Make Takeout-Style Egg Rolls

Lucas Sin of Junzi Kitchen and Nice Day Chinese Takeout is in the Munchies Test Kitchen making his take on an iconic takeout dish: Chinese-American restaurant-style egg rolls. Lucas pays homage to the mighty egg roll with this step-by-step recipe that includes store-bought egg roll skins and DIY duck sauce and spicy mustard. Lucas demonstrates how to make the egg roll filling with cabbage, carrots, and Chinese celery, plus a mixture of ground pork and shrimp, and explains the importance of double-frying. Check out the recipe here: www.vice.com/e...
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[@blackbeardgamer5909]

This style of video is the best. No lame jokes, not over the top, straight to the point and gives clear instructions. Please bring this guy back!

[@violetviolet888]

You'd like: "How To Make Banh Mi with Andrea Nguyen" also in MUNCHIES series.

[@silvermediastudio]

yeah the youtube presenter BS has gone over the top this is clean and direct the way it was meant to be

[@love-ip7sz]

May I suggest the channel sip and feast if you like Italian American recipes? I find myself recommending him a lot because his teaching style is so chill and every recipe has been great.

[@blackbeardgamer5909]

@@love-ip7sz I do enjoy Italian food! Thanks for the recommendation, ill def check him out!

[@user-jm4cd5sd1x]

He's a pretentious rat, but I guess that's your vibe.

[@TheSlowMusicMovement]

I like this dude. No nonsense, no trying to be zany, wacky or overly funny (when he's not) for the KZbin generation, informative, clear instructions, inspiring, I'm off to the kitchen via the Chinese supermarket. Sign him up for more please Munchies.

[@boxingfan216]

I agree

[@CatAvGuy]

Yeah I really appreciated the dry, honest delivery without trying too hard - you get the sense he's being fairly casual and his precision is second nature as a matter of being an actual professional, while still also being amusing through his various real world anecdotes.

[@kyereCat]

Real

[@prodigalus]

hahaha. yes, youtubers can learn a lot from real people, if they can stop learning from other "successful" youtubers for one second. >_>

[@niveleur]

I mean some people like Isaac Toups are fun to watch _because_ he's nuts

[@ItsJustWavy]

this guy needs his own series. hes awesome.

[@creativebyarmi]

YES! We need this now!

[@suebean4788]

Isn’t he though!

[@FirstTimeHealth]

Pls give this guy his own show. He’s exceptionally clear and concise and gives reasons why things are done the way they are without being excessively talkative

[@lillybits9726]

I think the video was great too. I was able to follow his video and instructions. The egg rolls turn out FANTASTIC!😊😊😊

[@ida1751]

He is also much in Bon Appetit and Food52.... Yes... his own show he DEFINITELY deserves... OR... he cld make his own KZbin channel to have on the side... for us his admirers...

[@chefdeputas]

Most executive chefs don't have much time for making videos all the time

[@theoryofpersonality1420]

Louisiana seconds this nomination. 💚💛💜

[@HKsOutdoorAdventures]

I was thinking the same thing, does he have his own youtube channel ? Talk about making things simple and easy to understand.

[@lindaartz3297]

He is friendly, likable, clear with directions but not trying to hard to be entertaining. Perfect.

[@lss8713]

Lucas Sin is legit!!! I appreciate how he gave the history of egg rolls in a unpretentious way. He seems super approachable, knowledgeable, and intelligent with a dash of humor. You've made me a fan!

[@nrxhavoc]

unpretentious? idk, he seemed a bit snobby in his calling out of the way other people identify them improperly.

[@jessicawong8]

@@nrxhavoc God forbid someone who is an expert on a topic corrects the masses for being wrong.

[@davideloiza1779]

@@jessicawong8 Frankly that might be the sentiment of about half of human existence.

