this household.
Best Egg Roll I ever had was a small mom and pop place in Detroit. The family was from a small village in China. Only the son spoke English. He said the first place the came to was Philly in America and his mom fell in Love with Corned Beef and Steak and Cheese. So she took that and created some egg rolls but with a flare of homemade Chinese ingredients and marinates. They were the most amazing things I have eaten to this day. Sadly the little place isn't in business any more though. How his mom would take and mix our stuff and their stuff and make the most tasty items and everyone would just crave them it was wonderful.
Awesome comment, thanks for sharing!
🤷♀️ cornbeef and cabbage those eggrolls sound delishous. Some of my best recipes are what my family calls "winging it" now if only I could remember what I did!
you can get a cheese steak egg roll at most chinese spots in Philly and its delicious!
Thanks for sharing that story. Also, those egg rolls sound delightful.
I love stories like this. That’s why I love food and cooking. It can bring anyone together! We all love to eat!
I love when chefs insert history and information about the culture that they're cooking into their instruction.
Me too 👏🏾👏🏾
Ugh! I love me some Lucas and also those egg rolls 😋 Give this guy his own show. Love his tecnique, approach and passion for his culture. Very informative and entertaining 👏🏾 😍
EXCELLENT egg roll video. Best I've seen.
"Shrimp is made of two things - Shrimp Solid and Shrimp Liquid"
Biologists: *Taking notes*
I love this man. He exudes charisma and intelligence.
Yea his dialog is super clever. I learned alot.
Somebody give this guy a show contract deal , I can watch this all day while still being hungry haha.
Great explanations, love his passion for cooking and also his knowledge teaching us about his culture. Job well done! Love this video 🥰
Ok, I need this guy to have his own CZcams channel. I learned more in five minutes than I have in years of school.
Follow his ig! He makes interesting highly detailed posts, often focusing on technique or on why some combos work better
@@ontheroadtechno maybe give his @ ..?
YES! 👍 he should.
@@littleamig0 @lucas.sin :)
This guy needs his own show. Awesome presenter.
Lucas crushed this. I could watch tons of episodes with him. Learned a lot and it wasn’t patronizing. Even bits of brutal reality and history.
We need this guy to be on the show more often I love the presentation
Cabbage: “Cheap”
Chinese Restaurants: “economic sensibility”
"Survivability"
"Affordability?"
This man is tryna sound smart for no reason it comes off so fake, he’s a good cook though
As my friends dad who used to own a Chinese restaurant would call it ‘profit’
Nathan Hoang But he’s telling the truth, that’s what it means!
I’m a native New Yorker living abroad and I CAN.NOT.GET.THESE!! I really appreciated his candor and genuineness about how it’s an NYC cultural thing and cooking in general-as a business. “We don’t always get to make what we want.” What realness and humility! I wish I could patron his establishment! Thank you, my man. I just may try this as I’m desperate to get an excellently made egg roll! It pretty clear that I’ll have to do it myself, I think!
Let hamburgers be hamburgers. They have cultural significance too.
Let the crispy egg rolls continue with cabbage, carrots and celery, pork and shrimp. Distinct recipes are important.
I’m a New Yorker on the west coast. Chinese food is night and day. I can not get these either. I usually find one as soon as I touch down in JFK.
Ok, I made these today. And they came out so good, I must of ate 4 or 5!!! I made the duck sauce, it was delicious. I gave some to my neighbor he was raving about them!! Thanks for sharing this recipe 🙌 These egg rolls are DANGEROUS!! Cause it's hard to stop eating them!!
I love the fact that he explains why. He know exactly why you do everything.
I really love the fact that he's also giving the history behind the dishes and ingredients. I'm a glutton for that info so I can then do the same when I'm introducing the dishes to others!
Same
You'd like: "How To Make Banh Mi with Andrea Nguyen"
@@violetviolet888 that was great, thanks! The history behind food is part of enjoying it, for me.
