Chinese Takeout Egg Rolls Secrets Revealed

Подписаться 327 тыс.

Просмотров 1,1 млн

50% 1

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!
Recipe document: docs.google.com/document/d/1H...
Chinese Takeout General Tso's Chicken video: • Chinese Takeout Genera...
Chinese Takeout Fried Rice video: • Chinese Takeout Fried ...
Chinese Takeout Lo Mein video: • Chinese Takeout Lo Mei...
Ingredients:
Lee Kum Kee Chicken Bouillon: amzn.to/45uGBxl
Diamond Brand Kosher Salt: geni.us/PiO2h
Sugar: geni.us/UWud7AM
Chinese Five Spice: geni.us/lnll
White Pepper: geni.us/ZMEiegw
Black Pepper: geni.us/Cw5fy
Shaoxing Wine: geni.us/SjmflBr
Light Soy Sauce: geni.us/qPaX
Hoisin Sauce: geni.us/Tc8KB
Oyster Sauce: geni.us/F9cnm9W
Sesame Oil: geni.us/CgNP
Apricot Preserves: geni.us/IAYesL
Rice Vinegar: geni.us/0T7dll
Apple Sauce: geni.us/0MQ0
Hot Mustard Powder: geni.us/dWwh
Kitchen gear in video:
Potato/vegetable ricer: geni.us/AJHw
Misono UX10 Chef's Knife: geni.us/0NB5
Induction Cooktop: geni.us/mOpIF
John Boos Work Table: geni.us/XZXk
Deep Fryer: geni.us/myev5y
Spider: geni.us/wWiuCeV
Butane stovetop: geni.us/yXYxEf9
All Clad nonstick pans: geni.us/vcsS5n
Dutch Oven: geni.us/rzZwFz
Deep Fry Thermometer: geni.us/CKDBfXk
Glass Ramekins: geni.us/Jplij
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemicsound.com/v23gld
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com

Хобби

Опубликовано:

27 июн 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 1 тыс.

@farmageddon Год назад

Wanna learn how to make Chinese Takeout General Tso's chicken at home? Check out this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Dv19_rYCpfQ.html

@goodguygto Год назад

Hey Man!, Thanks for your recipes. I really enjoy them!! 👍👍

@thesunrises4557 Год назад

Hi! Why did you blanch the vegetables? While you could sauté them.

@michaelrotola9802 Год назад

Can you please make an orange chicken video. I always eat orange chicken with my general tsos chicken and lo mein at Chinese takeout restaurants.

@user-vh2ds3ql5x Год назад

Omg...these are the best ever egg rolls ever. I made them tonight, and they were absolutely delicious and easy to make.

@sasquatchrosefarts Год назад

1. Kosher salt is garbage and tastes like garbage. 2. You absolutely don't need full submersion of the egg roll in hot oil. A half inch in a pan is fine. Taquitos get crispy and aren't made in real Mexican women's homes in deep fryers. They pan fry them. With a puddle of oil. Not a pool.

@randmayfield5695 Год назад

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.

@cut-- Год назад

I thought 350 was low compared to deep frying most things at ~370. You can see how they are softly bubbling compared to the usual rolling boil of something like fries or battered fish. Good eye!

@hotpinkjalapenos Год назад

Yes I agree little brown to fast and even as I cook in my oven I have to use 325 because it's not calibrated right 375° oil seems very hot to fast for browning egg rolls

@Yyz1971 Год назад

@@cut-- in my restaraunt, we never set the temp past 335-350. The oil breaks down too fast at temps higher than that.

@indestructible247 11 месяцев назад

secobd

@randmayfield5695 5 месяцев назад

@@Hollandsemum2 Sure, search: Recipe30- Tempura Shrimp Secret's It's for shrimp but the batter points are the same. Hope this helps.

@jimdavidson3345 5 месяцев назад

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!

@carmelitajones7779 Год назад

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

@farmageddon Год назад

Thank you, Carmelita!

