My Wife Made 200 Egg Rolls Today (w/Pic)

[Turk]

Originally Posted By: Shannow
Not familiar with the food, so could someone explain an egg roll to an Aussie ?

where does the egg go ?


Ha-Ha, no egg.

She chops pork for a long time.... adds these Asian clear noodles, thin strips of carrots & several other ingredients. I pick apart the Lumpia egg roll wraps from the Phillipines as they are "the best" wrap, puts in the mixture, rolls them up & deep fries them.

Her Department ate all 200 of them; other people brought in stuff as well, but there were the hit. Everyone tells us to open a Restaurant, but that's a total different lifestyle.She will sell them upon request.

She just brought in 20 bags of Mung Bean Sprouts to sell for $1 a pint bag to people at work & does this every week.

 

[Shannow]

Ahhh...sounds like spring rolls in the local parlance.

 

[cutter]

Originally Posted By: Shannow
Ahhh...sounds like spring rolls in the local parlance.


They're definitely spring rolls if coming from a vietnamese origin, there wouldn't be any egg in the rice paper shell. I suppose it's egg rolls if coming from a Chinese origin, thick egg wonton skins perhaps.

 

[Turk]

Spring Rolls are usually not fried. They're wrapped in Rice Paper and ate cold.

 

[MarkStock]

Egg roll and spring roll are different, even in the US.

Chicken Egg Rolls are prepared with a mixture of cabbage, carrots, mushrooms, green onions and marinated chicken wrapped in a thin wonton wrapper and cooked to a golden brown.

Veggie Spring Rolls are prepared with a mixture of cabbage, celery, carrots, green onions and Chinese noodles wrapped in a thin wonton wrapper and cooked to a golden brown.

Source: Panda Express

 

[MarkStock]

Originally Posted By: tpitcher
Spring Rolls are usually not fried. They're wrapped in Rice Paper and ate cold.



The Vietnamese ones

 

[Shannow]

uncooked are "fresh spring rolls"...I make them, but rarely.

 

[HTSS_TR]

I think the traditional Vietnamese egg rolls are wrapped with rice paper. The problem with it is rice paper wrapper are staled after about 20-30 minutes. The other type of wrappers are used so the egg rolls can be consumed after 2-3 hours and still tasted reasonable.

My wife uses egg while at the edge the rice paper wrapper as a glue so the wrapper will not separated while it was fried.

Egg roll is Chinese name, Vietnamese name is Cha Gio.

There are many spring roll varieties, one type has shrimp and thin slide pork, other types have special grilled ground pork of different varieties, one has pork skins ...

I live about 15 miles from Little Saigon in Westminster, my wife and I go there once or twice a month. There is a restaurant specialized in spring rolls, they have 6-7 different types and all are good in different way. Of may hundreds Vietnamese restaurant none specialized in egg roll, because it is not easy to make it good at reasonable price. A good egg roll costs more than $1 to make, to have any profit they have to sell it at $3 each to cover the labor cost and overhead.

 

[asiancivicmaniac]

Love it when my mom makes spring rolls. She usually puts taro in them with pork and shrimp.

These are the ones I've also seen in Vietnam ( link ). They're made from a rice paper wrapper.

And the fish sauce is essential.

 

[cutter]

Originally Posted By: tpitcher
Spring Rolls are usually not fried. They're wrapped in Rice Paper and ate cold.



Then they're summer rolls. Usually filled with cold rice vermicelli noodles, chives, other greens, and shrimp or pork or both.

 

[GT Mike]

Those look like the Hmong style egg rolls I get locally once in a while. I like the chicken ones, and they do have mung bean, and a crispy wrapper. A local Thai/Lao restaurant also has them, but they're skinnier. Taste similar though. They also serve fresh rolls, which have chicken, lettuce, carrot, etc. in a rice paper wrapper, and served cold. The wrapper is sort of translucent. I like those with the spicy sweet & sour sauce they serve with them, but the deep fried ones usually come with a peanut sauce, and I can live without that. I'll just dribble a little soy sauce on them.
The Chinese style egg rolls have a thicker, more chewy wrapper, and usually are mostly cabbage with some carrot and diced pork. I like hot mustard on them.

