How to make Egg Rolls and Wonton Soup | Yan Can Cook | KQED

In this episode of Yan Can Cook, chef Martin is wrapping and rolling food in rice paper, foil, banana leaves - you name it. Check out his technique for making won ton soup (16:48). Be sure to grab some ground pork, shrimp, sesame oil, and corn starch to make the filling in advance and use green onion, bok choy, mushrooms, snow peas, and bbq pork or ham in the broth. Keep the won ton wrappers covered in moist towels so that they don't dry out. Once you try this tasty recipe, you'll understand why wonton means "swallowing the cloud".

Martin also takes us to a facility where a team of people make 6000 egg rolls an hour! Each roll is totally uniform and filled with delicious ingredients like pork, shrimp, cabbage, carrot, bamboo shoot, and garlic.

This episode begins with a simple salmon with black bean sauce wrapped in foil recipe. Martin also demonstrates how to make a steamed rice noodle roll (8:00) with ground beef (or any meat or meat alternative you have handy) and Vietnamese spring rolls in rice paper (21:34) made with cellophane noodles, chicken, and fish sauce.

Yan Can Cook
Season 4, Episode 3: Wrapped Food
#MartinYanMondays #recipes #wonton #eggrolls
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About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.

See what Martin is up to now on his website: yancancook.com/home/
Discover more fun with food on KQED: kqed.org/food