My family has been making egg rolls for literal generations because my Great Granny had a Vietnamese friend when she was young who taught her how to make them and they have become a tradition for us. I love how my Great Granny's friendship with a woman I have never met has led to some of my best memories with my family.
Nice. I know a chinese lady who makes the rolls look like fish, like a pro. Also the wrappers are usually homemade, just flour and water and a rolling pin.
Are they the ones you use rice wrappers and they have the big bubbles after you cook them?! I love those, keep meaning to try, those and dim sum! My Dad used to be the manager of Indochine rest in NYC back in the 80s and they served those rolls with lettuce leaf and fresh mint, you roll the spring roll in the lettuce leaf and meat and dip in the fish pickle sauce!!! Omg I'm so hungry!! 😅🤤❤
@@eibhlinnichrualoai exactly. People don't usually come on the Internet to tell blatant lies for no reason... Not even clout ... So this story is highly believable. Even if fake, it does the end reader no harm. So why are you so quick to call it a lie? You could just mind your business or pretend your fingers can't type and move on.
"WHERES THE EGGS" "they're in the dough" "WHERES THE EGGS" "they're in the dough" "WHERES THE EGGS" "they're in the dough" "WHERES THE EGGS" "they're in the dough THEY ARE IN THE MOTHA PHOKIN DOUGHHHHHHH Edit :- I like seeing big numbers on my screen that have no impact in my life and yeah English is englishing as always.
I much prefer spring rolls over egg rolls. It’s a texture thing. Spring roll wrappers thin and crispy. Delicate texture. And my mom’s spring rolls are the best. Yellow chives, dried shiitake mushrooms, optionally shrimp and or pork. All filling ingredients cut into strips similar size. Salt to taste, dab or sesame oil and white pepper. Let the filling cool before wrapping. Don’t overfill. Spring roll should be about an inch in diameter. Lots of crunch. 🤤 😋. Yellow chives are a pain to find and wash.
@@karenorgan6203true. Even with one of his long form videos a year or two ago I followed this guy's instructions for some kind of chocolate recipe. It had crucial missing step/information that we found out about when trying to replicate it. :(
Well I think alot of ppl who watch him cook. I graduated culinary school in 2012. This is all very simple and extremely easy. If you are not sure just wing it. It'll still come out good
@@jetvoidwelleri don’t think the other commenters know that, just because it is called egg rolls doesn’t mean it has egg in it? It can, but it usually doesn’t (whenever i eat eggrolls)
I miss the longer videos with the names of the Ingredients and the measurements 😭😭 You guys need to make shorts from a longer vidro and link the shorts to the longer video, that way you can profit with both
As a Filipino, lumpiang toge (Egg rolls with mung bean sprouts) is the best. Just stir fry garlic with the pork (with pork fat because it's delicious) and a bit of msg in the form of Ginisa Mix. Then add potatoes, green beans and mung bean sprouts (add them late so they are still crunchy). There are a lot of variants of these, but that's what my mom often does. Then wrap it with lumpia wrapper. Even kids who don't like veggies would eat it.
@joshuaweissman You should make basic/classic noodle and beef Pancit, then roll the leftovers in eggroll wrappers, etc. It's stupid good. My wife's Filipino family makes them for turkey day every year!
In the Philippines, we call this - and I'm sure many non-Filipinos have heard of it as well - the infamous "Lumpia". Lumpia is usually either filled with only sliced veggies or only grounded meat (almost usually pork, but there's also chicken lumpia), but some instances as in this case mixes both the veggies and meat into one. I personally eat all kinds of lumpia because lumpia (you call these spring rolls or egg rolls if I'm not mistaken) is just that good. But for an FYI tip about the different recipes of lumpia, there's usually at least four types I know of: "Lumpiang Shanghai", filled with only grounded pork; "Lumpiang Ubod" filled with only sliced vegetable strips; "Lumpiang Sariwa" or "Fresh Lumpia" which is a lumpia roll also filled with sliced veggie strip filling but it's not fried and eaten as is (often accompanied with a sauce for dipping), I've only had one from this restaurant chain called Kuilans but it could be available elsewhere if they offer Fresh Lumpia; and "Lumpiang Menseng", a peculiar recipe of lumpia specific only to the Grand Menseng Hotel and is unlike other lumpia, it looks more like a ball than the typical roll. Edit: there's also this thing called "Lumpiang Toge", apparently it's filled with mongo or bean sprouts instead. I haven't had one before. Also, I just heard of egg and spring rolls having a difference just now, I still don't get it myself though. Lumpia is lumpia to me.
