Classic Chinese Egg Roll Recipe ~ How To Make Chinese Restaurant Style Egg Rolls
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
• The Best Chinese Hot and Sour Soup ~ Class...
How to Make The Best Chinese Beef Lo Mein ~ Chinese Lo Mein Noodles Recipe
• How to Make The Best Chinese Beef Lo Mein ...
Classic Chinese Egg Foo Young Recipe ~ Egg Foo Young Recipe
• Classic Chinese Egg Foo Young Recipe ~ Egg...
How to Make Chinese Garlic Chicken ~ Chinese Chicken Stir Fry Recipe
• How to Make Chinese Garlic Chicken ~ Chine...
How to Make Crack Slaw Chinese Stir Fry ~ Healthy Low Carb Recipe
• How to Make Crack Slaw Chinese Stir Fry ~ ...
Asian Recipes by Tess Cooks4u
• 🌶 Chinese Spicy HOT Chicken Stir Fry ~ How...
*****************************************
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
*****************************************
Follow TESS COOKS4U on Social Media:
Please SUBSCRIBE to Tess Cooks4u:
/ tesscooks4u
YOUTUBE: / @tesscooks4u
FACEBOOK: / tesscooks4u
WEBSITE: http://tesscooks4u.blogspot.com
STEEMIT: https://steemit.com/@tesscooks4u
TESS COOKS4U AMAZON STORE: https://www.amazon.com/shop/tesscooks4u
TESS COOKS4U PATREON: / tesscooks4u
EMAIL: [email protected]
*****************************************