@WeekendAtAndys Год назад

Carmelita, hold me tighter

@andyxstitch Год назад

HAHAH a gg reference on an egg roll video??

@candiramer4099 2 месяца назад

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.

@farmageddon 2 месяца назад

Thank you, Candi! Glad you enjoyed the video.

@inkblotCrisis Год назад

The potato ricer was a genius move.

@proudchristian77 Год назад

It's easy to make with a pan & water ! 💧

@PiggieMafia Год назад

Oh he*l yeah, bro. This right here is what I’m talkin’ about.

@benjaminmeriwether9165 Год назад

He really said, "Modern problems require modern solutions."

@yongyea4147 Год назад

He is a saint and a scholar.

@user-cr4sc1ht9t Год назад

i wonder if tofu press works

@shelbycross304 Год назад

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.

@farmageddon Год назад

Shelby, that is amazing! I'm really happy you all enjoyed the soup and egg rolls! Thanks so much for letting me know and please tell your boyfriend I say hello!

@minkmaiale9156 8 месяцев назад

I feel utterly obligated to make these now thanks to this comment.

@rickutley931 4 месяца назад

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

@debatem1 11 месяцев назад

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!

@farmageddon 10 месяцев назад

Thank you so much! Not only for your extreme generosity, but also for your very considerate words. It really means a lot to me! I’m very grateful you’ve found some value in the videos and recipes. It’s been a pleasure to make them! If there are any videos you’d like to see, please let me know and I promise I’ll put them on my list! Thanks again and I hope you have a wonderful day!!

@Lazer3321 4 месяца назад

$50 really!!

@davidlevine1697 Год назад

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.

@bobnewkirk7003 Год назад

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.

@imnbama4847 Год назад

A crab Rangoon primer would be Supreme! I can't figure out why mine always explode when frying.

@madrid3335 Год назад

Yes please! 🦀

@madrid3335 Год назад

Yes please! 🦀

@MOGuy1968 Год назад

Yes please. But a savory one not a sweet one. And how to keep the filling creamy as they cool.

@minigiant8998 10 месяцев назад

gyoza is not chinese, everything else u mentioned is.

@dreggjunior 4 месяца назад

If you've ever loved chinese takeout more than anything else but also like homecooked, this channel is for you. This is my favorite cooking channel. Chinese takeout is my favorite, but I also appreciate that you try out different things and let us know what works best. I also like the casual, informative vibe.

@jonsible Год назад

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

@theraweggfiles Год назад

I once made egg rolls and they were the best egg rolls I've ever had. Sadly, they took so much work (at least for a first-timer) that I chose never to make them again. Instead, I will spend my life strictly reminiscing about the unbelievable flavor. I went whole-hog by making Char Sui, and I used carrots, nappa cabbage, green onions and bean sprouts. OMG!

@1234mpoor Год назад

I appreciate your clear instructions and the specific details of he products you use. Video Ideas: 1. Egg Foo Young 2. Moo Goo Gai Pan 3. A Chinese Shopping Guide of products; sauces, herbs, and produce. 4. A Mushroom/Fungi Guide for Fresh and Dried. Maybe just the top 5; Shiitake, Wood Ear, Enoki, etc. 5. Soups: Top 5: Egg Drop, Wonton, Hot & Sour, Coconut, ... 6. Use of Chinese Veggies: Bok Choy, Cabbage, Mushrooms, Eggs,...

@farmageddon Год назад

hey, thanks, Mike! I'm going to put all those things on my list of ideas!! Appreciate you!!

@carlkruse3862 Год назад

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. 🙏

@farmageddon Год назад

Thank you, Carl!!

@peoplepeople21 Год назад

how was the egg fried rice?

@carlkruse3862 Год назад

The rice was excellent as was the Lo Mein!

@thedapperdjentleman4706 Год назад

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!

@farmageddon Год назад

I'm really glad you enjoyed it!!

