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Reducing Risk Factors in Retail and Food Service: Maricopa County, Arizona Environmental Health Division - Egg Rolls

FDA/CFSAN is posting this document as a service to viewers of the November 30, 2006 satellite broadcast:
"Reducing Risk Factors in Retail and Food Service".

Maricopa County, Arizona Environmental Health Division

Egg Rolls

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Transcript:

Egg rolls are considered to be the Westernized version of both smaller and lighter Chinese styled spring roll. Egg rolls can consist of vegetables, meat, poultry or a combination of the three.

The creation of the egg roll begins with cutting cabbage into thin slices and setting it aside for later cooking.

The chicken, onions and other spices are stir-fried in a pre-heated wok until nearly cooked.

Cabbage, bamboo shoots and bean sprouts are added and stir-fried along with the chicken.

The final cooking temperature for the chicken egg roll mix should be 165 degrees Fahrenheit for 15 seconds.

If you are preparing a vegetable egg roll mix the minimum cooking temperature is 130° F for 15 seconds.

For pork, or beef egg roll mix the minimum cooking temperature is 145° F for 15 seconds and if the product is comminuted the minimum cooking temperature would be 155° F for 15 seconds.

The egg roll mix is removed from the wok and then placed into a strainer.The product is lifted and stirred, allowing excess moisture to drain from the egg roll mix. Performing these actions will allow heat to dissipate from the product and in turn the egg roll mix will cool faster.

Remember this product should be cooled from 130° F to 70° F within two hours and from 70° F to 41° F within four hours.

Since this product will not be consumed within 24 hours it is important to date mark this product either with a seven-day hold time at 41 degrees Fahrenheit or a four-day hold time at 45 degrees Fahrenheit.

The egg roll mix is removed from cold storage. A small amount is placed into the palm of the hand and pressed tightly to form a cylindrical shape.

The egg roll mix is set into the wrap, sealed with egg wash, rolled and placed on a tray for deep-frying at a later time.

At this point the egg roll is ready for deep-frying, remember that this is considered a re-heating step and the temperature as a minimum should reach 165 degrees Fahrenheit for 15 seconds, unless it is prepared for immediate service, which does not require a minimum re-heating temperature.

(It should be mentioned that the high cooking temperatures of the deep fryers may pose a challenge due to the potential of burning of the exterior of the egg roll before the interior reaches the proper temperature. A simple solution to this challenge would be to make a smaller egg roll. )

After the product has been re-heated it is placed in two-inch hotel pan and set in the walk-in cooler to cool.
The egg rolls as a minimum need to cool from 130° F to 70° F within two hours and from 70° F to 41° F with in four hours.

It is important to remember to date mark this product to reflect the original date marking of the egg roll mix.

Once the product has been properly cooled it is then moved to the reach-in cooler and used on demand.

When the egg roll is ready to be re-heated, the temperature as a minimum should reach 165 degrees Fahrenheit for 15 seconds, unless it is prepared for immediate service, which does not require a minimum re-heating temperature.

Let's review those Critical Control points in the process.

Cooking the egg roll mix to the proper temperature based on the ingredients used.

Cooling the egg roll mix from 130° F to 70° F in two hours and from 70° F to 41° F within four hours.

Re-heating for hot holding to 165° F for 15 seconds.

Cooling the egg rolls from 130F to 70° F within two hours and from 70° F to 41° F within four hours.

And re-heating for hot holding to 165° F for 15 seconds.


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