How to make restaurant egg rolls

Amarante ↓

Mon, Oct 07 2024, 12:18 pm

The red meat in kosher eggs rolls would be Char Sui Chicken which is an alternative to the Char Sui Pork in non-kosher egg rolls.

When you marinate the chicken for a long period of time it gets the characteristic "red" color as well as a very flavorful taste.

Copycat Takeout Egg Rolls

Egg rolls are the quintessential Chinese takeout food. Here's our family's restaurant recipe—a 100% accurate, easy-to-follow egg roll recipe to make at home!

Ingredients

16 cups Taiwanese cabbage (or green cabbage or savoy cabbage, shredded)
2 cups carrot (shredded)
2 cups celery (shredded or finely chopped)
3 scallions (chopped)
2 1/2 teaspoons salt
2 teaspoons sugar
1 tablespoon sesame oil
2 tablespoons peanut, vegetable, or canola oil (plus more for frying)
1/4 teaspoon five spice powder (optional)
1/4 teaspoon white pepper
3 cups roast pork (char siu, shredded or diced) - sub Char Siu Chicken
2 cups cooked shrimp (chopped, optional)
1 package egg roll wrappers (about 24 pieces)
1 egg (beaten)
Instructions

Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!

Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together. The filling is ready to be wrapped!

To wrap the egg rolls, take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. The wrapping method is similar to that of a burrito. Just add a thin layer of egg to make sure it stays sealed. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.

In a small pot, heat oil to 325°F/160°C. You don't need too much—just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.

Cool slightly and serve! Freeze leftovers in freezer bags and reheat them in the oven at 350°F/175°C, until crispy.

Makes about 2 dozen.

↑ Amarante

Mon, Oct 07 2024, 12:49 pm

amother OP wrote:

Wow, thanks so much!
Ahh so you boil the cabbage!
And how do you make that kind of chicken?

You aren’t boiling the cabbage and other vegetables. You are blanching them which is cooking them for a brief period of time to make them “not raw” and then plunging them in ice water to stop further cooking from residual heat. When you fry the eggrolls, the filling will continue to cook a bit so you don’t want fully cooked veggies.

Here is an excellent tutorial which shows how to make egg rolls and contains a recipe for Char Sui Chicken

https://thewoksoflife.com/chicken-egg-rolls/