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On behalf of Expert Village, I'm Laura Banford and I'm going to show you how to make shrimp
egg rolls and with sesame noodles. Now we're prepared our spring rolls, rolled them up.
They seem like they're going to hold together pretty well. This has the pork and the shrimp,
the Asian slaw, some lemongrass, and the cornstarch slurry. We have some canola oil heating. That's
the right kind of response we want from the oil. You don't want to crowd when you're deep
frying or sautéing. You don't want crowd the ingredients in the pan because then they're
start to steam instead of fry or sauté. We're going to do these in 2 stages. You see they
get brown right away. You don't have to worry about cooking what's insides because you know,
it's already been cooked. Let them sit for a minute. These are going to real quickly.
Turn them. Oh yeah, nice and brown. These go really fast. If the oil's the right temperature,
which is about 350-375. You don't want it hotter than that because you'll burn your
food before you cook it. Those are just about ready. We're going to take them out of the
pan and make our next batch. When we come back, we're going to talk about the ingredients
we need to make our sesame noodles.