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Joined: May 2007
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Amoeba
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There is a restaurant in our area that used to serve fabulous egg rolls. It wasn't the filling that was so good--I have a good egg roll filling--it was the coating on the outside of the egg rolls. It was batterlike and crunchy. I have tried several different things, but nothing I have tried is like those egg rolls. The restaurant changed chefs who changed the egg rolls; they are nothing special anymore, so I want to make my own.

I'd appreciate any help you can give.


Karen Hancock, Quick Cooking Editor
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Amoeba
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Tammy,

These egg rolls have both pork and shrimp in them. They are the egg rolls I make for my catering clients and also at home. I don't always chop the ingredients small, but you could do this. I hope the results are what you're looking for.

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Karen Hancock, Quick Cooking Editor
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Jellyfish
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Jellyfish
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Hi Karen-

I have actually heard that the Canadian Chinese egg rolls are sometimes battered after they are fried. Although I've never had one personally, they sound delicious! I'll search around and see if I can find a recipe.

Thanks for your post smile


Lila Voo, Chinese Food Editor
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Thank you for the egg roll recipes I will definitely try both of them.

I am also looking on how to make a sauce that is found mainly on the East Coast in Chinese/Polynesian Restaurants. It is called "duck sauce" and I have found out that it is made primarily out of applesauce and soy sauce and some say 1 other ingredient that no one can remember. I have contacted various restaurants that use this type of "duck sauce" but no one will tell me what is in it - its a "secret". Any ideas?

Thank you

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I'm looking for a recipe that I believe is called Chow Mei Fen (or Fun). They serve this at the Chinese Restarant we go to and it's not soup. It's just the Mai Fun noodles (long rice), some onion, egg, maybe a little bit of cabbage, soy sauce. It's my absolute favorite and I would love to have the recipe and make it myself.

Last edited by TeresaYo; 11/01/07 05:28 PM.
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Jellyfish
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Hi Teresa-
Here is a quick and easy version of Mai Fun that I love.BellaOnline ALERT: Raw URLs are not allowed in these forums for security reasons. Please use UBB code. If you don't know how to do UBB code just post here for help - we will help out!


Lila Voo, Chinese Food Editor
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