Bri, thank you for explaining how to correctly dip the rice paper!! As a Vietnamese person, every time I watch videos of people making spring rolls they say to either hold the rice paper in water until it completely softens, or leave it to soften after it has been dipped. And then they complain about how hard it is to roll or how ugly the roll at the end is. You want to put your fillings in immediately after dipping your rice paper since it continues to soften and absorbed moisture as it sits. So thank you!!
Our man is close to a MILLION!!! ❤ Love these, it's been ages since I wrapped up a rice roll, gonna give it a try this weekend. Fish, seafood and vegetables, that's what we eat during the Easter lent. Fits perfectly. Thank you for another awesome video.
Made the fresh spring rolls with teriyaki chicken instead of shrimp tonight and they were delicious. That sauce is incredible and so well balanced...I don't even like hoisin that much and wanted to drink that sauce. Lorn is a genius because the pickled carrot was a game changer. Looking forward to eventually trying the fried ones too! Excellent recipe again Bri!
Hi, Brian! Excellent video, as usual. I love the way you explain every step. 💜Just a note: as far as I know, the fresh rolls are called *summer rolls* and the fried ones are *spring rolls*. At least that's what they're called by Vietnamese restaurants here in my country (Panama, not Vietnam, hahaha).
I advice you to add a few drops (up to maybe half a teaspoon) of toasted sesame oil to the rice noodles after rinsing them. That will also help prevent sticking and, of course, season the noodles.
BUT... it also adds quite a bit of sesame flavor, which you may or may NOT like. I can take sesame oil only in TINY doses. So I'll stick with cold water for this recipe, especially since a small bit of sticking within the rolls would not be problematic.
@@lofomuses yah. Sesame a flavor for me that no matter what, when I use at home, just absolutely overpowers anything its in. Even in super small quantities. All I taste is sesame oil. Not pleasant. Cold water for me as well.
I went to a Vietnamese restaurant a few weeks ago and ordered spring rolls. I thought I would get the fried ones but they brought out fresh ones. They were delish. Fried or fresh, I love ‘em!
I’ve realized when I used to make something similar that the mint/cilantro/basil mix is a POWERHOUSE of great fresh flavor. It tastes like a warm spring day!
Seriously one of the best food-tubers out there. My son and I love to watch your videos "Is he gonna say let's eat this thing?". Super happy to see you're approaching 1 million subs. This channel deserves it!
trick that I learned in restaurants for making spring rolls: use a damp towel rather than soaking the rice paper wraps. The wrappers end up pliable but a little stiffer than if you put them fully in water, which allows for more time to get them wrapped before the wrappers get too soft and tear.
I was taught by a Vietnamese person to quickly dip the sheet in water, for just 1-2 seconds (don't leave it in there). It'll be too stiff at first, but let it rest for a moment on the plate and it'll soften the perfect amount.
I do the 2nd version often. But instead of frying I bake them. I think it works even better. For sure it's less greasy. BTW- I use exactly the same brand of sheets.
I made these tonight along with your General Tso recipe. All of it was ridiculously good. I have made Spring Rolls before... but I will stick with yours. Thanks again!
25 years ago, when I was first married and we were poor, I used to make fresh spring rolls for parties, except with chicken (which is way cheaper than good shrimp). They'd be festive and impressive, but hadn't cost me much but effort. I used to use a second skin as well, because I found that they would delaminate with time in one skin. So two skins made them more portable and time resistant. I really like the pickled carrots... gonna do that from now on. Thanks Bri.... You're great!
Thank you, I love this recipe, especially pickling the carrots, that gives it extra taste. The sauce looks great too, good idea doing a second skin on the roll. I can’t wait to try this recipe. 😉
I adore Spring Rolls!! Watching this vid while I eat my lunch - leftovers of your Bibimbap recipe that include the same pickled carrots!! - realizing how good they would be in a spring roll...MMMM Can't wait to try your recipe & method. The dipping sauces look dope as hell & Imma put that filling for the fried version inside a great GF dumpling wrap I learned from another source. Thanks again for killer recipes, methods, and inspo. Hi from the Chicago 'burbs!
I grew up in a suburb of Houston, Tx called Spring Branch. We had a restaurant called the “Empress,” their Chinese style wheat flour egg rolls/spring rolls were spectacular..fat, huge, dry ish, bubbly crispy, redolent with five spice, very finely shredded dark greens, not pasty gray cabbage, and I swear, they were the very best. I’ve never had any that come remotely close..I know one trick is to stir fry the ingredients first and press out hard all the moisture, then fluff and re season to fill the wrappers, but..I sure do miss those!