[@nrxhavoc]

@@jessicawong8 you can do that without being rude about it lol

[@holleymeade]

@@jessicawong8 Agree totally! It kills me that someone always has to say something negative!!! It never fails! This world would be so much better if everyone would say something positive instead of ALWAYS trying to tear someone down!!! He was teaching and teaching may involve pointing out when some things are done incorrectly. Nothing is wrong with that! Unbelievable!

[@avinopants]

The most grammatically correct chef in the game right now.

[@jonahs92]

How so?

[@avinopants]

@@jonahs92 Not ending sentences with prepositions, and other such syntactic deep cuts.

[@jonahs92]

@@avinopants Ah, I see. I hadn't noticed!

[@jonahs92]

@Titus Telesco I disagree. I think he sounded very intelligent. He definitely knew what he was talking about.

[@guilhermeweck366]

IIRC, he studied English at Yale as an undergrad before opening Junzi in New Haven, CT.

[@neville7996]

This is the best egg roll recipe I’ve found in years. I made it several times before adding comments. In the various attempts, I learned a few things that may be helpful. Chinese celery makes a difference. Grocery store celery is bland in comparison. Regular green cabbage works better than Napa cabbage. Napa is okay, but it tends to get limp. Fish sauce (1-2 tsp.) adds a little extra flavor. If the egg roll skins were frozen, they can be a little fragile. Kitchen towels are fine to remove the moisture but a salad spinner is more efficient and doesn’t add to the laundry pile. Double frying is the way to go but do not crowd the frying pan or deep fat fryer. To reheat, 375°F for about 20 minutes. I use a cooking sheet with a rack which helps keeps them crisp but you can still get good results without it.

[@asrowenj]

Chinese celery is impossible to find here. To get some extra celery flavor just add celery seed!

[@DirtRoadProductionz]

Thanks, great tips

[@jujubee7351]

Great tips ! Will use the salad spinner tomorrow !

[@fbk227]

Excellent tips!!

[@janetbade2774]

I have learned more about egg rolls and what goes in them in the last 6 minutes then I have EVER learned in all my years of cooking. I am 70 years young and I LOVE to learn new things....I had never even heard of Chinese celery! I am so excited to watch you, thank-you so much for being a great teacher and giving this ol' gal some new tricks :)

[@sharon94503]

I learned more about the why's & how's of the perfect egg roll in 12 minutes here than the previous 10 videos from other people. Please give this guy his own cooking show on cable.

[@iopakayalo3459]

Makes two of us! 🙂

[@tamuaikens-berry8339]

Totally Agree!!!! 👍♥️

[@optionout]

Same!

[@weldonswoman]

But keep him on KZbin as well. I don't have cable. And I believe he is making the egg rolls as I had them the other day and they were great so I'm anxious to make his egg rolls. I used to buy one or two dozen egg rolls over at a place in San Jose California called King eggroll and they were very similar to what these are I'm so excited. Thank you chef

[@TheCelestialhealer]

Agree🎉

[@susank.9223]

I love how the egg roll wrappers get all blistery. Reminds me of the fried apple and cherry pies McDonald’s used to have years ago until they tried to make them “healthy” by baking them.

[@executivewoman678]

OMG YES! THANK YOU! I'VE BEEN TRYINGVTO EXPLAIN THIS TO FOLKS OVER THE PAST YEAR BUT NO ONE SEEMS TO UNDERSTAND WHAT I AM TALKING ABOUT!!😃😀 THANK YOU AGAIN!!!

[@azelynhirano]

My condolences. The McD apple pies in my country are still deep fried.

[@juliusvinh109]

@@executivewoman678 You still can get that apple pies at A&W though, just skip McDonald's :)

[@Tomartyr]

UK apple pies are still fried but we never got cherry. Also it should really be called a fritter.

[@LouisXIVStreet]

Yes, I was looking for a copycat recipe for these and eggroll wrappers were suggested. I miss those pies. Loved the crust. Their baked pies are terrible.

[@thegreatwal1224]

Wow, love this guy. You can tell how intelligent he is by how thoughtful and intentional he is with his words. Would love to see a takeout replicating series with him!