@wildlifewarrior2670 Год назад

Why didn't you make me any what am I chopped liver or something

@KalafinaBTS 10 месяцев назад

@@wildlifewarrior2670yes

@31heman Год назад

Your general Tsos chicken recipe and fried rice changed my life! I've literally been meal prepping it for the past two weeks haha. I've never made more authentic tasting Asian food in my life!

@farmageddon Год назад

I love to hear it! :)

@williamfotiou7577 5 месяцев назад

Meal prepping? You mean cooking?

@perotinofhackensack2064 4 месяца назад

meal prepping is what they call when you make larger batches, and then split it into containers and fridge/freeze it, and then you only cook once a week, and eat only 1-2 things a week that week, since you dont have time to cook every day. @@williamfotiou7577

@vytasrauckis6703 Год назад

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.

@TamaraGarrettAlpha 11 месяцев назад

Sounds delicious 😋

@PandoraBear357 9 месяцев назад

You can actually put whatever protein you want in the wrapper.

@rwefree9469 2 месяца назад

When I was younger, the main veggie used was bean sprouts. I was surprised and disappointed when I started getting egg rolls with mostly cabbage. It’s not that I hate cabbage, it’s just liked bean sprouts much better. And yes tiny shrimp were used. It seems like cabbage was being used because it was so much cheaper.

@Pocketfarmer1 9 месяцев назад

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.

@UncleDavesKitchen 7 месяцев назад

I want to be a duck sauce person!!!!

@jjf8862 Месяц назад

Newark NJ? Awesome, from Rahway shout to EWR

@grandmajane2593 25 дней назад

@@jjf8862 Me too. I lived many years in Newark, N.J. I remember them fondly.

@philthomas8351 Год назад

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.

@farmageddon Год назад

Your uncle sounds amazing! I have an Uncle Phil who is also super cool!

@Tooslw Год назад

@@farmageddon I have an uncle to but he’s only bald

@leadgindairy3709 9 месяцев назад

My uncle loves quack @@farmageddon

@theraweggfiles 25 дней назад

I love making Chinese food and honestly this is the best egg roll video I've ever seen.

@farmageddon 24 дня назад

Thank you!

@isaacdavis1 Год назад

the level of details in these vids is unreal. Bravo

@brettdavis5555 Год назад

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.

@farmageddon Год назад

Thank you, Brett!!

@phatnana4665 6 месяцев назад

Jason..., I have cooked the fried rice, hibachi, yum yum sauce, roasted potatoes and the pita bread that you posted, and it all turned out perfect. The last time I went out to eat these items, it was so expensive there was no way I could have fed all 6 of us. Instead, I got enough strip steak and colossal shrimp to feed us all with an array of sauteed vegetables and fried rice. After this, I use the garlic, soy butter all the time. Thank you so much for sharing.❤

@farmageddon 6 месяцев назад

Thank you! I'm so happy you all have enjoyed the recipes! Please tell your family I say hello!

@COEmma 9 месяцев назад

Love your ground pork shortcut…genius!

@shockalockabocka Год назад

It’s the msg in the hoisin, oyster, and chicken powder that’s creating the magic. The non-msg chicken powder just uses an off shoot of msg, usually disodium glutamate/hydrolized wheat/coconut/vegetable protein - which is basically the lauded, soy sauce, health food alternative Bragg’s Liquid Aminos or Coconut Aminos. If u grew up eating ranch dressing, lay’s potato chips, and even modern Chick FIl A - uve consumed msg.

@s10belowu Год назад

When it comes to freezing the egg rolls, they crack because the filling is somewhat wet and expands once the outside shell is frozen. The shell will freeze first then when the filling freezes it expands and cracks the wrapper. The best way to overcome this is to par fry the eggrolls at a lower temperature for a shorter period. Try 300-325 just for a few minutes until the surface bubbles and the wrapper cooks. the wrapper at this point should be light brown at which point you take them out of the fryer and let them cool. Freeze them IQF on some parchment paper. After they freeze wrap them individually or in pairs in plastic wrap and then bag in a freezer bag. This will help them to not dry and get freezer burned. Same goes for using the spring roll wrappers as they will crack in the same manner. Its all about cooking the wrapper first then freezing. Another trick I used when freezing potstickers is to put them in the cooler overnight after making them. Get them as cold as possible in the fridge like near the back where other stuff may almost freeze. Get the filling so cold the whole thing is near frozen or super cold. Put them in the freezer for 10 minutes on a timer. Take them into the cooler for 10 minutes then back in then out then in 10 minutes to let the temp equalize in the middle until they are frozen. Temperature management baby!!!

