This has to be one of my most requested recipes and finally here they are... egg rolls.
I'm Tess and I'm going to show you how to make crispy and delicious classic
Chinese egg rolls. (intro music)
Whenever you have Chinese food it is almost certain that
an egg roll goes on the plate for an appetizer.
Today I'm making a classic vegetable Chinese egg roll but you can add in any
meat or seafood that you like. Just a reminder that you'll be able to find
this recipe the list of ingredients and much more in the show more section below.
I've also included links to where you can purchase online some of the
ingredients and equipment that I use in this video recipe. If you have a chance
please check it out.
In a pan on medium heat I'm adding a little oil, some diced whites and middle
of garden onions and I'll be using the greens later, and some minced garlic and ginger.
Cooking and stirring for a minute and then I'm adding in my shredded
cabbage and carrots. I'm cheating and I'm using a bag of pre shredded cabbage and
carrots but you can shred your own. This is one can of rinsed, drained and chopped
water chestnuts. I think the water chestnuts add a classic taste and a good
texture to the egg rolls. Giving that a good mix.
Next I'm adding in some light soy sauce, oyster sauce, sesame oil, sugar and some
white pepper. Cooking and stirring for about 3 to 5 minutes or until the
cabbage starts to break down and soften. I still want the cabbage to have some crunch.
Once done, I'm going to place the mixture
into a colander to cool. Any excess liquid will drain. At this point I'm also
going to add in my chopped green onions and give it a mix.
This is a slurry of cornstarch in water and I'll be using this to seal my egg rolls.
These are the egg roll wrappers that I'm using and you can see that they
are thin. You can use the brand of your choice. I'm placing a couple spoonfuls of
my cabbage mixture on the wrapper. Giving it a roll, tucking in the sides, brushing
the end with my slurry and continue to roll to the end.
I'm using vegetable oil to fry the egg rolls and I have my oil around 350 degrees.
Placing in my egg rolls with the sealed side down. These egg rolls will
not take long to cook, only a couple of minutes. You will see the skins start to
brown and bubble and you want to occasionally flip them so they cook and
brown evenly. Once done I'm going to let them drain and slightly cool on a wire rack.
This made 12 nice size egg rolls. Tonight I'm serving with some chili sauce and
classic duck sauce. The outside is nice and crispy with a yummy vegetable middle.
These taste just like the egg rolls at the Chinese restaurant. I hope you give
these classic Chinese egg rolls a try and enjoy.
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And until next time... Much Love!
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