@@HoolieWho Glad you enjoyed it! I agree. Don't know if you read books but Gary Paul Nabhan is an ethnobotanist and has many great books on plants and people.
@@HoolieWho Another is emmymade, several of her videos cover recipes with their own stories.
I MADE MY egg rolls just like you instructed and even fried them twice! They were WONDERFUL, so crispy . I'm happy!😁
Oohhhh you got nice Chinese Happy Ending! So good!
The hot water denatures the enzymes that produce the hot flavor of the mustard. That's why you must use cold water. Vinegar also interrupts the process of the enzymes so can be used to control the end spiciness.
Lucas Sin is kicking the door wide open to Chinese cuisine!👍🏾👍🏾
He needs a show of his own! Love his storytelling.
I would love to watch Lucas in his own cooking show! His delivery style along with his stories and anecdotes are so interesting to hear. His attention to detail and ability to describe what he's doing would be so great to watch weekly for different Chinese recipes and beyond!!
No fuss, straightforward, clear, concise, easy to understand! Well done and THANK You!
Thanks for that simple and great recipe for Plum (duck) sauce
I enjoyed the educational story that he gave us. Who knew I would feel smarter and more enlightened just by learning an egg roll recipe! He fully understands food at such a deep level
WOW! This Lucas Sin is amazing. I have made 4 batches of egg rolls recently following instructions from other CZcams "chefs" and all were horrible. We ate the egg rolls because it was to much work and too much food to waste but it has been enough to tarnish this jewel of Chinese takeout. These, though, THESE WERE WONDERFUL! Such little extra steps - blanching the vegetables and wringing them out to dry, frying the eggrolls twice - such a difference. No more soggy veggies, no more limp eggrolls, no more tough eggrolls from overcooking. Thank you so much for bringing Lucas Sin onto the channel. Please bring us more of this easy to follow guy. Now I have to go and check out the rest of your videos. Thank you, again, Munchies and Lucas Sin!
If the cabbage and carrots are thinly Chopped they don't need to be blanched and wringed out to remove the water beforefrying. Especially since the egg rolls are fried twice.
I prefer Grapeseed cooking oil, makes a difference in Flavor and nutrients. (Polyphenols)
I prefer gloves to prevent hair and skin in the food.
I worked in a Chinese reassures in the 70’s and, when we were slow, I made huge bowls of mustard sauce. Plum sauce is the only way to go.
I had some collard green egg rolls with smoked ham hock once, they were fantastic!!
“Get a fourth grader to sit on it for two days.” 😂😂😂 Accurate.
I didn't understand the joke.
@@lolilollolilol7773 he’s making the point that most Chinese restaurants are family businesses. Everyone’s got a job.
Can confirm everyone has a job.
The Chef's commentary on the history of the dish and the pragmatism behind it's construction was appreciated. Thank you Chef.
I love this chef's vibe. I appreciate his chill nature.
Love how clear your instructions.
Thank you so much! I can’t wait to see your other recipes.
Hands down would watch an entire series with Lucas.
Munchies is hitting the spot lately with these kind of chefs.
more of this dude! he’s great! he explains so easily and so well and those egg rolls looked amazing
I like that you wore the classic Chinese-American chef/cook shirt!
I wanted to make some homemade egg rolls and I feel like I just went to school and came out a scholar. THANK YOU AND GREAT VIDEO!!!
i like how he puts so much work and thought to something i would chow down in less than 5 minutes. makes me appreciate food more
I hope Munchies can get Chris with the awesome lumpia on here. that sounded delicious.
Wørd
Yea hating on Chris’s lumpia crushing his dreams he needs a chance to respond lol
Yes indeed!
I’ve watched this super cool and very knowledgeable chef cooking a variety of foods!
On point and great cooking skills!
👏🏾👏🏾👏🏾🥰👏🏾👏🏾👏🏾
Those egg rolls are HUGE!!! They looks so delicious!! I can't wait to make these this weekend!!
