Go to thld.co/shakerandspoon_madewithlau_0622 and use code madewithlau to get $20 off your first box! Thanks to Shaker & Spoon for sponsoring today’s video. Join the Canto Cooking Club - bit.ly/3HrSqsR
Its really awesome that you have this special bond and business with your dad . Man I love egg rolls spring rolls shrimp rolls even and I hate seafood the tiny shrimp with the filling is really good whatever they are called .
@@paulawaldrep5286 Buy Powdered Oriental Hot Mustard. It comes in a small can and you reconsitute a T or so with a bit of water. Exactly like what they serve in the Chinese restaurants.
One of the big issues with chinese is knowing what oil to cook with. As a New Yorker, ive grown up eating Chinese takeout at god knows how many restaurants. But one thing is always very clear. Trying to replicate at home almost always comes up short, WHY, because much of the flavor comes from the oil used. It is the key ingredient to the cooking process, so it has to be a major factor in flavor and to that of the very texutre of whats cooked. If your going to do it home then one must consider using the same products to get the same results. as such i would like to ask what cooking oils are used and what brands.
Awww, I loved how Cam Cam gave Daddy Lau a hug at the end of the video and he got a hug back from his grandpa. How touching and sweet. I can feel the love! Love the recipes and the videos.
I just love how Daddy Lau has blossomed - he's now so relaxed and obviously having fun, all while giving such clear and detailed instructions! He's such a GEM! Please tell him I send him a hug from Australia.
I love hearing Cantonese. I've lost a lot of my speaking skills and I watch these videos to freshen up my Cantonese. It's good because Daddy Lau talks about food and that's what my family talks about most. Thanks for the videos, they're very educational.
@@MadeWithLau Given what is on your plate, I am glad that you got it. Keep doing what you do. I too am from a restaurant family and have fed personally more than 5,000 people. I really appreciate what you do?
Every bit of these videos is beyond precious. There's so much skill, knowledge, and love involved. But also. Watching your dad's hands work is just mesmerizing. He's got such clever hands!
Damn Bro, seeing your son hug his grandpa brought so much joy to me. Thank you and your amazing father. Hope you get to enjoy each other for so many years to come.
With respect, Dad lau makes cooking these delicious meals so easy. I love his careful instruction and the history behind the dish,i look forward to every episode.
I love your family dinners. And now that there’s a little one that can enjoy the food too it’s just that much nicer. The way he looked at his grandpa and they embraced at the end was just so sweet.
Thank you for making vegetarian friendly recipes. Daddy Lau's response to the mixed drink is key because you know he'd never compromise his taste buds.
Your dad is amazing. So patient and an excellent teacher. His traditions combined with your videography talents, along with the educational touch and how you go back and forth with the English and Cantonese translations and narration...Perfection Doesn't hurt that the recipes are fool-proof and delicious. How blessed you are to be raised by such amazing humans...aka your Parents! So much respect and love for this channel and your family!
Here in Indonesia, the most simplified version (vermicelli filling only) are sold at 8 pieces for $1 at my hometown. There are some that sell with extra filling using carrot and green bean. However, because it was made in big batch, the vermicelli only would be the more preferred one as it won't get bad easily. Also, it's interesting that popiah was mentioned as we have it as well and there are some region that have it fried with bamboo root as the filling. Your video really quite explained to me why there are fried popiah.
Have been waiting for a spring/egg roll recipe from you guys a long time- thank you, Daddy Lau for showing how it’s done right, and Randy for your clear narration. I have been watching your videos for quite a while and follow your recipes regularly. Big fan 😀😀.
Your Dad is so confident with his skills and he takes pride in his cooking....can see he loves his family and sharing his recipes secrets with the world..Great video
I love your videos in that it’s not just on how to make it but also on sharing cooking wisdom e.g adding peas last to retain green colour, carving a hole to adding vermicelli to soak water, storing of loose skins etc.. thank you!
Daddy Lau is the Best! I just started cleaning out one of my folders and I'll only listen to MADE WITH LAU when recreating this style of cooking. Thanks for teaching us how to prepare this wonderful food properly!
