In Shang Hai, egg rolls are usually dipped with something called “spicy soy sauce”. Even though it says soy sauce on the package, it is actually a variant of Worcestershire sauce which was brought from England in the 19th century. As it gets more and more popular, the locals start producing their own. Because the color looks dark like soy sauce and it is slightly peppery, they name it 辣酱油，which means spicy soy sauce in Chinese. I couldn’t find it anywhere in the USA, that’s why I am using the Worcestershire sauce today. To be honest, they taste almost the same.
When I was a kid in Hong Kong, dim sum restaurants served Worcestershire sauce with spring rolls. Now my kids won’t eat egg rolls without Worcestershire sauce.
Thank you for all the little cooking tips to make these “next level” spring rolls! “Egg roll” is an Americanize version and uses thicker skin wrappers (made with egg/flour).
I can't eat those eggrolls with the thicker skin. My teeth aren't up to it. I like using the spring roll wrappers because they come out so crispy, with no chewiness or toughness.
Thank you! As an American, I get irritated when I go to a Chinese Restaurant and order an Egg Roll from the menu and get served Spring Rolls. There's a noticeable difference between the two.
You are the best instructor I believe I’ve ever seen. I’ve been watching for about a year. I just can’t take my attention away from you. I am definitely going to make this recipe!
You got me worried when the video started without your signature greeting, egg rolls are the perfect comfort food and you just made y day as always, ty very much for the upload.
Always love your tips and tricks! I literally gasped with surprise when you added the cornstarch slurry to make your filling more cohesive...I bet this also cuts down of the filling from leaking too much liquid during the fry. And your hard work on filming and production quality is paying off! Great job.
Cooking class plus scientific facts behind each dish. Excellent, you have one of the best cooking channels on You Tube 👍👍👍👏👏👏 thank you Mandy! I’m a big fan…🥰
You always make your instructions so easy to understand and that anyone can make them. The smell must be incredible when you are cooking and when you bite into whatever you just made, I'm jealous and my mouth is watering. I enjoy watching your program so much and learn a lot. The one about the must have Chinese ingredients in your kitchen was very helpful. Thank you so much.
Hi Mandy, I love your channel! My kids love Chinese foods . You always make your instructions so easy to understand and that anyone cane make them. Thank you again for sharing your wisdom and knowledge!🙏🙏❤️
I love the way you gave extra information/history while continuing to show how to roll. Helpful and interesting. So close to 100k subscribers. I’m very excited for you!
This is the most amazing authentic food show that I've ever experienced. So detailed and precise. It helps me to understand why you maintain your weight and are very healthy. The majority of these wonderful authentic dishes are in fact very healthy and tasty. We appreciate you teaching us all of the do's and don'ts to authentic cooking I am truly amazed and my husband has enjoyed all of them. Keep bringing those wonderful recipes to fill our spirits and soul. If you could, I would like to see more recipes of your authentic recipes for tea beverages.
I also make my egg rolls every once in a while I feel it’s much better when you make it at home since you use your own favorite ingredients. Thank you Mandy for your recipe. I love all your recipes.
These look fantastic! I like the idea of the garlic chives rather than handfuls of shredded cabbage. I want to make some of these this weekend. Thanks for the video.
I love your videos and you always make me smile.😊 I tried the egg roll recipe you did 5yrs ago and liked it very much. The home made dipping is sauce is delicious as well. This recipe is somewhat elevated. I made them tonight a they are so good. Thank you for all of your wonderful recipes. I have learned a lot from you. Wishing you happiness and good health. 🙏
I’m going to try this spring roll recipe tonight in my Souped Up Recipes wok! My local Asian grocer has been out of garlic chives for over a week now so I think I’ll use Napa cabbage 🥬 and bamboo shoots. Looks so good and looks fun to make! Thanks again and always, Mandy!