[@Eldelastrufas]

This dude should make educational audiobooks. He explains stuff really simple and to the point. Also, dem egg rolls

[@bigjake55555]

So true! Loved the video and his educational skills

[@cheesesteakphilly]

Agreed. Highly informative video!

[@LisaNaomi24]

Que lindo gatito, btw. Adorable.

[@willforeverpubg4235]

He will make it out there on Food Network Channel.. They will love to have him on there.

[@willforeverpubg4235]

He will make it out there on Food Network Channel.. They will love to have him on there.

[@superha74]

Growing up in a chinese restaurant,this brings back so many memories! I used to steal once fried egg rolls from the walk in freezer and eat them on my long commute to high school. My parents realized after a week and made me make my own batch...i would make them enormous!

[@colincanning7682]

I could listen this man speak all day long. His ability to keep it simple yet intelligent is unmatched. Keep the excellent content coming Sir!

[@matthewdeepblue]

I want this guy to have a cooking show on PBS... I really really enjoyed this.

[@judemelroses9920]

Ditto

[@wednesday3845]

Yes 🏆

[@johnjperricone7856]

Yes, please.

[@geezermann7865]

Wow, I'm sold, and I haven't watched the video yet. Many comments saying this guy is great.

[@soniamartinez5591]

Excellent men with respect can date this SIR you can tell you be safe with him we'll education Chinese men are every respect me the egg rolls goooooood

[@katiecramer1641]

I love when chefs insert history and information about the culture that they're cooking into their instruction.

[@QueenLay30]

Me too 👏🏾👏🏾

[@bigbluemsp]

Best Egg Roll I ever had was a small mom and pop place in Detroit. The family was from a small village in China. Only the son spoke English. He said the first place the came to was Philly in America and his mom fell in Love with Corned Beef and Steak and Cheese. So she took that and created some egg rolls but with a flare of homemade Chinese ingredients and marinates. They were the most amazing things I have eaten to this day. Sadly the little place isn't in business any more though. How his mom would take and mix our stuff and their stuff and make the most tasty items and everyone would just crave them it was wonderful.

[@geezermann7865]

Awesome comment, thanks for sharing!

[@lindaobrien2659]

🤷‍♀️ cornbeef and cabbage those eggrolls sound delishous. Some of my best recipes are what my family calls "winging it" now if only I could remember what I did!

[@JonDoe-ll2fn]

you can get a cheese steak egg roll at most chinese spots in Philly and its delicious!

[@restaurantman]

Thanks for sharing that story. Also, those egg rolls sound delightful.

[@GrowingwithAnastasia]

I love stories like this. That’s why I love food and cooking. It can bring anyone together! We all love to eat!

[@xxxawalkingparadoxxx]

I love how relatable he is. He's completely right about Asian families getting their kids to sit on crates to push water out of stuff. I used to do that for my mom. I also like how he's right about shrimp water tasting bad. It's why I always spend so much time prepping my shrimp for any recipe. I also love the story about how he sweep the competition with his cheese burger eggroll.

[@kimberlypatton9634]

I've been making homemade egg rolls for over 30 years,and when I do,make at least 3 or 4 dozen at a time and my two kids (now grown!) eat them like crazy! I use a cabbage base ,any leftover meat I have,and fresh sprouts ,pea pods,and a large bag of stir fry frozen vegs that are chopped well & fine.A must is soy sauce AND HOT Chinese Mustard ! Wonderful when there's no authentic Chinese food within miles out in the prairie here in W.Tx years ago....My daughter and I even took to making our own Sushi! My goodness I love ALL international wonderful food! I only always do 1 "frying",but only put about 3 at a time in order to be able to turn them so they brown evenly all over..

[@dizziechef9502]

I want your recipe

[@mddell58]

Curious if you'd let me know what are the best products to LOWER the amount of carbs in regular egg rolls? I like putting them into my air-fryer, & that makes them crispy & crunchy. (No oil) Thank you.