My goodness the colorful spring rolls look so good. I can't help but imagine how many layers of rice paper wrappers would be too much? Just keep rolling! 😂
Great video, I learned one thing for presentation, I add my protein after the 1st revolution, it's purely for aesthetics since you can see your protein more clearly and in my opinion makes it more appetizing
All your recipes I've followed have turned out great but what really keeps me coming back to your videos are the small details and tips and tricks you work into them. Like turning the handle on the fry oil pot. While that seems like common sense, it's so easy to get too busy while cooking and simply forget small things like that and end up ruining the dish or worse, hurting someone.
Great video @BrianLagerstrom here's a couple of suggestions. For the fresh spring roll wrappers: you don't have to fully submerge them. It's much more efficient to barely wet each one that you're going to use, and then arrange them in alternating venn diagram layers, where water from each subsequent wrap will moisten them adequately. How many you do in one go depends on your skill/speed level and the quality of the wrapper because if it's too wet and too many of them, the wrappers will fuse into one giant blob. In a family cooking setting, the youngest kid is in charge of soaking the wrapper, and the elders do the fillers, wrapping and teaching. Don't take this the wrong way because I think you've done a very good job overall, but a second wrap is a sign of ineptitude for the fresh version, so don't serve that to a culturally Vietnamese person. Think of it this way, what would think if you got a double wrapped burrito? (Also, the cabbage has cheap Americanized Chinese overtones, which won't be well received. The bell pepper will likely be viewed as a bizarre white guy thing.) For the fried version, that's quite a lot of wrapper (the filling amount is perfect). Don't be afraid to cut them down to size if that's all you can find. Finally, the reason why you may see lettuce served separately with both versions of spring rolls to Vietnamese people is that you're meant to wrap either of them in lettuce, dip and eat. For the fresh version, the lettuce is left out of the wrap because the wrap won't hold its form after you take the first bite; a sign of a quality roll is that it holds its form for the entire time you eat it. For the fried version, you may not see the lettuce (and herbs) served with them in a restaurant (food costs), but in a home/party setting it's much more common.
As usual Bri this was out of the park. I made the fried Spring Rolls for my 40ish twin daughters and wife and got 6 thumbs up. It was fun to make and fun to receive the compliments of my cooking expertise. It seems I forgot to tell them that it was your recipe. My bad. Keep it up Bri.
I've now made the cool rolls twice (once for my mother-in-law). Just delicious. And I don't like peanut butter... but that sauce! I can eat it by the spoon! MIL said I could make those again anytime.
i use a pasta machine to make my spring roll dough. the thinnest setting is pretty much the same thickness from what i can tell. i don't use that much dough either..i use maybe 1/3rd of what you used for one spring roll. you can make super thin sheets if you let your dough rest in oil overnight, and then you can stretch it on an oiled surface.
No need to soak the rice paper! Just dip it quickly, it'll soften up later and you don't take the risk of it softening too much. If you lay the fillings out more neatly and roll it over on itself, you'll get a tight and stable roll without double wrapping.
fantastic video. I'm fairly new here, but I had one of those cold spring rolls at a pho shop in canada years ago, and never knew they were a variant of spring roll until now. definitely gonna have to try and make some and see if they're as tasty as I remember.
I was going to make tamales for Easter week (not Easter day), but now I'm thinking I should make egg rolls instead. These both look incredible, light, and fresh.
I am a lazy person who is trying to get more protein in her diet, and spring roll wrappers make it easy. I buy chopped rotisserie chicken and bagged chopped veg (Superblend from Walmart or Salad Starter from Kroger) and use an Asian style salad dressing for the dip - which (because I am lazy) I just drizzle over the ingredients inside the wrapper. I just run the wrapper under the tap quickly, lay it on plate, and by the time I get my ingredients in it, it has softened enough to roll. PS: even tuna salad with some fresh veg is good in these wrappers.
FYI: You can use the rice paper for the deepfried roll too, most vietnamese families just do that as far as I know. Using pastry for frying is more chinese as far as I know
I didn’t have trouble rolling the fresh rolls, bit I did run into an issue when I was done and tried to figure out how best to store them. They seemed to stick to anything placed them on. I ended up sorting them on wax paper.