Now I want egg rolls too! Oh, wait... I have some! Yumhie brand Hmong style egg rolls.

 

[UG_Passat]

Originally Posted By: Barkleymut
fish sauce? yuck

But I bet I could eat 20 of those Egg Rolls right now

The odor of rotten (fermented) fish (usually anchovies) if you drop the bottle onto the floor is disgusting.

But, it is an acquired taste.

Of course, you don't usually dip directly in fish sauces, but it's part of the "dipping sauce" called nouc cham

Originally Posted By: HTSS_TR


I live about 15 miles from Little Saigon in Westminster, my wife and I go there once or twice a month. There is a restaurant specialized in spring rolls, they have 6-7 different types and all are good in different way. Of may hundreds Vietnamese restaurant none specialized in egg roll, because it is not easy to make it good at reasonable price. A good egg roll costs more than $1 to make, to have any profit they have to sell it at $3 each to cover the labor cost and overhead.


What's the name of it? Next time I visit my parents, I'll have to give it a try (they live in Westminster, in the middle of Little Saigon

Originally Posted By: Turk
Originally Posted By: Shannow
Not familiar with the food, so could someone explain an egg roll to an Aussie ?

where does the egg go ?


Ha-Ha, no egg.

She chops pork for a long time.... adds these Asian clear noodles, thin strips of carrots & several other ingredients. I pick apart the Lumpia egg roll wraps from the Phillipines as they are "the best" wrap, puts in the mixture, rolls them up & deep fries them.

Her Department ate all 200 of them; other people brought in stuff as well, but there were the hit. Everyone tells us to open a Restaurant, but that's a total different lifestyle.She will sell them upon request.

She just brought in 20 bags of Mung Bean Sprouts to sell for $1 a pint bag to people at work & does this every week.





The clear noodles are cellophane noodles, iirc, made from mung bean

Originally Posted By: MarkStock
Egg roll and spring roll are different, even in the US.

Chicken Egg Rolls are prepared with a mixture of cabbage, carrots, mushrooms, green onions and marinated chicken wrapped in a thin wonton wrapper and cooked to a golden brown.

Veggie Spring Rolls are prepared with a mixture of cabbage, celery, carrots, green onions and Chinese noodles wrapped in a thin wonton wrapper and cooked to a golden brown.

Source: Panda Express


Too bad the source is the wrong source. Panda Express is Americanized-chinese fast food.

My Cantonese and mandarin friends never make "egg rolls".

Though the traditional cantonese egg roll is more of a cookie, and the commercialized version is addictive

 

[HTSS_TR]

Originally Posted By: UG_Passat
Originally Posted By: HTSS_TR
I live about 15 miles from Little Saigon in Westminster, my wife and I go there once or twice a month. There is a restaurant specialized in spring rolls, they have 6-7 different types and all are good in different way. Of may hundreds Vietnamese restaurant none specialized in egg roll, because it is not easy to make it good at reasonable price. A good egg roll costs more than $1 to make, to have any profit they have to sell it at $3 each to cover the labor cost and overhead.

What's the name of it? Next time I visit my parents, I'll have to give it a try (they live in Westminster, in the middle of Little Saigon

Brodard Restaurant is the one. It is at the corner of Brookhurst Street and Westminster Ave. The address is 9892 Westminster Ave Garden Grove, CA 92844. It's long waiting time on weekend, less so on weekday.

