Hey Lisa, for frying spring rolls made of rice paper, the ingredients inside need to be fairly dry so you need to remove as much moisture from the filling as well as dry the rice paper with paper towel. The 2nd thing, when rolling them, make sure you roll very tight so no air remains inside. During cooking this air will expand and cause the roll to burst open. Just wanted to share my tips. Great video, thanks!
As a follow up to this, let them dry a bit on moist paper towels (so they don’t stick to the towel) as @game_freak 9 said, moisture is your enemy when frying! Good luck and thanks for the content! 😊
i presumed it was the moisture on the actually rice paper as in other videos where she frys rice paper she does it without dipping it in water and it works
Lisa, you need much less oil to fry spring rolls! I fry them all the time with filling inside them, but instead of deep/shallow frying like you’re doing, try pan frying with a couple tablespoons of oil. Also double roll them. They won’t rip as easily this way.
Yep this is what my Mom does all the time when frying ‘nem’ (spring rolls). She just put a bit of oil and fried it. The moment I saw Lisa dump her spring rolls into a bath of oil, I was like “nope, recipe for disaster”. Spring rolls should not be deep fried because that will make it super oily
To prevent the popping/bursting when you fry the spring roll wrap you'd have to roll it together really tight and it helps to dab some egg on the last portion of the spring roll to prevent it from coming undone kinda how you do with normal egg rolls
For frying spring rolls, you need to either have dryish fillings, or have multiple layers of rice paper so that it acts as an almost anti moisture barrier on the inside whilst allowing the outside to crisp up
I think you need to double layer your spring roll. Use one sheet to make the roll and then use another one to cover the roll. Also, use less oil and don't let the rolls float in the oil.
I love that your re doing this 30 days with all your new cooking skills. Its great to see how far you have come, And your still so real showing the ruff with the smooth. I remember watching the first time on your Telehue food channel
Here’s a tip for frying spring rolls. Instead of submerging the spring roll and frying it, try cooking it like steak, you could also try using different types of rice papers
What I love about your videos is that it shows your journey with cooking and trying out food combinations, especially when you make mistakes. Keep up the good work Lisa! ☺️
Could it be from the moisture of the food inside? I've never used rice paper but I do deep fry a lot. I try to get my oil to at least 350 and have it deep enough to fully cover whatever I'm cooking. Is rice paper the same when deep frying?
I admire your experimentation with making tortilla from instant ramen noodles. Creative minds at work is always a pleasure to watch. I would love it if you wrote out some of your recipes…. Have a Happy Winter Holiday and I will be watching your videos in 2022.
I have a Vietnamese restaurant in my area that makes fried spring rolls instead of egg rolls. They are unbelievable crispy and juicy. I remember them telling me they use coconut water or something.
@@DarkNoktra Stop harassing ppl karen just cuz we hv "ugly" Pfps in ur opinion no one askes so leave us alone and we will leave u alone and also u hv a cringe pfp 😂
Hey Lisa! I think wrapping up the same ingredients in puff pastry and then frying it would give you a nice flakey crust as well and the filling won't pop open in the oil also very similar to making a samosa 😄
u could use some all purpose flour slurry to stick the ends together so that it doenst open, also, double wrapping helps a lot, u can alsoo use spring roll sheets(u can google how to make them or u can buy from store) :)
i think you could use less oil like pan frying it instead of deep fried. i’ve tried it before a lot of time and so far it never break. btw i really love your video 💕
a tip for frying spring rolls (or any pocket thing): try holding it together with toothpicks, then take them out when they’ve cooled:) hope this helps!!
When I fry rice paper spring rolls, I put the wrapped spring rolls in the fridge (on an uncovered baking sheet lined with a silicone baking mat) for at least an hour before frying. It helps to dry out the rice paper. And then, as others have shared, I pan fry them in a thin layer of oil. Good luck with your next attempt!
If you haven't tried it yet. What about air frying it the spring roll? Only if you have one within your possession, if not then it's fine. Love your content! Keep up the good work!
You should try frying them at a higher temp, they look a little soggy so if you make the heat higher then it wont soak into the rice paper and the structural integrity will be better, love your videos btw.
Hey Lisa, I would recommend you to double maybe triple wrap it with rice paper and try to fry it at a higher temperature so that it doesn't absorb a lot of oil and yeah also the inside of the rice paper or the filling and the rice paper itself should contain as little as possible moisture in it.. If the filling or the rice paper has a lot of moisture then the rice paper is most likely to tear open when you put it inside the pan of oil.
