Ad
related to: chinese egg roll
Search results
Results From The WOW.Com Content Network
The egg roll is a variety of deep-fried appetizer served in American Chinese restaurants. It is a cylindrical, savory roll with shredded cabbage, chopped meat, or other fillings inside a thickly-wrapped wheat flour skin, which is fried in hot oil. [1]
Per serving: 970 calories, 54 g fat (12 g saturated fat, 0 g trans fat), 2,540 mg sodium, 100 g carbs (6 g fiber, 33 g sugar), 18 g protein. Place an order for crispy egg rolls at HuHot Mongolian ...
Barquillos are also known by a variety of names. In English it is also known as biscuit roll, cookie roll, crispy biscuit roll, egg roll, crisp biscuit roll, or love letter. The Chinese name for this snack, "蛋卷", can be directly translated into English as "egg roll". However, the food item known in the West as egg roll is very different.
Celebrate the Chinese New Year with this delicious twist on the classic egg roll! Made with delicious veggies, aromatic ginger and protein-packed chicken, this recipe is perfect for a quick and ...
A Vietnamese imperial roll is different from a Chinese spring roll in that it is typically smaller and contains ground or chopped meats/seafood such as pork, crab, shrimp, chicken, taro or cassava, glass noodles, wood-ear fungi or oyster mushrooms, and shredded carrots. Rice paper is traditionally used as wrappers.
The pie roll cost $2, excluding tax and fees, at a Panda Express I visited in Chicago. At first glance, it looked like a cross between a pie and a Chinese egg roll. The Apple Pie Roll from Panda ...
Egg tart – Delicate pastry tart with a lightly sweet golden egg custard filling; [2] probably influenced by the Portuguese tart pastels de nata; Napoleon – Layers of puff pastry and creamy filling or jam; Swiss roll – Rolls made just like a Portuguese roll torta; the creamy layer may be sweetened cream, chocolate, pear, or lemon paste
In 1938, he published the cookbook Cook at Home in Chinese through Macmillan Publishers, [1] which includes a recipe for egg rolls which he called "Tchun Guen". The book is credited with popularizing American Chinese recipes. [3] He is one of two chefs in New York who may have invented the egg roll during the 1920s, the other being Lum Fong. [4]