@JenA10814 Год назад

Made these tonight. They are so good, my picky son had 4. The hot mustard...OMG. So good, tastes just like the little packets from the restaurant. Clears the sinuses, like it should 😂. Will definitely make this all again.

@farmageddon Год назад

That’s awesome! Tell your son I say what’s up!

@leadgindairy3709 9 месяцев назад

@@farmageddon 🤔 🤔 hmmmm??

@kinngrimm 9 месяцев назад

Seeing what is needed to create these, gives me a new appreciation for one of my favorite chinese dishes.

@Pikachuwhichissurprised Год назад

This channel is hands down my favorite source for information. You don't just show us all this stuff, you actually explain and TEACH. I can't wait for this channel to explode like it needs to.

@appolop8273 Год назад

This is a perfect video presentation on how people should do things, step by step, the right and proper way.

@chrisz8585 Год назад

I can't imagine an eggroll without Chinese hot mustard. Yum ! Shrimp or plain vegetable egg rolls have always been our preference ! 😊

@miigon9117 Год назад

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

@195511SM 11 месяцев назад

A former co-worker shared her recipe for homemade lumpias with me. 1 part lean ground beef, 1 part grand pork & 1 part those little salad shrimp....with some of the finally chopped green onions all mixed in a bowl. Roll up a bunch of those suckers in the egg wrappers & after deep frying them....dip in sweet & sour sauce.

@BrianBorges-ez3ls Год назад

Dude! Sooo many awesome tips in 10min! (Duck&mustard hacks, potato-ricer!!!!!!, etc.) Greetings from Southern Ontario where I've had Egg Rolls since 1974. Here, we have Vietnamese SprR's (spr.rl wrap/vermicelli/shaved carrot/ground pork served with garlic/fish sauce/vinaigrette dip sauce.) Chinese spring rolls have your cabbage-based "mire-poire", but I've never had a filling as great as yours. Here, Egg Rolls are the Egg roll wrapper filled with Bean Sprouts and the wrapper is flat-folded at both ends like the paper bag you food came in. You bite off one end and pour in packets of plum sauce and hot sauce. Great vid!

@davidwoodsy9205 Год назад

Addictive as quack 😂 love the little bits of humour, without turning it into a circus. Absolutely wonderful content. I don't see it being long before your sub count is in outerspace, where it should be 👌👌👌

@farmageddon Год назад

Thank you, David!

@funderberg Год назад

And just when I think I will have nothing to make this weekend, you come out with another fantastic cooking video. The family is loving it all and cannot thank you enough for the time and energy you spend on making these very informative cooking videos. We are curious though, if you are planning on pursuing creating the best-ever tasting mall bourbon chicken video as it seems all other videos out there in it somehow miss the mark.

@farmageddon Год назад

Hi, Wesley! I will definitely be doing a bourbon chicken video in the future! I'm not sure when, but several people have requested it! I've never made the dish, so I'll have to do some research! But I promise I'll drop a video on it eventually! Also, tell your family I say hello!! I hope you all have a wonderful day!!

@SeaChellesShore 9 месяцев назад

This has always been my favorite type of egg rolls which hold wonderful childhood memory. I cannot wait to try! Thank you for such clear, detailed explanation. 👍

@julesl6910 6 месяцев назад

You are the Alton Brown of this generation. Thank you for your service, the world thanks you.

