Vietnamese Shrimp Fried Spring Rolls - Techniques to Succeed and Mistakes to Avoid
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- Опубликовано: 29 сен 2024
- In this video, I’m going to show you the techniques to obtain beautiful, delicious and crispy shrimp fried spring rolls by avoiding the usual mistakes.
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👩🍳Ingredients for 20 spring rolls
500g shrimp
30g glass noodles
10g wood ear mushrooms
2 carrots
1 onion
1 egg
1 tbsp cornstarch
½ tsp salt
½ tsp ground pepper
1 tbsp fish sauce
20 rice paper 22cm
Oil for frying
🎵 Music 🎵
Creek Whistle - Steve Adams, RUclips Audio Library
Peace Creek - Ashley Shadow, RUclips Audio Library
Well done I love this recipe, great instructions they look amazing, glad you said you could freeze them.
😊😊This is the authetic "Vietnamese Fried Spring Rolls". 😊😊
Co co' phai la nguoi Viet ko?
Thank you for all the helpful tips! I followed your advice about using 22cm paper, rather than the smaller paper I previously used, plus frying at a lower temps to start with, and they all came out perfectly!! They were so tasty.
It's the best LUMPIA I've ever seen!!! I will make them very soon! Thanks for showing!
Great I found you! Thank you very much!❤
Nice sharing
Why do they stick together after frying?
Recipe looks amazing 😋
Wow that spring rolls looks absolutely too yummy delicious perfectly done super amazing presentation stay blessed stay connected have a nice day fully support hope to see you around thank you
Looks wonderful enticing spring rolls. How i loved to try it too. Done subscribe.
better than lumpia
Mine is soggy. When I put in oil, it melted like plastic. Maybe because I didn't squeeze the carrots. C'etait un desastre
Was the oil too hot?
Try double frying, do the 2nd fry right before eating
For the carrots, grate it instead of julienne and then squeeze
too wet u made ur paper too wet
Just use TYJ spring roll pastry sheets. Asian markets have them in the refrigerator or freezer section.
I like the carrot scrapper, the recipe doesn't call for pork/good, I have some dried fungus...I'm gonna make them the next time my honey goes out of town. She doesn't like shrimp.
Thanks for sharing, great YT videos as always ..which brand is the rice paper?
I believe any brand of rice paper is good.
Thank you for the recipe! Can I ask how to 2nd fry the spring rolls if from frozen? Do I need to defrost it first?
Give your hand a thousand here
I like this spring rolls!. I will make this thank you for sharing this video
Прекрасное блюдо очень аппетитно, спасибо что поделились своим вкусным рецептом!👍😋
These spring rolls sure look delicious . Thank you for the video.
Thank you!
👍 Subscribed♥️ you got me on that crunch Mmmmm 😜
These look great. What type of oil do you like for frying?
yummy and tasty recipe thanks for sharing 😋👍
T.O.P. ! ! !
👍🥰👍
You forget to mention about the spring rolls wrap
Thank you for sharing this recipe with us 🤗
Wonderful ☺️👍
Look so delicious thank you for sharing 🙏🙏
In this lumpia, I have learnt how to make "shrimp" lumpia; my most favourite!!! Also, I have learnt how to wrap them, and use this kind of loempia vellen!!!Thanks, again, my friend!!! If you were near to me, we cud set up a cooking time...wud that be interesting? hehe...thank you, anywayss....bye!
Looks SO good! Love your cooking videos!
You got incredible recipes
Spring rolls???? Looks more like egg rolls.
It's deep fried spring rolls due to the type of wrap she used. She used rice spring roll paper, not the eggroll wrapper.
@@vietxprodigyxbabii yea I know but can’t really call it a spring roll due to the ingredients inside. the wrap maybe a spring roll wrap but it’s still roll up like an egg roll and fried lol.
Chinese restaurants call the thin ones spring rolls and the fatter ones eggrolls... to each their own.
Morgane, were you originally from Mauritius? You have a Creole accent. Just curious. 1:25 for sharing. 1:44
Really looking Super yummy and delicious spring rolls recipe
I love your cooking and your flavor, thanks for sharing this video ,send me more if you have a new one thanks again.
