Thank you so much for this easy to follow video! My husband brought home a handy 25 pack of the WRONG spring roll wrappers; I’ve never worked with the rice paper ones before and frankly I was scared of them. I can do this!❤
I just wanted to let you know that you really pop on camera, young man! It was such a fun thing to watch this video and learning how to make these crispy rice paper rolls! I had a smile on my face the whole time! ❤ God bless you!
Thank you for the lovely recipe! I got some rice wrappers with no clue what to do with them - so I’m going to give it a go 👍🏻AND… I am obsessed with TAJIN! …It goes great with just about anything 🙋🏼♂
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Thank you so much for this easy to follow video! My husband brought home a handy 25 pack of the WRONG spring roll wrappers; I’ve never worked with the rice paper ones before and frankly I was scared of them. I can do this!❤
They look so crispy! 😊
Anything with fresh ginger has got to be good!
Love this recipe. A good way to use up the veggies in your crisper drawer.
This was really inspirational and I have most of the ingredients! Thank you chef.
Just love your recipes, have tried a few and wow fantastic result, well done chef, we love you
I just wanted to let you know that you really pop on camera, young man!
It was such a fun thing to watch this video and learning how to make these crispy rice paper rolls! I had a smile on my face the whole time! ❤
God bless you!
Yummy!
yummy
Chef Cher is back!
The trick is pan fried the rolls. I have been deep frying them. Thanks for the tip.
I love Tajin, where did you get the mini bottle? Great recipe deffo try this one next week.
I got a small bottle of Tajin from a website called American Fizz. Not as wee as his though!
Can we air fry them, if so what temperature and for how long ❤️
Thank you for the lovely recipe! I got some rice wrappers with no clue what to do with them - so I’m going to give it a go 👍🏻AND… I am obsessed with TAJIN! …It goes great with just about anything 🙋🏼♂
Did it retain its crispness?
😋😋😋😋❤️❤️❤️❤️
i add chopped shrimp to mine, but otherwise, you make your rice paper spring rolls the same way I do, with the pan frying.
Use a bigger pan! And use warm water for immediate softening.
I am also a hot sauce carrier. One of us! One of us!.... ;)
I have so many questions after watching this 😂
Needs meat. Diced lap cheong? shrimp? chicken? leftover Char Siu? But i'm sure this is tasty. i don't use shitake stems except in stock.
Wok me !!! They look delicious 😋😋
mr Cleans cooking is really growing on me, well done!
I wonder why he didn't use a wok for the filling..
they got only one wok in the school... and Jeremy was using it , lol
Probably because he wanted to reuse the pan for the shallow fry with space for more dumplings.
This honestly was an odd recipe, especially the saute and it's order of steps
My question is- this show is School of Work, when stir-frying the Veggies, why not use
Wok?
W0w i like your cook ⅞