Is there a good way to meal prep the rice paper ones and store them? Every time I try storing them in a baggie (etc.) it's a disaster removing them haha
How do you get rid of your used cooking oil? I avoid frying so much because it's such a PITA to deal with the oil afterwards... I've made salad rolls several times (and variants with beef or chicken as well) and rolling certainly get easier after you've done it a few times and refine the technique. Totally worth the effort though. Cheers!
I save the bottles the oil comes in and funnel the used oil in once it's cooled. But also, I've made a more "flattened" roll that doesn't require as much oil, so a shallow fry is sufficient.
Hey Bri! Amazing recipe as usual! For people who are looking to have some amazing spring rolls but with less calories, is there a way to make them in the oven/air frier in your opinion?
bruh, any tips on how to store the non-fried spring rolls so that they don't stick (to each other or the storing vessel) and tear to shreds when you try to pull them out? I'd love to make some for work, but every single time I run into this problem.
You forgot to add the vital ingredient, drop a glass bowl in and remove bowl. Lol. Stuff happens, I dropped my sea salt grinder on kitchen floor just before Christmas, so had to use packet salt until boxing day. Btw the glass grinder shattered.
I do find it interesting how many people get all leery about the prospect of eating bugs, but then will happily eat shrimp, crab, and lobster. Because when I look at those shrimp with their hard shells, antenna, and all those little leggies attached all I can think of is "bug" All of those are closer to a cockroach then a chicken in any case. Anyway, hmmmm Vietnamese style spring rolls....seems easy enough, I should give it a shot
Your Vietnamese spring rolls look really refreshing and delicious! Just a little tip from Vietnamese here, we prefer boiling our shrimp in beer because the shrimp will come out more sweet that way, if you want to check out some authentic Vietnamese roll recipes, try this video: ruclips.net/video/nNkODj2DqZo/видео.html
Bell pepper is a NO. Like NO, NO, and no and more no. And you don’t need to douse the rice paper in water. Just wet it briefly in water from the faucet. It’ll seem hard but by the time u roll the wet vegetables and noodle filling, it will have rehydrated to the perfect soft chewy texture.
Bri, thank you for explaining how to correctly dip the rice paper!! As a Vietnamese person, every time I watch videos of people making spring rolls they say to either hold the rice paper in water until it completely softens, or leave it to soften after it has been dipped. And then they complain about how hard it is to roll or how ugly the roll at the end is. You want to put your fillings in immediately after dipping your rice paper since it continues to soften and absorbed moisture as it sits. So thank you!!
Our man is close to a MILLION!!! ❤ Love these, it's been ages since I wrapped up a rice roll, gonna give it a try this weekend. Fish, seafood and vegetables, that's what we eat during the Easter lent. Fits perfectly. Thank you for another awesome video.
Made the fresh spring rolls with teriyaki chicken instead of shrimp tonight and they were delicious. That sauce is incredible and so well balanced...I don't even like hoisin that much and wanted to drink that sauce. Lorn is a genius because the pickled carrot was a game changer. Looking forward to eventually trying the fried ones too! Excellent recipe again Bri!
Hi, Brian! Excellent video, as usual. I love the way you explain every step. 💜Just a note: as far as I know, the fresh rolls are called *summer rolls* and the fried ones are *spring rolls*. At least that's what they're called by Vietnamese restaurants here in my country (Panama, not Vietnam, hahaha).
ditto
The fresh one is a spring roll and the fried is an egg roll
I advice you to add a few drops (up to maybe half a teaspoon) of toasted sesame oil to the rice noodles after rinsing them. That will also help prevent sticking and, of course, season the noodles.
Cold water prevents them from sticking
BUT... it also adds quite a bit of sesame flavor, which you may or may NOT like. I can take sesame oil only in TINY doses. So I'll stick with cold water for this recipe, especially since a small bit of sticking within the rolls would not be problematic.
nope, no one does that. That is someone who doesn't know how to make them with say to use. What next, add raisins.
@@lofomuses yah. Sesame a flavor for me that no matter what, when I use at home, just absolutely overpowers anything its in. Even in super small quantities. All I taste is sesame oil. Not pleasant. Cold water for me as well.
Why? That's not authentic to this Vietnamese dish.
I went to a Vietnamese restaurant a few weeks ago and ordered spring rolls. I thought I would get the fried ones but they brought out fresh ones. They were delish. Fried or fresh, I love ‘em!
I’ve realized when I used to make something similar that the mint/cilantro/basil mix is a POWERHOUSE of great fresh flavor. It tastes like a warm spring day!