❤❤❤❤❤❤❤
Thankyou, very good advice, mine have often split open, and watching your video, I know there was too much water inside them.
Cc bonjour Morgane.
J'adore tes recettes
Mais rien en français
Dommage 👍 😘😘😘
Do you defrost first and then fry or do you fry them straight out of the freezer?
Both methods are possible. If you defrost them first, the frying time will be shorter. However, you can also fry them straight from the freezer; just it will take a bit longer to get the rolls crispy.
These look amazing. Can’t wait to try.
This is Amazing! thank you for sharing..
THANK YOU!
YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO SOOOOOOOO DELICIOUS 😊😊😊😊😊😊
Thank you! Just like the restaurant's 😋
Thank you! Easy and delicious
vietnam snail
Pls The freezing will take how long?
Thank you for this.. I’m goin to make it right now for our Christmas even dinner
Salamat po from Philippines
Your adorable girls are very fortunate to have such talented Mommy! ❤
Thank you!
Thank you for this wonderful recipe 🌸😊💜 In terms of preserving taste and crunchiness, which method is best: Method 1, fry, freeze, fry. Method 2 raw freeze, then fry 2x. Or is there a better method? Would love to learn more 💟 Much thanks! 🌸🌸🌸
Hi, I usually follow method 1, which is to fry, freeze, and fry again.
If you freeze them raw, the skin may wrinkle during thawing.
@@MorganeRecipes🌸💖 truly appreciate your clear response. Grateful for all your help🌸😊💜
Thanks for sharing...👍😋😋
Look very yummy and crispy!!
Thank youfrom UK❤
Super video! Merci mesdames! 😊
Mine cant be crispy so sad
Thanks for sharing ❤it
Hi your recipes are so good 👍
Thank you.❤😍🥰🌹😁
Thanks for the tips.
These look so gorgeous.
Just subscribed to your channel. Simply delicious 😋
Welcome !
@@MorganeRecipes thank you 😊
Oh my God!!! That satisfying crunching sound.
Wow this look fantastic 😊 one questions: if I make big batch for a party… how can I do this in advance? Can I roll them and freeze before fry or roll and fry before reheating it (double fry) ?
Here are my 2 cents: try to make a small batch and divide in two. One you fry and freeze, the other just freeze them raw and fry later. This way you learn what is the best for you. The ingredients each chef uses might be different, so use your own judgement. For example this channel doesn’t tell you the brand of Eggrolls skin she used.
I usually made several days in advance for the party. I fried the rolls 5-7 minutes, let them cool and placed them in the freezer. When I need, I can fry them again.
@@AnhPham-ls1rxsame thing I do as well
These look so good! What herbs do you prepare here?
Mint and cilantro
Mmm yummy. Well prepared
Amazing!! 😍😍😍
Looks yummy😮❤
Yummy food 😋
Yum.
Newly subscribed.
Thank you ! Welcome !
Yummy 😋
Yummy
First
好棒
Nice
and please call it what it is... Viet call it "Gio Tom" no need to translate such as Pho, Banh Mi, etc.
I tried them today finally and didn’t have much luck with the rice paper. They were blasting in the oil tbh n was very frustrating. Stopped the process, kept the filling in the fridge and asked my son to get regular spring roll sheets. Cooked the filling in a frying pan coating with sesame oil, added a small dash of soy sauce, tsp of sugar, a sprig of chopped green onion and let it cool before filling. Came out amazing 😇
👍👍
Excellent. Finally! So glad to see a video of a Vietnamese cook using Vietnamese rice paper ((Bánh Tráng) and not the Chinese spring roll or Chinese wonton wrapper to make Vietnamese egg rolls.
Some cooks use the Chinese spring wrapper to make so-called Vietnamese egg rolls.
Chinese roll wrapper is way too coarse, is way too thick compared to Vietnamese rice paper (Bánh Tráng). The Chinese wrapper makes Vietnamese egg roll taste like the oily Chinese roll --- ew.
yes, agree 100%
looks amazing i would eat