This makes a simple lunch with a luxurious touch. The onsen egg is a Japanese thing the world knows as the 63-degree egg. If you want to poach an egg instead, we've got you covered.

Think of spring roll wrappers as the covers of a book: Absolutely anything can be contained within them. According to Andrew Coe, author of "Chop Suey: A Cultural History of Chinese Food in the ...

Tom Go based his egg roll recipe on the appetizers that proved such a hit with the restaurants' clientele. Today Fanny Go, 87, carries on the Chinese-American tradition by making the savory treats ...

Place the egg crepe on a plate then make two more the same way, stacking them as they’re ready. Loosely roll the stacked egg crepes, then cut them into strips about 5mm ( ¼in) wide. Unroll the ...

Fresh red chiles are the key to the flavor of this recipe. ... It seems like even at some of the "chinese" restaurants, they've got egg rolls and spring rolls ... <BR>3 flavours shrimp.<BR>5 ...

Brush some egg wash over the final corner; continue rolling over it to seal the egg roll. When all egg rolls are rolled, heat oil or lard in a heavy pan or wok until it reaches 350 degrees.