Try making another ramen burger but deep frying it and rap it 2 times with rice paper and with the rice paper put some egg on it to make it more sticky and maybe even hold them with something like toothpicks and try using less oil like maybe pan fry and the inside would be steak and u can add a side item and drink Also if u ever do make spring rolls again put toothpicks to keep it in shape and prevent it ripping Hope this helps!
I have a recommendation try the TYJ spring roll sheets It is used for samosa's and also spring rolls my mom uses It and It never breaks and Its also crunchy.
I think it's gonna work out if you double wrap it, cause the rice paper is more thin than an egg wrapper which is normally used for egg rolls. I think double wrap sould work, but double wrap it after you make the first wrap so the opening on the first wrap would be covered. Overall this concept is good. You might get a double crunch from doing it
Hey Lisa, I really appreciate that you are ready to try and test new ways of eating ramen and any other dish for all of your viewers as much as possible,...but pls also maintain your health because too much ramen consumption has its side effects...dont just do it for views continuously take breaks we also care for ... ❤️ From India 🙋♀️
Lisa you should use The same thing we usually use in Indonesia It's named "Kulit Lumpia" Or Lumpia Skin, It's Way more solid than Rice paper and it will really crispy if you fried it especially deep fried
You should use two things of spring roll paper while wrapping it up so it doesn’t burst open. And you should also try frying it in a pan with oil. I make spring rolls a lot and I sometimes fry them too and I roll them up with two spring roll papers to protect it from opening up while frying
Hi Lisa, I take food gcse at the moment and am actually making spring rolls as part of my dish for my exam, my teacher told me that filo pastry was a good substitute for rice paper if you fry spring rolls, hope this helps!
Double wrapping it and leave it sitting on the cutting board for 5 minutes before you where going to fry it would probably helped keeping everything together.
With the other tips i wanna say that cover your spring rolls in a thin slurry of corn flour or normal flour and water ... That will help make it crispier ...
Try drying the rolls in the fridge uncovered first for about an hour. The paper has to be super dry. 😭 you can brush vinegar on them too to try and get it extra crispy.
What you should try to do is double wrap it and if that don't work then add a batter or flour or a egg wash with ramen dust not sure how it would work but worth a try
I'm a cook and I say definitely double wrap it and also try to not let the paper get super wet just barely damp enough to be malleable that might help . Also if you're just trying to fry the rice paper just do one at a time to try to pay closer attention you might just have them in the oil for too long
We always had several layers of rice paper when we used to make ours. That was the way we learned from the Vietnamese families we sponsored back in the 70's & 80's. I didn't know there was any other wrap to use for them until we started going to Saigon restaurant
Try to rub some oil or egg whites to seal the wrapper and prevent it from bursting open when you fry it, that’s what we do with lumpia in the Philippines.
Lisa, you can use the other variant of rice paper that Jenelle uses on her lumpia. With this, the spring rolls will not burst and it will become crispier
Breaking happens probably because of how they contort when they fry. We have paapads (or papadoum as it's known in some places) which are similar in composition to rice paper, which we always fry solo and never with anything. Another option maybe to airfry them? Or double wrap so one layer holds whole the other might break?
Day 15 starts with the letter “T”. Can you guess what it is?
Taco Ramen! :D
Tami spicy noddles?
tbone steak ramen 🤓
TOES
(like this)
I think tonkotsu
It's just a guess
Hey Lisa, for frying spring rolls made of rice paper, the ingredients inside need to be fairly dry so you need to remove as much moisture from the filling as well as dry the rice paper with paper towel. The 2nd thing, when rolling them, make sure you roll very tight so no air remains inside. During cooking this air will expand and cause the roll to burst open. Just wanted to share my tips. Great video, thanks!
As a follow up to this, let them dry a bit on moist paper towels (so they don’t stick to the towel) as @game_freak 9 said, moisture is your enemy when frying! Good luck and thanks for the content! 😊
Noooo..... it was 69 likes, it was perfect and dumb fuck took it to 70. I'm pissed of rn.
@@tanesh6750 I wish I was the guy who turned it to 70
i presumed it was the moisture on the actually rice paper as in other videos where she frys rice paper she does it without dipping it in water and it works
@@tanesh6750 this reply section was so wholesome until u came in lmao
Lisa, you need much less oil to fry spring rolls! I fry them all the time with filling inside them, but instead of deep/shallow frying like you’re doing, try pan frying with a couple tablespoons of oil. Also double roll them. They won’t rip as easily this way.
