How To Make EGG ROLLS by BAO BEI скачать в хорошем качестве

How To Make EGG ROLLS by BAO BEI

BAO BEI SEASON ONE EPISODE ONE : AMAZING EGG ROLLS (Recipe Below) I know... I know... some people will see this and say.. THESE ARE SPRING ROLLS, and you're probably right. There are slight differences but I always referred to this style or rolls as egg rolls. Either way we got some golden, crispy and delicious egg/spring rolls here. A bit of a fusion of both Chinese and Vietnamese with some Bao Bei mixed in there. Enjoy~ Recipe (50 egg rolls) Pastry Roll papers (50) Rice Vermicelli (200 grams) Ground Pork Lean/Fat (2lbs/.5 lbs) Shrimp (3/4 pound) Taro (1 medium size) Carrot (1 very large size) Eggs ( 2 large size) Salt / White Pepper / Sugar ( 2.5 tsp / 2 tsp / .5 tsp ) Soy Sauce (1.5 tbl) Fish Sauce (1.5 tbl) Oyster Sauce (2 tbl) Corn Starch (2 tbl) Sesame Oil (2 tbl) Instructions 1. Soak vermicelli in hot water for at least 30 minutes, then strain well. Roughly cut and set it to the side. Shrimp: Peel, cut alongside spine and wash to get rid of any imperfections. Smash the shrimp then roughly mince. Peel Carrot and Taro and use a food grater to cut into pieces into a large bowl which we will use to mix. 2. Add the vermicelli, shrimp, pork and eggs into the bowl of carrots and throw in all the spices (except Sesame Oil and Corn Starch). Give it a good mixing with a spatula until well combined. 3. Add in the Sesame Oil and Corn Starch and do a final mixing with your hands, optionally transfer into a smaller bowl and store it in the fridge. 4. Separate all Pastry papers and also make a mixture of flour and water to use as glue for the egg rolls. Use about 1.5 tbl of our mixture for each egg roll. (See video for visual representation of how to roll the egg rolls) 5. Fry on a medium heat for 7-10 minutes, then take them back out. Re-heat the oil to a medium high heat and re-fry the egg rolls for another 2-3 minutes. (Be sure to move them around occasionally to avoid burning) 6. Dip with your favorite dipping sauces (mine is definitely Chinese hot mustard) and enjoy to your heart's content. If you wish to store these for another time, freeze them on a plate with saran wrap making sure they are not touching. Once they are frozen you can transfer them into a bag and store in freezer for a long time. Take them out, let them defrost and fry them whenever you wish to eat. Follow me on social media! ⬇️⬇️⬇️ www.instagram.com/baobeiusa www.instagram.com/k_hsieh www.facebook.com/baobeiusa ———————————————————————————— ♫ Music from: Tony Vitti    / mikedahlia1