HOW TO MAKE PROPER TAKE AWAY spring roll (pro.)
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- Опубликовано: 15 окт 2024
- Spring roll is a Chinese appetizer made by wrapping a fillings with thin pancake pastry; it is also know as pancake roll in many Chinese take away in the UK. The choice of filling is very broad; it can be wrapped with meat, seafood or a combination of both. Vegetarian version can also be made by using different types of vegetables. Traditionally spring roll are wrapped into small rolls and deep fry. However there is a common version being sold in Chinese take away in the UK where the spring rolls are quite large in size. This may be due the fact that shops want to portray value for money; therefore making it into gigantic sizes compare to restaurants. As I am running a Chinese take away and sell the take away version; this will be the recipe I am sharing with you guys:)
Ingredients
250g bean sprout
40g onions
40g mushroom
50g cooked chicken breast
50g char siu ( Chinese style pork)
10x10 spring roll pastry
3g salt
3g msg
dash of wine
dash of pepper
1 teaspoon light soy sauce
1 teaspoon 5spice powder
60 ml water
Method
First fry onion and mushroom in hot wok, then add chicken and pork
add light soy sauce
Squirt wine
Squirt pepper
Add bean sprout
Add salt and msg
Add 5 spice powder
Add water
fry for another minute and pout it in a colander to cool.
Wrapping and frying
Once cooled place spring roll pastry with tip face you and put some fill down the bottom.
Roll it until you reach the middle and fold the two sides together and roll to the end.
Seal with some plain flour mixed with water or egg.
Depp fry at 180C-190C for about 5 minutes until golden brown.
Hi guys. I've just been thinking that we all think that Khoan is probably the best Chinese chef on you tube, and I think for one that he deserves more subscribers. So if we all recommend his channel to 3 or 4 friends who enjoy cooking/eating Chinese food then we could really help the guy out. Just a thought...
I made his sweet and sour Hong Kong style last night and it tasted better than my local takeaway. Let's give him a little bit of help.
Thank you.
Thanks Zanthus.. would be great😊👍
@@KhoanVong Done
Your kitchen is so clean and well organised.
Jade Young Thanks! It's not too bad.
Thank you Khoan for sharing all your video's. Since I came across your site, I am cooking Chinese meals almost every night now. You make it look and sound very easy to put it all together. Keep up the good work. Once again...A big thank you
You're welcome Graham. Thanks for watching :)
Great video! Just cooked 4 of these and oh my god so nice. Quick, easy and taste just like from takeaway - I felt like a pro :)
Jamie Lee good to have your feedback Jamie. Try other dishes too, I am sure they will be great:)
I remember having those jumbo spring rolls when I was a kid, probably from Kwik-Save. Can't find them in any supermarket now. There were 4 in a pack and they were huge, probably 6" x 2".
I made some of these but without the meat.They were honestly the best we've had either from a takeaway or restaurant and surprisingly easy to make.Cheers Khoan
great !
Hi Khoan, the best spring rolls, and your curry paste is brilliant, Thankyou for sharing,Bob
you're welcome
Love this Eggroll recipe
Great ingredients will make it for new year
Also like your kitchen ,
Happy new year to u and family 😊
thanks Kim, happy new year to myou too.
My favourite Khoan .Thanks for posting this video.I'm now making a list of things I need to buy at the Chinese supermarket after watching all your videos and e book.I haven't bought noodles from the takeaway since.Thanks I'm a forever fan.
Thanks for watching Gillian😊
the new prespective of the camera is awesome!! and the info while you're doing the recipe...5*****!! thanks!!!
I was going to say the same thing. The recipe 'annotations' whilst cooking are great.
Have to say; not a fan of mushrooms, but another great video and another recipe that I'll have to try.
Thanks alx
utubecomment21 you can leave the mushroom out if you dont like it .
Came across your video and channel by chance today.... all I can say is congrats for your sharing and teaching.... easy and straightforward... And on a higher note..... congratulations on your kitchen being so clean.... it sure is a "shut up" too many stereotypes out there about Asian kitchens.... I would eat at your place any day my friend.....(y) (y)
+Deal4orme Thanks :)
My kitchen is Okay, it an open kitchen. My customer can see right through it.
Love the new camera angle .. Keep up the good work pal .. Great way to learn Chinese cooking 👏👏👏
Will do matt, thanks for watching.
These look great but can you tell me what ingredients you used to season the fillings please?
I'm guessing salt, soya sauce and maybe corn flour but I'm not 100%
The full recipe is on the description section Calum.
Another top class vid khoan 😁 I actually bought some wrappers last week so il be making some tomorrow 👍
Great, i am sure you will enjoy it scot.
Growing up in Liverpool we had a fantastic Chinese chippy who used to offer Chop Suey Roll. The Crispy outer batter?Pastry? Was phenomenally delicious! It wasn't rice paper and for years I've been trying to find out what it was made of? The outside was thick, Crispy and golden and just beneath the crisp was a bit doughy, please help?
not sure what it is.
When I make spring rolls, I make them with minced pork, carrots, bean sprouts. excellent vid as always khoan. keep them coming
This is the filling i use in the shop. Of course you can use whatever ingredients for the filling you like.
Khoan Vong Minced pork is what filipinos use in their spring rolls, but like you said you can use whatever ingredients you want as spring rolls are so versitile
Brilliant Khoan...shrimps would be good too as well. Great video!
