The one really good Chinese chef I watch does a 30 second blanch on the vegetables followed by a ice bath. And he double Fry's the egg rolls which I think I have seen the Chinese restaurants do this. They both look amazing I have made egg rolls with a recipe similar to yours I might give his a try and see if it's worth the effort
I'm genuinely curious about why these are called eggrolls because I've been seeing similar videos like this on eggrolls(without actual egg). 🤷♀️Where I come from, eggrolls are literally eggs rolled in flour.
They're literally just called Spring rolls here. I have no idea why they're called Egg rolls in some places since they usually don't contain egg. I'm assuming that the reason as to why some people don't call them Spring rolls is because it's already taken.
@@Chiknnnnnn a cursory Google search said Most assume the name came from a dish published in a 1917 Chinese American Cookbook called “Dan Gun,” which translates to “Egg Roll. Another explanation is above stating egg roll wrapper calls for egg while spring roll wrapper does not.
What is "duck sauce"? i have never heard of it before. A quick scan of the internet suggests a number of variations. NIce description of the method though, you make it look easy.