@cathleenvance4441 5 месяцев назад

This is the best instructional food video I think I've ever seen. Thank you so much for this. I think I will have a go at trying egg rolls now.

@redeyeofthenightfall Год назад

dude YES. i love seeing your new videos. you give us these amaizng "restaurant hacks" and clearly you put a lot of effort into these videos. i really appreciate your content my dude. keep it up!

@danalaniz7314 Год назад

Your ingredient suggestions, technique and recipes are really great. Thanks for sharing.

@punkieclectic2755 3 месяца назад

I finally had a chance to make these and other than forgetting to add pepper, the total draining was, I believe, the game changer to my eggrolls. I also had the habit of freezing them undone, but not this time. I made all of them and waited to freeze them once cooled. Can't wait to test the re-frying out of the freezer part. They turned out better than I expected.

@alexxdaye1 5 месяцев назад

All of your recipes take me back to being a kid in St. Louis! Love your channel!! You can REALLY THROW DOWN as we say in the midwest! This is EXACTLY how egg rolls were when I was growing up. They've been gawd-awful ever since! NOT ANY MORE! Thanks Jason!

@araxkermani6871 Год назад

Here comes Jason clench again with the Google docs. Thanks again!

@farmageddon Год назад

Arax! Man, you are so generous! That is extremely kind of you!! If you have any dishes you'd like to see, please let me know. I promise I'll put them on my 'to research' list!! Thanks again!! I sincerely appreciate your generosity! I hope you have a wonderful evening!

@watthaile2053 3 месяца назад

There are the most kind commenters in this page that I've ever seen. Great videos, and great watchers, really nice experience here. Thanks.

@penuts17 Год назад

I have memories of amazing, bubbly crunchy-chewy, savory awesome egg rolls, and this video is directly on target. Love your other vids, and enjoyed the subtle humor in this one.

@yourbiologicalstep-dad4642 Год назад

You've just convinced me that going down the street to my local Chinese restaurant and getting some eggrolls is much easier than this. Thank you for saving me so much time.

@ass--whipe 10 месяцев назад

Sometimes the "secret ingredient" is that the people who do it right work really really hard and have lots of experience. At the very least, I'm not gonna complain that the good Chinese place charges $4 per egg roll anymore. They're earning it and more.

@redhousepress Год назад

Love the way you broke this recipe down....very clear and concise. Im making it now. The cabbage/carrot/celery are in the pressing down and drying stage. So happy I found your channel. Why did it take so long???? Thanks so much!

@derekf0670 Год назад

Thank you for your extremely informative videos! All your tips are detailed yet seem easy to achieve at home

@Ricecooka Год назад

This looks so much like the ones I had as a kid from the small town Chinese restaurant I always went to. Of course, it was run by a sweet old immigrant that made everything by hand, and after she retired, I've never found Chinese food as good. I will definitely be trying these out in the next week. Hopefully I can find a way to make her Moo Goo Gai Pan someday.

@MrShtrudL Год назад

Okay at this point I am simply leaving a comment to let the algorithm know I love this video and engaged, best as always!! Thank you so so much!

@letsherptothederp Год назад

Your Lo Mein recipe was absolutely incredible. I can’t wait to try this one. Thanks for everything!

@farmageddon Год назад

my pleasure! glad you enjoyed the lo mein!

@Tyler_18_ 10 месяцев назад

Egg roll is the only reason I go to wedding party or any other party tbh

@farmageddon 10 месяцев назад

😂 I feel that!

@forkandspoonie Год назад

Fantastic! I know what I’m making for next weekend’s party. We’ve missed old school Style egg rolls. Thank you for sharing & teaching us all.

@ADollOnAMusicBox 11 месяцев назад

Awesome video, this was perfect. Really appreciate the detailed steps and extra info about the ingredients ! Thank you!!

@officecooking Год назад

Such an amazing tutorial. I love all the detail you put into it.

@farmageddon Год назад

Thanks, brother!!

