Classic Chinese Egg Roll Recipe ~ How To Make Chinese Restaurant Style E...

Classic Chinese Egg Roll Recipe



This is my classic Chinese egg roll recipe. These Chinese egg rolls are crispy and yummy. Tonight I am making vegetable Chinese egg rolls but you can add any meat that you like. Learn how to make these delicious Chinese restaurant style egg rolls and enjoy. #eggroll #eggrolls #chineseeggrolls #eggrollrecipe #chinesefood #chinesecooking #recipes #tesscooks4u ***************************************** OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE The Best Chinese Hot and Sour Soup ~ Classic Chinese Restaurant Hot Sour Soup Recipe https://www.youtube.com/watch?v=MUUcu... How to Make The Best Chinese Beef Lo Mein ~ Chinese Lo Mein Noodles Recipe https://www.youtube.com/watch?v=_8pMT... Classic Chinese Egg Foo Young Recipe ~ Egg Foo Young Recipe https://www.youtube.com/watch?v=LmWJP... How to Make Chinese Garlic Chicken ~ Chinese Chicken Stir Fry Recipe https://www.youtube.com/watch?v=nWJUH... How to Make Crack Slaw Chinese Stir Fry ~ Healthy Low Carb Recipe https://youtu.be/p1w-M3iPpA8 Asian Recipes by Tess Cooks4u https://www.youtube.com/watch?v=-YIct... ***************************************** How to Make the Best Classic Chinese Restaurant Style Egg Rolls INGREDIENTS: 1 pkg. egg roll wrappers slurry - 1 tbsp. cornstarch and water 1 (14oz) package shredded cabbage and carrots 1 can chopped water chestnuts 5-6 garden onions - whites and greens separated and chopped 1 tsp. minced garlic 1 tsp. minced ginger 2 tbsp. soy sauce 1 tbsp. oyster sauce 1 tbsp. sesame oil 2 tsp. sugar 1/2 tsp. white pepper oil for frying - I use vegetable oil In a pan on medium heat add a little oil, whites and middle of garden onions, minced garlic and ginger. Cook and stir for one minute. Add shredded cabbage, carrots and chopped water chestnuts. Add soy sauce, oyster sauce, sesame oil, sugar and white pepper. Cook and stir for about 5 minutes or until the cabbage breaks down and softens. Remove from heat and let drain and cool in collander. Add chopped green onions and stir. Place a couple spoon fulls of vegetables on egg roll wrapper (with corner facing toward you). Roll , tuck in sides, brush end with slurry, continue to roll until end. Heat oil to approx 350 degrees F. Place egg rolls in oil seam side down. Cook and turn occassionally for a couple minutes or until egg roll is golden brown. Remove from oil and let drain and slightly cool on wire rack. Serve with your favorite condiment. Enjoy. ***************************************** PRODUCTS I AM USING ------ AFFILIATE LINK Tess Cooks4u Amazon Store https://www.amazon.com/shop/tesscooks4u Cuisinart Skillet http://amzn.to/2iqlo31 HIC Food Tongs http://amzn.to/2ho1DcB Kikkoman Lite Soy Sauce http://amzn.to/2hLqUcN Panda Oyster sauce http://amzn.to/2iq5YvR I use the Kadoya Pure Sesame Oil http://amzn.to/2i6fCTE McCormick Ground White Pepper http://amzn.to/2k9Ees8 Dynasty Waterchestnut Sliced http://amzn.to/2y1YMKi *****************************************