Chinese Egg Roll Crepes Recipes

COPYCAT TAKEOUT EGG ROLLS

Steps:

• Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
• Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together. The filling is ready to be wrapped!
• To wrap the egg rolls, take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. The wrapping method is similar to that of a burrito. Just add a thin layer of egg to make sure it stays sealed. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.
• In a small pot, heat oil to 325 degrees. You don't need too much-just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.
• Cool slightly and serve! Freeze leftovers in freezer bags and reheat them in the oven at 350 degrees, until crispy.

JIAN BING, CHINESE CREPES (煎饼)

Steps:

• Brush a thin layer of water on a wonton wrapper. Stick another one on the top then using a rolling pin to press tight. Cut two lines in th middles. Repeat to make another 7 pairs.
• Heat up oil in a wok/pot. When the temperature reaches 180°C/360°F, start frying.
• Gently slide in wonton wrappers. Flip over to fry the other side.
• Pick out when they're lightly brown (Do not overcook). Transfer to a plate lined with kitchen paper to absorb any excess oil.
• Put all-purpose flour and wholemeal flour into a mixing bowl. Pour in the water. Stir to combine until smooth.
• Heat a non-stick frying pan over medium-low heat (I use a 28cm/11inch pan). When it's warm to touch (not burning), pour in ¼ part of the batter. Move the pan to allow the batter to evenly cover the entire surface.
• When there is no runny batter can be seen, crack an egg on top. Use the back of a spoon to break the yolk and spread.
• Sprinkle with sesame seeds and scallions.
• When the crepe becomes firm and slides easily in the pan, it's time to flip it over. To avoid tearing, slide the crepe onto the inner side of a large lid then put it back to the pan.
• Turn off the heat after flipping (the remaining heat will cook through the egg). Brush soybean paste and chilli garlic sauce over the crepe (see note 3 for other sauce options).
• Add coriander and lettuce leaves if using. Place two pieces of fried crackers in the middle.
• Fold the crepe to wrapper everything (Please refer to the video below). Serve immediately.
• You may fry the crackers in advance. Once completely cool, store in an airtight container for up to 4 days.
• The crepe batter can be kept in the fridge overnight. Stir well before pouring into the pan.

AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON)

Steps:

• Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
• Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
• To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
• Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
• Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

CHINESE EGG ROLL CREPES

Steps:

• Mix chicken, vegetables, onion, ginger, almonds, soy sauce, sugar, and extract (if used).
• Place about 2 tablespoons mixture on each crepe; fold over sides and roll up.
• Seal edges with a little leftover batter or use a slightly beaten egg for the glue.
• Heat oil to about 350 degrees and drop each egg roll into the hot oil and fry till golden.
• Drain; cut into smaller pieces if desired; serve hot with a sweet and sour duck sauce (I use La Choy Sweet and Sour Duck Sauce).

CHINESE EGG ROLL WRAP

Steps:

• Place all the ingredients in a blender, blend for 1 minute.
• Scrape down the sides, blend for a few seconds more until smooth.
• Refrigerate for 1 hour.
• To Cook-----------------.
• A- Use upside down crepe pan& follow instructions or B- Use a non stick skillet, you do not need oil or additional fat on the pan.
• Pour a little batter in the pan, tilt the pan and turn the pan to spread an even thin layer of batter on the bottom of the pan.
• Cook over medium heat for a minute or two (these wraps will not be brown when they are cooked but will brown when you fill and fry them later).
• Flip the wrap and cook second side for a few seconds.
• When freshly cooked these are very easy to fill and fold, I recommend to have your filling ready and fill each one as it comes off the pan.
• Filling suggestion available under Chinese recipes here on Zaar.
• You may now continue to fry the egg rolls or wrap them in plastic wrap& foil and freeze them for future use.

CHINESE EGG ROLLS

Steps:

• Brown pork with ginger and garlic in pan; drain any grease.
• Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
• In large bowl combine cabbage mix and green onions.
• Pour hot meat over vegetables and stir well. Let cool slightly.
• Lay wrap in front of you so that it looks like a diamond.
• Place 3 tablespoons pork filling in center of egg roll wrapper.
• Fold bottom point up over filling and roll once.
• Fold in right and left points.
• Brush beaten egg on top point.
• Finish rolling.
• Set aside and repeat with remaining filling.
• Heat 2-3 inches oil in large frying pan to very hot (350ºF).
• Fry a few egg rolls in pan at a time, 2-3 minutes per side.
• Drain on paper towels.
• Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

CHINESE EGG ROLLS

Steps:

• Mix pork with Chinese vegetables, onions, ginger, soy sauce, and sugar.
• Place about 2 tablespoons mixture on each crepe, fold over sides, and roll up.
• Seal edges with leftover crepe batter or a little flour water mixture.
• Cook in hot oil at 375° until golden brown.
• Drain.
• Serve hot.