[@vrobaldo]

When do you freeze them?? (I guess you do, talking about dozens:) Please...need good advice! Thanks:)

[@trooper5131]

"the food industry is a difficult place, and sometimes we don't get to make the things we want to make". Damn homie.

[@feastmode7931]

too fuckin real to me. i'm a line cook lol

[@corylombard]

Sounds like he worked for Bun

[@willybones3890]

I have a food truck. Truer words were never spoken.

[@Jellyman3]

That's why almost every Italian restaurants in the US don't serve actual authentic Italian cuisine

[@nielsnielsen9013]

@@Jellyman3 try almost every cuisine in the us. America loves to bastardize foreign food with carbs and fat so it fits their heavy palette. Mexican, Italian etc.

[@ScottLe]

As a Vietnamese American I'm extremely thankful that Lucas explained the difference between egg roll and spring roll. You'll be surprised how many people want to tell you how to pronounce Pho or that egg rolls are spring rolls or vice versa. There was also some depth to his story about authenticity and knowing your customers. Definitely lots to unpack with this simple and fun recipe.

[@Divafilms7]

I’m a native New Yorker living abroad and I CAN.NOT.GET.THESE!! I really appreciated his candor and genuineness about how it’s an NYC cultural thing and cooking in general-as a business. “We don’t always get to make what we want.” What realness and humility! I wish I could patron his establishment! Thank you, my man. I just may try this as I’m desperate to get an excellently made egg roll! It pretty clear that I’ll have to do it myself, I think!

[@freshstart4423]

Let hamburgers be hamburgers. They have cultural significance too. Let the crispy egg rolls continue with cabbage, carrots and celery, pork and shrimp. Distinct recipes are important.

[@pnwnewyorker9088]

I’m a New Yorker on the west coast. Chinese food is night and day. I can not get these either. I usually find one as soon as I touch down in JFK.

[@jacquelinejackson8825]

I’m a self proclaimed cook-a-Holick…, And I could watch this young man cook all day every day he’s Extremely Gratifying ❤

[@CLB30ROX]

Ok, I need this guy to have his own KZbin channel. I learned more in five minutes than I have in years of school.

[@ontheroadtechno]

Follow his ig! He makes interesting highly detailed posts, often focusing on technique or on why some combos work better

[@littleamig0]

@@ontheroadtechno maybe give his @ ..?

[@lindaobrien2659]

YES! 👍 he should.

[@MsValentine96]

@@littleamig0 @lucas.sin :)

[@jinnrice]

I started making egg rolls in my family restaurant at age 7. Tough being a kid in a Chinese restaurant back in the 80s-90s. I came to check out if this guy squeeze the shit out of the veggies. And he did. Kudos!

[@kellykwan5811]

Same life. Still going!!!

[@oldnotweak]

so you were the pickling stone

[@1GQ_gent]

Black guy in the late 80's early 90's who had a crush on a Chinese girl as kids her family taught me everything about the egg roll process also how to make rice with perfection 🥰 I was blessed with this art

[@1GQ_gent]

@@oldnotweak It was fun and beautiful!

[@scorpionattitude]

Just a regular ole black chick born in the 90s and been making this since middle school with my mom. I think a lot of people in general made this because of how easy and simple it is…and super cheap. I prefer my spring rolls without the meat but it’s fun to make regardless and rarely lasted long in our house. We definitely stayed away from cornstarch and just used egg whites to seal. Beautiful video.

[@jamesc7484]

The most underrated casual line: "The traditional way after you take it out of the water is to put it in a metal sieve and put another bowl on it and have a fourth grader sit on it for 2 days..."

[@averagechannelname9969]

For some reason I understood that as 4th grater and was like aight that makes since

[@jinnrice]

So underrated!!! My brother and I came up with a system to squeeze more water out of it. Leverage that sack of veggies under a 16foot long 2x10 haha

[@lindahoward7309]

LOL!

[@lisamontoni6421]

No fuss, straightforward, clear, concise, easy to understand! Well done and THANK You!

