Wok and Rolls

DMW

Went Asian tonight. 

Pulled pork egg rolls and fried rice. 

For the egg rolls I just used an Asian salad mix from Wegman's that included dressing along with some PP I had in the freezer. 

Fried rice was "Fried Rice with Ham, Egg and Scallions" from "The Breath of a Wok". However, I subbed cured smoked turkey wing meat for the ham.

I finally got around to cutting the handles off my small Woo. Worked perfect for my 14" round bottom wok.

Got the small screaming hot:

Dropped egg rolls in to fry.

Finished the egg rolls:

Mise en Place

Plated shot:

Hit the spot nicely.

theyolksonyou

All these wok cooks have got me interested. That looks fantastic!

Mattman3969

Yes please!!!

caliking

Out-frikkin-standing!!

Those egg rolls look phenomenal, as does the plated shot

Botch

Great-looking food, but more importantly:  Thread Title of the Year!!!   :-bd   :-bd   :-bd

dldawes1

Looks AAAwesome !! LOve me some Chinese !!!

Great looking cook !!

SGH

Looks awesome as always brother D =D>

tarheelmatt

Dang right! Solid cook!

Grillin_beers

Everytime I see a wok cook I swear I'm going to order a wok. I don't know why I keep waiting but maybe Santa will bring me one. BTW this is Post number 400 for me!

DMW

Thanks guys, I think now that I have my woo clipped of the handles I'll be wokking more. It works so much better than a wok ring.

For those of you considering a wok, see if you have a local restaurant supply store nearby. Chances are they have woks for a reasonable price. Here's the one I have:

http://www.therestaurantstore.com/town-34714-14-hand-hammered-cantonese-wok/88534714.html

shtgunal3

Those egg rolls look awesome man but I love the pic of the small gone nuclear.

minniemoh

@DMW - those look outstanding! I think your pork egg rolls are rolled as perfectly as my little Asian neighbor lady does them. When she makes them in her house, her range hood makes the whole neighborhood salivate! Great cook.

DMW

Oh, I should also mention, the small was naturally aspirated. I did not use the shop-vac to accelerate things tonight as I was not in a hurry. When getting it going I did place my charcoal chimney on top of the small chimney to create a better draft. Once it hit 450*, I removed the chimney and let it go natural from there.

Fred19Flintstone

WOW!  That looks soooo gooood!  I haven't done eggrolls in a dog's age.  Gotta remedy that!

Doc_Eggerton

Excellent presentation.

nolaegghead

Two words: **** yeah!

Griffin

Hells yeah!! =D>

Chubbs

I could pound about 9 of those egg rolls right now. Nicely done. I need to make some egg rolls.

blind99

wow that's a great cook!  with a tub of boiling oil and a flaming hot wok, i'm pretty sure i'd have worn a nomex suit for that cook.  i've never tried egg rolls from scratch, seems intimidating.  you have some serious cooking skills my friend!

DMW

@blind99

The egg rolls are actually not that difficult. My first few times I rolled them they did not look like that... This was my 3rd or 4th time making them and it went much faster. Amazing what a bit of practice does...

fence0407

=D>

I made chicken fried rice last night and for some reason my food tasted burnt - even though nothing was over cooked. Any thoughts? I feel like I scrape up burnt stuff when I'm mixing the food in the wok - like some of it sticks or something :-?