In America, a lot of cooks use an egg wash to seal the wrapper and even put egg wash on the outside of the wrapper before frying, in order to make them crispier.
Beautiful video! I’ve been binging your channel this morning. So simple. So authentic. Making fried rice for dinner because I have everything to try it. Thank you!!
This looks sooo amazing! And yes, it would be nice to sit down together and share a meal. Since moving to Vermont I have not been able to purchase good wrappers and haven’t found an Asian market nearby. But thank you for making it look easier to make than I thought possible
Thank you for sharing in the UK we call them spring rolls I only heard of egg roll in the USA and that confused us Brits lol. Until we learnt they are the same. Can't wait to try these yummys. Xx
I never thought of cooking Asian cuisines thought it was out of my reach. Until I thought let's try some fried rice. It was so much easier than I thought. And boy are those Chinese food restaurants slacking. I think these might be next.
I have enjoyed your videos for some time now. I have your Wok for about 2 years and enjoyed it throughly. This video is the best in regards to quality, explanation, and hands on viewing. Looking forward to future videos……. Amitofo Xie`Xie`
In my experience, egg roll wrappers are dipped in egg before rolling for extra richness, and regular wrappers are spring rolls. Delicious either way in my opinion lol
egg rolls are actually the american version of the spring roll and they are called that because it has a noticeably thicker bumpier or bubblier skin and has a crispier mouthfeel due to them actually incorporating an egg into the batter and some people even say they are dipped in egg
This is my understanding, too. They were apparently invented here in the 30s (by a Chinese chef). I tend to prefer egg rolls over Spring rolls, but both are amazing!
Hi Mandy, I love your channel! Although I came to love Chinese food as an adult when I was young I absolutely hated it. But now Chinese food is predominantly what I eat! I also love to make everything from scratch and I love the fact that you show each step and describe the history behind the dishes. In Australia we call these yummy bites Spring Rolls. It always surprises me how different western countries call a Chinese dish by so many different names. You are doing such a great job explaining and showing your cultural food.Thankyou!
A very different flavored and delicious roll! I subbed napa cabbage for bean sprouts, and used both shrimp and pork. Garlic chives are amazing! Forgot to try the wooster sauce, and made hot mustard instead, which was superb with the very fresh, "green" taste of the rolls.
I have made these and I had a lot left so I froze them. Then when I felt like having them another night I took them straight from the freezer and let them sit for about 20-30 min and then fried them up and they were just as yummy as the original sounded new that I cooked. But I have also cooked these straight from the freezer and they were great too. If that helps.
You said you wished we could eat with you, and I completely agree! I would love to share a meal with you, as long as you were doing the cooking! Thanks for sharing this yummy recipe with us!
Thank you for sharing your recipes I will definitely be making egg rolls this weekend also have you made salt and pepper chicken with green onions and if not can you consider doing a salt and pepper chicken video
….oh I love learning new techniques for my “Mandy Wok” ….it’s all these insider secrets that inspire me to click on your vids right away…will sub jackfruit for meat and it’s a plan…ty🤍
Hey Mandy! Wow, another amazing recipe! They look so crunchy and delicious that my mouth is watering! Lol I love Worcestershire so I bet it pairs great with them. Thanks for all you do, I know these recipes come straight from your heart. You're such a talented chef...Big ((Hugs)) and Love from Texas!! xo : )
Yum! I'm from Australia and I always wondered if egg rolls in movies were the same as spring rolls which is what they are called in English here. These look delicious and I am definitely going to try them with tofu instead of pork. Thank you 😊
In Shang Hai, egg rolls are usually dipped with something called “spicy soy sauce”. Even though it says soy sauce on the package, it is actually a variant of Worcestershire sauce which was brought from England in the 19th century. As it gets more and more popular, the locals start producing their own. Because the color looks dark like soy sauce and it is slightly peppery, they name it 辣酱油，which means spicy soy sauce in Chinese. I couldn’t find it anywhere in the USA, that’s why I am using the Worcestershire sauce today. To be honest, they taste almost the same.
