Crispy Spring Rolls Recipe เปาะเปี๊ยะทอด - Hot Thai Kitchen
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- Опубликовано: 16 окт 2014
- A super popular appetizer in restaurants is now ready to be made in your kitchen! This crispy, peppery version is a crowd-friendly finger food that really isn't hard to make at all. Enjoy!
For dipping sauce: • Thai Shrimp Cake Recip... (@ 7:11)
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the RUclips channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via RUclips videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes 
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HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
You are a beautiful woman 😍
How do you keep it crispy longer? Is it bcos of the type of oil used to fry it?
I’m an Irish girl (ok, maybe not ‘girl’ anymore at 60 years of age 🙄) whose Main dieses in Ireland where ‘meat, potato and two veg boiled or fried!!!! but I’m married to a Maylasian hunk, who has always made amazing dishes for our family (repetitive) ......but guess what........I found your RUclips page Pai, and now I’m their favourite cook in the house when they visit, even with my husband .....thanks to your recipes 💞💞💞
Mmmmm ...... Malaysian food.....yum! Char koay teow, nasi lemak, roti canai and teh tarik....... delicious!
I made the filling with shrimp and got too lazy to make the spring rolls, so I just added lots of noodles and ate it 😂 you're an inspiration
This is delicious. My Thai friend made me this I couldn’t stop eating.
I saw this video years ago and just never had an interest in making it. Been craving Thai spring rolls for weeks and just buckled down and made this recipe. BETTER THAN THE RESTAURANT. I was shocked. Thank you Pailin 😇.
The trick to not ripping the wrapper is to not let it thaw completely. Leave at room temp for only 5-10min after out of freezer. If still too hard to peel, thaw them a bit more. I worked at an Asian restaurant before, and I once stood and peeled this for like an hour. It is best when it thaw 1/2 way or 1/4 way.
+sweetpuppy120489 Good to know! Thank you!
sweetpuppy120489 she is correct!
@@PailinsKitchen I owned a Thai restaurant and have peeled thousands of the wrappers. Seeetpuppy's tip was right on. Addtional tip is to not take more than one package out of the freezer at a time. When you are about half done with package one, then take another out of the freezer. Counter stack them on the plate as you do the unpeeling. That way you have a corner to grab when you start rolling.
I love to see a chef taste their creations for proper seasonings. You really make cooking so easy.
I like your smile and presentation.
I'm an Indian cook and I love Thai food, I want to learn about Thai food. your videos really helpful for my learning.
Thank You and wish you best of luck.
I love all tour cookings and very educational! Thank you!
cornstarch and water works as a good glue too!
I absolutely cannot wait to make these! Thanks for the great video Pai, keep it up!
I always come back to your recipe! They’re so delicious. Thank you!
My old co worker introduced me to Thai food and she made me these rolls!! She's now many many miles away from me and these are perfection!!!!! Exactly how she makes them I'm now in love with your channel!! I just love your Chili Sauce and Sriracha (We Mexicans also lovve the spice) Thank you Thank you!!! I'm now satisfied! lol
Thank for the recipe..they were excellent! And thank you for clearing up for me why Thai recopies often call for cilantro stem rather than the leaf...blended home made sriracha with orange marmalade for sauce amazing too...Thanks
Perfect explanation about how high heat is so very important. When wrapping I only use a bit of water with flour instaed of egg. Additional (optional) I like to use bean sprouts for the filling, bamboo sprouts, cabbage.
Lately I made some a kinda crossover kitchen with a filling of green cabbage, shrimps fried with garlic and grated cheese. A filling I used before to make a filled squid.
Still this is the best explanation I found so far about how to make spring rolls.
Thanks for sharing!
I made these with rice paper cause im gf and they turned out great!
What i have learned for making it easier to separate the layers is to put the damp and hot dish towel over before you separate them 😊 looked delish 💗
Chinese plum sauce is also nice. Since the lockdown, I cook at home more often and your recipes are my go-to when I cook Thai. I tried other Thai cooking channels and I like yours best for taste and ease of following the recipe. I retired to Bangkok two years ago and am loving it.
Thanks for the share - they look amazing.
I bought mine with a meal at LongHorn Steak House... they are amazing honestly. Ughhh!! Thanks so much! I needed this...
