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if a Vietnamese girl put red bell pepper and carrots in her summer rolls, the husband will be out the door looking for a divorce lawyer. Not to mention the girl is falsifying her identity as vietnamese
My gods you make it look easy! I've tried using those rice paper wrappers before it was a horrible gelatinous, sticky mess! I thought, "Never again!". I might be tempted to try again after watching you do it though!
Nice one Jeremy! I've spent a lot of time in Hanoi, where summer rolls in restaurants are mostly an at-table DIY job, with a plate of rice papers already moistened and ready to be filled from small dishes of various ingredients, including herbs not available in the UK. Your versions, however, stay true to the original, except that the dipping sauce is an essential constituent so a recipe would be useful for newcomers to the dish. If I may, a heartfelt request: could you please, please, please dump the music? It's jarringly monotonous and detracts from what are otherwise excellent videos.
Hi Annie, thank you for your feedback! I will talk to the team about writing up a recipe for the Nuoc Cham dipping sauce. As for the music, I will be trying some different things - sometimes it's essential to cover up any edits with the audio, but I appreciate that you find it monotonous and will take this into consideration! - Lee Edit: The recipe has been updated to include the dipping sauce instructions
Did anyone else hear Uncle Roger "No No No!" when he used mung bean noodle instead of rice vermicelli. "mung bean doesnt break up as easy and hangs from the bite making a mess"
When you got to the part where you explain soaking the rice pancake in cold vs warm water I was convinced and started to pay attention. Then you explained how to add the prawns in to look good and I had to subscribe. Great info.
for the sauce(and if you have access to) 1 can coco rico, 2 cloves garlic, 3 thai chili peppers, 1/4 cup sugar, 1/4 cup fish sauce, 2 1/2 half tbsp vinegar, half of a lime juice. yee
Thank you, I have been over stuffing and how to tuck ends very helpful for I have been tearing rice paper. Let us know if waffle side of paper up or down.
Why not start a fully integrated Asian cooking supply company that includes these less common herbs, etc., and delivers fresh? All the ingredients in one place with your video making the recipe. Billionaire!!
very sorry that is not a Vietnamese Spring roll. It's Spring roll but not Vietnamese. I am not a chef but you should learn more about Vietnamese food before showing people how to make it.
@@SchoolofWok Vietnamese barely eat carrot raw .. it always have to be cook we put them in egg roll/ cha gio` .. only time we see raw carrot are in pickle form or decor.. Any Vietnamese who would make the real original Vietnamese Spring roll would never put carrot in them. and seen you corrected me it's a Summer roll.. what is the different between Vietnamese Summer roll or Spring roll do you know? Vietnamese "go?i cuo^'n" ( and I can't translate it to be exact but you may call it salad roll) being modified by Chefs around the world and it was list in one of the best 50 food in the world in 2011 in CNN travel page.
Jonny entertainment I've been to Vietnamese restaurants where they put carrots or whatever they want. It makes it different and it's ok! People actually like eating different variations of food. Your comment...ridiculous.
@@mc-zq1cr :) so because someone open a restaurants call Vietnamese and add carrot into it then it become Vietnamese roll? okay. lmao narrow minded people.
culinary school only teaches the basics. this dude knows nothing about vietnamese summer rolls. dont go to culinary school and save your money. just pratice cooking at home. Jeremy doesnt know anything about the vietnamese culture. I'm going to make Lo Mein now and use vermceilli noodles.
Hi Gerald, the ingredients for fish sauce are: anchovies, water and salt. Oyster sauce is oyster extract, sugar, salt, water and cornstarch. Brands are all down to preference/what you can get your hands on. Lee Kum Kee makes a good oyster sauce and is what we use. Fish sauce is generally always really similar - Lee
Hi Amanda, if you make them and put them on a tray with a damp cloth over the top and then cover it with cling film, they will last about a day in the fridge. They will still be delicious, although not quite as fresh! - Lee
School of Wok Thank u Lee, that's great, I was thinking they would b perfect 2 make in the morning for a BBQ party in the afternoon instead of just salad. 🤗 x
dude, stick to chinese cooking. sauce is wrong. rolling is wrong. ingredients are wrong. no self respecting vietnamese person would use carrots or red bell pepper for their summer rolls. you didnt even include the pork belly as a protein. rolling technique, you put everyting on the rice paper itself and then roll. you dont include extra ingredients after the fact.
Stop being mean. If you don't have anything nice to say then don't say anything thing. You are a big bully. Lets see how you speak. Don't speak about someone's accent.