Yep this is what my Mom does all the time when frying ‘nem’ (spring rolls). She just put a bit of oil and fried it. The moment I saw Lisa dump her spring rolls into a bath of oil, I was like “nope, recipe for disaster”. Spring rolls should not be deep fried because that will make it super oily
Maybe air frying, too
This helped me too…. Thank you
To prevent the popping/bursting when you fry the spring roll wrap you'd have to roll it together really tight and it helps to dab some egg on the last portion of the spring roll to prevent it from coming undone kinda how you do with normal egg rolls
You also need to keep your filling drier. Fried spring roll is basically chả giò, like Andy said above.
Oh is it fine to use 2 rice paper to wrap the stuff?
@@chopperleta8010 yes you can double wrap as well, it will give a more crispy chewy texture
@@lynnduhh4407 I just tried it minutes ago and u we're right LOL, but I think it got nearly ripped the wrapper from the heat
Yes, my mom double wraps and does it tight too!
I had hope for the second fried spring roll but then it burst lmao. The non-fried one looked really tasty tho!
Perfect cook on that steak, no big deal huh?? (we c u Lisa Nguyen)
Master, u are here?
Our senpai has arrived
I love your ramen challenge ! Only ramen I have had was top roman though, when i was little i use to live off of it.
U indian?
@@RAVENTHEGODGAMING_ maggi is more famous is India tho
@@dakshta5097 well we used to eat top ramen as kiddos
@@proton9774 I love top ramen too but maggi is much more available!
Ooh! The only ramen I’ve had was Indomie mi goreng and only tried samyang fire noodles twice
For frying spring rolls, you need to either have dryish fillings, or have multiple layers of rice paper so that it acts as an almost anti moisture barrier on the inside whilst allowing the outside to crisp up
I think you need to double layer your spring roll. Use one sheet to make the roll and then use another one to cover the roll. Also, use less oil and don't let the rolls float in the oil.
I love your ramen dishes, even if you fail, it still looks so good 😍
That actually looks REALLY good! Day 14 looks SO good I'd eat that myself
I love that your re doing this 30 days with all your new cooking skills. Its great to see how far you have come, And your still so real showing the ruff with the smooth. I remember watching the first time on your Telehue food channel
I love the way you talk I also like to see you cooking, it’s just great😅✨
Her videos do not fail to occupy me ♥️
Some advice to try: 1. Double later the roll or add a layer of egg on the outside. 2. Use less oil and just pan fry.
Very creative Lisa, love ur vids
these shorts are like my peace when I'm stressed weirdly enough ur voice is calmly and I like seeing food made to learn
Here’s a tip for frying spring rolls. Instead of submerging the spring roll and frying it, try cooking it like steak, you could also try using different types of rice papers
Yeh but she's trying the traditional vietnamese way where they gonna deepfry it but thanks for the tips
Cannot believe she actually brings in the soul of Vietnamese instant ramen, Hảo Hảo số 1
Hảo hảo appear : *Vietnamese Neutron Activated*
Hello mấy bạn Việt Nam
was so hyped up when I see Hảo Hảo, definitely the number one brand
Đúng là hảo hán
What I love about your videos is that it shows your journey with cooking and trying out food combinations, especially when you make mistakes. Keep up the good work Lisa! ☺️
Same! I was about to comment something similar
Who knew you could make ramen in so many ways?? That’s so cool honestly, your so creative Lisa!
Could it be from the moisture of the food inside? I've never used rice paper but I do deep fry a lot. I try to get my oil to at least 350 and have it deep enough to fully cover whatever I'm cooking. Is rice paper the same when deep frying?
Now that’s your most perfect steak yet, the others were over in my opinion 😁
I’m glad you made a fried and none friend version also your ramen noodle challenge each day you get very creative 😌
I admire your experimentation with making tortilla from instant ramen noodles. Creative minds at work is always a pleasure to watch. I would love it if you wrote out some of your recipes…. Have a Happy Winter Holiday and I will be watching your videos in 2022.
I have a Vietnamese restaurant in my area that makes fried spring rolls instead of egg rolls. They are unbelievable crispy and juicy. I remember them telling me they use coconut water or something.
Yum! Looks delicious Lisa!