I love that you are getting in the kitchen with your Dad n learning from him & showing us. It shows that anyone can learn if they want to. Love your Dad too, he's so caring. 😁🙏💙🦘
Just started binge watching a bunch of your videos after finding this channel yesterday. Seeing all this Chinese food and listening to Mr. Lau talk is nostalgic. My dad makes a lot of the same food at home. I love that I'm starting to hear a bunch of connections between Cantonese and Mandarin and Teochew while watching!
food is such a wonderful part of life! and no matter the language the ingredients are universal that brings all of us closer together food is so special thanks for sharing the making of these beautiful egg rolls!
I love your videos Daddy Lau! You have definitely made a difference in my cooking of Asian foods. Hey, I have even turned my friends both Asian and not onto your videos and blog. They are impressed with the simple techniques. (My favorite is your Soy Chicken. I have made it a number of times.) Congratulations on your CNN acknowledgment. You deserve it. Keep making those videos. I can't wait to see one million subscribers.
I make these all the time. It's called popiah in Malaysia (you did state that in the video). The fillings are really up to you. I usually use jicama (its a type of root/radish vegetable. Can be eaten raw and it has a unique crunchy bite, almost like a mix between pear and coconut flesh for taste), carrot, diced meat (pork, chicken, beef or even seafood). Cook it all in one wok, make sure its not soggy. Then do exactly what Chef Lau did. The folding style, the glue and fry it on low first, then medium heat and take it out before it gets too dark. All food still continues the cooking process after you remove it from the fire. That's why rest time is important. Especially for meat. And yeah these things are bloody additive. I can chow it down seagull style in minutes. Ive ate like 15 pieces in one go. But i usually don't pack the fillings like Chef Lau. His popiah's are thick af. Mine's a bit thinner. I prefer it thinner coz it takes 2 bites to finish one if you have manners. Lol. My fat ass ain't got time for manners. But yeah i do wanna try this recipe. Shitake mushroom, green peas and cabbage huh, I'll try it.
I made these on the weekend as part of my wife's birthday lunch. Delicious, not soggy. His vegie suggestions about moisture content, and the use of a tiny amount of vermicelli worked a treat. I didn't deep fry but brushed the rolls in a vegie oil and threw in a hot oven. Best spring rolls I ever made, crispy, crunchy and healthy. I went a fraction hard on the oyster sauce, so mine were a fraction salty, but that is my palate and measurement mistakes. Thanks guys
Your Dads recipes should be cherished for life. Continue his recipes they are amazing. And maybe start a small outdoor & patio restaurant if he doesnt have one already. My mouth watered!
Love this channel, the warm family & the way this man cooks is amazing ! He could make even boiling water look delicious. These are definitely a must try for the weekend, thank you ❤️🇦🇺
I’m from the Philippines and we call ours lumpia. It’s a whole lot of work and then once it’s finished being cooked, it’s all gone in a matter of seconds. 😂 I so want to give this a try- I think it’s even better that I even use the same wrapper for our lumpia.
Hi. Well said. I am from the Philippines, too. The Filipino word Lumpia was a loanword from Fujian Chinese dialect Lum Piah (潤餅). Ingredients may be different but they taste so good. :)
I adore your dad! I appreciate this video. Among my friends I'm known as the egg roll queen. I make Laotian style cha gio. It's always helpful to see how others make spring/egg rolls. I struggle to make your dad's type of filling and it is the type of filling many Westerners are familiar.
This brings back childhood memories of helping my mom roll up spring rolls as she fries them up for lunch. We would use leftover ju hoo char (shredded jicama stir fried with dried squid strips, dried mushrooms, pork, cabbage and carrots) as the filling. It's funny, we tend to use jicama as the base veg in Malaysia which is pretty counterintuitive as it's a really soggy root vegetable. Love your channel! Listening to Daddy Lau helps me reconnect to my mom's side of the family which is Cantonese.
Egg rolls in China,Macau,Hong Kong and Taiwan refers to the sweet crunchy roll shape biscuit, I recommend everyone try it if you can find it, totally different from 春卷 in the recipe, but also very delicious, even a little bit addictive. I like the ones with pork floss the most, salty and sweet at the same time,quite interesting in flavor and in texture.