@jjh5374 Год назад

Jason consistently makes fantastic, informative and delicious recipe videos that always deliver in an amazing final product. This video delivers yet again with the added bonus of a great Duck Sauce recipe, vital for people who no longer live on the east coast who don’t have access to this addictive Chinese food staple. Thanks!

@dogsarethecutest Год назад

Your videos are always so informative and elaborative. These eggrolls look absolutely amazing!❤ Delicious 😋😋

@Vegz666 3 месяца назад

Thank You! So many tips/tricks

@joeyGalileoHotto Год назад

Your content is amazing and I like the way you present all the information.

@aaron74 Год назад

Love Chinese egg rolls!

@farmageddon Год назад

Thank you, Aaron! Really nice to see you again! I hope you're well!

@deliciousgroove Год назад

Absolutely beautiful tutorial! I would not change a thing about what you do with your videos. I will make this! Thank you so much!

@rupexo Год назад

definitely one of the best cooking channels out there!! love the videos

@bamnjphoto Год назад

I'm here for it, your other takeout recipes already get heavy replay in my household

@farmageddon Год назад

thanks, B Money!! great to see you again!!

@chechagrx Год назад

hey man you are an incredible person, i met you this morning good luck in everything

@farmageddon Год назад

Thank you, brother! Very nice to meet you too!!

@meimei8718 7 месяцев назад

I’m trying this! Thank you!

@elbob17 9 месяцев назад

I've lived all over the country and there are certain places, for no rhyme or reason, that put nutmeg in their egg rolls. and I absolutely love it.

@UncleDavesKitchen 7 месяцев назад

great idea I'll try that

@kalashnikovdevil Год назад

Made these tonight. 1. Went a bit too heavy on the carrot. 2. Went a bit too hot on the oil. Still pretty damn good! Thanks Jason!

@triton6127 Год назад

I always add some rice vinegar and sesame oil to my mustard sauce, but I'll have to add some white pepper too next time! I can also recommend the potato ricer for drying out spinach for dips etc. Takes it to the next level! Glad I happened on your channel. Subscribed!

@bunkyman8097 Год назад

Great video, thank you so much! Your recipe sounds so good and authentic!

@susieangelo6410 9 месяцев назад

Thanks, Jason for all your helpful tips! 💜

@mikes6961 9 месяцев назад

I haven't had a good tasting egg roll from a restaurant in forever. Making them at home is so easy and so much better. The restaurants seem to only put in cabbage and they're missing flavor. Good video

@PoeLemic 8 месяцев назад

Yes, and damned Chinese restaurants are getting so cheap now. They have no core center to it. It's just more outside and a tiny bit of stuff inside. Like less than inch in diameter. And, they're not freaking spring rolls. Egg rolls are now the size of spring rolls -- if you know what I mean.

@Lazer3321 4 месяца назад

They use to put bean sprouts in egg rolls, not any more !!

@johnmattv5731 Год назад

just had some earlier, looks awesome!

@2iloveutube 11 месяцев назад

Incredibly precise directions - thank you!

@centralserb 11 месяцев назад

You’re a star. I’ve been chomping through your videos with pure glee.

@emraef Год назад

A bit easier method for getting rid of the water in the blanched veggies might be a salad spinner(if you have one of course!)

@carmelitajones7779 Год назад

I thought the same thing.

@farmageddon Год назад

The salad spinner's problem is that it only gets the water off the surface. You need to have some sort of pressure to squeeze out the moisture as much as possible. But a salad spinner is definitely better than doing nothing!

@2Wheels_NYC Год назад

Great recipe! It's my first time here, but now I'm a new subscriber! Glad this popped up on my feed!

@farmageddon Год назад

Thank you!!

@BigPeter1313 Год назад

Great instructional video with some top-notch tips! Thank you!

@lilpixie25 Год назад

Excellent, I might give this a try! Thanks

@waisinglee1509 Год назад

I have made/cooked thousands of egg rolls in my family restaurant and this video pretty much sums it up! Good job! Oh, we wrapped it in a different way but this way works too.