In Canada we call these egg rolls and the rehydrated rice paper rolls are called spring rolls I think. I will refer to the proper names from this point going forward when I make them now that I know.
If you TH-cam search about the original dim sum restaurant in NYC apparently the original “eggroll” in the US comes from then. Instead of using spring roll wrapper they create a crepe like egg wrapper, dip it in batter stuffed with the filling before frying.
I had one of dim sum dishes that blew my mjnd coz i never had something like that. It was minced shrimp wrapped in beancurd skin and then fried. So delicious. Can you show us how to make it?? Please! Do a dimsum series.
I love your channel, can you find out how to make wor shu gai, or boneless almond chicken I think it is Cantonese style dish that has a yellowish gravy
In Shang Hai, egg rolls are usually dipped with something called “spicy soy sauce”. Even though it says soy sauce on the package, it is actually a variant of Worcestershire sauce which was brought from England in the 19th century. As it gets more and more popular, the locals start producing their own. Because the color looks dark like soy sauce and it is slightly peppery, they name it 辣酱油，which means spicy soy sauce in Chinese. I couldn’t find it anywhere in the USA, that’s why I am using the Worcestershire sauce today. To be honest, they taste almost the same.
You probably should pin this. I almost missed it.
Looks like a better egg roll. Thanks for making this video. I had no idea about the spicy soy sauce!
When I was a kid in Hong Kong, dim sum restaurants served Worcestershire sauce with spring rolls. Now my kids won’t eat egg rolls without Worcestershire sauce.
You can get it on Amazon-it’s called Maggi European Seasoning. Looks like soy sauce and is very similar to Worcestershire sauce..
@@amyg4115 Is it just called Maggi Seasoning or is it specifically Maggi European Seasoning, because Amazon has both listed? Thanks !
The aromatic water was absolutely brilliant
I enjoy recipes like this that leave me thinking, "I can do that."
Very good instructions. Thank you.
Thank you for all the little cooking tips to make these “next level” spring rolls!
“Egg roll” is an Americanize version and uses thicker skin wrappers (made with egg/flour).
I can't eat those eggrolls with the thicker skin. My teeth aren't up to it. I like using the spring roll wrappers because they come out so crispy, with no chewiness or toughness.
Thank you! As an American, I get irritated when I go to a Chinese Restaurant and order an Egg Roll from the menu and get served Spring Rolls. There's a noticeable difference between the two.
You are the best instructor I believe I’ve ever seen. I’ve been watching for about a year. I just can’t take my attention away from you. I am definitely going to make this recipe!
I agree 100% 😊
Agree...
You got me worried when the video started without your signature greeting, egg rolls are the perfect comfort food and you just made y day as always, ty very much for the upload.
Ha ha, I restarted the video thinking I missed the greeting! #bringbackthegreeting!
Always love your tips and tricks! I literally gasped with surprise when you added the cornstarch slurry to make your filling more cohesive...I bet this also cuts down of the filling from leaking too much liquid during the fry. And your hard work on filming and production quality is paying off! Great job.
"egg" no history..shattering my chinese food vocab! loooove it. ❤❤❤thanks for sharing!❤❤❤
Very crispy outside , yet the moist inside, well done.
Cooking class plus scientific facts behind each dish. Excellent, you have one of the best cooking channels on You Tube 👍👍👍👏👏👏 thank you Mandy! I’m a big fan…🥰
You always make your instructions so easy to understand and that anyone can make them. The smell must be incredible when you are cooking and when you bite into whatever you just made, I'm jealous and my mouth is watering. I enjoy watching your program so much and learn a lot. The one about the must have Chinese ingredients in your kitchen was very helpful. Thank you so much.