They have 5-6 different varieties of Spring Rolls. You may want to try 2-3 varieties at one time and the others next time.

http://www.yelp.com/biz/brodard-restaurant-garden-grove

 

[UG_Passat]

Originally Posted By: HTSS_TR
Originally Posted By: UG_Passat
Originally Posted By: HTSS_TR
I live about 15 miles from Little Saigon in Westminster, my wife and I go there once or twice a month. There is a restaurant specialized in spring rolls, they have 6-7 different types and all are good in different way. Of may hundreds Vietnamese restaurant none specialized in egg roll, because it is not easy to make it good at reasonable price. A good egg roll costs more than $1 to make, to have any profit they have to sell it at $3 each to cover the labor cost and overhead.

What's the name of it? Next time I visit my parents, I'll have to give it a try (they live in Westminster, in the middle of Little Saigon

Brodard Restaurant is the one. It is at the corner of Brookhurst Street and Westminster Ave. The address is 9892 Westminster Ave Garden Grove, CA 92844. It's long waiting time on weekend, less so on weekday.

They have 5-6 different varieties of Spring Rolls. You may want to try 2-3 varieties at one time and the others next time.

http://www.yelp.com/biz/brodard-restaurant-garden-grove


I've been there last time. The Nem Nuong cuon is awesome there.

 

[HTSS_TR]

Originally Posted By: UG_Passat
Originally Posted By: HTSS_TR
Originally Posted By: UG_Passat
Originally Posted By: HTSS_TR
I live about 15 miles from Little Saigon in Westminster, my wife and I go there once or twice a month. There is a restaurant specialized in spring rolls, they have 6-7 different types and all are good in different way. Of may hundreds Vietnamese restaurant none specialized in egg roll, because it is not easy to make it good at reasonable price. A good egg roll costs more than $1 to make, to have any profit they have to sell it at $3 each to cover the labor cost and overhead.

What's the name of it? Next time I visit my parents, I'll have to give it a try (they live in Westminster, in the middle of Little Saigon

Brodard Restaurant is the one. It is at the corner of Brookhurst Street and Westminster Ave. The address is 9892 Westminster Ave Garden Grove, CA 92844. It's long waiting time on weekend, less so on weekday.

They have 5-6 different varieties of Spring Rolls. You may want to try 2-3 varieties at one time and the others next time.

http://www.yelp.com/biz/brodard-restaurant-garden-grove


I've been there last time. The Nem Nuong cuon is awesome there.

I think most of the Spring Rolls at that restaurant are very good because of the suace that you dip it in.

Yes, Nem Nuong cuon is very popular to their customers. Again, the sauce they have for Nem Nuong cuon is better than anywhere else.

My wife can make most Spring Rolls as good or better, the only difference is the sauce, hers isn't as good. The one Roll my wife makes better than any restaurant is Egg Rolls (Cha Gio).

 

[UG_Passat]

iirc, the sauce tasted like it had the bun rieu spices.

Almost if they used:

as part of their dipping sauce

 

[JHZR2]

Look delicious. Love fish sauce too, though it smells like dirty feet to my American nose.

 

[HTSS_TR]

I don't know what they have in their sauce but I think it doesn't have the bun rieu spices in it. I hear that the owner mixes the sauce herself at home with secret ingredients, then bring it to her restaurant. Other cooks/restaurants tried to duplicate the sauce without success.

I agree that well mixed fish sauce is very good and essential for some Vietnamese dishes such as Egg Rolls, some Spring Rolls ... But it does smell very bad, specially it you have few drops of pure fish sauce on your hands or your cloth.

 

[asiancivicmaniac]

We normally just dip spring rolls in diluted down hoisin sauce with some crumbled peanuts or fish sauce. I didn't know there was a special sauce.

 

[HTSS_TR]

The sauces that you dip the spring rolls in is very critical in making the whole thing taste very good to so so.

There are more than a few restaurants in Westminster/Santa Ana area have "Nem Nuong Spring Rolls", the rolls are about the same as at Brodard Restaurant but the sauce is inferior and that makes it tasted worse. There are some food to go places have spring rolls too for 1/2 price or even less, and again the sauce isn't good.