I’m hungry now... I love the ones with rice paper too though. How do you control your oil temperature ? I’m afraid of setting fire to my kitchen but I’m also too lazy to get a thermometer.
Hahahah 🙈 Thanks for stopping by! I don't have a fancy trick. I simply start the heat at medium and adjust according to the food that is fried (size, quantity, etc.). I guess if you don't put it on super high immediately, that should be sufficient to avoid burning down your kitchen? Also, when putting it a chopstick to check on the oil heat, make sure there are bubbles going up (bubbles = oil is hot) but not too many (many bubbles = oil super hot). What's the next thing you're thinking of frying?
Thanks for watching! For more quarantine recipes, it's this way 👉 ruclips.net/video/N9TxJZ8l3Es/видео.html
Thank you again for sharing!
We call that lumpiang shanghai here in the Philippines
Bravo! Tres bien reussite!!!
Merci beaucoup! Je suis très heureuse avec le niveau de croustillant des rouleaux
Ahhh, the secret is in the sauce. These is a goin' to be fun to make! (insert spring roll emoji here). Hehe
hehehe - secret-not-so-secret :) send us a video compilation of your rolls making journey! Happy Saturday ✨
That scene with the socks and slippers reminded me of my grandma hahaha
it's part of the overall authentic experience 👌
@mtl food snob.....I love the realness! Glad to see a young, healthy woman dive into her completed recipe. We all are with you!!!!
Yumm
💥🙏 Glad you approve! Thanks for stopping by and the kind comment. Hope you're having a good week so far :)
Wow, I'm hungry!!!
😁 What's your favourite Vietnamese dish?
fun thx, flexed that "are you hungry now"
hahaha - I kind of wished I made 2 full packs so that they lasted longer.. Are you eating/cooking anything good this weekend?
@@mtlfoodsnob crepes and pan cakes
@@mortglickman3217 Nice, sounds delicious. Bon appétit ✨
Looks delish, but then again, what fried food isn't??
That's a very fair point. All fried food have a special place in my heart (and belly)
Truuuuue!!
I’m hungry now... I love the ones with rice paper too though. How do you control your oil temperature ? I’m afraid of setting fire to my kitchen but I’m also too lazy to get a thermometer.
Hahahah 🙈 Thanks for stopping by! I don't have a fancy trick. I simply start the heat at medium and adjust according to the food that is fried (size, quantity, etc.). I guess if you don't put it on super high immediately, that should be sufficient to avoid burning down your kitchen? Also, when putting it a chopstick to check on the oil heat, make sure there are bubbles going up (bubbles = oil is hot) but not too many (many bubbles = oil super hot). What's the next thing you're thinking of frying?
mtl food snob du fromage en grain 🤤🤤🤤
Yep im hungry too.....
The way you making cha gio is like you're working out.
You used a lot of strength 💪 to squeeze, cut, roll... everything.
HAHAHHA. That's right 🏋️
Did you make a video about English afternoon tea at a French Canadian hotel?
hehehe - almost! Are you a big fan of afternoon tea?
You are pretty funny, I like that.
Hello Quan, thanks for stopping by and for the kind comment :) What's your favourite Vietnamese dish?
Humor is always great! :D
Similar in Thailand
Are you Vietnamese?
Hi there, I am! What's your favourite Vietnamese food?
Will try this tomorrow maybe. I miss deep fried foods.....
yay :) nothin more comforting than the smell of a bucket of fried comestibles