Can we take the time to appreciate the time and effort she took to buy all these wrappers, roll them, and examine them? Cuz that’s a lot of work 😂👏🏻👏🏻👏🏻👏🏻
One method I use to avoid moisture is to prep my mixture (minus the meat) the day or night before and allow the veggies' water content to evaporate. I never get a soggy mixture when rolling and I don't have the dark or burnt ends with freezing over time.
My friend did it like this in his restaurant. He did not use noodles, only vegetables. He not only allowed vegetables to dry, but also the egg rolls were made in the morning and allowed to dry before cooking at lunch.
I love the Spring Home brand the most and I like to fry all my egg rolls and freeze the leftovers. When I want some, I just put it in the oven to crisp up 😊
I use the O'Tasty brand because it doesn't tear as easily and when frozen and taken directly to fry it fries better without cracks. The Menlo tends to tear while I wrap and taken out frozen to fry it cracks. I'll try Little Chef next time.
I am so impressed with how much work you have done to make this video. This had to have been a "full-on" effort on your part. I am so impressed and learned a lot, thank you. New subscriber here!
I wanted to make jumble egg rolls. I do different type of stuff, air growls. And I was trying to figure out what is the best brand for jumbo egg rolls.
I had tried little chef, menlo, and spring home. I like little chef the best. Menlo only stay crispy when freshly fried after that it’s all soggy and too thin to my liking.
Long time ago I liked using Menlo..the thing about them I do not like is that one of their edges is too thick and the sheets have a tendency to tear because of it
My favorite brand is “Little Chef.” It’s a tad thicker than the Spring Home ones but it also freezes much better. I lay my egg rolls on a baking tray and freeze them for an hour or two, then pack them in a vacuum save bag, then seal it. I just fried some that were packaged 4 months ago and it tastes like the day I made them. Cheers 🎉
They're all good for their own reasons. I grew up with Menlo, so that's the one I'm most familiar with. I did like the texture of Simex and the overall look and texture of Wei Chuan and O'Tasty. The rest are just okay for me.
Flour paste instead of egg. Some do flour and water, mix and use right away, some cook the flour and water mixture to make it thicker and to ensure that it’s cooked.
Definitely like the Spring Home ones.We tend to hear them being called Spring Rolls more than eggrolls in SEAsia. Thank you for the comparisons. Very interesting and useful.
Egg rolls are bigger than spring rolls. *This video is misleading:* These are NOT all "egg rolls". Half of these are "Spring Rolls", not "Egg Rolls" which are two very different products with two different intentions. *Spring roll wrappers* have a more delicate, thin skin. Spring rolls are traditionally vegetarian or vegan, although some variations also include meat or seafood. *Egg roll wrappers* have a thicker skin and utilize a wonton or thick, yeast dough wrapper. Egg rolls typically contain cabbage and meat. Unless they are used appropriately, this video is not a truly fair review/comparison.
THANK YOU VERY MUCH FOR THE VIDEO, I would like if you can find specific EGG ROLLS WRAPERS, because almost all of them are spring rolls wrappers or lumpia, etc, The egg rolls wrappers at thicker, the only problem is they make them just small size, I would like to find the size of the SPRING ROLLS, that are a great size for the Egg Roll for sale, spring roll wrappers are to thin and can't not keep a big portion of meet inside, need to be skinny. You have my like, and a new subscriber.
@hemeraldhappy7166: *This video is misleading:* These are NOT all "egg rolls". Half of these are "Spring Rolls", not "Egg Rolls" which are two very different products with two different intentions. *Spring roll wrappers* have a more delicate, thin skin. Spring rolls are traditionally vegetarian or vegan, although some variations also include meat or seafood. *Egg roll wrappers* have a thicker skin and utilize a wonton or thick, yeast dough wrapper. Egg rolls typically contain cabbage and meat. Unless they are used appropriately, this video is not a truly fair review/comparison.
Can we take the time to appreciate the time and effort she took to buy all these wrappers, roll them, and examine them? Cuz that’s a lot of work 😂👏🏻👏🏻👏🏻👏🏻
Absolutely! She is wonderful and I appreciate everything she does for us.
One method I use to avoid moisture is to prep my mixture (minus the meat) the day or night before and allow the veggies' water content to evaporate. I never get a soggy mixture when rolling and I don't have the dark or burnt ends with freezing over time.
Do you season the veggies and or cover them? TIA!!
How do you dry the noodles
My friend did it like this in his restaurant. He did not use noodles, only vegetables. He not only allowed vegetables to dry, but also the egg rolls were made in the morning and allowed to dry before cooking at lunch.