Wow I am impressed. Excellent video with super clear instructions. Love it!
Made these today with shrimp instead of pork and they were so good! Thank you!
Thanks for the recipe me and my friends really enjoyed it.
Looks so yummy 😋 I absolutely love Thai food, and I'll definitely be trying this🥰
And here's another recipe I will definitely try in the coming days when I have a little more time to cook. Thanks for this video.
Love Spring Rolls! This is great recepie. Thank you for sharing. ❤
Another to try, thanks Pai
The recipe looks like my mom's. I used to help my mom wrap them. I think she made the sauce too. So delicious.
Looks beautiful.
I cooked some today . Thanks for sharing the recipe
Everything in this video is just amaziiingggg!! I love how you go through steps by steps and they are so easy to understand. I am a fan!! I will try cooking this one of these days with the help of this video of course. :)
I just made these for a dinner party and they were a hit!!! Absolutely delicious and savory and tastes just like when my laotian mom would make it. Yummy!
easy & delicious. ..enjoying your recipes, , Thank you !
I love how you say 'CILANTRRRO!!"
Hi ate pailin thanks for your video i learn a lot from you about thai cooking food.😊
Great recipe! Plus your presentation is so fun and friendly! God bless! Keep on cooking!
Wow, I didn't know that about the bubbles means the oil is at the right temp. Thank you for that great tip! 😀🤩
My mom was a thai chef in Sweden for about 10 years ago and she only use chicken stock,oystersauce and the same veggies that you use and som glass noodles and grund pork and the spring rolls gets very moist and sweet from the oystersauce
I am going to try to cook this today
i love making it just to eat the filling!
Thanks for this video im going to try this...
I'm a kid and birthday is soon and we always have this cha gio on everyone's birthday. And its super delicious and special occasions and events and is super crispy,crunchy,delicious,and yummy in every way with sauce and that's EXACTLY how we do it. And I also love spring rolls excellently Great.
Playing this playlist manang
Oh it’s sooooooo good
Trying this tonight!
We made these today for a snack for New Year's eve along with your sweet chili sauce. Yum!
I tried and these were amazing. Added chili instead of cilantro and used tinned mushrooms. 🙂 Thanks!
I think this is the first recipe I saw that pre-cooks the pork. I gota say I love it, because I'm a bit clumsy in the kitchen. Then I don't have to worry too much when I accidentally drop the filling when I'm rolling them up🙂. Also the chili sauce recipe looks good. I'll have to think about growing chili peppers next year to make it.
Tried this lovely easy to follow recipe. Tq.Yummy.
Hi pai,,I like all your videos and also I like cooking...so thank u soo much for sharing this ...
I cook this as a dish and not a spring roll filling. Love it because I eat a lot of vegetables. I stir fry the veggies without the glass noodle and when the liquid comes out of the veggies I add in the glass noodle to soak up the liquid. So no sticking problem there! 👍
That looks Great ! I'll pass on on all the heat but thanks now I know how to make spring rolls ! 🥰
Love your presentations. In eleven days I'm returning to SE Asia to live in Viet Nam. You can be sure I'll be referencing your recipes to make some regional delights. I used to teach at Mahidol and Thammasart and am really looking forward to visiting my old friends. I'll use your recipes to create a buffet for our reunion. Thanks for taking the time to share these culinary delights.
Looks delicious
If anyone else was wondering, those wrappers she is using are wheat flour. I watched a Chinese style egg roll video too and they used the very same brand. Apparently you can use rice wrappers but the wheat are easier to work with. Typically wheat is used for the fried style spring rolls, rice is used for fresh, as far as I can tell.
loved the music thanks for the tips
Thanks for the sharing
Yumminess overload.. ☺
Nice I'm going to try this recipe..
Hello Pai. I did this recipe for dinner and the results is just perfect. This is kind of recipe that I would like to serve for my future food truck. It's delicious, simple and affordable . Thanks for sharing us this recipe. Bernie
Excellent video.
Great video!
I make these quite a bit in my cooking studio in Austria. Everybody loves a good Thai spring roll. I also add a few chillis and a bit of ginger as well as fish sauce. Think I'll start buying larger spring roll wrappers in the future. Love the way you cut them in half. Looks very sophisticated. Thanks for the tip!.
