The Double-Fry Method and Secret Spice Blend That Make Takeout Egg Rolls Earth-Shatteringly Crispy
Jason Farmer breaks down every step of making authentic Chinese-American takeout egg rolls at home, from choosing the right wheat-based wrapper to the crucial moisture-removal technique that prevents sogginess. He reveals the secret seasoning blend — including chicken bouillon powder — used by top takeout kitchens, and walks through double-frying for maximum crunch. Homemade duck sauce and hot mustard recipes are included.
10:38
by Jason Farmer
#MSG #blanching #duck sauce #chicken bouillon #crispy #umami #double frying #moisture removal #homemade takeout #egg rolls #pork #Chinese-American #deep frying #takeout copycat #hot mustard
🧾 Ingredients
- 1Green cabbage (8 cups, finely shredded)
- 2Celery or Chinese celery (1 cup, julienned)
- 3Carrot (1 cup, julienned)
- 4Green onions (¼ cup, thinly sliced)
- 5Ground pork (¼ pound)
- 6Garlic (1 teaspoon, minced)
- 7Egg roll wrappers / egg roll skins
- 8Egg (1, beaten, for sealing)
- 9Kosher salt
- 10Sugar
- 11Chinese five spice
- 12White pepper
- 13Black pepper
- 14Shaoxing wine (1 tablespoon)
- 15Light soy sauce
- 16Hoisin sauce
- 17Oyster sauce
- 18Toasted sesame oil
- 19Lee Kum Kee chicken bouillon powder
- 20Apricot preserves (¼ cup)
- 21Unseasoned rice vinegar
- 22Apple sauce (1 teaspoon)
- 23Hot mustard powder
- 24Neutral frying oil
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