🌱 Dad’s VEGETARIAN 3 Course Meal!

Watch as Daddy Lau walks us through 3 plant-based Chinese dishes. These work great together as a healthy and delicious meal!
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👩‍🍳 JOIN THE CANTO COOKING CLUB 👩‍🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3HsMkIF
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/egg-r...
madewithlau.com/recipes/buddh...
madewithlau.com/recipes/tomat...
🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
/ madewithlau
👋 CONNECT WITH US 👋
/ madewithlau
/ madewithlau
/ madewithlau
/ madewithlau
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨‍🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨‍🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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⏲ CHAPTERS ⏲
00:00 - Egg rolls!
00:32 - Prepare dried ingredients
01:08 - Cut ingredients
03:20 - Create glue
03:40 - Stir-fry filling
07:04 - On egg/spring rolls
07:52 - Wrap rolls
11:02 - Deep fry rolls
11:53 - How to prevent rolls from exploding
13:05 - How to keep them crispy
13:52 - What to do with leftover oil
14:24 - THE CRUNCH
15:11 - Soak dried ingredients
15:37 - Cut mushrooms + cabbage
16:46 - Cut carrot
17:06 - On Buddha’s Delight
18:36 - Cut shiitake mushrooms & aromatics
19:19 - Prepare bamboo fungus
19:41 - On bamboo fungus
20:35 - Prep dried beancurd
20:50 - What ingredients are essential
22:01 - Prepare fermented red beancurd & create sauce
23:51 - Blanch ingredients
24:47 - Stir-fry ingredients
25:58 - Add water
26:45 - Do we use fat choy?
27:19 - Add sauce & vermicelli
28:10 - Shortcuts to making this?
29:03 - Create slurry
29:24 - Add peas, slurry, & sesame oil
30:31 - Peel tomato
31:10 - Peeled or unpeeled tomatoes?
31:52 - Cut tomatoes
32:32 - Type of tomato?
33:01 - On tomatoes in Chinese cuisine
33:24 - Cut ginger
33:42 - Prepare eggs
34:19 - Prepare cornstarch slurry
34:33 - Cook eggs
34:45 - On carbon steel
35:48 - Right egg texture?
36:04 - Cook tomatoes
37:25 - How to season this dish
38:15 - Add eggs & ketchup
39:05 - Prevent the raw tomato taste
39:24 - Plate & serve!
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15

[@MadeWithLau]

Join the Canto Cooking Club - bit.ly/3Hz0l7y Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipes here - madewithlau.com/recipes/egg-rolls madewithlau.com/recipes/buddhas-delight madewithlau.com/recipes/tomato-and-eggs What’d you think of Daddy Lau’s recipes?

[@teagoldleaf4137]

❤️ Thank you As a vegetarian, who enjoys your videos, I appreciate this, thank you.

[@richardgrumbine4867]

me too!

[@gideonTeli]

I love the interaction between your Dad and your Son. They are both so enamored with each other.... sharing their own giggles.

[@garyt7232]

Mr. Lau is an absolute treasure. Watching him make Buddha's Delight reminded me of my late mom preparing her version for CNY. I miss her and that dish.

[@richardgrumbine4867]

Thank you for making vegetarian dished from time to time… much appreciated!

[@lilmamarogue1073]

Watching your father cook makes me happy.

[@TL-js9wj]

We love the vegetarian 3 course meal video! More of these please!! 🎉❤

[@nostampsrequired]

Your father's knife skills and cooking skills are impeccable!!! Makes the whole dish looking so nice! Thermomix cannot do justice like old school 😒 Love to listen to his stories too! You all are very lucky!

[@jacobktan]

A good coleslaw mix will save time cutting the cabbage and carrots.

[@banhit75]

The Vietnamese version is cha gio/nem ran, NOT goi cuon, which being fresh salad rolls are an entirely different thing. Growing up we ours also used shitakes, wood ear fungus, mung bean vermicelli, and small amounts of veggies like carrot, onions, etc but was always ground pork based. The filling wasn't pre-cooked, though. Mostly they used the same wrappers as in the video, but sometimes we had them made with rice paper (same filling, still fried.) For vegetarian/vegan we just replace pork/seafood ingredients with tofu or taro. My mother and aunties also cut the wrappers in half, and used the triangles. The bottom was the longest side, and the filling went in the center, along the bottom edge. The pointed sides brought in to cover, then it was all rolled up towards the upper point of the triangle. They used water to seal, sometimes with a beaten egg mixed in. Sometimes they sealed with beer too, if they were having a good time.

