Egg rolls are a favorite at my house and we dont like the ones at our local restaurants, so I will be making my own. Thanks for making it look easy. Definitely going to try your receipe.
👍👍 Excellent. Finally! So glad to see a video of a Vietnamese cook using Vietnamese rice paper ((Bánh Tráng) and not the Chinese spring roll or Chinese wonton wrapper to make Vietnamese egg rolls. Some cooks use the Chinese spring wrapper to make so-called Vietnamese egg rolls. Chinese roll wrapper is way too coarse, is way too thick compared to Vietnamese rice paper (Bánh Tráng). The Chinese wrapper makes Vietnamese egg roll taste like the oily Chinese roll --- ew.
Did you say 30 minutes? I re-listened to it a few times and I can't understand how long you said you were frying them. It surely sounds like 30 minutes but I know that's not possible so please advise
@@chef-trinh3101but it’s nice to see it written down too! I did not understand name if the white veggie…. Thank you for making the great video though!!!!!!
The clear looking kind will taste more crunchy. Some would say too crunchy that it might be too hard for them. But I prefer the clear kind, which is the rice paper wrapper because it just taste a lot better to me because i grew up eating that kind, and I do like my egg roll super crunchy 😂😃
If i recall correctly, the rice paper will be a thinner texture than the other. All i ever use is rice paper personally. I grew up making home made cha gio...... but none of the recipes I'm looking at are like mine. (I was literally looking at the recipes online to compare against my family recipe).
You forgot 2 ingredients but 1 of them is important. Woodear mushrooms. Other one is jicama but this can be replaced with either daikon but you probably want to blanch the daikon first
Hi Pamela, I am still here! I apologize for. It being able to post videos lately due to the crazy holidays! I will make a video of the lo mein soon! Thank you for being patience and allowing me to share my passions ❤️
I remember I used to eat sandwiches in Saigon we cannot remember what ingredients were used so delicious on a roll with meat and vegetables so happy I found your Channel
This is HER wonderful recipe not yours. When using someone else’s recipe, and you feel that they have too much of a particular ingredient, then you use less of that ingredient when you make it. It is rude to tell someone how to make THEIR dish, or to wanna modify their ingredients. Once again, this is HER recipe, not yours.
Thanks for your sharing 😋😋😋
They look delicious. Thank you for sharing your Vietnamise egg rolls.
She's so lovely...
A real chef/cook.
True spirit
Love it
I LOVE LOVE your Kitchen!! Great video!! Thank you!!
There’s a saying (Give her beautiful kitchen , she will make sure you get good food ❤️)
Thank you! There’s truth to that!
I tried that with my wife but I ended it up doing all the cooking.
Thank you for share your egg roll recipe sister.
❤❤ Thank you for sharing. They look so yummy.
Thank you for your recipe 😊yummy🍀
So excited 😆 I’m gonna have to make this for my family tomorrow!!!!!
In my house we love egg rolls. I am definitely going to use this recipe. I'm going to try the rice paper too.
Yay! I’m so excited to see how they turn out. I know you’ll love them ❤️😋😋
@@chef-trinh3101 I'm sure we will too. Thank you
Egg rolls are a favorite at my house and we dont like the ones at our local restaurants, so I will be making my own.
Thanks for making it look easy. Definitely going to try your receipe.
@@brunoloiselle2710 you’re most welcome. Yes this recipe is awesome. We love it too at our house. Post some pictures once it’s made 😋💪
Thank you for yr recipe!❤️
Looks fantastic!
Great Video!....Thank You so much, I will defiantly try you recipe
So excited to make and try these !
Ngon lắm nha. Chúc nhiều món ngon hơn nữa, cùng nhau chia sẻ nha
Thank you sister l'm going to try that.
ok thanx for sharing surely will try it
GREAT cooking
Em dùng bao nhiêu bún tàu, cảm ơn.
Thanks for an authentic roll video. Did you fry the rice paper rolls too? If so, i never knew those could be fried. Do you have a restaurant?
what do you call that white shredded thing you mixed with?
Yeah, that’s why I’m scrolling through the comments…
👍👍
Excellent. Finally! So glad to see a video of a Vietnamese cook using Vietnamese rice paper ((Bánh Tráng) and not the Chinese spring roll or Chinese wonton wrapper to make Vietnamese egg rolls.
Some cooks use the Chinese spring wrapper to make so-called Vietnamese egg rolls.
