The Secret To Perfect, Crispy Egg Rolls 春卷 | Hunger Pangs
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Hunger Pangs is a series about cooking great Chinese food at home, starring ATK’s Kevin Pang and his father Jeffrey. In this episode, they show you how to make the crispiest egg rolls you’ll ever make.
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Hey folks, Kevin here. The name of the restaurant in Chicago with the amazing egg rolls is Chef's Special Cocktail Bar. Do you have a favorite egg roll, and if so, where? I'd love to know. –kevin
Yum! Here’s my plate! 🥣
Duck sauce and hot mustard mix.
Hot mustard sauce is my favorite dipping sauce with eggless.
I like a mix of sweet & sour sauce and honey mustard sauce together.
Those look delicious!
what kind of egg rolls did you use?
Were they as good as the Chicago rolls?
I'm gonna try this recipe. Usually i didn't use noodles with my spring rolls. Now, I wanna try with noodles and eggrolls sheets. Thanks!! 😘👌
I also like the spicy mustard
I knew this Japanese lady that made the best egg rolls. She would use the dry mustard and mix in soy sauce as a dip.
Sriracha.
Where do i get pork lard at?
Looks great!😊
It took me back to my early teen years when I’d help my stepdad roll these. His cooking was the best! ♥️🙏🏻♥️
The use of shrimp and ground pork is the base for a Filipino Spring roll, what we call in the Philippines “Lumpia Shanghai”. Lumpia is basically Amoy, Fujianese inspired dish that was introduced by Chinese workers / traders from the time our country was under Spanish Colonization. It has been voted one of the world best type of Spring Roll and is eaten traditionally with a garlic / soy sauce infused sweet and sour sauce. It is a staple on the Filipino table for big celebrations and parties.
Vietnamese Egg rolls better.
Apricot sauce
Excellent teaching!!!
Yummi😊
Great video!
Thank You.Kevin & Dad..another recipe ❤❤GBU
Growing up in Boston, egg rolls were filled with char siu rather than ground pork, and celery was used in place of of cabbage. Gave them an entirely different flavor profile. Either way they were delicious
@kevinpang4745 Are egg rolls actually original to China or are they an Americanized form of the cooking?