The usage of fresh herbs and greens are what makes Vietnamese food stand out.
Seriously one of the best food-tubers out there. My son and I love to watch your videos "Is he gonna say let's eat this thing?". Super happy to see you're approaching 1 million subs. This channel deserves it!
trick that I learned in restaurants for making spring rolls: use a damp towel rather than soaking the rice paper wraps. The wrappers end up pliable but a little stiffer than if you put them fully in water, which allows for more time to get them wrapped before the wrappers get too soft and tear.
We just microwave the spring roll pastry slightly and leave them in the plastic. I've never had any issues with testing or otherwise.
Interesting, how long do you leave them on the damp towel, or do you you just wipe them with the damp towel?
Do you roll them on top of a damp towel? I want to try your technique but don't know how. 😅
I was taught by a Vietnamese person to quickly dip the sheet in water, for just 1-2 seconds (don't leave it in there). It'll be too stiff at first, but let it rest for a moment on the plate and it'll soften the perfect amount.
@@definitelynotashark1799 You dont microwave the rice paper. That wouldnt do anything.
I do the 2nd version often. But instead of frying I bake them. I think it works even better. For sure it's less greasy. BTW- I use exactly the same brand of sheets.
@Thorsten Knatz what time and temp do you bake them?
@@PanchoPringles good Q
@@PanchoPringlesfor me, 30 minutes at 200 degrees works pretty well
Love that you add the recipe in the description!
Thanks for the recipe!
I made these tonight along with your General Tso recipe. All of it was ridiculously good. I have made Spring Rolls before... but I will stick with yours. Thanks again!
Wow !!! That is a lot of work !!! For a single guy anyhow- gave me a much better appreciation Thanks
Brilliant presentation🎉thank you 🙏🏼
Still the sauce boss! I have made both of these recently but not your versions. I'm gonna have to make more now that there's a B-Lag version out here!
25 years ago, when I was first married and we were poor, I used to make fresh spring rolls for parties, except with chicken (which is way cheaper than good shrimp). They'd be festive and impressive, but hadn't cost me much but effort. I used to use a second skin as well, because I found that they would delaminate with time in one skin. So two skins made them more portable and time resistant. I really like the pickled carrots... gonna do that from now on. Thanks Bri.... You're great!
Thank you, I love this recipe, especially pickling the carrots, that gives it extra taste.
The sauce looks great too, good idea doing a second skin on the roll. I can’t wait to try this recipe. 😉
That steam coming out of the spring roll at 14:00 👌 incredible shot
I adore Spring Rolls!! Watching this vid while I eat my lunch - leftovers of your Bibimbap recipe that include the same pickled carrots!! - realizing how good they would be in a spring roll...MMMM Can't wait to try your recipe & method. The dipping sauces look dope as hell & Imma put that filling for the fried version inside a great GF dumpling wrap I learned from another source. Thanks again for killer recipes, methods, and inspo. Hi from the Chicago 'burbs!
Kimberly, would you mind sharing the source for GF wraps ? Fellow gluten intolerant girly :)
Can't wait to try the fresh version of this Bri. Also patiently waiting for that philly roast pork and broccoli rabe sandwich! :)
the fresh one is a godsend on hot summer days, and plus, its ultra light, you can easily eat like twice as much as you would initially think lol
@@shattiiee I've made dinner out of them ... I won't say how many I've eaten in one sitting.
I grew up in a suburb of Houston, Tx called Spring Branch. We had a restaurant called the “Empress,” their Chinese style wheat flour egg rolls/spring rolls were spectacular..fat, huge, dry ish, bubbly crispy, redolent with five spice, very finely shredded dark greens, not pasty gray cabbage, and I swear, they were the very best. I’ve never had any that come remotely close..I know one trick is to stir fry the ingredients first and press out hard all the moisture, then fluff and re season to fill the wrappers, but..I sure do miss those!
I wish they’d make GF spring roll wrappers 😔 I love fried spring rolls.
I have been craving both and will make both. Great timing thanks!
My goodness the colorful spring rolls look so good.
I can't help but imagine how many layers of rice paper wrappers would be too much? Just keep rolling! 😂
thanks for the ideas, especially the rich paper dough.
Great video, I learned one thing for presentation, I add my protein after the 1st revolution, it's purely for aesthetics since you can see your protein more clearly and in my opinion makes it more appetizing
i love evenly combined messes
Those spring rolls in rice paper are my favorite could eat a million of them
All your recipes I've followed have turned out great but what really keeps me coming back to your videos are the small details and tips and tricks you work into them. Like turning the handle on the fry oil pot. While that seems like common sense, it's so easy to get too busy while cooking and simply forget small things like that and end up ruining the dish or worse, hurting someone.