He's super knowledgeable, articulate and his Cantonese pronunciation is spot on!
Duh, what did you expect?? Its his mother tongue.
This guy is an exceptional presenter and even more exceptional chef. Incredibly articulate and just oozes charisma. More.
I have made these once by myself then we had an egg roll making party, it was a huge hit! Follow his instructions, they are fantastic! The fun part was watching everyone rolling their egg rolls, really fun and funny outcomes, but they all tasted excellent! Thank you Lucas for sharing this!! Also made cheeseburger eggrolls and hot wing chicken eggrolls, the double fry is key!
Best chef cooking of egg roll I have ever seen..👏👏👍👍❤️❤️❤️
He should have his own TV show. Most intelligent Chinese chef I have ever seen on CZcams!!
Lucas is a natural... Hope he starts his own show if he hasn't done so already
I prefer gloves to prevent hair and skin in the food.
@@freshstart4423 Are you aware that literally nobody's using gloves in the professional kitchen?
@@gorgeousguerilla People are repenting, willing to do the right thing.
Isaiah 1:16-20
@@freshstart4423 touch grass
@@foetusdeletus6313 We are talking about cooking in the kitchen, handling food for people to eat.
Jesus is using COVID to remove wicked celebrities and leaders and their followers to protect future generations from your lies.
Isaiah 31:2
Jeremiah 16:5
Seems to be well educated and respectful of his customers! Very refreshing to find these qualities in youtube!! Can’t wait to try these egg rolls.
That form of egg roll is my idea of heaven.
It comes with ehhwuoahhh
Thank you for coming to America! You are very much appreciated! 🙏
Cheese burger egg rolls? this man had my curiosity, now he has my attention.
That sounds delicious tbh
Are you taking about Asian Corned Beef? Have you ever been to Wongs Garden in St Clair Shores? They make theirs with bean sprouts instead of cabbage
My mom is Chinese so I grew up eating spring rolls on the reg for over 15 years, but if I'm being honest, egg rolls are superior. The addition of a chewy texture makes it better.
Why is it called egg roll but made without egg?
Lucas Sin needs his own show!
Munchies I hope you’re reading these comments 👀 get this guy a show the people love him
Today I am making this egg roll recipe for the second time.It is now a family FAV!!,the fam said they were the best egg rolls they have EVER eaten!!!!Thank you for sharing your skill and knowledge we WANT MORE!!!
You are so well-spoken - what a joy...and the recipe is great...
love this guy and the look of his rolls ... more of this in life going forward, please
Lucas is awesome - he needs his own show! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
i love how hes challenging Lumpia . I support this Eggroll vs Lumpia battle
Man, I would learn from this chef all day. What a great presenter.
After making egg rolls over the years; I am so happy to learn still more from you. Thank you.
This guy is SIGNIFICANTLY awesome
Thoroughly enjoyed this. Learned so many tips and tricks. Never knew about Chinese celery before this. Plum sauce (as we know it in North America) is one of the unhealthiest products you can consume so having a quick at home recipe is a great bonus. Thank you Chef Lucas
I love the way this guy instructs.
Give him a cooking series and put it on dvd. I just want him on loop on my kitchen tv so i can watch him and cook everyday lol. Also tell him to grow his mustache its makes him so handsome
Lucas needs a CZcams channel. He's excellent!
This guy is AMAZING!!! More with him, please!
I give Lucas (HK borned and raised) my greatest respect for embracing, and not trashing, American Chinese food.
I really like this guy! He is teaching us. Good job!
I really enjoyed watching this chef as the final product looked amazing. I love the fact that he provided background on the ingredients and he seems to be very genuine.
Everyone else: Egg Rolls
Filipinos: *LUMPIA*
Laughs in Dutch.
laugh in indonesian
Props to Chris, REPRESENT 🇵🇭
Americans: give an American name to a foreign dish. Also Americans: making fun of foreigners for not calling it that.
Lumpia are typically more meat/protein forward and less vege's but otherwise pretty close