[@laskatz3626]

So wonderful! I’m vegetarian so I greatly appreciate this 3 course feast. Thank you so much. ♥️

[@marycallahan2398]

I made the tomato & eggs this morning. After the easy prep work was done, this dish comes together so quickly. I did peel the tomatoes & loved the silky texture of the sauce. It was good with leftover rice pilaf from last night's supper. I ❤️ the combination of the YT videos along with the written recipes @ the website which are easy to understand & just the right length. Thank you Daddy Lau & family & the behind-the-scene crew for all your hard work & generosity of spirit in sharing great food, family, culture & history.

[@rinaleong4232]

All recipes by Daddy Lau are great. Thank you. What I like and appreciate most is the little details and advice he gives. He never holds anything back, even like how he taught you to use the spatula when stir-frying. He suggests alternatives which are most helpful. Your excellent interpretation is very helpful. I don't often comment on videos, but I love Daddy Lau's and watch them with joy and appreciation. It's like listening to a family member. Best wishes to all of you.

[@asdinnie]

Thank you very much for these great dishes for us vegetarians! I also enjoy Daddy's style and great explanations.

[@asexualatheist3504]

Your dad is amazing. Thanks for sharing your culture and recipes. Chinese cuisine has a special spot in my heart.

[@terrisuzannelee908]

Thank you so much for sharing all of this. I love everything you do Lau!!! You are amazing, and teaching me how to cook new food. I love it! Thank you!

[@Angelupabove]

Thanks so much for the recipes!

[@jeannetaylor2217]

I absolutely love egg rolls!! These look delicious. Thank you so much for sharing this 💕🙏🙏

[@TASTYFOODSandEATING]

Wow stunning ! very good recipes. Thanks you

[@SkiiDreamr420]

How much I want to set, eat, listen and smile with y'all! Man! I really like your folks.

[@donnaleecriss8692]

Really enjoyed the entire video. Thanks. Congee on my list to make

[@hannahmakabayan1218]

I am Filipina. I love watching your channel coz I learned a lot from your dad.💕💕💕

[@dssnow25]

I will try this recipe this way. Thank you

[@wunna8657]

Daddy Lau is a wealth of knowledge he also is very systematic and has a passion to share his experience ! Felt so hungry as I watch this as I am a vegetarian! Really appreciate this episode ❤ Thank you so much !!!

[@homesignup]

Yummy! Thank you for your vegetarian dishes!

[@HazelJhonadventures]

Thanks for this yummy recipe i got an idea and tips from your channel.

[@leenow3147]

I have been trying to get asian cooking down, I have learn so many tricks from Dad Lau that has improved my Asian cooking, Thank You!!!!!

[@hdngo8384]

So yummy!! Btw I would really love to see Uncle Lau make wok peng; a traditional red bean paste pancake. Thanks so much!! 😊

[@theliens]

Loved this! I hope to see more multi course recipes!!! My in laws eat vegetarian a lot and would love this. Hopefully we will master it and cook it for them one day 😊

[@cmannequin]

Thank you so much for this! I dont eat meat so don't cook it at home, and will definitely be testing these out on my partner this weekend. Also always thank you to Daddy Lau for providing meat alternatives while he's explaining the recipes.

[@icecat4823]

Watch your video bring me home! The food, the dinning table conversation in Cantonese, and the smell (tho I can't smell it but I'm sure it smells like home). What a great experience!

[@michelletatecrayton529]

Thank you so much. I love cooking with these videos. I grew up eating Cantonese food in Chicago. When I moved to Houston I can't find it here. These recipes are excellent!!

[@Amy-ri5si]

Thank you for this channel. Good Cantonese food is becoming harder to find. I've been cooking for 30+ years. Good enough to get family meals together. Chef Lau's instructions are helping me take my cooking to the next level since my mother worked too much to cook complicated meals. I did the bulk of the cooking. My husband is also retired from cooking, the in-laws are getting too old to cook. This is inspiring me to perfect some recipes to pass down to the next generation and also share with friends who are ABC or non cooks. Our gen is getting older, it'll be nice to have the next gen to pick the mantel. Chef Lau, thank you, you are a gifted chef instructor.

[@karenclaud4616]

That Buddha’s delight looks spectacular

[@hoong7359]

Hope there will be more vegetarian recipes. Thanks 多谢 to uncle & all involved

[@NicAngels16]

We call Buddha delight jai, and I watched my grandma make it so many years, I was able to make it for my husband and I this year since we moved out of state and couldn’t make it back. It was the one dish she said to make when I told her j didn’t have much time.

[@bbear753]

Your family is the definition of eating well.