@bashfoal Год назад

biggest takeaway for me was the trick for drying the veggies, never could get it all the way with just my hands lol

@xThenoirx 2 месяца назад

This man is a national hero. Thank you

@bobdavis1168 9 месяцев назад

Outstanding presentation !!!

@sudoDNN Год назад

Jason, thank you so much for being willing to incorporate my suggestion! I know it was kind of an obvious suggestion, but I appreciate you taking the time to do it nonetheless! Thank you!

@farmageddon Год назад

Thank you SO MUCH! That is extremely kind of you! If you have any more suggestions, please let me know and I give you my word I'll put them in my research document! Thanks again and I hope you have a wonderful evening!!

@Bornagain-sz1kx 8 месяцев назад

Ing-credibles, (Chinese takeout restaurant close to me) been eating there 45+ years, uses cinnamon as well in their recipe with tiny shrimp inside. They are sheer perfection egg rolls, best I've ever eaten. I buy them by the dozen and make them my dinners main event. The tiny duck sauce packets I ignore and use their homemade red sweet and sour sauce... Its a beautiful thing. 😢 The cinnamon (Probably Chinese five spice) makes them epic, never had better.

@farmageddon 8 месяцев назад

Sounds amazing!!

@Default78334 6 месяцев назад

Cinnamon is one of the common ingredients in five-spice powder.

@normanshadow1 10 месяцев назад

Lots of great pointers! Thanks

@PoeLemic 8 месяцев назад

Thank you for showing us how to do these. We used to frequent local Chinese restaurants, but now, it's not as fun nor enjoyable anymore. They've raised their prices so much that it prices our family out of eating there. Yes, of course, we could afford it, but it's not within the normal budget. We can't pay $60 / $80 dollars (that's before taxes and tip) for myself, wife, and Momma to eat a few different dishes with egg rolls (4 for $8.99), fried & steamed dumplings (8 for $9.99 -- we get half & half), and then $15 about for each dish. ANd, we try to get 3 dishes where everyone gets their pick. And, it's just not doable for us now. Thus, we are taking our Covid Pandemic cooking lessons and applying them to our everyday meals. So, please, keep teaching us more about Chinese food, because it's one of the cheapest to make at home. Also, I plan to do Patreon with you, because you deserve it with all of your hard work and freely sharing the secrets with us.

@farmageddon 8 месяцев назад

Thank you! I can't tell you how much I appreciate this comment! I'm really glad you're finding some value in the videos!! :)

@mon4lis4 Год назад

Hey Jason, I have a suggestion for your future video, how about charsiu recipe 🙂 thank you.

@farmageddon Год назад

Hi! Thank you SO MUCH! I promise I’ll put Char Siu on my list of dishes to investigate!! I hope you have a wonderful day!! Thanks again!! :)

@fialee8 Год назад

This is interesting, I have never seen 'duck sauce' ever for egg rolls, and I've been to many, many Chinese restaurants, known chefs and owners of Chinese restaurants, and none have 'duck sauce' for to-go or in-house. They typically provide sweet and sour sauce with egg rolls, which is basically ketchup, sugar, vinegar, soy sauce, red dye, and corn starch. The only 'duck sauce' I know of is the juice from whole roast ducks, which is basically the concentrated five spice power, other spices, and duck fat that accumulate inside the duck while they are being roasted. While this is delicious (on part to cooking with bacon fat), it's typically used for dipping the duck meat, or mixing with the white rice.

@farmageddon Год назад

I believe it's sort of a variation of the more traditional plum sauce. That's my understanding, at least!

@roughrdr Год назад

Every Chinese take away I've been into here in the US always has packets of duck, soy and mustard thrown into the bag. Before the pandemic most local places had them in the boxes they came in so the patrons could grab as much as they wanted. Now a Chinese restaurant, that's a different animal than your carry out places. Usually just had a bottle of Soy sauce, and mustard on request. No duck.