I like it. I m Thai but like the way your cooking style
Great video @BrianLagerstrom here's a couple of suggestions.
For the fresh spring roll wrappers: you don't have to fully submerge them.
It's much more efficient to barely wet each one that you're going to use, and then arrange them in alternating venn diagram layers, where water from each subsequent wrap will moisten them adequately. How many you do in one go depends on your skill/speed level and the quality of the wrapper because if it's too wet and too many of them, the wrappers will fuse into one giant blob. In a family cooking setting, the youngest kid is in charge of soaking the wrapper, and the elders do the fillers, wrapping and teaching.
Don't take this the wrong way because I think you've done a very good job overall, but a second wrap is a sign of ineptitude for the fresh version, so don't serve that to a culturally Vietnamese person. Think of it this way, what would think if you got a double wrapped burrito? (Also, the cabbage has cheap Americanized Chinese overtones, which won't be well received. The bell pepper will likely be viewed as a bizarre white guy thing.)
For the fried version, that's quite a lot of wrapper (the filling amount is perfect). Don't be afraid to cut them down to size if that's all you can find.
Finally, the reason why you may see lettuce served separately with both versions of spring rolls to Vietnamese people is that you're meant to wrap either of them in lettuce, dip and eat. For the fresh version, the lettuce is left out of the wrap because the wrap won't hold its form after you take the first bite; a sign of a quality roll is that it holds its form for the entire time you eat it. For the fried version, you may not see the lettuce (and herbs) served with them in a restaurant (food costs), but in a home/party setting it's much more common.
These look very good.
oh my godddddddddd that THUMBNAIL IS BEAUTIFUL! 💛
"And, then, the lid goes on."
You remembered, this time!
Also, those crispy spring rolls remind me of lumpia
Impressive❣️Looks fantastic.
As usual Bri this was out of the park. I made the fried Spring Rolls for my 40ish twin daughters and wife and got 6 thumbs up. It was fun to make and fun to receive the compliments of my cooking expertise. It seems I forgot to tell them that it was your recipe. My bad. Keep it up Bri.
Awesome, I love spring roll ... Thank you.
I've now made the cool rolls twice (once for my mother-in-law). Just delicious. And I don't like peanut butter... but that sauce! I can eat it by the spoon! MIL said I could make those again anytime.
Thanks!
I CAN'T WAIT TO MAKE THESE!!
the handle instruction is so underrated
Nice presentation. Thanx.
i use a pasta machine to make my spring roll dough. the thinnest setting is pretty much the same thickness from what i can tell. i don't use that much dough either..i use maybe 1/3rd of what you used for one spring roll. you can make super thin sheets if you let your dough rest in oil overnight, and then you can stretch it on an oiled surface.
Just found your site🤗Awesome recipes, thanks so much!🇺🇸
Thank you
No need to soak the rice paper! Just dip it quickly, it'll soften up later and you don't take the risk of it softening too much. If you lay the fillings out more neatly and roll it over on itself, you'll get a tight and stable roll without double wrapping.
They look fantastic, only thing...that rice paper looks funky!
Instead of a mandoline for the cabbage, you can use a regular veggie peeler. Makes nice thin cabbage strips with hardly any effort.
Ridin' Dirty!!! hahahaha I love you man!
Thanks
fantastic video. I'm fairly new here, but I had one of those cold spring rolls at a pho shop in canada years ago, and never knew they were a variant of spring roll until now. definitely gonna have to try and make some and see if they're as tasty as I remember.
I was going to make tamales for Easter week (not Easter day), but now I'm thinking I should make egg rolls instead. These both look incredible, light, and fresh.
I am a lazy person who is trying to get more protein in her diet, and spring roll wrappers make it easy. I buy chopped rotisserie chicken and bagged chopped veg (Superblend from Walmart or Salad Starter from Kroger) and use an Asian style salad dressing for the dip - which (because I am lazy) I just drizzle over the ingredients inside the wrapper. I just run the wrapper under the tap quickly, lay it on plate, and by the time I get my ingredients in it, it has softened enough to roll.
PS: even tuna salad with some fresh veg is good in these wrappers.