Hiiii lisaaaa YOUR MY FAVORITE RUclipsR AND I LOVE COOKING AND YOU INSPIRE ME SO MUCH!❤️❤️
Hi Lisa! If you plan on using Pancit Canton for a video, I recommend eating it with rice! :D
Pancit Canton brings in some childhood memories 🤤
She already used pancit canton
@@Myriamghariani Oh she did? Maybe I forgot then lol 😅
Though I remember seeing regular and calamansi flavoured pancit canton in her "I have a ramen problem" video
@@mr.drabbles yea I know and she already used it in idk day
Who agrees that her food makes everyone's mouth watering?
ramen has always made me freaking hungry
Cringe pfp
@@DarkNoktra of?
@@DarkNoktra Stop harassing ppl karen just cuz we hv "ugly" Pfps in ur opinion no one askes so leave us alone and we will leave u alone and also u hv a cringe pfp 😂
@@n9rcissistic do not care did not ask
U have such creative ideas !
That looks really good!!
Btw I love your videos... Keep doing the amazing job 👌
Hey Lisa could u make Maggi ramen? 😁
she did make maggi videos on her channel tho
Yaa but let her make onece again though
@@kimchithatisnicelyfermente4627 ooh ok
@@shambhavipragya ok if you guys want to
You always make me hungry because the food u make look so tasty:)
Thank you for revealing defeating moments. That even celebrities like you experience. Reflections of life.
You’re so creative 🥰🥰
I love your videos. Your food looks so delicious 🤤😋.
this one is probably my favorite! i'd definitely try it myself.
This looks so good. I really need to start experimenting with Ramen.
Hey Lisa! I think wrapping up the same ingredients in puff pastry and then frying it would give you a nice flakey crust as well and the filling won't pop open in the oil also very similar to making a samosa 😄
That second one was better and I love your videos 😉😂
I will watch all of ur vids and they r just soo good
Hey Lisa ! for keeping the rice paper stick together try applying some all purpose flour add water mixture at the end it works for me
u could use some all purpose flour slurry to stick the ends together so that it doenst open, also, double wrapping helps a lot, u can alsoo use spring roll sheets(u can google how to make them or u can buy from store) :)
i think you could use less oil like pan frying it instead of deep fried. i’ve tried it before a lot of time and so far it never break. btw i really love your video 💕
I love your videos. Can you try a 2x spicy ramen with chicken spring roll
a tip for frying spring rolls (or any pocket thing): try holding it together with toothpicks, then take them out when they’ve cooled:) hope this helps!!
Can you make a lot more videos of spring rolls, I really enjoy them.
When I fry rice paper spring rolls, I put the wrapped spring rolls in the fridge (on an uncovered baking sheet lined with a silicone baking mat) for at least an hour before frying. It helps to dry out the rice paper. And then, as others have shared, I pan fry them in a thin layer of oil. Good luck with your next attempt!
Your room mate Is very lucky to have a talented chef like you
Love this 💕
This looks so good
I love to see this recreated using an air fryer instead of traditional oil frying method!😁
If you haven't tried it yet. What about air frying it the spring roll? Only if you have one within your possession, if not then it's fine. Love your content! Keep up the good work!
That looks so good I think i will try that
You should try frying them at a higher temp, they look a little soggy so if you make the heat higher then it wont soak into the rice paper and the structural integrity will be better, love your videos btw.
Hi Lisa, I usually seal my rice paper spring rolls with egg white to prevent it from opening and have been successful. Good luck!
Lisa i just wanna say you made me make my mom buy me rice paper it looked so good
Hey Lisa, when you get a chance try ramen with spicy pork cracklings and crushed cheez its imo AMAZING
try dipping the spring roll in egg wash and flour. Maybe that will work?
Looks amazing tho 😍
Hey Lisa, I would recommend you to double maybe triple wrap it with rice paper and try to fry it at a higher temperature so that it doesn't absorb a lot of oil and yeah also the inside of the rice paper or the filling and the rice paper itself should contain as little as possible moisture in it.. If the filling or the rice paper has a lot of moisture then the rice paper is most likely to tear open when you put it inside the pan of oil.
First time that RUclips didn’t notify me later also I love the ramen :0 I want it!
From my experiment with spring roll, you should try dipping only the last part into the water instead of dung the whole sheet. I hope it helps.