You and your Dad has a relationship that i so admire. I love the way he interacts with you and banter. Hearing the way he speaks in Cantonese, makes me remember how it was with my Grandmother, Aunties and Dad (though my Dad cannot cook but he was a great foodie!) would talk when we go back to our ancestral home in Singapore. Sadly I would never see or hear those sights and sounds again as the had all passed on. Enjoy your Dad’s company and his amazing Cantonese dishes. I envy you! 💝
I love how you present your videos with full information and demonstration. A Chinese chef at a Portland OR restaurant gave me a cookbook that she made. That was 30 years ago. I know what I'm going to make tomorrow!. My daughter-in-law taught me some "signing" that she taught her toddlers; I remember the "more" sign. Another memory was the drainer you used, it was exactly like my mother's. It is over 100 years old now. Thank you!!
I loooove Chinese cuisine and I’m really thankful for finding this channel, everything is explained clearly and the food looks amazinggg Can’t wait to try it all
During Covid my favourite spring rolls are no longer available here in Australia 🇦🇺, so finding your video was timely. Going to have a go at making my own. Love the way your Dad explained all the dos and don’ts, plus answering the why 👍😊
In Thailand it's also called popiah like Malay, but we have the deep fried one and fresh one as well. We can dip in sweet chili sauce or larb sauce as well, or eat with basil together to cut the oiliness of the spring rolls. I do like the meat filling though, compared to vegetables.
Love it! Just a small correction on the Vietnamese translation. A fried egg roll is Chả giò. What you have Gio Cuon refers to the fresh spring rolls wrapped in rice paper.
Randy, I love how you have exposed Cantonese cooking to the TH-cam community! I grew up with a typical Cantonese family, and this reminds me of my childhood! Thank you so much!
Egg roll means something completely different in Australia. It normally refers to the sweet biscuit roll you get in tin boxes at the Chinese store. What I am seeing in this video is a vegetarian spring roll. The typical spring rolls at a Yum Cha restaurant in Hong Kong and Australia has a mixture of meat and vegetables for the filling but in the outside looks exactly like what is in this video.
Egg rolls in Canada are like spring rolls but the wrappers are made with egg so they are bulkier and chewy. Way better than spring roll wrappers IMO. They are filled with bean sprouts, barbecued pork and celery. Some restaurants make them with cabbage instead of bean sprouts.
Love your family!! And Daddy Lau you are always so awesome! Thank you Randy for making this channel and sharing your dad's amazing cooking skills and recipes!! This is my favorite cooking channel! :)
Egg rolls here, brought by Cantonse immigrants are a skin made of beaten cooked egg, filled with a filling of shrimp, rolled jellyroll style and steamed. At time of service, its dipped in a batter and deep fried.
I am in love with the recipes! Everything looks absolutely delicious. I especially love to see your family sit to eat at the end. It’s the perfect ending to the videos.
I was raised in a half Vietnamese and half Cantonese household. Than (Vietnamese) taught me how to make egg rolls. He used egg to make a crepe and wrap. His wife, Hi, was Cantonese. She made the filling but her husband made the wrap. She once told me. Chinese don’t use egg. Lol I love you family! Your mom and dad are wonderful!! Thank you!!!!!
i love spring rolls thats is my favorite. yes in Filipino we called it lumpia and when i cook i put sweet potato and sprout but now i see your dad cooks this one and i am really excited to make this. thanks to your dad for the recipe and for sharing it. stay safe🙏
I cook for a living and I was curious about the “egg roll” name too. I read somewhere they were called egg rolls because they were dipped in raw egg then fried. This made them look bigger so they seemed a better value.
Awesome video! Love watching elders cooking and sharing their experience in cooking. I’m definitely making this recipe this week to match up with some beef and broccoli.
你好, 劉師傅. Hi, chef Lau. Yes, in the Philippines, we call that Lumpia, which is a Loanword of the same Fujian Chinese dialect 'lum piah (潤餅)' or Run Bing in Mandarin. Delicious. 好食啊 (好吃啊). :)
All I want for Christmas 🤶 is your dad as my personal chef!!!! Love every recipe he shares with us, plz tell him I said thank you for sharing his cuisine knowledge!
