Make Takeout-Style Egg Rolls
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Lucas Sin of Junzi Kitchen and Nice Day Chinese Takeout is in the Munchies Test Kitchen making his take on an iconic takeout …
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Hey Lucas. Is it more effective to physically squeeze-out the liquid from the blanched cabbage with your hands or can a salad spinner dry out the cabbage better? Thanks!
What was the first fry temperature again? Didn't quite catch it.
I am eating a Egg roll right now
You are the best! Thank you!
Granted I’m just a wimpy white girl, but no garlic or ginger?
Thank you sir!
Get them damn spring rolls out here
Want really spicy (hot) mustard sauce? Mix it with vinegar instead of water. I’ve always used plain apple cider vinegar but thinking about trying it with rice wine vinegar just because.
This guy is so straightforward and humble. Ty so much for not wasting my time with side arcs a day product placement.
Good afternoon I made shrimp 🍤 rolls today Sunday December 5, 2021 they were the best. I also made the homemade duck sauce 😋 yummy. I went to Chinatown here in New York and brought all the ingredients it was delicious.Thank you chef you are the greatest. May God continue to bless your hands nuff respect. 🙏 keep up the phenomenal work.
What temperature was the first egg roll dip at?
Really enjoyed this, gonna try making them, but curious – I grew up in Ontario Canada and have never once seen egg rolls served with mustard.
Plum sauce yes, but just that and soy sauce, never seen anyrhing else.
Mine ended up with about a tablespoon of oil inside each one😥
I need this in my life.
Best recipe and presentation I have ever seen. Thank you🙏🏽
I'm thinking he takes them out the first time to drain the grease? Can someone explain please.
Excellent information and demonstration!!!!!!!!!!!!!! On my To TRY list immediately! This blows away typical "Chinese restaurants" in Suburbia of America. Major Cities might have nice offerings, but they have become very Complacent in suburbia( Status Quo) because of a lack of innovative competition( IMHO). TY you again!
For your video I've Subscribed and Rang the Bell for video's… now I see you aren't the only person on his YouTube…. do you have a YouTube channel I might subscribe to? Many thanks in advance.
At 7:29 minutes you are starting to fry your egg rolls…. at what temp is the 7 min's first fry? If you've already been asked this then I'm sorry… I know I'm lazy.
Very nice video when I can I will try my very best to do it for my family
The 4th grader you mentioned was you huh…😉💯💯💯
Damn he just showed us authentic sweet and sour sauce bruh, my life's changed. That orange sauce they give you at the teriyaki chicken in foil that I always dip my egg rolls in is this. I'm amazed. The egg rolls my local teriyaki makes tho are unmatched and it's scary
Wow looks good now I want egg rolls
what is the actual name of this plum he is using? Thanks
Thank you ❤️
Silly question, but is the first fry done at a lower temperature? Like blanching fries? If so at what temperature?
I'm making this tonight. Thank you so much! Really nice piece.
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.
I caught my self literally salivating and smacking my mouth as he took a bite out of that egg roll.
I just tried the egg roll wrappers that he recommends/uses in this video. They are very good and the best ones I've used so far; however, they are all pretty good. The pack that I bought was frozen; and, once thawed they were perfect – not dried out.
"If you want to season it, do it right before you roll the eggrolls, otherwise the salt will draw out liquid and you'll have to wring it out again" won't the salt draw out liquid after rolling them though?
This is really great but if there is any way you can make a printer friendly version that would be so awesome. I wasted 11 pieces of paper printing this out.
Thank you so much I am using some of the pork/beef dumpling filling I have left over. I love chines celery I put it in many dishes mostly soups and egg foo young.
AMAZING VIDEO! THANK YOU CHEF!
Chinese food YUMM!
…. I hate watching this guy cook, he makes me sooooooooo HUNGRY! everything he cooks looks so AMAZING!
Mustard sauce looks medicinal
could i use chicken not shrimp with the pork .
I like spring rolls over egg rolls
I'm not American and this whole time I thought an egg roll was a springroll filled with egg lmao
It warms my heart that all of these comments are just gushing about how awesome Lucas is!! The man is GOLD!
Great Video!! I grew up on the East Coast and I miss the take out food. I now live in SF and the take out is very different. Thanks for making this video, I'm going to make egg rolls this weekend!
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
Where can I get the plumbs from what are they really called does Amazon have them
I gotta make thissss
Egg rolls are one of my favorite foods anytime I go to a Chinese or a Japanese restaurant I always order pork fried rice with sesame chicken and a egg roll