[@bobdavis1168]

God Bless you for this presentation !!! I started tearing up with this presentation because I realized the wholesomeness from your recipe ?

[@cynthiadobbs4250]

WOW! This Lucas Sin is amazing. I have made 4 batches of egg rolls recently following instructions from other KZbin "chefs" and all were horrible. We ate the egg rolls because it was to much work and too much food to waste but it has been enough to tarnish this jewel of Chinese takeout. These, though, THESE WERE WONDERFUL! Such little extra steps - blanching the vegetables and wringing them out to dry, frying the eggrolls twice - such a difference. No more soggy veggies, no more limp eggrolls, no more tough eggrolls from overcooking. Thank you so much for bringing Lucas Sin onto the channel. Please bring us more of this easy to follow guy. Now I have to go and check out the rest of your videos. Thank you, again, Munchies and Lucas Sin!

[@freshstart4423]

If the cabbage and carrots are thinly Chopped they don't need to be blanched and wringed out to remove the water beforefrying. Especially since the egg rolls are fried twice. I prefer Grapeseed cooking oil, makes a difference in Flavor and nutrients. (Polyphenols) I prefer gloves to prevent hair and skin in the food.

[@barnold23]

This guy needs his own show. Awesome presenter.

[@HarajukuSiren]

I would love to watch Lucas in his own cooking show! His delivery style along with his stories and anecdotes are so interesting to hear. His attention to detail and ability to describe what he's doing would be so great to watch weekly for different Chinese recipes and beyond!!

[@brendalea1606]

This is my go to video for making egg rolls.

[@lillybits9726]

Mine too. Just made them AGAIN tonight for dinner.

[@suebean4788]

I’m so glad I watched your video today. I watched a regular American cook (and not that she’s bad, she’s a good cook), however she said the opposite, preferably do not buy the regular egg roll skins, buy the spring rolls, which I had never tried cooking before. Now, I’m definitely buying the regular egg rolls that I usually do. I’m not about all that crispiness at all, and yours are more the style that I normally make, nice and big and full of veggies. Thanks for a great tutorial. I so enjoyed it, and I’m off to the grocery store. Thanks again.

[@HoolieWho]

I really love the fact that he's also giving the history behind the dishes and ingredients. I'm a glutton for that info so I can then do the same when I'm introducing the dishes to others!

[@toughtitties7426]

Same

[@violetviolet888]

You'd like: "How To Make Banh Mi with Andrea Nguyen"

[@HoolieWho]

@@violetviolet888 that was great, thanks! The history behind food is part of enjoying it, for me.

[@violetviolet888]

@@HoolieWho Glad you enjoyed it! I agree. Don't know if you read books but Gary Paul Nabhan is an ethnobotanist and has many great books on plants and people.

[@violetviolet888]

@@HoolieWho Another is emmymade, several of her videos cover recipes with their own stories.

[@roccaferguson8191]

I love this man. He exudes charisma and intelligence.

[@tonto_kemosabe]

Yea his dialog is super clever. I learned alot.

[@hayleyad2466]

I enjoyed the educational story that he gave us. Who knew I would feel smarter and more enlightened just by learning an egg roll recipe! He fully understands food at such a deep level

[@danielleininger5422]

He certainly gets what the food world reality is and I absolutely respect that, and his food is amazing not to mention his historical knowledge

[@GregoryHillSr]

Lucas Sin is kicking the door wide open to Chinese cuisine!👍🏾👍🏾

[@4everu984]

He needs a show of his own! Love his storytelling.

[@SLAMSwan]

I love this chef's vibe. I appreciate his chill nature.

[@monalisa4007]

I MADE MY egg rolls just like you instructed and even fried them twice! They were WONDERFUL, so crispy . I'm happy!😁

[@silvermediastudio]

Oohhhh you got nice Chinese Happy Ending! So good!

[@tommyhunter2492]

Seems to be well educated and respectful of his customers! Very refreshing to find these qualities in youtube!! Can’t wait to try these egg rolls.