I made them according to Josh! They were... uh... just pretty good. Much better once they cool down a bit, don't eat straight out of the fryer. Season the meat generously, don't skimp out on the sauces, spices, garlic and ginger. MSG carries the entire dish. Use lard instead of oil if your ground pork is not fatty enough. I made my own wrappers though, it's just flour, eggs, water and salt, you don't even need a pasta machine, just a rolling pin and elbow grease. Remember to roll them out super super thin, when you think the dough is thin enough, roll it some more and then you're done. But still do not expect anything 10/10, more like a 7, maybe 8 if you really season the filling well. The sauce is important too but in my case it turned out overpowering.
@@Kaelyynaful Oyster sauce can be quite potent, been playing with thai dishes and Ive found that (FOR ME) a lot of times when a sauce is overpowering, I try again with half the recommended oyster sauce and that usually does the trick. I (uncultured swine) initially thought the fish sauce was the culprit but after much experimentation Ive learned fish sauce is wonderful.
@neoqueto I'm just trying to learn new recipes and techniques. I usually make most of my foods by "feel", not following actual recipes to the tee. You sound like a fellow in that respect.
5:04 + 9:23 these parts are so iconic 🇯🇴 I had no idea it was a Jordanian song. Beautiful country, culture and people. I hope to visit someday أحب الأرنب
And if you have trouble rolling, you can turn into an egg roll bowl and just fry the wrappers as crunchy chips with them. Serve over more shredded Cabbage for another lower carb option.
Iv been known this deck can top, its decent against every deck except nami, even the dressrosa package is good. But this navy one is slightly stronger, kuzan is no joke. But these guys were awesome! Glad they were explaining all their combos.
"Wheres the egg?" "There was a flood in town" "So what?!?" "So the grass drowned, the chicken didnt eat anything so it didnt lay an egg so i dont have THE EGG"
Coba ke indonesia bang, nemuin side dish similar tp tanpa daging : bakwan, risoles, lumpia (yg ga pake rebung) sayur isi daging , tahu isi, dan cocolannya pake saus sambal/mayonaise/cabe rawit/petis/bumbu pempek- tergantung selera... Rasanya beuh.. Heaven banget.. Ga akan cukup kalo cuma 1 😊😊😊
Hey, it's your boy Jxmmy"My family has been making egg rolls for literal generations because my Great Granny had a Vietnamese friend when she was young who taught her how to make them and they have become a tradition for us. I love how my Great Granny's friendship with a woman I have never met has led to some of my best memories with my family.
Rice, beans, chicken. For salad just thin cut thin stripes of cabbage, carrot, onions, and whatever else you like satee them with olive oil and season with salt/black pepper.
@@jetvoidweller here in the entire country, eggroll literally is a roll whose main ingredient is egg. That would be called a chicken roll or spring roll here.
I prefer mine with bean thread noodles, uncooked veggies rather than precooked (cuz it'll be just about the right crunch after you fry it), and ground pork. Seasoning is just oyster sauce and Korean beef bullion powder. Additional egg is optional. 😊
I'm 34 years old and never thought of using a potato masher to break up ground meat like that before. I'll probably never make these egg rolls, but I'm going to use that potato masher thing a lot.
I actually make something very close to this for my fiance's family for Christmas every year, im english and her family is Filipino. They cant get enough of them.
In Indonesia there are also things like this, the fillings include mayonnaise, sausage and eggs and there are also vegetables including carrots and potatoes/sweet potatoes.
Egg roles in my country is frying flat bread with thin layer of egg(you can say like omelet)together on a flat pan then put some onion,cucumber,lemon juice,green chillies,ketchup,mayonnaise if u want in between then wrap the whole thing with the help of paper...and egg role is ready😊
These were how my favorite restaurant would make egg rolls. They even had a special Chubby Roll that was as big as my hand you could order separate from their tiny ones
Love thinner wrappings with glass noodles, such a great crunch and soft texture, plus they don't get stale and extremely hard as a rock after a few hours.
