It's gonna get a little
smoky in your house, so make sure you've
got your fan on. I turn my fan on,
I have a cool little fan. I'll show you all
a little something, you know what I mean. How we do it
in West Adam. Okay. You all see that? Hello, I'm chef E-Dubble. You might have seen me
on absolutely nothing. I'm a private chef, I
have a catering company, we go to the people. People use that
celebrity word, but I'm the people's chef. Today we're making
braised cabbage and shrimp stuffed egg rolls,
and we're gonna make a smoked
bacon egg roll as well. The flavor profile that t
his recipe puts out, man, it's amazing. We start, we're gonna just shred
up some cabbage. And there's no reason to
have an enormously big knife, but this is just
what I like to use. The thinner you slice it,
the easier it is for it to get that nice sear
on it when we get it in the pan. Get that braise on it. That was a quarter
of a head. Herbs are the secret
ingredient. I said it. Pulling off some
thyme leaves, cuz this is my
favorite ingredient. I love thyme.
I love garlic. Break out a garlic. Yeah, just put them
under your knife, pressure on it,
break them down, I'm sure everybody
knows how to do that. And if you don't,
now you know. We have our garlic, our
thyme leaf, our cabbage. All right so we're gonna
prep out our smoked bacon that came from our
local butcher shop. I'm a bacon eater so
if you don't eat bacon, just ignore what
I just said. I have about
a quarter-inch lardons, slice them up,
half a cup. And it's just an
ingredient we're actually gonna use to stuff
the egg rolls with. Let's get this
damage doing. You ready?
It's gonna go real quick. Smoking hot, like
the fire's been on it for about seven
minutes on high. We're going to add in
some vegetable oil, maybe about a tablespoon. Add in our cabbage. It's gonna get a little
smoky in your house, so make sure you
got your fan on. When you hear it, you
hear it talking to you, that's what you
want it to do. We added in our garlic, we added in our
fresh thyme. I'm gonna add a little
chili flake in there. This right here is one of
the secrets to the dish. Two pinches.
If I have to tell you what's in it. Put two pinches in, or pretty much do
whatever you want. A little salt to taste, same thing with
the pepper. The pepper gives it
another extra kick. Man, that braised
cabbage will set it off. It has a nice
spice to it. That smell from
the cabbage, that chili flake and that garlic,
people love this cabbage. It's in there working. While we've got
that going, I'm gonna get
this bacon going. It's almost ready. I kinda know because
I can see the ends of it kinda charring. Once you toss it,
what you're doing is, you're really getting, you're incorporating
all those flavors, so. Let it talk to you, give
it a flip, and then you can already see that nice
braise, that nice sear. That was probably down
for about three and a half minutes,
high heat. It could go a la cart
out at a party, dinner, a lunch, this is also
good at you know, reheated and
you know, as a snack. And that's it. Believe it or not man, that's the braised
cabbage. Oh yeah, talk to me,
cabbage. Hello, Mr. Smoked Bacon. Yes, you smell good,
yes you do. Bacon is rendering down,
it's looking good. Let's put our shrimp in
there, about two cups. Get a nice season on it. Fresh thyme, little
sprinkle of chili flakes, salt, pepper,
with our smoked bacon, we're gonna add a few
pinches of brown sugar. That sugar is gonna cook. It's gonna caramelize. So you don't
want it to burn. You want to get
it in there. And I just had an idea. So we're going
to run with it. What do we got? A little cognac or
Courvoisier. We improvising it,
we shooting from the hip. Mm-hm. Yep. Oh yeah. Yeah. Woo yeah. Don't be afraid,
don't be afraid. Just cooking that,
that alcohol content off. We set the alarm off. Shrimp been cooking,
maybe about 10, 12 minutes, you know. We're gonna cook them
again when they drop into the fryer, cook them
all the way through. But you don't want
to overcook them. Wow, smells good. Between that brown
sugar and that cognac. Just on a low. I don't want to burn it. I don't want it to
dry out too quick, to caramelize too much,
so it's on low. All right, we're gonna
roll these egg rolls. We got our
braised cabbage, got our shrimp ready. Just a rough chop on it. You don't want
it too big. Nobody wants to chew
on a great big old piece of shrimp
inside an egg roll. All right, so
the key to this is, there is no key to this. This is really easy. If I can do it,
you guys can do it. These are egg roll wraps. You can find these in
your grocery store. You wanna get a little
bit of water-infused egg wash. I use water, super easy,
to seal them. Then grab our bacon out,
and grab a little bit
of the cabbage. Two pinches. We're gonna add a little
bit of our shrimp. Add our bacon. Wow, bacon. Bacon makes me excited,
sorry. The beauty of this
dish is there's so many different things
you can do with it. If you wanna drop, you
know, grilled chicken or baked chicken or
broiled chicken. You want to put
pork in it, you want to put
sausage in it. Grab the backside,
flip it over, roll them, fold our sides over and
roll. There we go. The tighter the better,
that way when it expands. And then just,
that nice little corner, you just want to hit that
corner with some water. So, we're gonna make
a dipping sauce. The dipping sauce
is usually what makes the dish. This sauce I came up with
not too long ago, I named it Makes Everything
Taste Better Sauce. One can chipotle
chilis in a food processor or a mixer. Break down some cloves. Garlic doesn't get its,
its due. This is about two
cups of honey. It's honey, and
garlic, and chipotle chilis in it. Of course it's going
to make everything taste better. Turn on. Pinch of pepper,
pinch of salt. Good to go. Yeah. That sauce is. All right. Our oil's there so I mean we're gonna
take our egg rolls. Ready? We're gonna drop
'em right in. And when you
drop them in and the oil is extremely hot,
the first thing you probably want to is give
it just a little shake. Sometimes it'll stick to
the bottom of the basket, or even in the bottom
of the pan. Most people cook
these right in, on the stove top
in a pan so. I like them right
about there, that's, like, golden brown. And they're hot. Oh, yeah. Cut the ends off. Gonna hit it on the bias. Nice little angle. Now they stand on
their own, guys. You, now you look like
you doing something. You're welcome. Plating is like,
that's my favorite part. After you put everything
together it's just like, like art class. Get a little bit right
on there and we're gonna drop some fresh thyme,
give us some green, little salt and pepper
to taste, and that's it. You're not gonna
take my word for it. Danielle come over here,
please. Come, come, come. This is the shrimp. Go ahead. Now, tell the truth. Don't play around. You're on nat, you're, you're talking
to the world. Mm. It's delicious. Amazing, y'all. Mm-hm.
Have fun with it. I had fun with it. Real simple, real easy,
If I can do it, you can do it at home.