I love ur all videos it is amazing thxxx wonderful excellent
Thank You for this, now i need a recipe for Thai beef jerky and stick rice ,like my mom and auntie makes.
Can't wait to make these. Great channel! i just subscribed.
I can watch for hours i love so much thaï dishes 😎👌
kop kun ka! love it!
I don’t know if you can read in Thai, you are awesome. I will share this video to my daughter. She doesn’t like to cook and I hope she likes to cook at this time. Thanks na kha. น้าขอบคุณสูตรอาหารของหนูมากๆเลยค่ะ
Hi! ... and great to hear! (and she was born and grew up in Thailand :)) Cheers! Adam
@@adamthehtkminion6750 Hi that’s wonderful. Thanks for your reply.
@@chaliajamjan9793 Any time Chalia! :)
FIRST CLASS PAILIN! I am going to try this with a variation. All the ingredients you have described PLUS Bamboo shoots (diced) Lotus Root (Diced) Diced Lap Chong, and the master stroke......BIRDS EYE CHILLIES (Diced) Thanks for the wonderful recipe.
Looks great!
Yum. Great video.
I love your golden wok..
Oh my God I love you & your channel! I consider Thai to be the soulful soul food of Asian dishes! The wife & kids are gonna love these! Thanks!
Beautiful
Love your video
Trying it right now just waiting for the meat to cool down for wrapping, taste good so far.
Very good. Gonna try. 👌
By the way, you are so amimated and entertaining to watch. I recommened your video to everyone I know.
I'm a fan! 💗 and nice wrapper btw. 😊
Love your recipe (modified w/o meet and mushrooms 'cause neither hubby nor I eat meat and hubby doesn't like mushrooms). Thanks for sharing.
Looks delicious! Thanks for the vegetarian version :) :)
Nice video production
Yum! Thank you🙏❤️
Hello Pai. Thank you for this delicious recipe. I did it with porc and version vegetarian. I replaced the porc with tofu.
Your instructions are so clear. Your English is impeccable and easy, though you also speak Thai. Love your videos as I also love cooking Thai (rather than Chinese). Have my wrappers and ingredients ready; will make spring rolls tomorrow. Thank you so much!
+GizmoBee1702 She's Canadian so....
+Lewis Julien Born in Thailand.
@ Lewis Julien and GizmoBee1702 ............ she is AMAZING! Regardless of where she is from, Pailin is super easy to like. Her personality is wonderful and she is one 'helluva' go-gether! I just now saw her first recipe and I am telling ALL my friends to either follow and or subscribe to her youtube. SHE ROCKS! ;)
GizmoBee1702, 😂e👌r😊✌✌😍
She's a legend
I just finished making the filling, without shitake because I don't like them. I had to stop myself from eating it all before I roll them. Amazing
Playing this playlist
I'm now making my own wraps.
Cách chế biến chả giò nhìn ngon ghê 🤤
WE could a batch, make them and freeze them....and yes we both eat the filling before prepping. :) Yummy receipt...Your video is excellent, simple to follow.
never realised veg/meat was cooked first... i've always made my spring rolls with raw veg then fried.. has real nice crunch..
themrswanda there’s no wrong/right way to do it. My family do ours raw then everything cooks when it’s fried.
I love it when you say that Japanese Word Umami (linamnam or Lasa in Tagalog) it became naturally like an English word....and I don’t know if ur viewers didn’t ask what’s umami...😋👍
Thank you.
oh boy..i like you...alot! sring rolls are one of my all time favs!
thank so much
As for peeling, I don't start from one side... I pull in half, then in half... And so on.... I don't tear as many.... I developed this technique when I was 11. Years old and this was my punishment for being bad... I became a master at separating lumpia wrappers
Spring roll looks great and delicious my friend. TFS. Stay connected 😊
Cool, so nice to see you cook all those delicious meals :)
Just found your site, really love it. What Iv'e found in my years of working, is that the best teachers/trainers not only explain the steps of what your learning, but add the bonus of why you are doing them and how they affect the final product/dish. You are very good at that, props!
Wow..crispy spring roll👌😎🙏