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This has to be one of my most requested recipes and finally here they are... egg rolls.

I'm Tess and I'm going to show you how to make crispy and delicious classic

Chinese egg rolls. (intro music)

Whenever you have Chinese food it is almost certain that

an egg roll goes on the plate for an appetizer.

Today I'm making a classic vegetable Chinese egg roll but you can add in any

meat or seafood that you like. Just a reminder that you'll be able to find

this recipe the list of ingredients and much more in the show more section below.

I've also included links to where you can purchase online some of the

ingredients and equipment that I use in this video recipe. If you have a chance

please check it out.

In a pan on medium heat I'm adding a little oil, some diced whites and middle

of garden onions and I'll be using the greens later, and some minced garlic and ginger.

Cooking and stirring for a minute and then I'm adding in my shredded

cabbage and carrots. I'm cheating and I'm using a bag of pre shredded cabbage and

carrots but you can shred your own. This is one can of rinsed, drained and chopped

water chestnuts. I think the water chestnuts add a classic taste and a good

texture to the egg rolls. Giving that a good mix.

Next I'm adding in some light soy sauce, oyster sauce, sesame oil, sugar and some

white pepper. Cooking and stirring for about 3 to 5 minutes or until the

cabbage starts to break down and soften. I still want the cabbage to have some crunch.

Once done, I'm going to place the mixture

into a colander to cool. Any excess liquid will drain. At this point I'm also

going to add in my chopped green onions and give it a mix.

This is a slurry of cornstarch in water and I'll be using this to seal my egg rolls.

These are the egg roll wrappers that I'm using and you can see that they

are thin. You can use the brand of your choice. I'm placing a couple spoonfuls of

my cabbage mixture on the wrapper. Giving it a roll, tucking in the sides, brushing

the end with my slurry and continue to roll to the end.

I'm using vegetable oil to fry the egg rolls and I have my oil around 350 degrees.

Placing in my egg rolls with the sealed side down. These egg rolls will

not take long to cook, only a couple of minutes. You will see the skins start to

brown and bubble and you want to occasionally flip them so they cook and

brown evenly. Once done I'm going to let them drain and slightly cool on a wire rack.

This made 12 nice size egg rolls. Tonight I'm serving with some chili sauce and

classic duck sauce. The outside is nice and crispy with a yummy vegetable middle.

These taste just like the egg rolls at the Chinese restaurant. I hope you give

these classic Chinese egg rolls a try and enjoy.

If you like this Chinese egg roll recipe please hit the LIKE and SUBSCRIBE button.

Remember to hit the 'BELL" next to the SUBSCRIBE to make sure that you get my

future video recipes. You can also find me on Facebook and at my website.

Feel free to SHARE this recipe and my channel with your friends and family.

And until next time... Much Love!

For more infomation >> Classic Chinese Egg Roll Recipe ~ How To Make Chinese Restaurant Style Egg Rolls - Duration: 4:27.

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Secret Ingredient Restaurant Style Fried Chicken | The Stay At Home Chef - Duration: 4:07.

Today on The Stay At Home Chef

I'm showing you how to make

Secret Ingredient Restaurant Style Fried Chicken.

My friend, Chad Pritchard, is an award winning chef

and he recently launched a new venture called

Love Me Tenders

which serves up the most amazing fried chicken

that comes with a secret ingredient.

You will never guess what it is!

I'm going to show you how to make

their recipe with you here today.

It starts with some chicken breasts.

You want to season both sides of the chicken breasts

with some cajun seasoning mix.

I like how much flavor cajun seasoning has in it.

So I'll rub it in

and flip it over and do the other side as well.

You can use whatever spice rub you'd like with this

I just recommend that you use a bold spice mix

like cajun seasoning because it will really shine through.

Next we're going to set up our dipping stations

and I like to use little 9 inch cake pans for this,

but you don't have to do that.

You can just use any shallow dish.

We're going to set up the first thing which is our breading

which is actually cornstarch.

You'll need 1 cup of cornstarch for this.

Just sprinkle it into the pan

and then I like to give it a little shake to get it all even,

Now a lot of times you use something like flour

but with cornstarch it provides a stickier surface

and it also happens to be gluten free!

So if you have any gluten free family members or friends

or whatever, this fried chicken is safe for them too.

Next, in another shallow dish you'll need to pour in

2 cups of water

and 2 eggs

and then whisk these together.

Now, in our last shallow pan we'll need our secret ingredient.

And you'll never guess what it is.

It's actually Captain Crunch.

You want the regular kind, not the peanut butter kind

or the one with the berries, or Oops All Berries, or anything, just regular Captain Crunch.

Trust me, this is really good.

I'm going to pour about 2 cups of this cereal

into a food processor and then

I'm going to pulse it until it turns into dust.

Pour this into your last shallow pan and we're

ready to start putting our chicken together,

First you coat your chicken with that cornstarch.

Then you dip it into the egg and water mixture

but you want to do that kind of on the fast side

And then finally we'll coat it in that Captain Crunch Mixture.

And then just place it onto a wire rack where

It will dry for a few minutes.

Repeat this process with all of your remaining chicken.

You'll want to let it sit and dry on the rack

for about 10 minutes before frying it.

In the meantime get a large pot of oil heating up

to about 350 degrees Fahrenheit.

Go ahead and put your chicken right into that hot oil

and fry it in batches.

You want to cook the chicken until the outside is

golden brown and the inside reaches a temperature

of 165 degrees Fahrenheit

This will take somewhere between 7 and 10 minutes

depending on how hot your oil is.

I like to flip it over halfway through cooking

just so it doesn't brown too much on the bottom.

Once it's done, simple remove it from the oil

and place it on a paper towel lined plate to cool.

And then, you're ready to eat!

The coating on this chicken is seriously to die for!

You can find the full written recipe in the video description.

Be sure to subscribe and check out the rest of my videos

Where you can find hundreds

Of restaurant quality recipes you can easily make at home.

See you later!