[@kerrypitt9789]

Thank you sooo much for removing a little mystery. My Dad used to take us to the outdoor Chinese Market when we were young. He knew some of the merchants there because he used to sell them Dungeoness Crabs he caught. This was back when he was ten years old in 1942. They remembered him when he had his own family. We are white kids but these elderly folks piled treats on us when we went to see them. I loved visiting because there were so many different things to look at, different smells, it was magical to a child. I have always wanted to make what they call Chinese food, but I was never good at it. I hope I can make Egg Rolls after this, but there are many other dishes I want to make. Again thank you...oh yeah there was a Chinese market in Victoria British Columbia. It was where we went.

[@mjz22]

more of this dude! he’s great! he explains so easily and so well and those egg rolls looked amazing

[@xdeser2949]

"Shrimp is made of two things - Shrimp Solid and Shrimp Liquid" Biologists: *Taking notes*

[@TheMilkmansbaby]

for a few moments you made me believe I could make egg rolls, than I snapped back to reality and reheated my chefboyardie while a single tear rolled down my face

[@imgreat6228]

😂😂

[@aliciafritz7846]

😂🤣😁😢

[@Xaintrix]

Lucas crushed this. I could watch tons of episodes with him. Learned a lot and it wasn’t patronizing. Even bits of brutal reality and history.

[@dioa07]

Great explanations, love his passion for cooking and also his knowledge teaching us about his culture. Job well done! Love this video 🥰

[@Sullendust]

Munchies is hitting the spot lately with these kind of chefs.

[@kindajal]

i like how he puts so much work and thought to something i would chow down in less than 5 minutes. makes me appreciate food more

[@sata1938]

The Chef's commentary on the history of the dish and the pragmatism behind it's construction was appreciated. Thank you Chef.

[@no120992]

He's super knowledgeable, articulate and his Cantonese pronunciation is spot on!

[@maxineb9598]

Duh, what did you expect?? Its his mother tongue.

[@Jroyyy623]

My favorite egg rolls and beef and broccoli and kids luv the buffet xoxo 😊

[@jimmyjimmyeegalok]

I give Lucas (HK borned and raised) my greatest respect for embracing, and not trashing, American Chinese food.

[@Cobra_cs2]

This guy is an exceptional presenter and even more exceptional chef. Incredibly articulate and just oozes charisma. More.

[@vincentsirianni5145]

Cabbage: “Cheap” Chinese Restaurants: “economic sensibility”

[@rohan1_]

"Survivability"

[@spools.i1311]

"Affordability?"

[@nathanhoang6365]

This man is tryna sound smart for no reason it comes off so fake, he’s a good cook though

[@waynesworld1655]

As my friends dad who used to own a Chinese restaurant would call it ‘profit’

[@thegoldeneagle1468]

Nathan Hoang But he’s telling the truth, that’s what it means!

[@kikibunny3316]

I hope Munchies can get Chris with the awesome lumpia on here. that sounded delicious.

[@mr.sudbury3856]

Wørd

[@Itsbuckjames]

Yea hating on Chris’s lumpia crushing his dreams he needs a chance to respond lol

[@mgoss1234]

I seldom see a cooking show that I enjoyed as much as this one. Mr. Sin is adept at his craft, and is an artful and well-spoken presenter. He is clearly operating from a fine educational foundation, rather a rarity among You Tube cooking presenters. Tomorrow, it's egg rolls for this household.

[@NormReitzel]

As someone who has worked as a professional mess chef, I appreciate your frankness. It's a brutal industrry, and getting pedantic about anything at all may spell Doom. Adapt, improvise, overcome! Love the explanations, love the video. Good Job!

[@DoctorMcHerp]

My mom is Chinese so I grew up eating spring rolls on the reg for over 15 years, but if I'm being honest, egg rolls are superior. The addition of a chewy texture makes it better.

[@dr1p677]

Why is it called egg roll but made without egg?

[@victoriawolfe686]

“Get a fourth grader to sit on it for two days.” 😂😂😂 Accurate.