Hi Mandy, I love your channel! My kids love Chinese foods . You always make your instructions so easy to understand and that anyone cane make them. Thank you again for sharing your wisdom and knowledge!🙏🙏❤️
I love the way you gave extra information/history while continuing to show how to roll. Helpful and interesting. So close to 100k subscribers. I’m very excited for you!
This is the most amazing authentic food show that I've ever experienced. So detailed and precise. It helps me to understand why you maintain your weight and are very healthy. The majority of these wonderful authentic dishes are in fact very healthy and tasty. We appreciate you teaching us all of the do's and don'ts to authentic cooking I am truly amazed and my husband has enjoyed all of them. Keep bringing those wonderful recipes to fill our spirits and soul. If you could, I would like to see more recipes of your authentic recipes for tea beverages.
I love these videos. You explain things clearly, so I can understand how to cook these delicious things myself.
You never fail! Everything you make is so enjoyable and such a pleasure watching you put it all together! Thank you!
using the no touch thermometer to check your oil temperature just blew my mind. So many useful tips for even when i'm not making eggrolls!
You are lovely! Thank you for sharing your knowledge!
I also make my egg rolls every once in a while I feel it’s much better when you make it at home since you use your own favorite ingredients. Thank you Mandy for your recipe. I love all your recipes.
Amazing! Well done Mandy!
Excellent Mandy. Best
These look fantastic! I like the idea of the garlic chives rather than handfuls of shredded cabbage. I want to make some of these this weekend. Thanks for the video.
I love your videos and you always make me smile.😊 I tried the egg roll recipe you did 5yrs ago and liked it very much. The home made dipping is sauce is delicious as well. This recipe is somewhat elevated. I made them tonight a they are so good. Thank you for all of your wonderful recipes. I have learned a lot from you. Wishing you happiness and good health. 🙏
I’m going to try this spring roll recipe tonight in my Souped Up Recipes wok! My local Asian grocer has been out of garlic chives for over a week now so I think I’ll use Napa cabbage 🥬 and bamboo shoots. Looks so good and looks fun to make! Thanks again and always, Mandy!
Was thinking of using cabbage too. Why Napa cabbage and not plain ole cabbage?
You can use regular; just slice it fine and/or trim any thick ribs. Napa cabbage leaves are thinner and softer and the flavor is usually milder.
@@JohnsJunk Napa cabbage is more leafy. Usually used in Chinese cuisine more than other cabbages. And it tastes better IMO.
@@hkalsa7200 Awesome. Thanks!
@@JamieRoberts77 Good to know. Thanks!
Just beautiful. Thank you for sharing
In America, a lot of cooks use an egg wash to seal the wrapper and even put egg wash on the outside of the wrapper before frying, in order to make them crispier.
Beautiful video! I’ve been binging your channel this morning. So simple. So authentic. Making fried rice for dinner because I have everything to try it. Thank you!!
They look delicious!
Absolutely perfect as you say! Thank you so much. Your recipes are delicious. Thank you for sharing your wisdom and knowledge!
This looks sooo amazing! And yes, it would be nice to sit down together and share a meal. Since moving to Vermont I have not been able to purchase good wrappers and haven’t found an Asian market nearby. But thank you for making it look easier to make than I thought possible
THIS EXACTLY HOW WE WRAP & FRY FILIPINO LUMPIA/EGG ROLL! :)
That’s something I need to remember. I have heard of lumpia but have not eaten any.
I love watching you! You're instructions are very thorough and I love making your recipes! They are delicious! Thank you! ❤️ from Wisconsin!!!
Mandy your an amazing chef your tutorials are extremely informative and to the point. Will be making these this weekend. Thanks for sharing
Thank you for sharing in the UK we call them spring rolls I only heard of egg roll in the USA and that confused us Brits lol. Until we learnt they are the same. Can't wait to try these yummys. Xx
I never thought of cooking Asian cuisines thought it was out of my reach. Until I thought let's try some fried rice. It was so much easier than I thought. And boy are those Chinese food restaurants slacking. I think these might be next.
