Chinese Takeout Egg Rolls Secrets Revealed

A comprehensive guide to classic Chinese takeout egg rolls at home! Egg rolls are one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make takeout egg rolls at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!

Ingredients:

Kitchen gear in video:

[randmayfield]

Coming from someone who has had lots of experience making egg rolls I have to say that this is a very good instructional because of the attention to detail with clear easy to follow visuals. The only thing that I do differently is use 325 degrees F instead of 350F. It takes a secobds more but you have better control over the browning process. At 350F the skins can get dark fast and overcook. Again, great video! Thanks.

[carmelitajones]

I have to give it to you, this recipe is hands down the best egg roll recipe I've seen.

[jimdavidson]

We live in an area with not one decent Asian restaurant. We are so grateful for your fastidious videos. One thing that I must say is that when I gather ingredients and use your recipes per your advice, I have complete confidence that I will prepare a delicious dish. Now that makes cooking so much more enjoyable. Thank you Thank you!

[shelbycross]

Made this along with egg drop soup. You guys.. IT WAS AMAZING. You have just set a new standard for egg rolls and soup. Definitely worth every minute. My boyfriend was gobsmacked it was so delicious. We sat in silence for most of the meal because we were so absorbed into the food.

[rickutley]

I just made these eggrolls and I have a problem, my wife says we're never buying Chinese food again. Thanks they're fantastic

[debatem]

Hey, just wanted to say that I'm super grateful for all the work you put into these videos. You've genuinely changed my life for the better, not to mention the lives of all the unfortunate souls who had to eat my cooking before I found your channel! You're the best, and if there's anything I can do just say the word.


Thank you, thank you, thank you again!

[bobnewkirk]

Now that we have hit Fried Rice, Tso's and Egg Rolls I feel like a Crab Rangoon special is needed. Alternatively you could hit hot-and-sour soup or Gyoza. Great content as always.

[idaprzybylski]

I would love for you to show a show on bean sprout eggrolls . My favorite eggrolls.

[candiramer]

Best egg roll recipe on here. It is concise, you cover all the mistakes and how to avoid them and I don't have to listen to the history of food to learn how to do this properly. A big thank you.

[isaacdavis]

the level of details in these vids is unreal. Bravo

[davidlevine]

TYVM, chef.

after 30+ years of working in Asia as an Exec Chef/F&B Manager, and serving 1, 000s of Egg Rolls and Spring Rolls a week in some of the hotels (with traditional Chinese or Thai Resturant outlets) i have to say, once again you have nailed the technique and your watch points are spot on.

BTW: i use the same fryer that you have in thios video. going on 5 years now and it's still going striong.

[miigon]

3:53 as a Chinese I can confirm that hoisin sauce do last forever and we do pass it down as family heirloom all the time

[Pocketfarmer]

I new a guy that was a fruit inspector in the port of Newark. One of his areas of expertise was apricot inspection. If the incoming apricots would not make it to market before spoiling, he called the duck sauce people, a couple of factories also in jersey.

[jonsible]

The ground pork shortcut is brilliant and exactly what I needed to bother making these at home. Keep it up!

[mpoor]

I appreciate your clear instructions and the specific details of he products you use.
Video Ideas:
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4. A Mushroom/Fungi Guide for Fresh and Dried. Maybe just the top 5; Shiitake, Wood Ear, Enoki, etc.
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[thedapperdjentleman]

I just made a double batch of this recipe, subbing the pork for ground chicken, and it was hands down the best egg roll recipe I’ve ever made. Now I have a bunch in the freezer for later dinners, which is never a bad thing. Thanks so much for the awesome recipe! You’ve got a new subscriber!

[philthomas]

My Uncle took crab and lobster meat. Mixed with cabbage, carrots and spices. Made his tri-folded egg rolls. They were some of the best I ever had.

[brettdavis]

Dude, you’re a legend. My home cooking has gotten so much better since watching your videos. Not just the asian dishes but your tips carry over into other styles of cooking.

[vytasrauckis]

My favorite Chinese restaurant while I was in college used shrimp instead of pork and added a small amount of bean sprouts with the vegetables. I recall making these egg rolls my entire dinner a few times.

[carlkruse]

Absolutely love all of your videos. The care, research and knowledge that goes into each recipe is impressive. I have tried the lo mein, the fried rice and today will try the general tso’s chicken. Thank you for all you do. 🙏