Yeah, i used to put shrimps in, but lot of customers as it without. So i dont put it ib anymore.
Hi Khoan, my local chinese makes pancake rolls which look like this, but they have a fine textured, minced meat filling which is so delicious I wish I could reproduce it at home. Not even sure if it's minced beef or lamb but would you know how this is done?
I think it may be pork.
Khoan, Does the pastry need to be frozen or just in the fridge? I can't get it local and I can only get it in the big city but that's 3 hour drive so I'm opting for delivery but it could take 2 days... I wonder will the pastry be ok or is it needing to be frozen all the time?
you can get them frozen and defrost before use. It can be kept in fridge for few days once defrosted.
@@KhoanVong Ok, Great. Thanks... I wonder if it's safe to re freeze once defrosted though?
Hi Khoan. Can you please tell me the trick to keep the spring roll crispy. Mine is crispy when it first got out of hot oil but after sitting at room temperature, it becomes to soften up. Please reply. Thank you.
Excellent thankyou .. will be checking this one out ... love your vid's...
At some point would you show us how to make Capital sauce and also schezwan sauce (i love my dips).. think both would go great with these....great work !!!!
schezwan chilli moil is already on my channel Mark:)
Another great video Khoan I have been following you since you started and have cooked most of your recipes with great results and have also brought your eBook for extra guidance.. but could I make a suggestion that ,now you have your new camera angle which is great could you run through the ingredients on your shelf so that as you are making a dish we will all know exactly what ingredient you are putting in as you cook it
Many thanks an keep the good work . PS I've told my dad to subscribe as well as he also loves cooking Chinese food
Tony
Sure, but I already have annotation with text on the stuff I use. It will show up if you watch from PC or laptop. Unfortunately it does not display on tablets and phones.
Thank you your video's are amazing very much appreciated.
Top rate video Khoan, brilliant camera angle and the notifications when adding ingredients, filmings come a long way Sir. well done, still refer to your e-book a lot are you doing a follow up? cheers Gary.
Thanks...no not doing anymore ebook for now.
Great video. Thanks.
You are welcome!
Look great.
thanks
hii khaon
I love to see your videos
can you please tell me what's thing's did you mixed in?
Thanks
+james alexander the description section has recipe james.
+Khoan Vong
hii
khaon
ohh I didn't know about that's
thanks a lot for your kind answer
Is it possible after making. To store some in freezer and then cook from frozen?? Please answer this. Thank you
this type of spring rolls , no. there are too much water in bean sprouts. It wont taste nice.
Khoan Vong ok thank you for the reply. How do you make Chinese bbq sauce
If you swap bean sprouts for glass noodles, yes, you can freeze them then.
how many do you make at a time or prepare for the takeaway chef? thanks for sharing
I make the filling then roll them to order.
Hi Khoan, I wonder if you realised but watching your videos on mobile device (RUclips app on iPad) the captions are not visible. In fact I only just discovered there are captions because I watched this video on the youtube website, so for years it seems I've been missing out. I wonder how many other people don't even know this and whether you want to add a note to the description field on your videos to tell people to watch on PC or browser to get the captions?
I do know it does not display on tablets and phones. I have link to my blog with full recipe on description section.
Yeah..maybe i should tell them to watch on pc for annotation.
But you tube now has a feature call "card" it can display link even in tablets and mobile. When i get some time i will put it up on my previous videos.
What type of wine and also can I use just shop bought 5 spice or is there an authentic one?
shao xing wine is good. you can use any 5 spice powder bought from the shops
Great! I And like the new camera perspective! :-)
a lot of secret ingredients seem to be going in there - any chance of a list? Especially what's in the two squeezy bottles.
recipe is on the description section
Khoan Vong many thanks
Excellent video once more...Thanks Khoan
Youre welcome Dave.
I cannot find the spring roll pastry in any of shops. I have looked. Any other methods or suggestions please
Chinese supermarket has it,
VERY GOOD VIDEO MATE THANK YOU FOR SHARING MY FRIEND
you're welcome des
Hi @khoanvong how do you store these once made up in the takeaway please?
the filling last about 2 days in a fridge. After you make the spring roll best deep fry it straight away other the pastry with soak through. So best fry straight after rolling.
Silly quetion but where is the ingridets listed i though it used t be in the description but i cant find them
Btw i made these a few years ago they was the best but i forgot the receipe oops
I looked, it IS on the description section. Stroll down further, it's there m
They look so good :)
Dinky25 We sell a lot in the shop. It's very popular starter.
Hi Khuan , can l get these recipes on my Kindle book and if yes how do I do it , thanks Alan
+jermala kobe the recipe is on the description section below Jemala
Why can't we get the ingredients, what sauce for instance?
That camera angle is much much better. You didnt list the ingredients though. Thanks for the video mate.
If you watch on pc it will have annotation display of ingredients. It does not display on tablets and phones
is the msg essential as i dont know where to buy this product
not essential. you don't need to use MSG in any of my dishes..although it help with the flavour Sara.
Sara Voakes I would add garlic, ginger and oyster sauce for flavour. MSG is bad stuff.
Tesco have the wrappers on offer at the moment
really...go and stock it up😊
I would of added curry sauce in that just at the end of the stir fry
Make An Egg Roll For A Chinese Takeaway
Too much bean sprouts
Not enough beansprout.