📣 ANNOUNCEMENT 📣 - We’ve just launched our RUclips Membership Plan! bit.ly/3dZ1JRs
Memberships start from just 99p per month, and include access to a whole load of exclusive content; including Q&As, School of Wok badges and emojis, membership recipes, and more!
if a Vietnamese girl put red bell pepper and carrots in her summer rolls, the husband will be out the door looking for a divorce lawyer. Not to mention the girl is falsifying her identity as vietnamese
RAW bell pepper. Smh...
Use a teaspoon to get lemon or lime juice out. Work it around in a circle and spill juice out the side as you go. Yes, a teaspoon.
knife work if off the CHAIN!!!
Thanks! - Lee
I would love to see a banh mi video.
Say no more ruclips.net/video/smpYMYVm16w/видео.html
Wow, he really took a long time to do those with all the rubbing of the rice paper. Strange. A beginner could do it faster!
My Vietnamese ancestors are rolling in their graves
My gods you make it look easy! I've tried using those rice paper wrappers before it was a horrible gelatinous, sticky mess! I thought, "Never again!". I might be tempted to try again after watching you do it though!
They can be quite difficult to use, but practice makes perfect! - Lee
Nice one Jeremy! I've spent a lot of time in Hanoi, where summer rolls in restaurants are mostly an at-table DIY job, with a plate of rice papers already moistened and ready to be filled from small dishes of various ingredients, including herbs not available in the UK. Your versions, however, stay true to the original, except that the dipping sauce is an essential constituent so a recipe would be useful for newcomers to the dish. If I may, a heartfelt request: could you please, please, please dump the music? It's jarringly monotonous and detracts from what are otherwise excellent videos.
Hi Annie, thank you for your feedback! I will talk to the team about writing up a recipe for the Nuoc Cham dipping sauce. As for the music, I will be trying some different things - sometimes it's essential to cover up any edits with the audio, but I appreciate that you find it monotonous and will take this into consideration! - Lee
Edit: The recipe has been updated to include the dipping sauce instructions
Cheers Lee - good work! :-)
Yum!
I will be honest,
The technicality in your video make sense, that is why I love it.
Thanks! - Lee
We don't know what are you mixing on it
I love these with peanut sauce. Yours look superb.
The "music" is awful and repetitive - you are great
There's no more music in our later videos!
Did anyone else hear Uncle Roger "No No No!" when he used mung bean noodle instead of rice vermicelli. "mung bean doesnt break up as easy and hangs from the bite making a mess"
your knife skills are *chef's kiss*
When you got to the part where you explain soaking the rice pancake in cold vs warm water I was convinced and started to pay attention. Then you explained how to add the prawns in to look good and I had to subscribe. Great info.
have you ever been to vietnam and had an authentic roll bro?
He should. I am Vietnamese and this is killing me.
for the sauce(and if you have access to) 1 can coco rico, 2 cloves garlic, 3 thai chili peppers, 1/4 cup sugar, 1/4 cup fish sauce, 2 1/2 half tbsp vinegar, half of a lime juice. yee
Yum. This boy is the best cook on RUclips
Thanks! - Lee
Yummy rolls and adorable guy 😅
Thank you, I have been over stuffing and how to tuck ends very helpful for I have been tearing rice paper. Let us know if waffle side of paper up or down.
oh no.. dont cut everything! you need to keep some things whole.
You have a very posh British accent! You’re great chef and teacher¡ thanks!
Why not start a fully integrated Asian cooking supply company that includes these less common herbs, etc., and delivers fresh? All the ingredients in one place with your video making the recipe. Billionaire!!
The biggest problem was when i was trying to fold the spring rolls...
Can be a bit difficult, but practice makes perfect - Lee
YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH MUST HAVE SOME NOW PLEASE PLEASE. My FAVORITE Vietnamese food ever
Great video, shame about the annoying repetitive background music
very sorry that is not a Vietnamese Spring roll. It's Spring roll but not Vietnamese. I am not a chef but you should learn more about Vietnamese food before showing people how to make it.
It's a summer roll. What makes you say it's not Vietnamese? - Lee
@@SchoolofWok Vietnamese barely eat carrot raw .. it always have to be cook we put them in egg roll/ cha gio` .. only time we see raw carrot are in pickle form or decor.. Any Vietnamese who would make the real original Vietnamese Spring roll would never put carrot in them. and seen you corrected me it's a Summer roll.. what is the different between Vietnamese Summer roll or Spring roll do you know? Vietnamese "go?i cuo^'n" ( and I can't translate it to be exact but you may call it salad roll) being modified by Chefs around the world and it was list in one of the best 50 food in the world in 2011 in CNN travel page.