FYI: You can use the rice paper for the deepfried roll too, most vietnamese families just do that as far as I know. Using pastry for frying is more chinese as far as I know
Bạn khá khéo tay. Bánh tráng nhúng một mặt vào nước thôi, đủ để nó mềm ra trước khi cuốn.
Love your videos Brian!!
great recipes, will try both out.
"Pot of water duh/deux" is maybe the best pun I've heard this year!
awesome!💗💗💗
That cross section though
The second one is a chunky lumpia...
I HAAAAVE to make these!
The fried ones are Spring Rolls, the unfried ones are SUMMER Rolls
Sounds delicious
Fresh rice paper rolls are called salad rolls, and deep-fried spring rolls are called egg rolls
Tips From my Vietnamese gfˋs Sister - think About Rolling a joint, Then the Roll will be perfect
can we get a thai yellow curry video? good work as always!
I didn’t have trouble rolling the fresh rolls, bit I did run into an issue when I was done and tried to figure out how best to store them. They seemed to stick to anything placed them on. I ended up sorting them on wax paper.
I will try this without pork
this is the most ELASTIC rice paper i have ever seen. fair warning for beginners: do NOT pull this hard like in the video
Is there a good way to meal prep the rice paper ones and store them? Every time I try storing them in a baggie (etc.) it's a disaster removing them haha
First time hearing fresh spring roll instead of summer roll
Can the last spring roll be done in an air fryer?
What if your allergic to hoisin sauce. What should you use? Sweet soy sauce maybe?
Is spring roll pastry the same as wonton wrappers?
Hey Brian, I can’t eat shellfish, what can I substitute?
How do you get rid of your used cooking oil? I avoid frying so much because it's such a PITA to deal with the oil afterwards... I've made salad rolls several times (and variants with beef or chicken as well) and rolling certainly get easier after you've done it a few times and refine the technique. Totally worth the effort though. Cheers!
I save the bottles the oil comes in and funnel the used oil in once it's cooled. But also, I've made a more "flattened" roll that doesn't require as much oil, so a shallow fry is sufficient.
Did you ever try making the noodles in the shrimp water?
Mmmmm, yeah. 😍
Hey Bri!
Amazing recipe as usual!
For people who are looking to have some amazing spring rolls but with less calories, is there a way to make them in the oven/air frier in your opinion?
I can see the fried one in an air fryer, although I couldn't guess a time or temp.
Do you think it would work to put them in an airfryer?
Hi Brian!
Are those paper rolls gluten free?
bruh, any tips on how to store the non-fried spring rolls so that they don't stick (to each other or the storing vessel) and tear to shreds when you try to pull them out? I'd love to make some for work, but every single time I run into this problem.
I was wondering same thing
Brian, I love you bro, but one is called a spring roll, and the other is called a SALAD roll 👍
Loved your pad thai recipe
The tips is don't soak the rice paper. Just deep and quickly remove it from water 😊
You forgot to add the vital ingredient, drop a glass bowl in and remove bowl. Lol.
Stuff happens, I dropped my sea salt grinder on kitchen floor just before Christmas, so had to use packet salt until boxing day.
Btw the glass grinder shattered.
Salty! 🧂🍤🥕🍜
I do find it interesting how many people get all leery about the prospect of eating bugs, but then will happily eat shrimp, crab, and lobster. Because when I look at those shrimp with their hard shells, antenna, and all those little leggies attached all I can think of is "bug"
All of those are closer to a cockroach then a chicken in any case.
Anyway, hmmmm Vietnamese style spring rolls....seems easy enough, I should give it a shot
Can you make a gluten free fried spring roll, please?
Your Vietnamese spring rolls look really refreshing and delicious! Just a little tip from Vietnamese here, we prefer boiling our shrimp in beer because the shrimp will come out more sweet that way, if you want to check out some authentic Vietnamese roll recipes, try this video: ruclips.net/video/nNkODj2DqZo/видео.html
I prefer the first spring roll but the second sauce. I'm just not into peanut sauces.
Bell pepper is a NO. Like NO, NO, and no and more no. And you don’t need to douse the rice paper in water. Just wet it briefly in water from the faucet. It’ll seem hard but by the time u roll the wet vegetables and noodle filling, it will have rehydrated to the perfect soft chewy texture.
😋😋😋😋
The one on the left is a summer roll though
Uncooked Spring Roll = Giant Sushi😄
Where are the written versions of these recipes?
Can I get measurements not in grams??
Im no expert on asian cuisine but is it weird to use olive oil in it seems very strange kinda like using peanut oil in italian cooking
👍👍👍👍👍