We teach the little ones by putting a rubber band on the ends. Keep between the forefinger and thumb. Use the forefinger to open, grip the food. Let the gap go with the forefinger. Now the food is pinched/held. Raise to mouth yum! Like a pair of tweezers. Practice until you master it then you take off the rubber band. You also can purchase chopsticks that have grooves at the ends/ridges to help grip the food.
i use a wire basket and stack them on their ends; i arrange them so that most of the area of the spring roll skins are not touching except for maybe part of a tip here and there and so air can flow between each one. i turn on a fan and keep them in front of the fan once i take them out of the oil and arrange as i go. they keep crispy even after they cool down as long as the fan is on them. they get soggy when the steam comming off of them is re-absorbed by the skin or when the humidity in the air is absorbed by the skin. i got the idea watching Koreans making fried and baked crispy foods
in filipino Lumpia there is a version called Lumpia Shanghai which has pork meat and carrots in it. do you know the probable connection to the original Chinese spring roll? This is one of the questions i ask all the time, and no one has ever answered them. kudos!
Your tutorial for this egg roll recipe is the best I've seen for any cuisine. I watch a lot of cooking videos. Great job making egg rolls easy for a novice, step by step. I used Daddy Lau's technique.
Here in NYC, I would say the terms egg roll and spring roll are not interchangeable! BTW, have you ever been to NYC Chinatown and gone to Nom Wah? They make their egg rolls with a thin 'egg crepe' omlette and then batter dip them. Ridiculously good.
Actually, they are two completely different things in NYC. Spring rolls are usually made with vegetables and have only the smoooth skin. Egg rolls can be made with meat, shrimp, or vegetable, and are made with the egg wrapper.
Your cooking style is very easy to follow and the result is always awesome! Tried a few of your recipes, you never disappoint! Excellent! Thanks for sharing!
Hopefully Daddy Lau makes the dim sum style spring roll that I think is served with Chinese black vinegar. Been looking for years and can’t seem to find one that close to what I usually order.
Thank You your families videos are beautiful and incredibly informative and easy to follow. I will never be as fast as your dad he's so skilled and very fast!! 💝🙏💝 Thank You again.
Your dad is awesome. I have learned a lot from watching his videos. My family is diverse and my cousin wife is Asian. She taught me how to make papaya salad and the recipe for other dishes I love to eat. I want to become better at my eggrolls. I always omit mushrooms and snow peas because I don't eat them. Thank you for sharing with us.😊
The thing is spring rolls and eggrolls are both pronounced the same in Canto. However it's the homemade wrapper (flour and eggs) were used and introduced first, before these premade thin sheet wrappers (which don't contain eggs) became popular enough and publically available. This is the real reason people still call them eggrolls
I've made this recipe a few times now and they're absolutely brilliant, I usually make a bunch and freeze them immediately after wrapping and they take around 5 minutes in a deep fryer from frozen. Superb!
Thanks for the upload. I enjoy watching and learning from cooking videos of all kinds of recipes. Hopefully you can keep sharing these foods into the future.
Go to thld.co/shakerandspoon_madewithlau_0622 and use code madewithlau to get $20 off your first box!
Thanks to Shaker & Spoon for sponsoring today’s video.
Join the Canto Cooking Club - bit.ly/3HrSqsR
Its really awesome that you have this special bond and business with your dad . Man I love egg rolls spring rolls shrimp rolls even and I hate seafood the tiny shrimp with the filling is really good whatever they are called .
Does your dad have the recipe for hot mustard for dipping??
@@paulawaldrep5286 Buy Powdered Oriental Hot Mustard. It comes in a small can and you reconsitute a T or so with a bit of water. Exactly like what they serve in the Chinese restaurants.
@@sharonwilliams5560 wow, thank you so much. 🙂
One of the big issues with chinese is knowing what oil to cook with. As a New Yorker, ive grown up eating Chinese takeout at god knows how many restaurants. But one thing is always very clear. Trying to replicate at home almost always comes up short, WHY, because much of the flavor comes from the oil used. It is the key ingredient to the cooking process, so it has to be a major factor in flavor and to that of the very texutre of whats cooked. If your going to do it home then one must consider using the same products to get the same results. as such i would like to ask what cooking oils are used and what brands.