[@marylee2809]

Love these dishes

[@mayg.931]

Delicious spring rolls 😋 yummy 😋

[@nijinokanata111]

Glad it's vegetarian!!! Thank you! 🌱

[@BUNNYSVINTAGE]

❤ Love Mr & Mrs Lau, they really had a hard upbringing. An egg for your birthday. We do not realise how lucky we are and we mustn't take it for granted in this chaotic world. Thanks for making my day as ever. I have made quite a few recipes so far and they all turned out amazing! 謝謝 x

[@chrishaps6846]

Very good show !

[@wendyl7532]

I loooooove this channel! I’m new here. Can you do an episode showing how to shop for Chinese ingredients like the produce, the dried or fermented ingredients, cuts of meat and types of fish? That would help tremendously! Thank you

[@jacobktan]

In Canada Egg Rolls use a fresh thick wrap folded into a rectangle and the edges are crimped closed. What you made in this video would be considered a spring roll here almost all the time.

[@juliasmith8637]

Agreed - sometimes also called Imperial Rolls.

[@eggizgud]

Wow, quality spring rolls with so many ingredients you won't get from shops.

[@christinas8596]

It's funny that in Cantonese tomato is foreign eggplant because the tomato is actually in the same family as the tomato. Those who are allergic to tomatoes are more than likely allergic to eggplant. Relating the new fruit to a known item. Very smart!

[@wwlee5]

Note: Run Bing in Taiwan is Mandarin. But also called 'lumpia' in the local Hokkien language in Taiwan (or what people say 'Taiwanese' or in Cantonese 'Man-Nam Wa'), it's also the same word as the Filipino word Lumpia. Lumpia in Taiwan is big and fat, and there are a few restaurants that fry them...which makes them look like an eggroll.

[@susanmay6598]

I would love to see links to your favorite cooking utensils. I would love a cleaver like his, and learn how to sharpen it

[@MK-zz1dt]

Great! My vegetarian aunt will ❤️ those.

[@edna3236]

these recipes I think that I can try to make

[@juliovargascornejo366]

Que feliz la familia con su chef en casa

[@holyshit7080]

Thank you for more vegetarian options!

[@sleekspeed22]

Has anyone also had a version of tomato and egg with beef? I grew up with that version and have seen that fried with a little celery sometime. So fun seeing all these different versions of things I grew up eating.

[@cerhn]

Id love to see a video on 'fresh' steamed spring rolls

[@amyli8636]

Please show us your parents garden.

[@linhb4462]

Can pleased let me know what kind of pot is good for fry food specialty hot temp thank you so much for your patience help me 😊

[@user-rd8me6pv5i]

Вкусно....очень!😊😊😊Very tasty!😊😊😊

[@avantgauche]

can you freezer these after you wrap them?

[@narniadan]

I am not vegetarian but love vegetables and prefer vegetables. So this video is excellent for me .

[@myloufo]

Yum 🤤 💕💕💕💕💕

[@rizaracelis5757]

thanks :)

[@markchu4970]

Another "Shortcut" is to buy the pre-fried bean curd sheets or rolls. They sell em for hot pot, you can sub it here so you don't have to fry the sheets yourself.

[@jennifertan7079]

May I ask how long will the spring roll remain crispy after it is fried?

[@gregorkrause]

2:13 that's a 1st for me #snowpeas used in eggrolls.

[@zietom]

Hey, what's the model of gas burner Your father is using? Thx.

[@chinofoodie3356]

We had a colander that looks exactly like that, but gave it away to aunt when she came to the US.

[@lawrencetam9925]

thx

[@mrsseasea]

The amount I would pay to eat your dads cooking……yummmmm😊

[@marie61413]

What is the brand of your dad’s bean curd ingredient.

[@juancolon7676]

I am your biggest fan

[@tedchay3152]

Do you know a good online we can buy the red fermented bean curd?

[@cheriesmall3815]

Amazon

[@kuyajayyoutubechannel5389]

What is the name of cooking pan?

[@jofoong1493]

祝福你们，中秋节快乐。

[@MadeWithLau]

非常感謝您的支持和祝福！老劉祝福您闔家平安健康！中秋節快樂！

[@Macanese]

The tradition from my gong gong, eat chai(Buddha's delight) with the whole family in the midnight of the first day of Chinese new year and everyone should Tim fan( refill the rice).

[@peachysrcandgames5824]

I thought spring rolls were rice paper maybe thats why mine end up like rocks or exploding and definitely not the same wrapper you used I'll have to look for those!

