Comments on: My Mother’s Famous Chinese Egg Rolls Recipe http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 30 Apr 2015 14:44:43 +0000 hourly 1 http://wordpress.org/?v=4.2.1 By: Yuri http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html/comment-page-5#comment-1236536 Sat, 07 Mar 2015 15:04:22 +0000 http://steamykitchen.com/?p=13029#comment-1236536 FOr me when im making rolls, I prefer not cooking it and especially when there are vegetables added. I like the taste better when the filling is not cook. Because when i deep fry it, it is cook all the way through. To avoid it from being oily, i use 3 layes of tissue ina bowl and place the cooked rolls vertically

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By: Jaden http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html/comment-page-5#comment-1236535 Sat, 07 Mar 2015 11:46:22 +0000 http://steamykitchen.com/?p=13029#comment-1236535 Thank you Lou!

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By: lou http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html/comment-page-5#comment-1236525 Fri, 06 Mar 2015 20:47:05 +0000 http://steamykitchen.com/?p=13029#comment-1236525 Jaden, I have never made homemade egg rolls before. Your directions and advice were so clear that I decided to take a chance. I am so glad that I did because these are the best egg rolls that my husband and I have ever eaten! Thank you for sharing your mom’s recipe.

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By: Tammi http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html/comment-page-5#comment-1236374 Tue, 17 Feb 2015 16:12:49 +0000 http://steamykitchen.com/?p=13029#comment-1236374 Oh dear. Looks like its time for a trip to one of my most dangerous places – our local Asian market. If you get a shiver later this week Jaden, that will be me muttering your name under my breath while I try to make room in my refrigerator and cupboards for all the items that I suddenly HAVE to have!

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By: Jaden http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html/comment-page-5#comment-1236371 Tue, 17 Feb 2015 11:41:52 +0000 http://steamykitchen.com/?p=13029#comment-1236371 Thank you so much Yvonne! Tell Mr. Wong I said hello :-)

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By: Yvonne Hernandez http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html/comment-page-5#comment-1236364 Mon, 16 Feb 2015 15:32:52 +0000 http://steamykitchen.com/?p=13029#comment-1236364 My best friend is Asian and we (my husband and I) are invited to Chinese New year every year at her house where her dad cooks up a storm for everyone. I made this eggroll recipe last year and fried them up at her party. Her Dad, Mr. Wong, declared them the best eggrolls he’d ever tasted and said he would never roll another one. I have been appointed the official Eggroll Queen for Chinese New Year going forward. They really are amazing. The tipping of the pan for the juices to run out is ingenious and really makes the difference. THANK YOU so much for sharing your mom’s recipe.

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By: Dana http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html/comment-page-5#comment-1236220 Mon, 02 Feb 2015 06:17:45 +0000 http://steamykitchen.com/?p=13029#comment-1236220 If you over cook the filling it will be bland. If you like zing then ginger or some other spice. I personally find that shrimp is a much better filling than pork. The egg roll wrappers are best spring roll wrappers are thinner but with a much different texture which for me does not work well.

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By: Dana http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html/comment-page-5#comment-1236219 Mon, 02 Feb 2015 06:09:53 +0000 http://steamykitchen.com/?p=13029#comment-1236219 No. Egg rolls are meant to be fried. Also the wrappers discussed are for spring rolls. My mother was taught to make these in 1967 by our Asian neighbor. Dump the carrots add bamboo shoots and water chestnuts for proper egg rolls. We always fried all of the egg rolls at once and put what was set for later into plastic bags in the freezer. Just heat them in a toaster oven later which is much easier than frying another batch.

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By: pacratt http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html/comment-page-5#comment-1236014 Fri, 16 Jan 2015 20:51:48 +0000 http://steamykitchen.com/?p=13029#comment-1236014 i always bake my egg rolls less calories and just as crispy

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By: Lee http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html/comment-page-5#comment-1235567 Wed, 03 Dec 2014 19:43:21 +0000 http://steamykitchen.com/?p=13029#comment-1235567 I love the filling of these and I can’t wait to fry some. It would be helpful for people to know that the Spring Roll Skin (which are round and not square) do not fry properly as they are very gummy and the dough bubbles and busts open and also causes the ingredients to burn. I wish I’d known that before I bought so many packs lol but you live and learn so I wanted to make sure people knew those are definitely not the ones you’re talking about. I thought you weren’t talking about the other ones because the only other ones I knew about were the ones that were refrigerated. You don’t happen to have a picture of the correct ones to use, do you?

Thanks for the great recipe and the time you took to show the proper and improper ways to roll!

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