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  • Hey, dudes. I'm Hilah, and today on Hilah Cooking, I'm making Chinese egg rolls, which

  • might more appropriately be called Chinese-American egg rolls because they're a complete bastardization

  • of original Chinese spring rolls, I'm sure. But anyway, these are great for snacks, appetizers,

  • or even Easter because they're called egg rolls. Get it? That'll really throw your guests

  • for a loop. They'll be like, 'What the f-- is Chinese food doing here with the ham?'

  • Okay. The first thing we're going to do is make our filling. So, these have a precooked

  • filling that you will cook it, and then cool it before we fill the egg rolls. I'm going

  • to add a little bit of oil to my pan and start sauteing. I've got some super, very, very

  • finely minced celery and onion here. So, while that's going, I've got also here about a half

  • a pound of ground pork. You can use ground turkey, or you can leave out the meat completely

  • and add some more vegetables if you want to also. I'm going to add to this -- This bowl,

  • I've got some brown sugar, some corn starch, and some minced garlic and ginger.

  • So, when you add corn starch to ground meat like this, it kind of helps lock in the moisture.

  • So the meat doesn't dry out, and it helps it sort of bind together. So, it's serving

  • two purposes. I'm just going to mix this in with the ground meat here. Also going to add

  • about a tablespoon of soy sauce to this and some pepper. I'm going to use white pepper,

  • but you can use black pepper or red pepper if you want it a little bit spicier, and a

  • little bit of salt also. I'm going to add a little bit of salt to these vegetables too,

  • to draw some of that moisture out, to sweat them a little bit. They'll soften up a little

  • quicker.

  • And then, just get our meat mixed up and add that to the skillet also. Then, we just want

  • to stir it around, break the meat up as much as you can, and eventually, it'll sort of

  • come into really, really tiny little crumbles. So, keep an eye on that and have a brew while

  • you're waiting, because nothing goes with egg rolls like beer. Right? You could also

  • have water, but hey. Look. Tecate Light. I'm saving calories on my beer so that I can have

  • more fried egg rolls later. Beautiful.

  • Okay. Just a few minutes later, it looks like this. I'm going to turn the heat off. You

  • just want to make sure that any big chunks of meat are sort of broken up. You want, really,

  • a very fine filling for these egg rolls. Then, transfer it to a plate. You can use a baking

  • sheet or something. We just want to spread it out so that it cools off faster. If there's

  • any oil left in the bottom of your pan, you can try to keep that behind. We'll use that

  • to cook the cabbage also. Okay. We'll set that aside.

  • Then, back in the same skillet. I'm going to add a tiny bit more oil, and we'll add

  • the cabbage. So, this is shredded Napa cabbage. I just sliced it really, really finely. You

  • can use regular old green cabbage too. That'll give you more sort of texture inside your

  • egg roll, and that's more common in restaurants. I don't know. I had Napa cabbage. So, I'm

  • using Napa cabbage. Either one is fine. You can also add bean sprouts and things like

  • that.

  • So, we're just going to saute this until the cabbage is wilted. It shouldn't take very

  • long at all. Okay. So, cabbage getting nice and wilted. We don't want to get it too soft

  • because you want to keep a little bit of texture, and it'll still continue to cook, even after

  • you've turned the heat off. So, this looks pretty good. The leafy parts are nice and

  • soft, but the stemmy parts are still a little crispy. So, I'm going to turn that off, and

  • I'm going to add some water chestnuts. These is just like -- These is just like-- A can

  • of water chestnuts that I drained and minced finely.

  • And then, I'm also going to add some mushrooms. These are dried Shiitake mushrooms that I've

  • just had soaking in water for about an hour. Wood ear mushrooms are, like those black ones

  • that are really firm, are also commonly used in egg rolls. These are a little bit easier

  • to find, usually. So, squeeze the water out. Then, I'm just going to mince up these mushrooms

  • too. And then, finally to this, I'm going to add a tablespoon of regular, all purpose

  • flour and mix that in. That's just going to help the filling stay kind of firm. As it

  • cools, it'll thicken it up. So, it'll sort of make a mass that you can form into little

  • egg rolls.

  • I'm going to spread this out on top of the meat mix. Then, we'll just put this whole

  • thing in the fridge and let it get super chilled. You can make the filling a day ahead of time,

  • even two days ahead of time, which is muy excelente when you've had a lot of brews.

  • Okay. Time to roll these mofos. This is just about half the mixture. It's cooled off totally.