[@Pauline_cheong]

what's the difference between nam yue chai and hon chai, chef? thanks

[@32bigdawg86]

Please do a crab rangoon recipe I would love to see how your culture does it tried multiple recipes online and none of them are that great would love to learn from an expert of Chinese culture love you're all videos videos

[@hyu8826]

Crab Rangoon is very easy. Buy wonton wrappers, they are sold in all stores now even raleys and Safeway in the refrigerator asian area, buy cream cheese, buy imitation crab. Shred crab into a spoonful of cream cheese, wrap in the wonton wrapper with a drop of water to fold and seal and then deep fry in oil. Exclude the shreds of imitation crab if you want it vegetarian

[@hyu8826]

Some dollar stores like 99 cents only sell sweet and sour by the bottle

[@hyu8826]

Don't use real crab or green onions or any of that garbage. It changes the taste. Use a neutral oil like peanut or corn oil for deep frying. Don't bake or use an air fryer. Fry at high and be careful from all the oil. For safety I use a small pot like a ramen one that is stainless steel, ideally with tall sides and do 4 at a time to use less oil

[@thecoryguy]

The vibrance is cranked so high that those carrots have more color than traffic cones. Ha.

[@rosetran8743]

correction Vietnamese doesn't call spring roll (goi cuon) we are call (cha gio) goi cuon can't fry.

[@kasybui845]

In vietnamese we call it cha gio

[@markshen3280]

How is “egg roll” different from “spring roll” ?

[@CreatingwithWinglessAngel]

I only know if I made them correctly if I find them all eaten up by my dad. I have to hide them in the freezer or I'll never get any.

[@helenwood5364]

让我想起来鼎湖上素。

[@MadeWithLau]

廣東有名的素菜，好多謝您嘅支持！老劉祝福您和家人平安健康！中秋節快樂！

[@Sangsstuff]

Asian dad handing out B+ AND high fives? Sign me the fuck up!

[@lestutosauxsaveursentremel1263]

✨✨

[@TamTander]

用噶系咩酒啊？

[@MadeWithLau]

用一般廚酒就可以了，好多謝您嘅支持！老劉祝福您和家人平安快樂！

[@leevolutiondev9819]

Why snow peas named Netherlands peas in Chinese.

[@nancylee4179]

老先生要注意不要太累，一直站着煮，时间太常脚会累坏。

[@MadeWithLau]

非常感謝您的支持和關心！其實也只是每星期一次，就當是煮幾個菜一家人開心食飯而已，並不辛苦。老劉再次感謝您的關心！並祝福您闔家平安！新年快樂！萬事如意！

[@rebeccatheonly]

真正的素食好像沒有放蒜頭

[@MadeWithLau]

非常感謝您的關注與分享！多謝🙏！

[@shermainetong]

Vegetarian no wine?

[@juancolon7676]

Pay me a biggest fan

[@K3L1evt]

🙏👍💯👏

[@K3L1evt]

Uncle Lau's lohan jai is a work of art! 👏💯🙏

[@icedragon620]

Vietnamese cha gio or nem ran are more similar to these spring rolls.

[@mackerelle9789]

So, "Get it right. Get it tight"?

[@TL-cm5bd]

Spring roll in Vietnamese is not goi cuon. That is the one made with rice paper that westerners call fresh rolls. Spring rolls like the Chinese version you are making are called cha gio in Vietnamese and are traditionally pork. Thanks for the videos! They’re helping my Italian husband cook me Chinese dishes so I’m not eating pasta all the time! Haha

[@MitchDemers0324]

Neat. Never heard of the name Fresh Rolls. Here in Canada I only ever see them called Salad Rolls.

[@richlinlaw]

is fried food healthy

[@snowcreek7156]

He’s again using vermicelli noodles in a dish, not rice noodles, why? And his vermicelli angel hair or, is he using the rice-vermicelli noodles. Is it because vermicelli noodle is lower on the glycemic index, (then a rice noodle) and has more nutrition or, he just prefers the taste of vermicelli noodle? Fr: article, rice vs vermicelli. The vermicelli noodle is a pasta noodle, made from durum wheat, semolina and eggs, (not to be confused with rice vermicelli), which is essentially the same as rice noodles as they are made from the same ingredients. *How can article states that they made from the same ingredients, one is made from rice, the other wheat! The ingredients in rice-vermicelli is Vermicelli is commonly used in much the same way rice noodles are, not be confused with cellophane noodles, (from mung beans, yams, potatoes, cassava, canna, or batata). Rice-Vermicelli, from wiki. Type Rice noodles Place of origin Southern China Region or state East Asia, Indian subcontinent, and Southeast Asia Main ingredients Rice

[@hennyhs9094]

Terjemahin bahasa indonesia dong

[@richlinlaw]

Fried foods have long been linked to health problems, but research now shows eating fried food daily could lead to an early death. Dr. Stephen Kopecky, a Mayo Clinic cardiologist, says it's the oils that are used to fry foods, more than the foods themselves, that appear to cause health problems and early death.Mar 20, 2019

[@TPark-rf3lt]

B+ 😂😂😂😂