Comments on: White Boy Egg Rolls http://foodgoesinmouth.com/2009/01/white-boy-egg-rolls/ Original recipes and accompanying ramblings of a young web developer. Thu, 11 Aug 2011 06:12:57 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: FoodieInDisguise http://foodgoesinmouth.com/2009/01/white-boy-egg-rolls/comment-page-1/#comment-32 FoodieInDisguise Sat, 31 Jan 2009 19:06:31 +0000 http://foodgoesinmouth.com/?p=24#comment-32 White Boy egg rolls eh? :) These are similar to what I call Scott's Eggrolls. I use ground beef instead of pork. For the mixture I also add onions and garlic. I cut the onions really thin in long strips (cut onion in half, then slice thin). I have experimented with ginger in my mix, but I haven't found the right amount. The ginger can be very overpowering to the taste. I also use bean sprouts. Suggestion: add the boy chok at the very end, some of the freshness of the "choy" will come thru more. I have been making my egg rolls for family, friends, co-workers and complete strangers for over 23 years and so I'm craving some now (I'm aging myself). I'll post my egg rolling in my next post! Thanks Caleb for making me hungry! :) White Boy egg rolls eh? :) These are similar to what I call Scott’s Eggrolls. I use ground beef instead of pork. For the mixture I also add onions and garlic. I cut the onions really thin in long strips (cut onion in half, then slice thin). I have experimented with ginger in my mix, but I haven’t found the right amount. The ginger can be very overpowering to the taste. I also use bean sprouts. Suggestion: add the boy chok at the very end, some of the freshness of the “choy” will come thru more. I have been making my egg rolls for family, friends, co-workers and complete strangers for over 23 years and so I’m craving some now (I’m aging myself). I’ll post my egg rolling in my next post! Thanks Caleb for making me hungry! :)

]]> By: Kevin http://foodgoesinmouth.com/2009/01/white-boy-egg-rolls/comment-page-1/#comment-30 Kevin Sat, 31 Jan 2009 04:20:17 +0000 http://foodgoesinmouth.com/?p=24#comment-30 This made me think of our bowling trip to Reno, and our journey to find the cheapest, (worst) food we could find. That Pho soup was a bowl full of orgasm, and those Imperial rolls were tits. Hey, looks like your using wonton skins for those rolls. You could try Lumpia wrappers if you like that lighter, crispier texture in a roll. Also, Mae Ploy Sweet Chili Sauce or Sri Racha are my condiments of choice. Might also add a smidge of garlic or a good quality hoisin sauce to your stir fry for the rolls to add some more depth to it. This made me think of our bowling trip to Reno, and our journey to find the cheapest, (worst) food we could find. That Pho soup was a bowl full of orgasm, and those Imperial rolls were tits. Hey, looks like your using wonton skins for those rolls. You could try Lumpia wrappers if you like that lighter, crispier texture in a roll. Also, Mae Ploy Sweet Chili Sauce or Sri Racha are my condiments of choice. Might also add a smidge of garlic or a good quality hoisin sauce to your stir fry for the rolls to add some more depth to it.

]]> By: chris rhee http://foodgoesinmouth.com/2009/01/white-boy-egg-rolls/comment-page-1/#comment-25 chris rhee Fri, 09 Jan 2009 16:18:19 +0000 http://foodgoesinmouth.com/?p=24#comment-25 Nice job, sir. If things are a little bland, you could always fall back on more butter, salt, fat or meat juices. None of which is healthy, but if you're frying egg rolls, you might as well go all the way, haha. I've never bought into the idea that cooking at home saves money. Time to prepare & clean, equipment costs and better ingredients usually makes eating out a more economical option for me. With that said, I still cook (a lot) because I enjoy the process and still believe it's worth it, but it's rarely cheaper, in my case. Come write for Cut & Taste. Our site has more pink than yours. Nice job, sir. If things are a little bland, you could always fall back on more butter, salt, fat or meat juices. None of which is healthy, but if you’re frying egg rolls, you might as well go all the way, haha.

I’ve never bought into the idea that cooking at home saves money. Time to prepare & clean, equipment costs and better ingredients usually makes eating out a more economical option for me.

With that said, I still cook (a lot) because I enjoy the process and still believe it’s worth it, but it’s rarely cheaper, in my case.

Come write for Cut & Taste. Our site has more pink than yours.

]]> By: patricia http://foodgoesinmouth.com/2009/01/white-boy-egg-rolls/comment-page-1/#comment-24 patricia Thu, 08 Jan 2009 08:35:36 +0000 http://foodgoesinmouth.com/?p=24#comment-24 p.s. for fried egg rolls, sweet and sour sauce is yummy. as far as the actual egg rolls, try oyster sauce. that tends to solve everything in chinese cooking. p.s. for fried egg rolls, sweet and sour sauce is yummy. as far as the actual egg rolls, try oyster sauce. that tends to solve everything in chinese cooking.

]]> By: patricia http://foodgoesinmouth.com/2009/01/white-boy-egg-rolls/comment-page-1/#comment-23 patricia Thu, 08 Jan 2009 08:26:44 +0000 http://foodgoesinmouth.com/?p=24#comment-23 where the hell did you get bok choy in san luis?! wait, i seem to remember there being bok choy at like ralph's and von's. but they looked sort of pathetic, not quite the same stalks of bok choy i am used to from 99 ranch and marina markets. man, i love my people's food. where the hell did you get bok choy in san luis?!
wait, i seem to remember there being bok choy at like ralph’s and von’s. but they looked sort of pathetic, not quite the same stalks of bok choy i am used to from 99 ranch and marina markets. man, i love my people’s food.

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