Awww, I loved how Cam Cam gave Daddy Lau a hug at the end of the video and he got a hug back from his grandpa. How touching and sweet. I can feel the love! Love the recipes and the videos.
My heart melted during that moment 😭
Ja , that was soo sweet 🥹
❤️
I just love how Daddy Lau has blossomed - he's now so relaxed and obviously having fun, all while giving such clear and detailed instructions! He's such a GEM! Please tell him I send him a hug from Australia.
It's like every week he seems to be younger and more energetic!
Hi..can you cook spring roll in Air fryer
@@mariaterry7672 you could, but it'll taste different.
@@bee4590 ahhhh ok I won't then. Thank you😁
Strange, he looked rather fleshy to me.
I love how when she asked, “Is yeh-yeh the best?” and Cam Cam reaches out and gives his grandpa a hug. So heartwarming ❤️
I love hearing Cantonese. I've lost a lot of my speaking skills and I watch these videos to freshen up my Cantonese. It's good because Daddy Lau talks about food and that's what my family talks about most. Thanks for the videos, they're very educational.
I don't speak often either and when that happens, I forget some words. Haha
Definitely, I started watching them cause spoke canto.
Me tooooo!
Uncle Lau's Cantonese can be called Textbook style, really suitable for learners & refresher.
Hello mam Teresa
Cam-Cam hugging his grandpa -- my heart just melted. I love this family so much.
No matter how many times I watch videos from this channel, it's always wonderful watching this family connect like this.
Thanks!
Hello tonessa
Sorry for the late reply -- thank you SO much!!
@@MadeWithLau Given what is on your plate, I am glad that you got it. Keep doing what you do. I too am from a restaurant family and have fed personally more than 5,000 people. I really appreciate what you do?
Every bit of these videos is beyond precious. There's so much skill, knowledge, and love involved. But also. Watching your dad's hands work is just mesmerizing. He's got such clever hands!
Damn Bro, seeing your son hug his grandpa brought so much joy to me. Thank you and your amazing father. Hope you get to enjoy each other for so many years to come.
With respect, Dad lau makes cooking these delicious meals so easy. I love his careful instruction and the history behind the dish,i look forward to every episode.
I love your family dinners. And now that there’s a little one that can enjoy the food too it’s just that much nicer. The way he looked at his grandpa and they embraced at the end was just so sweet.
Thank you for making vegetarian friendly recipes.
Daddy Lau's response to the mixed drink is key because you know he'd never compromise his taste buds.
Your dad is amazing. So patient and an excellent teacher. His traditions combined with your videography talents, along with the educational touch and how you go back and forth with the English and Cantonese translations and narration...Perfection
Doesn't hurt that the recipes are fool-proof and delicious. How blessed you are to be raised by such amazing humans...aka your Parents! So much respect and love for this channel and your family!
The whole family is enjoying the finest meals at home, made with expertise and most importantly with love.😍🥰
Here in Indonesia, the most simplified version (vermicelli filling only) are sold at 8 pieces for $1 at my hometown. There are some that sell with extra filling using carrot and green bean. However, because it was made in big batch, the vermicelli only would be the more preferred one as it won't get bad easily.
Also, it's interesting that popiah was mentioned as we have it as well and there are some region that have it fried with bamboo root as the filling. Your video really quite explained to me why there are fried popiah.
I love your father. Ever since finding this TH-cam channel, I’ve been hooked. Simply the best Cantonese cooking videos around. Thank you!!
I marinate and grill jerk chicken (thighs) add the meat to my egg roll fillings. Tastes incredible.
Daddy Lau is very sweet. You can see how much he loves his family, especially his son and grandson.
Have been waiting for a spring/egg roll recipe from you guys a long time- thank you, Daddy Lau for showing how it’s done right, and Randy for your clear narration.
I have been watching your videos for quite a while and follow your recipes regularly. Big fan 😀😀.