Jonny entertainment I've been to Vietnamese restaurants where they put carrots or whatever they want. It makes it different and it's ok! People actually like eating different variations of food. Your comment...ridiculous.
@@mc-zq1cr :) so because someone open a restaurants call Vietnamese and add carrot into it then it become Vietnamese roll? okay. lmao narrow minded people.
@@jonnyvlog4943 how narrow minded are you? They are Vietnamese. Might want to ask that question first.
Where can I buy a 'rice paper' @ singapore. Anybody know can help me.
I love the fact that you went slow to show what exactly what you are doing and explaining as you go.grate job well done
Thank you!
Nguyen lieu gom nhung ji vay co ai noi giup minh k
Vietnamese dishes are always fresh and frugal with the philosophy of yin and yang
I love how fresh Vietnamese food is with all the herbs! - Lee
Please need recipe for the lemongrass beef so I can do the spring roll?😋💟
Your rolls are so pretty oml. No matter how hard i try, mine just wont look like that lmao
in the malls they very quick in wrapping and not that talkative
people hungry and in a rush
They're also not teaching you how to make them
Thanks for this lovely video. You are a very good teacher
想吃100條
Vietnamese version of ... sushi????? what lol
culinary school only teaches the basics. this dude knows nothing about vietnamese summer rolls. dont go to culinary school and save your money. just pratice cooking at home. Jeremy doesnt know anything about the vietnamese culture. I'm going to make Lo Mein now and use vermceilli noodles.
this was a knife skill video. not a summer roll roll tutorial
Looks great...what are the ingrediends of fish sauce or oyster sauce? are therein any artificial stabilizers or other? the best brands? Thanks much!
Hi Gerald, the ingredients for fish sauce are: anchovies, water and salt. Oyster sauce is oyster extract, sugar, salt, water and cornstarch. Brands are all down to preference/what you can get your hands on. Lee Kum Kee makes a good oyster sauce and is what we use. Fish sauce is generally always really similar - Lee
Awesome video!
Thank you!
Gorgeous, how long can these b done in advance and would u store them in the fridge ?
Hi Amanda, if you make them and put them on a tray with a damp cloth over the top and then cover it with cling film, they will last about a day in the fridge. They will still be delicious, although not quite as fresh! - Lee
School of Wok Thank u Lee, that's great, I was thinking they would b perfect 2 make in the morning for a BBQ party in the afternoon instead of just salad. 🤗 x
Thank you for sharing.
Look so easy in your cook!
It takes a lot of practice! - Lee
A quick pickle for the carrot would work brilliantly
That would've been a great idea! - Lee
Thank you for sharing.
Nhìn quá hấp dẫn.!
Authentic if you use bell peppers.
Absolutely brilliant knife skills
😋👌👌🙏 looks delicious
Love your accent
You must add the ingredients on video
There’s a link to the written recipe in the description - Lee
New subscriber. Just top the bell!!👍👍👍
Good stuff! - Lee
Long winded
U may use warm water for soak the rice paper
5 seconds is enough in cold or warm water.
I am vietnamese, the way you make it is very different from me, this dish especially the sauce, you made 70% Right
36
Nice my favorite😋😋
Delicious, aren't they - Lee
👍🏼👍🏼
Thanks
YUM!
I know right! - Lee
It’s so unhygienic when you dip your roll into the sauce n bite then dip again Yuck 🤢 Why can’t you use a saucer or a spoon
If anyone is from the Caribbean here, Sawtooth Coriander is Shadon Beni.
I heard how fish sauce is made...🤮
dude, stick to chinese cooking. sauce is wrong. rolling is wrong. ingredients are wrong. no self respecting vietnamese person would use carrots or red bell pepper for their summer rolls. you didnt even include the pork belly as a protein. rolling technique, you put everyting on the rice paper itself and then roll. you dont include extra ingredients after the fact.
I can't get over seeing a asian person with an English accent......btw rolls look delicious
turns out they invented this thing called planes a few years ago
Haha, this gave us a good laugh in the office - Lee
Imagine my surprise when I met an Asian person speaking Greek. I was so delightfully awe struck.
Stop being mean. If you don't have anything nice to say then don't say anything thing. You are a big bully.
Lets see how you speak.
Don't speak about someone's accent.
You are very mean to criticize someone. Your a fool
Mine always end up chewy lol