@fahr Год назад

are you talking about chinese american restaurants? because duck sauce is very common at every one I've been to

@apatheticallyconcerned6574 Год назад

I friggin love this channel.

@gleichg 6 месяцев назад

Love it! Just an FYI. I discovered I was out of Chinese mustard, and I mixed horseradish with dijon mustard. Was really close.

@KCwxforecaster Год назад

Love your recipes and dedication Jason! Ever been to New England? I've been trying to replicate their egg rolls for years. Particularly most Chinese restaurants in RI/Mass, especially those that have been around for 40-50+ years, all have 1.) A distinctly different flavor from everywhere else in the country -- there's a LOT of celery in them (along with Char Siu). 2.) The "duck sauce" in this region is also unique and AMAZING. It's very dark and sweet. I swear the base is apple sauce, but no one will give up the recipe. You cannot buy it in a store.

@farmageddon Год назад

Hi, thank you very much! I've never been to New England, but that food sounds legit! All the recipes I'm making here in this series are based on the takeout I remember eating when I was a kid in the 80s and 90s! I swear it was different (better) back then!

@E.D.333 9 месяцев назад

New Englander here. Several years ago, an older gentleman revealed to me that apple sauce is indeed the base for "the best" duck sauce. He said that soy sauce is also added but wouldn't reveal anything else. I met him at a Chinese restaurant that's 30+ years old and I suspect the man had been a chef in his younger years. He knew a lot about cooking. Sadly, I met him once and then never saw him again.

@PoeLemic 8 месяцев назад

@@E.D.333 Bud, listen -- in the future -- you've got to BRIBE PEOPLE. [he he he] No, seriously, we are always taking Cookies and Goodies to local restaurants, and they reveal stuff to us.

@ixamraxi Год назад

Would love to see a video about making edd drop soup, making it like the chinese restaurant is a more difficult than I expected when I first tried to make it. I couldn't get those nice egg petals, and would just end up with a bunch of shredded egg in broth. It tasted good, but there are definitely some secrets to making it like they do at your local takeout.

@farmageddon Год назад

So, I guess this is sort of a synchronicity. I was speaking with my friend on the phone when your comment came through and I was asking him what soup he thinks I should do and he said: "oh, you gotta do Egg Drop!" I guess this is a sign!

@ixamraxi Год назад

@@farmageddon The universe speaks! :D

@leadgindairy3709 9 месяцев назад

The secret is to drizzle the egg from a good distance, maybe at least 16"-20" above.

@Skoben2000 8 месяцев назад

I"m so glad to see you producing more content.It's pure quality too. The information, the techniques, the instructions, and video editing. You give the viewers amazzing value! I'm also glad to see your viewing numbers going up and your subscription number. Thank you Jason! Your carmelized onion twin, -Scott

@bethzaidavasquez6794 Год назад

Oh Jason, you are the best! Your videos are very easy to follow and all the recipes I have made always turn out perfect 👌 and delicious.

@farmageddon Год назад

Thank you, Bethzaida! It's really nice to see you again!! :)

@Craxin01 11 месяцев назад

My mom's eggrolls are nice, but always a bit soggy. She cooks the bejesus out of the filling and drains it, but it's practically mush. Plus, she uses Nappa Cabbage, which is quite tender to begin with compared to standard green cabbage. I like the stronger flavor of Nappa Cabbage, so I might try this recipe with that, maybe not blanch it as long first.

@ryanadams0922 Год назад

SPEAK OF THE DEVIL I just bought the wrap for egg rolls and been wanting to make them for the longest time. I happy for this video but PLEASE help me by making the best "Boneless spare ribs" You are making my Chinese cuisine dream come true. I been wanting to make most of what you made the fired rice the lo mein, the generals tso chicken now Egg roll. I just need the Boneless spare ribs and maybe pecking duck and I will be happy.

@farmageddon Год назад

I give you my word I'm going to do the spare ribs! I'm not sure when, but almost certainly within the next 6 months!

@ryanadams0922 Год назад

@@farmageddon I look forward to it :)