[@lolilollolilol7773]

I didn't understand the joke.

[@victoriawolfe686]

@@lolilollolilol7773 he’s making the point that most Chinese restaurants are family businesses. Everyone’s got a job.

[@HChang-le2zj]

Can confirm everyone has a job.

[@qui.jparker3100]

I really enjoyed watching this chef as the final product looked amazing. I love the fact that he provided background on the ingredients and he seems to be very genuine.

[@fakechuck7659]

The hot water denatures the enzymes that produce the hot flavor of the mustard. That's why you must use cold water. Vinegar also interrupts the process of the enzymes so can be used to control the end spiciness.

[@sunniedemello9098]

Best chef cooking of egg roll I have ever seen..👏👏👍👍❤️❤️❤️

[@GregCurtin45]

Thoroughly enjoyed this. Learned so many tips and tricks. Never knew about Chinese celery before this. Plum sauce (as we know it in North America) is one of the unhealthiest products you can consume so having a quick at home recipe is a great bonus. Thank you Chef Lucas

[@sagnikdas5243]

Lucas is a natural... Hope he starts his own show if he hasn't done so already

[@freshstart4423]

I prefer gloves to prevent hair and skin in the food.

[@gorgeousguerilla]

@@freshstart4423 Are you aware that literally nobody's using gloves in the professional kitchen?

[@freshstart4423]

@@gorgeousguerilla People are repenting, willing to do the right thing. Isaiah 1:16-20

[@foetusdeletus6313]

@@freshstart4423 touch grass

[@freshstart4423]

@@foetusdeletus6313 We are talking about cooking in the kitchen, handling food for people to eat. Jesus is using COVID to remove wicked celebrities and leaders and their followers to protect future generations from your lies. Isaiah 31:2 Jeremiah 16:5

[@calmwalks6770]

Somebody give this guy a show contract deal , I can watch this all day while still being hungry haha.

[@gregrussell4189]

I have made these once by myself then we had an egg roll making party, it was a huge hit! Follow his instructions, they are fantastic! The fun part was watching everyone rolling their egg rolls, really fun and funny outcomes, but they all tasted excellent! Thank you Lucas for sharing this!! Also made cheeseburger eggrolls and hot wing chicken eggrolls, the double fry is key!

[@annerosek1650]

Every recipe and video is about spring roll and I just love egg roll. The bubbly crispy texture, so very happy to find an actual egg roll video :)

[@meepo262]

This was a great video. I love spring rolls and egg rolls and lumpia. I usually go for Vietnamese spring rolls with fish sauce but sometimes you do just want a crispy, crunchy, Chinese-American egg roll.

[@JabbaBlue]

Love how clear your instructions. Thank you so much! I can’t wait to see your other recipes.

[@SpidersHandle]

I just tried the egg roll wrappers that he recommends/uses in this video. They are very good and the best ones I've used so far; however, they are all pretty good. The pack that I bought was frozen; and, once thawed they were perfect - not dried out.

[@kathrynhodson5255]

Where did you find the wrappers?

[@SpidersHandle]

@@kathrynhodson5255At a local Asian market.

[@lindamcgarity8722]

Thank you for coming to America! You are very much appreciated! 🙏

[@alexxdaye1]

Those look absolutely PERFECT!!!! Those are REAL CHINESE EGG ROLLS! That's what I remember from my childhood! YUM!!!!!!!!! Thank you!

[@nativegurl8886]

Ugh! I love me some Lucas and also those egg rolls 😋 Give this guy his own show. Love his tecnique, approach and passion for his culture. Very informative and entertaining 👏🏾 😍

[@judemelroses9920]

Chef Sin was to the point and zenful. Give this man a cooking show or a weekly spot.

[@znycelondon5313]

Yes indeed! I’ve watched this super cool and very knowledgeable chef cooking a variety of foods! On point and great cooking skills! 👏🏾👏🏾👏🏾🥰👏🏾👏🏾👏🏾

[@daviddavid5880]

Badass. No bill, straight to the point. Nice job. Totally going to try this.