Try making another ramen burger but deep frying it and rap it 2 times with rice paper and with the rice paper put some egg on it to make it more sticky and maybe even hold them with something like toothpicks and try using less oil like maybe pan fry and the inside would be steak and u can add a side item and drink
Also if u ever do make spring rolls again put toothpicks to keep it in shape and prevent it ripping
Hope this helps!
I have a recommendation try the TYJ spring roll sheets It is used for samosa's and also spring rolls my mom uses It and It never breaks and Its also crunchy.
I think it's gonna work out if you double wrap it, cause the rice paper is more thin than an egg wrapper which is normally used for egg rolls.
I think double wrap sould work, but double wrap it after you make the first wrap so the opening on the first wrap would be covered.
Overall this concept is good.
You might get a double crunch from doing it
Love ur vids
Lisa to make fried spring rolls easy is don't use rice paper use the ready-made spring roll dough and then fry it , it is so good and crunchy
You can hold the spring rolls using chopsticks under oil so it doesn’t open up it’ll help the ingredients to stay together:)
Hey Lisa, I really appreciate that you are ready to try and test new ways of eating ramen and any other dish for all of your viewers as much as possible,...but pls also maintain your health because too much ramen consumption has its side effects...dont just do it for views continuously take breaks we also care for ... ❤️ From India 🙋♀️
Lisa you should use The same thing we usually use in Indonesia It's named "Kulit Lumpia" Or Lumpia Skin, It's Way more solid than Rice paper and it will really crispy if you fried it especially deep fried
You should use two things of spring roll paper while wrapping it up so it doesn’t burst open. And you should also try frying it in a pan with oil. I make spring rolls a lot and I sometimes fry them too and I roll them up with two spring roll papers to protect it from opening up while frying
Hi Lisa, I take food gcse at the moment and am actually making spring rolls as part of my dish for my exam, my teacher told me that filo pastry was a good substitute for rice paper if you fry spring rolls, hope this helps!
Double wrapping it and leave it sitting on the cutting board for 5 minutes before you where going to fry it would probably helped keeping everything together.
You can use some sort of corn starch paste to bind ur spring rolls. That might help....
Hey Lisa, Maybe try double wrapping the spring rolls?
I liked the way the first one looked after you rolled it
It's just oily but this looks more delish!
Well you should try french toast it'll definitely hit the spot! ✨
With the other tips i wanna say that cover your spring rolls in a thin slurry of corn flour or normal flour and water ... That will help make it crispier ...
I eagerly check my phone while my way back from school just to watch lisa cooking 🥰❤️
Lots of love and support 💜💜
Lisa maybe you can seal the edge of the rolls with flour/cornflour and water paste. it will act like a glue
People will start calling you the ramen girl😂. Your videos are awesome by the way.
are you gonna do the spice challenge series after you're done with the ramen series? I hope so. Been watching since the start :D
Try drying the rolls in the fridge uncovered first for about an hour. The paper has to be super dry. 😭 you can brush vinegar on them too to try and get it extra crispy.
What you should try to do is double wrap it and if that don't work then add a batter or flour or a egg wash with ramen dust not sure how it would work but worth a try
I love all your videos
I'm a cook and I say definitely double wrap it and also try to not let the paper get super wet just barely damp enough to be malleable that might help . Also if you're just trying to fry the rice paper just do one at a time to try to pay closer attention you might just have them in the oil for too long
The roll that busted open made the fully cooked steak look much more appealing to me 😄😋
Hey Lisa it's 3am over here! But I gotta watch this!
We always had several layers of rice paper when we used to make ours. That was the way we learned from the Vietnamese families we sponsored back in the 70's & 80's. I didn't know there was any other wrap to use for them until we started going to Saigon restaurant
Try to rub some oil or egg whites to seal the wrapper and prevent it from bursting open when you fry it, that’s what we do with lumpia in the Philippines.
Lisa, you can use the other variant of rice paper that Jenelle uses on her lumpia. With this, the spring rolls will not burst and it will become crispier
You should try air frying the rolls instead so they don't get soggy. Lightly coat them in oil before putting them in to prevent them from sticking. 😁💖
Maybe you could try frying rice paper and adding it to the inside of the spring roll!
nice choice of ramen.
Hảo Hảo is GOAT
Breaking happens probably because of how they contort when they fry. We have paapads (or papadoum as it's known in some places) which are similar in composition to rice paper, which we always fry solo and never with anything.
Another option maybe to airfry them? Or double wrap so one layer holds whole the other might break?
I love your vids
I've been doing intermittent fasting and that looks really good.