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The Best Chinese Takeout EGG ROLLS (Huge chunks of Pork & Shrimp and a secret ingredient!)

Byamazingfoodstv


Bill shows you how to make the Chinese takeout egg rolls we all deserve. HUGE chunks of Chinese BBQ roast pork and shrimp, shredded cabbage, carrot, and celery, and a surprise ingredient! Learn how to make the perfect egg roll filling, how to fold egg rolls, and how to make homemade Chinese hot mustard to go with your duck sauce! It’ll be hard to go back to standard egg rolls after you taste these!

Takeout Egg Rolls recipe here!

Hot Mustard recipe here:

We don’t make it in this video but we have a recipe for homemade duck sauce too!

0:00 Intro
0:27 Egg Roll Ingredients
2:19 Make the filling
5:08 Season the filling
6:54 The Secret Egg Roll Ingredient (Peanut Butter?!)
7:55 How to fold egg rolls
9:55 How to fix a broken egg roll
10:17 Cook egg rolls in the air fryer
11:03 How to fry egg rolls
12:33 Chinese hot mustard
13:59 Taste test!

Thanks for watching!
– Bill, Judy, Sarah, and Kaitlin ❤️👨‍👩‍👧‍👧

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Music: epidemicsound.com

About The Woks of Life:
Since its founding in 2013, The Woks of Life has become the #1 online resource for approachable, creative, authentic Chinese recipes in English. Through their popular recipe site and diverse social media community, Bill, Judy, Sarah and Kaitlin Leung share inspiring recipes and their family’s culinary genealogy with millions of home cooks. With the debut of their highly-acclaimed, New York Times bestselling cookbook The Woks of Life: Recipes to Know and Love from a Chinese American Family in 2022, the family has served up even more of their sought-after recipes and culinary stories to hungry fans and new audiences. The Leungs have been featured in numerous press outlets, including Magnolia Network’s Family Dinner with Andrew Zimmern, Food Network’s Family Meal, as well as Bon Appetit, Good Morning America, NPR, The New York Times, and many more.

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48 Comments

  3. The best eggroll I ever had was in Boston, about a block from Brigham and Womens Hospital. It was a small hole in the wall Chinese shop. The egg roll was dry I don't believe I experienced any oil in the filling. I was asked if I wanted the sauce with it, not knowing how dry it was I declined, even at that it was fantastic. they had a beautiful crunch. The second time I went there I got the sauce, it was an amazing eggroll. Years later my son had to bring his son to Boston Hospital, I told him he had to try those egg rolls. He not only tried them but brought some home as we were babysitting the other grandchildren. What a treat those egg rolls were even after a 41/2 ride from Boston to where he lived. I hope to try them again someday.

  7. I’m sorry, but watching you prep the ingredients and roll the egg rolls with bare hands (without gloves) is unappetizing. I saw the guy who makes the sandwiches in our neighborhood deli sneezed in his bare hands and continued to make customer’s sandwiches. It turned my stomach and I immediately canceled my sandwich order and told the manager why. I’m from a family of multiple Chinese restaurants. I’ve worked in the kitchen since teenager and have eaten egg roll since 3 years old and have never eaten one with peanut butter. But it seems interesting and I will try it with peanut butter the next time I make egg rolls. Thanks for this recipe.

  11. Being on the Canadian border in northern Maine, we had never heard of peanut butter in egg rolls. We use a lot of peanut butter in other Asian dishes, so I'm going to try it. Your teaching skills are wonderful, Bill; thank you for a great tutorial.

  13. for several years now , i have been making my egg rolls at home only because the restaurants charge insanely too much for deep fried cabbage basically that is what an egg roll is but i am average size female but i can easily eat 4 to 6 egg rolls with my meal and crave egg rolls later so i would want to get 10 in total for me and my meal together would cost over 50$. So i said forget that i will make it at home. If it wasn't for the drying cabbage process , i would cook and eat egg rolls daily. i love it and most likely most favorite food on the planet.

  14. I love your videos. & I'm from the Midwest so I'm glad you made the egg rolls with peanut butter. I didn't realize it was a Midwest thing. You explain things so easy, I keep trying new things all the time.

  32. havent had a decent takeout egg roll in years. theyve shrunk, gone tastless, underfilled and usually you can wrap it in a papertowl anf squeeze out a tsp or two of oil. stopped ordering them

  34. I wonder if you fry them and use the air fryer to reheat them if that works.

    Also, deep frying uses less oil than you think. As long as there is water in the food, the steam will keep the oil from really penetrating the food.

  42. I'm a new subscriber and I like what I see, and I'd like to let you know that peanut butter should be a bad taste not overpowering just a hint of peanut butter and in some cases I actually see them put the peanut butter on the skin and then roll it they actually put a small square in the middle put the goodies on top and roll it but not so much that it comes oozing out one place I go that has them in Chicago is Peking's Gardens thank you for cooking

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