Chinese roll wrapper is way too coarse, is way too thick compared to Vietnamese rice paper (Bánh Tráng). The Chinese wrapper makes Vietnamese egg roll taste like the oily Chinese roll --- ew.
Please write recipe so we can print it. Thank you
Which wrappers are your favorite?
@@carrierehbein the rice wrapper is my favorite because it’s gluten free and it’s super crunchy ♥️
Did you say 30 minutes? I re-listened to it a few times and I can't understand how long you said you were frying them. It surely sounds like 30 minutes but I know that's not possible so please advise
I like your show how do I get your recipe
You can get the recipe from watching this video 😍
@@chef-trinh3101but it’s nice to see it written down too! I did not understand name if the white veggie…. Thank you for making the great video though!!!!!!
Woww yummy Yummy 😋
Looks good! What’s the difference between the two wrappers after it’s cooked?
The clear looking kind will taste more crunchy. Some would say too crunchy that it might be too hard for them. But I prefer the clear kind, which is the rice paper wrapper because it just taste a lot better to me because i grew up eating that kind, and I do like my egg roll super crunchy 😂😃
If i recall correctly, the rice paper will be a thinner texture than the other. All i ever use is rice paper personally. I grew up making home made cha gio...... but none of the recipes I'm looking at are like mine. (I was literally looking at the recipes online to compare against my family recipe).
@@ladyfarrier5949 Would you be kind enough to share your recipe.
Can you make pork belly sauce
DELICIOUS! With 100 spring rolls there's enough for me to get 6?? 😃
When you say “low medium heat”, do you know what the temp is? 300.,325,350??
Can you make banh canh noodles? Or however you spell it lol.
Is the chicken season powder like bouillon or something different?
Yea, the chicken season powder is the same like the bouillon
Can I freeze the raw egg roll ?
Yes. Definitely. It tastes the best if you can freeze them that way if not eating it all at one setting!
Hi, how many spring rolls did you make in that size?
Hi, I think it was around 125-150
You forgot 2 ingredients but 1 of them is important. Woodear mushrooms. Other one is jicama but this can be replaced with either daikon but you probably want to blanch the daikon first
Everybody has their on take on this my grandmother is from vietnam, and she never make it with jicama or daikon, she use taro root always
Yummy
GREAT VIDEO THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜 AWESOME
Delicious 😋 I would like to see some chicken lo mein please
Ok i will post soon
Chef Trinh where are you? Please come back 😢 I need lo mein.
Hi Pamela, I am still here! I apologize for. It being able to post videos lately due to the crazy holidays! I will make a video of the lo mein soon! Thank you for being patience and allowing me to share my passions ❤️
Someone type out the ingredients and stuff
It me na hi RUclips😁
Natalie Noodles hello Natalie 😘
No cabbage?
No, Vietnamese egg rolls, technically we don’t put cabbage in them. But you can definitely add it to the recipe if you like cabbage
A cup of chicken pwder? Surely this isn’t the chicken bouillon she’s referring to because it’s super salty and a cup is a lot:
Its not the chicken bouillon..
it’s the chicken flavor soup base powder.
Y
Ok thank you I’ll have to look for that because I’ve not used or seen any chicken powder. Only knew of the bouillon chicken.
Btw can’t wait to try your recipe!😋😋😋
@@droqueplot you’re welcome. They have it at most Asian markets. Or you can order it from Amazon as well.
What is tara?
Taro is a type of a potato.. it’s sold at all Asian markets.
@@chef-trinh3101 thank you
@@innasway of course 😁
I remember I used to eat sandwiches in Saigon we cannot remember what ingredients were used so delicious on a roll with meat and vegetables so happy I found your Channel
Oh great!!! Now i see name of tgat ingredient!!!! Would you say it’s indespensable?
To many carrots
This is HER wonderful recipe not yours. When using someone else’s recipe, and you feel that they have too much of a particular ingredient, then you use less of that ingredient when you make it. It is rude to tell someone how to make THEIR dish, or to wanna modify their ingredients. Once again, this is HER recipe, not yours.
OOF
Don't tell me your gonna hand mix it....yep, she is hand-mixing it.
What’s wrong with the hand mixing ?
How long did you fry the rolls for? I thought you said 30 minutes....but that cannot be right! Would love to try this recipe.
30 mins on low medium heat
Remember tgere is raw meat in them