hello hi everyone! Today we’re adding to our series on food from TV and Film with some inspiration from this Rush Hour 2, which I thought I’d use as an opportunity to take a crack at a request a few folks have asked for now, which is the Chinese Egg Roll. A LOT of folks have also been asking about what the differences are between the chinese egg roll, a filipino lumpia, and a vietnamese spring roll, and after doing a WHOLE bunch of research, I discovered that I honestly have no earthly idea.
What we generally refer to as the Chinese “egg roll” is actually made with wonton wrappers, giving it that super blistered exterior quality that you’ll probably associate with the egg rolls you’ll find at Chinese American places like Panda Express. However! I have been making egg rolls with my family for my entire life, and I have never made an egg roll like this. My family has instead always used a thinner pastry sheet, which you can see in the video is referred to as a “spring roll lumpia wrapper,” which just makes everything even more confusing (is it a spring roll or a lumpia? i have no idea). What’s most important to note though, is that if you want those blistered, puffy “panda express” style egg rolls, you should use either wonton wrappers, or wrappers specifically labeled as “egg roll wrappers.” If you want thin, flakey egg rolls, use lumpia wrappers.
Bookmark the recipe here (out May 7th!), bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.
INGREDIENTS
4 cloves garlic
1 tbsp (about 1 inch) ginger
8 oz ground pork
1 cup (about 1/4 head) cabbage
2 medium carrots
2 green onions
1 egg
12 oz fryer oil (canola or vegetable)
peanut oil
sweet chili sauce
INGREDIENTS (marinade)
4 tbsp soy sauce
2 tbsp rice vinegar
1/2 tsp white pepper
1/2 tsp Chinese Five Spice
1/2 tsp corn starch
pinch kosher salt
INGREDIENTS (sauce)
4 tbsp soy sauce
2 tbsp sesame oil
1 tbso shaoxing wine
1 tbsp rice vinegar
2 tbsp oyster sauce
2 tbsp doubanjiang
pinch kosher salt