This egg roll recipe looks so delicious thank you for sharing.
Thank you Mandy♥
They look so yummy
yum.. cant wait to make this.. thank you.. btw, love your channel
I have enjoyed your videos for some time now. I have your Wok for about 2 years and enjoyed it throughly. This video is the best in regards to quality, explanation, and hands on viewing. Looking forward to future videos……. Amitofo Xie`Xie`
we call them spring rolls in Australia as well , thankyou for the demonstration im going to give them a go
In my experience, egg roll wrappers are dipped in egg before rolling for extra richness, and regular wrappers are spring rolls. Delicious either way in my opinion lol
That gives extra richness, but makes them a bit less crispy - so the choice will ultimately be a matter of preference.
egg rolls are actually the american version of the spring roll and they are called that because it has a noticeably thicker bumpier or bubblier skin and has a crispier mouthfeel due to them actually incorporating an egg into the batter and some people even say they are dipped in egg
This is my understanding, too. They were apparently invented here in the 30s (by a Chinese chef). I tend to prefer egg rolls over Spring rolls, but both are amazing!
That makes sense. My local restaurant never had egg rolls, just spring rolls like we saw in the video
Mandy you are getting better and better. Bravo! Thank you for another very good recipe!
You are the best love your videos.
Great video 👏👏👏👏👏 really enjoyed this tutorial
We call those Spring Rolls in America. An Egg Rolls uses a thicker wrapper that often times, though not always, contains egg in the ingredients.
Hi Mandy, I love your channel! Although I came to love Chinese food as an adult when I was young I absolutely hated it. But now Chinese food is predominantly what I eat! I also love to make everything from scratch and I love the fact that you show each step and describe the history behind the dishes. In Australia we call these yummy bites Spring Rolls. It always surprises me how different western countries call a Chinese dish by so many different names. You are doing such a great job explaining and showing your cultural food.Thankyou!
Excellent job
In Australia these are called mini spring rolls. We also have large spring rolls. You only need one large one for lunch. Thank you. 🌸
Ha! Marathon all the way. Stinks the whole house out.
@@markbryant4641, I don’t know. We don’t eat the big one. Not good for diabetic people and I don’t know what is in there.
I've eaten the large ones and I don't think they smell. They are just vegies and a little bit of curry powder. Hugely popular back in the day! lol
From Kenya 🇰🇪 must prepare
Oh your egg rolls look so good. Live your food.
Excellent instructions! Now I want to make egg rolls 😋
A very different flavored and delicious roll! I subbed napa cabbage for bean sprouts, and used both shrimp and pork. Garlic chives are amazing! Forgot to try the wooster sauce, and made hot mustard instead, which was superb with the very fresh, "green" taste of the rolls.
Egg rolls and pot stickers are my favorites . Love them ❤️
My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food. ❤️❤️😍
Looks delicious! 😋
I've always known them as spring rolls. 🥰😘
As much as I love a challenge when I see one… do these freeze well? Before frying, of course.
Or would I be better off reducing recipe?
I have made these and I had a lot left so I froze them. Then when I felt like having them another night I took them straight from the freezer and let them sit for about 20-30 min and then fried them up and they were just as yummy as the original sounded new that I cooked. But I have also cooked these straight from the freezer and they were great too. If that helps.
Looks great
That looks easy, makes my mouth water💓💖💞💋
I love eggrolls.Springrolls are my favorite though.
Oh my goodness they look yummy 😋 Thank you for sharing!
Wow. They look fabulous!!!
Love it thanks I lol try it
Nicely done
I made ur chicken wonton soup my family loved it.
I will try this next.
I will use the spring roll wraps too. Ty
Super yummy 😋the recipe is top
I love this gal!!!
You said you wished we could eat with you, and I completely agree! I would love to share a meal with you, as long as you were doing the cooking! Thanks for sharing this yummy recipe with us!
