How to Make American-Style Eggrolls | America’s Test Kitchen
Learn how to make iconic, restaurant-quality American-style egg rolls at home that deliver the ultimate crunch without turning soggy. Lawman Johnson shows Bridget Lancaster how to balance savory fillings with rich textures inside a crisp, crunchy wrapper.
American-Style Egg Roll Recipe:
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Yum!
Using the wok at 7:49 as the frying vessel is such a smart idea. Even easier than a Dutch oven. I’ve been doing most of my deep frying in a wok since Kenji released his Wok book
nice coke on the wrist
I don’t eat deep fried foods so I will try this in an air fryer.
Just say MSG. Don't be afraid
Awesome TY
I love ❤️ ❤❤😅
interesting method. i usually cook and cool the pork before assembling the egg roll
Thank you Chef Lawman.🙏📿
And Chef Bridget, Wow.💯🏁🌝
I add a little yellow mustard and yaki soba noodles
7:13 This is very important! The egg roll wrappers dry out very quickly.
1:16 Lawson, can we add shortening or butter instead of lard,
and can we please have a recipe for
seafood-free egg rolls and other recipes? I’m allergic! ❤
0:10 Bridget, you look amazing. You must have the Benjamin Button gene! 😅
It was so nostalgic to see you because I have been watching you for years- first on some DVD set of ATK with Chris, and then I started watching on TV. I have really missed you!
Welcome, Lawson!
The ones that are frozen are mushy on the inside-yuck. Fresh stuffing is crunchy and delicious. Unfortunately, it's rare to find those anywhere anymore.
You missed the opportunity to say they are canoodling 😂
I have so much more respect for the places that make good eggrolls! Wow, this is not easy! Lol
I love eggrolls and will definitely make these