I love the Spring Home brand the most and I like to fry all my egg rolls and freeze the leftovers. When I want some, I just put it in the oven to crisp up 😊
Didn't think I could watch a 45 minute video about eggroll but I did
I use the O'Tasty brand because it doesn't tear as easily and when frozen and taken directly to fry it fries better without cracks. The Menlo tends to tear while I wrap and taken out frozen to fry it cracks. I'll try Little Chef next time.
I am so impressed with how much work you have done to make this video. This had to have been a "full-on" effort on your part. I am so impressed and learned a lot, thank you. New subscriber here!
Thank you for sharing the frying after freezing method! Lots of questions answered here.
Spring home and Menlo are my favorites.
I prefer the thin wrappers for making egg rolls. Love the crispiness and I’m tasting more of the fillings than the wrapper.
Hi it’s 3:45 in Rode Island. Great video ! Thank u for the well informed video.
My favorite is little chef. I think it stays crispy longer.
I wanted to make jumble egg rolls. I do different type of stuff, air growls. And I was trying to figure out what is the best brand for jumbo egg rolls.
I like the blistering on thicker Dynasty sheets but we can't get them in my country.
I had tried little chef, menlo, and spring home. I like little chef the best. Menlo only stay crispy when freshly fried after that it’s all soggy and too thin to my liking.
Long time ago I liked using Menlo..the thing about them I do not like is that one of their edges is too thick and the sheets have a tendency to tear because of it
My favorite brand is “Little Chef.” It’s a tad thicker than the Spring Home ones but it also freezes much better.
I lay my egg rolls on a baking tray and freeze them for an hour or two, then pack them in a vacuum save bag, then seal it.
I just fried some that were packaged 4 months ago and it tastes like the day I made them. Cheers 🎉
What is the white stuff you use to help seal the lumpia?
Flour & water mixture
Which one do you prefer? Or which one did you like the best? Thanks for sharing.
They're all good for their own reasons. I grew up with Menlo, so that's the one I'm most familiar with. I did like the texture of Simex and the overall look and texture of Wei Chuan and O'Tasty. The rest are just okay for me.
@@CHerCreations I’ve learnt from some Niam Tsev, is to steam the Menlo eggrolls wrap first. Easier to peel and help hydrate them.
@@greentortoise4629 yes we do that too since menlo can be inconsistent sometimes.
Where can i get some little chef near Fresno, CA? TIA
What is the best oil to use?
What is the white paste u used to seal the wrapper?
Flour paste instead of egg. Some do flour and water, mix and use right away, some cook the flour and water mixture to make it thicker and to ensure that it’s cooked.
What is the name of the store you went to.
Definitely like the Spring Home ones.We tend to hear them being called Spring Rolls more than eggrolls in SEAsia. Thank you for the comparisons. Very interesting and useful.
Great to know. Thanks for sharing your insight :)
Appreciate this so much. Thank you!!
I like the Little Chef brand
Thank you! Great video!
Which ones are larger?
Egg rolls are bigger than spring rolls. *This video is misleading:* These are NOT all "egg rolls". Half of these are "Spring Rolls", not "Egg Rolls" which are two very different products with two different intentions. *Spring roll wrappers* have a more delicate, thin skin. Spring rolls are traditionally vegetarian or vegan, although some variations also include meat or seafood. *Egg roll wrappers* have a thicker skin and utilize a wonton or thick, yeast dough wrapper. Egg rolls typically contain cabbage and meat. Unless they are used appropriately, this video is not a truly fair review/comparison.
Good information to know. Thank you
Thank you 😊from Barbara 😊
Have @Wonderful New Year's! //thanks
Red one I try too dry I throw the hole pack away
Thanks!
THANK YOU VERY MUCH FOR THE VIDEO, I would like if you can find specific EGG ROLLS WRAPERS, because almost all of them are spring rolls wrappers or lumpia, etc, The egg rolls wrappers at thicker, the only problem is they make them just small size, I would like to find the size of the SPRING ROLLS, that are a great size for the Egg Roll for sale, spring roll wrappers are to thin and can't not keep a big portion of meet inside, need to be skinny. You have my like, and a new subscriber.
@hemeraldhappy7166: *This video is misleading:* These are NOT all "egg rolls". Half of these are "Spring Rolls", not "Egg Rolls" which are two very different products with two different intentions. *Spring roll wrappers* have a more delicate, thin skin. Spring rolls are traditionally vegetarian or vegan, although some variations also include meat or seafood. *Egg roll wrappers* have a thicker skin and utilize a wonton or thick, yeast dough wrapper. Egg rolls typically contain cabbage and meat. Unless they are used appropriately, this video is not a truly fair review/comparison.
👋 been so long