LOL! as long as you clean the kicthen
Thank you for posting this excellent video. These egg rolls look delicious.
I LOVE EGG , ROLLS TYHEY SO GOOD ,, I GET THEM ALL THE TIME ,
And now I'm off to the market to get all of the ingredients!
THANKS
Love the Cooking Karma (Data) thanks from New Zealand
Oh my! Thank you for the recipe ! I love them!
These look delicious! Thanks for a great tutorial
Thanks!! I will try these!
Always love your work!
Thank you for sharing your recipes I will definitely be making egg rolls this weekend also have you made salt and pepper chicken with green onions and if not can you consider doing a salt and pepper chicken video
Thank you for sharing! It looks amazing
Love your recipes!
i love your videos❤️ from philippines miss mandy
I have to try this.love egg rolls :)
Looks very tasty. Always enjoy your vids. 😍
….oh I love learning new techniques for my “Mandy Wok” ….it’s all these insider secrets that inspire me to click on your vids right away…will sub jackfruit for meat and it’s a plan…ty🤍
Yummy recipe thanks for sharing keep sharing stay blessed
Your egg rolls look so delicious
Great recipe. In the UK we call these spring rolls rather than egg rolls. Happily they're delicious whatever you call them :)
I made sure and prepared me dinner before watching the video today 😀😃 Wendy makes you dribble then she says “bye!!!🤣🤣🤣
Good cooking
Hey Mandy! Wow, another amazing recipe! They look so crunchy and delicious that my mouth is watering! Lol I love Worcestershire so I bet it pairs great with them. Thanks for all you do, I know these recipes come straight from your heart. You're such a talented chef...Big ((Hugs)) and Love from Texas!! xo : )
Yum! I'm from Australia and I always wondered if egg rolls in movies were the same as spring rolls which is what they are called in English here. These look delicious and I am definitely going to try them with tofu instead of pork. Thank you 😊
Spring rolls are different here.And in Thailand too.
Egg rolls are much bigger than spring rolls
Heat wok to Mandy. Same thing as 'Smoking Hot". Awesome recipe and video!
안녕하세요~~~
Hello, I'm watching you in Korea. The dumplings look so pretty and delicious~~ I think you're really good at making dumplings.👍👍
Don’t forget to tell us about the Worcestershire
In England, spring rolls are usually served with Worcestershire or "brown sauce", not plum sauce.
In Shang Hai, egg rolls are usually dipped with something called “spicy soy sauce”. Even though it says soy sauce on the package, it is actually a variant of Worcestershire sauce which was brought from England in the 19th century. As it gets more and more popular, the locals start producing their own. Because the color looks dark like soy sauce and it is slightly peppery, they name it 辣酱油，which means spicy soy sauce in Chinese. I couldn’t find it anywhere in the USA, that’s why I am using the Worcestershire sauce today. To be honest, they taste almost the same.
Thank you so much, this sounds delicious, I dip my fried chicken gizzards in Worcestershire sauce so this my be a new thing for me love your channel 🥰
I must try this new recipe of yours looks so yummy I’m craving for this spring rolls thanks for always sharing your Chinese recipe
In Canada we call these egg rolls and the rehydrated rice paper rolls are called spring rolls I think. I will refer to the proper names from this point going forward when I make them now that I know.
If you TH-cam search about the original dim sum restaurant in NYC apparently the original “eggroll” in the US comes from then. Instead of using spring roll wrapper they create a crepe like egg wrapper, dip it in batter stuffed with the filling before frying.
I had one of dim sum dishes that blew my mjnd coz i never had something like that. It was minced shrimp wrapped in beancurd skin and then fried. So delicious. Can you show us how to make it?? Please! Do a dimsum series.
I love your channel, can you find out how to make wor shu gai, or boneless almond chicken I think it is Cantonese style dish that has a yellowish gravy