  • These are my egg roll wrappers. You can find these in the frozen section, usually, of pretty

  • much any major grocery store. You just want to thaw them out, and then keep the rest of

  • them covered while you're rolling them so they don't dry out. It dries out pretty quickly.

  • So, there's two here. God damn it. They stick together. Stick together like a hand in glove.

  • These egg roll wrappers are the best of friends. Okay. It's going on my album, guys. Stay tuned.

  • Stay iTuned. Just kidding. Okay.

  • So, you want to get a big spoonful, maybe like a quarter cup or so of your mixture.

  • Put it pretty much right in the center, maybe a little bit below the center, but pretty

  • much just right on, bros. And then, roll the bottom up. What I like to do is kind of take

  • it over, and then pull it back. Did you see how I did that? Did you see how I did that?

  • So that it gets a nice little tight log. Fold this side over. Fold this side over. Then,

  • in this little bowl, I've got just a mixture of plain flour and water, about equal parts,

  • maybe a little bit more water. It's not important really. Just use your finger to go. I like

  • to sort of get these sides here, like the envelope sides, and then the little point

  • also. This is going to kind of glue it together. Then, just roll it over like that. Just like

  • that. Make sure that you have enough in that little tippy tip.

  • There we go. So then, we want to set this aside, seam side down on a plate. You can

  • make these and let them sit for maybe, like, ten or 15 minutes tops. But eventually, and

  • pretty quickly, the filling, the liquid in the filling and the oil in the filling is

  • going to kind of soak through the wrapper. So, you can't really make them really ahead

  • of time. But like I said, you can make the filling ahead of time. Then, just roll up

  • a few. Then, as you're frying the first batch, you or someone else, ideally you have a little

  • helper, a little kitchen elf, will be rolling the next batch. So, it's kind of a fun thing

  • to do if you have friends that like to cook, to have them over, and let's all make egg

  • rolls together. You can make some different fillings. You can put shrimp in them, or you

  • could make vegetarian ones. You could put carrots in them. You could put whatever in

  • them. Good.

  • So, I'm going to roll up about six of these while I start heating up my oil. I've got

  • some peanut oil in the skillet, just three-quarters of an inch or so, to about 365 degrees Fahrenheit.

  • Catch you on the flip side. Wait. There we go. Cowabunga. Once your oil is around 365,

  • you want to carefully fry your egg rolls in small batches for one to two minutes on each

  • side, until golden brown. Now, we're talking. Be careful not to fry too many at once because

  • the temperature will drop, and you'll end up with greasy egg rolls. You'll also run

  • the risk of over boiling your oil. Drain your egg rolls. Then, I like to put them in a bowl

  • that's lined with a paper towel, sort of upright, so that the excess oil can drip off. They

  • actually stay pretty warm this way.

  • Egg rolls are done. What time is it? It's egg roll time. What time is it? It's time

  • for egg rolls. Those don't rhyme. So, I've got here some oriental hot mustard powder.

  • You can find this in spice areas. Daisy, quit being such a bitch. You just mix up the powder

  • with water to the desired consistency. I like mine a little bit thin so that it's good for

  • dipping. Then, I've also got some sweet chili sauce. So, if you like this egg roll recipe,

  • also check out my chimichangas for another delicious fried treat with a Mexican twist.

  • I also did fresh spring rolls recipe a couple years ago that aren't fried, and they're way

  • healthier and almost as delicious.

  • With that said, let's give this a taste. I like this hot mustard. It's going to clear

  • out my allergies. It's a fine crunchy egg roll. There you go. I hope you like this egg

  • roll recipe. I hope you give it a shot.

  • If you want printable recipes, they're always available at Hilahcooking.com. That's also

  • the best place to reach me if you have an important question about a recipe, because

  • I will be sure to see those questions. Visit me on Twitter, Facebook, Instagram. I'm all

  • over the place y'all. I own the Internet. I'm inside the Internet. Bye.

  • Baby, do you want some egg roll? You like crunchies? Good catch, girl. Daisy's really

  • good at catching stuff. You're so smart and clever. I love you. That's probably enough

  • fried things.

Hey, dudes. I'm Hilah, and today on Hilah Cooking, I'm making Chinese egg rolls, which

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蛋卷食譜|希拉烹飪 (Egg Rolls Recipe | Hilah Cooking)

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    nckuba 發佈於 2021 年 01 月 14 日
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