[@douglawson8937]

Yeah, I don't know how I can binge watch this badass chef but I need to. He's a culinary gem. Rock on brudduh...

[@kmo2959]

I am sooooo happy I came across this video! I lived walking distance to Chicago's Chinatown as a kid, I spent A LOT of time there too. The egg rolls Lucas made are the ones I grew up on....and they are the absolute freakin best! My 2 favorite "street foods" while walking and exploring were these egg rolls and the hot, straight from the oven almond cookies from the Chinese bakery. You haven't lived until you have one of those mouth watering and melting cookies still on the hot trays.....beyond fresh. Xie xie Lucas for the video and recipe. I'll be making them soon.

[@dee_dee_place]

I'm from NYC & I wholeheartedly agree with you... egg rolls & almond cookies. I miss pistachio ice cream after a sit-down meal also.

[@nateb2715]

I had some collard green egg rolls with smoked ham hock once, they were fantastic!!

[@Jroyyy623]

Excellent 👍 video 👏 luv this xoxo he did a wonderful job 😍

[@RiceaRoni354]

I worked in a Chinese reassures in the 70’s and, when we were slow, I made huge bowls of mustard sauce. Plum sauce is the only way to go.

[@gabpeterson]

Lucas is awesome - he needs his own show! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

[@gloriahohman2790]

I learned so much with this video. Can't wait to try and make these eggrolls....awsome chef, loved watching and listening to everything he said. Great presentation.

[@robertkelly5025]

I love the fact that he explains why. He know exactly why you do everything.

[@annekennedy8127]

You are so well-spoken - what a joy...and the recipe is great...

[@silvertree2189]

Oh my, I'm sooo hungry! Thanks Lucas, you've clarified, gave reasoning, seasoning to this delicious app! Saving this.

[@juneosborne421]

Your recipe is awesome. It's the best recipe I've found for egg rolls. But, it's much much better to steam the cabbage and carrots. I did it your way of boiling the cabbage and carrots and putting it into the ice bath and squeezing out the water, but it was very soggy and wilted. Steaming (10 to 20 minutes, to taste) cooks it thru without making it so soggy and is less trouble.

[@rocioruiz8716]

Dude I love your personality and you explain everything so well! I love the extra story you throw out there! Xoxo

[@auvu8738]

We need this guy to be on the show more often I love the presentation

[@SpidersHandle]

This is the video that got me cooking Asian cuisine, 2 years ago. Now I know how to make all kinds of stuff and even grow my own mung bean sprouts, ginger, garlic, green onion and cilantro!

[@optionout]

EXCELLENT egg roll video. Best I've seen.

[@shamanfryd]

Reminds me of when I worked at a Chinese food take out restaurant. Had to fold up about 400 of those things every couple of days. About a couple of months ago I had to urge to start making them from home. Thanks for the the run down on how to make the filler! Might actually make my own now.

[@mateo10734]

Munchies I hope you’re reading these comments 👀 get this guy a show the people love him

[@drdisresfaketaxi2898]

in PH when there's a occasion and there is lumpia expect to find lumpia hidden in the pocket of someone. coz it's the first dish to run out. it's so delicious especially when u put a strip of cheese and a long green chili.

[@bluetigerlozano59]

I never heard of a lumpia with cheese. lol

[@drdisresfaketaxi2898]

@@bluetigerlozano59 try it and you'll love it

[@simpleman8883]

Dr DisresFakeTaxi what kind of cheese, never had lumpia

[@kevincostner9157]

that is lumpiang dynamite not lumpia authentic

[@chaopanofasia8490]

I always cook lumpia with cheeze.

[@marcsaturnino1041]

I wanted to make some homemade egg rolls and I feel like I just went to school and came out a scholar. THANK YOU AND GREAT VIDEO!!!

[@BrendanMcGinley]

Man, I would learn from this chef all day. What a great presenter.