Chinese Egg Rolls
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Lao Eggrolls are Better
MrCwalk666 3 weeks ago
I hope you didn't learn that at the University of Missouri cuz you didn't pass Egg Roll 101. Turn down your heat it's too hot and use a bigger wrapper, would yah. Increase your ingredients it's too plain and simple-will taste better when you do and seal the deal with yoke not water. For then , you'll graduate with honors....Egg Roll style. Cheers!!!
TrustMe2morrow 1 month ago
4:56, move it around in oil not water!
jergyellow 2 months ago
I Like your video...the stuffing is a bit plain for my taste. We cook the pork with Hoisin and a drop of red food color..to the cabbage carrot mix we add tiny dried red shrimp(soaked first), bit of ginger root & Garlic, msg, sugar,,salt, white pepper.,soy sauce, sherry or rice wine and Green onion. We give the cabbage and carrot a flash stir fry in wok then cool and drain well..add to cooked pork and we use the larger egg roll wraps, I worked in a popular Chinese Restaurant in RI in 80's.
abfabinri 4 months ago
you are so bookmarked
MrEarthmonkey68 4 months ago
turn the stove down girl 4 u burn up the house
certifidedyme 6 months ago
How my mom does it we keep the meat raw, add the veggies and stuff 4 the meat mix it up add flavors and yahhh we put some rice noodes as well and we put it on the wrap sheet then wrap it up and then we fried it and yahh but we use a egg roll sheet 2 wrap haha wonton sheets r small. but hehehe like ur vide anyways :)
sukiyukie 8 months ago
NICE VIDEO, BUT UR OIL IS 2 HIGH AND HOTT!!!
MRZREDD2010 10 months ago
Girl, that oil is hotter than YOU are!!!
AnalogPirate 11 months ago
Youre hot, and can cook ;)
aznkill 1 year ago 2