Your Dad is so confident with his skills and he takes pride in his cooking....can see he loves his family and sharing his recipes secrets with the world..Great video
I love your videos in that it’s not just on how to make it but also on sharing cooking wisdom e.g adding peas last to retain green colour, carving a hole to adding vermicelli to soak water, storing of loose skins etc.. thank you!
Daddy Lau is the Best! I just started cleaning out one of my folders and I'll only listen to MADE WITH LAU when recreating this style of cooking. Thanks for teaching us how to prepare this wonderful food properly!
I love the level of respect that he has for his dad and his legacy and willingness to learn his secrets for future generations.
It is so awesome to see father and son cooking together in the kitchen. Thank you for sharing!!!❤
So cute when Cam is grabbing Daddy Lau's hand and smiling 😊
I love that you are getting in the kitchen with your Dad n learning from him & showing us. It shows that anyone can learn if they want to.
Love your Dad too, he's so caring. 😁🙏💙🦘
Just started binge watching a bunch of your videos after finding this channel yesterday. Seeing all this Chinese food and listening to Mr. Lau talk is nostalgic. My dad makes a lot of the same food at home. I love that I'm starting to hear a bunch of connections between Cantonese and Mandarin and Teochew while watching!
food is such a wonderful part of life! and no matter the language the ingredients are universal that brings all of us closer together food is so special thanks for sharing the making of these beautiful egg rolls!
I love your videos Daddy Lau! You have definitely made a difference in my cooking of Asian foods. Hey, I have even turned my friends both Asian and not onto your videos and blog. They are impressed with the simple techniques. (My favorite is your Soy Chicken. I have made it a number of times.) Congratulations on your CNN acknowledgment. You deserve it. Keep making those videos. I can't wait to see one million subscribers.
So good to see this family,so kind and loving.
I make these all the time. It's called popiah in Malaysia (you did state that in the video).
The fillings are really up to you. I usually use jicama (its a type of root/radish vegetable. Can be eaten raw and it has a unique crunchy bite, almost like a mix between pear and coconut flesh for taste), carrot, diced meat (pork, chicken, beef or even seafood).
Cook it all in one wok, make sure its not soggy. Then do exactly what Chef Lau did. The folding style, the glue and fry it on low first, then medium heat and take it out before it gets too dark. All food still continues the cooking process after you remove it from the fire. That's why rest time is important. Especially for meat.
And yeah these things are bloody additive. I can chow it down seagull style in minutes. Ive ate like 15 pieces in one go. But i usually don't pack the fillings like Chef Lau. His popiah's are thick af. Mine's a bit thinner. I prefer it thinner coz it takes 2 bites to finish one if you have manners. Lol. My fat ass ain't got time for manners.
But yeah i do wanna try this recipe. Shitake mushroom, green peas and cabbage huh, I'll try it.
@DarthwRath 😁🤣
Your instructions are the only ones that appealed to me, they are straightforward, detailed and I love ❤your dad
I made these on the weekend as part of my wife's birthday lunch. Delicious, not soggy. His vegie suggestions about moisture content, and the use of a tiny amount of vermicelli worked a treat. I didn't deep fry but brushed the rolls in a vegie oil and threw in a hot oven. Best spring rolls I ever made, crispy, crunchy and healthy. I went a fraction hard on the oyster sauce, so mine were a fraction salty, but that is my palate and measurement mistakes. Thanks guys
What temp, and how long in the oven?
Your Dads recipes should be cherished for life. Continue his recipes they are amazing. And maybe start a small outdoor & patio restaurant if he doesnt have one already. My mouth watered!
Love this channel, the warm family & the way this man cooks is amazing !
He could make even boiling water look delicious.
These are definitely a must try for the weekend, thank you ❤️🇦🇺
Love how BABY LAU COOKS. I ALSO LOVE TO WATCH BABY LAU SNUGGLE PAPA LAU.
BABY IS SOOO ADORABLE.
I’m from the Philippines and we call ours lumpia. It’s a whole lot of work and then once it’s finished being cooked, it’s all gone in a matter of seconds. 😂 I so want to give this a try- I think it’s even better that I even use the same wrapper for our lumpia.
Same, Indonesia also call lumpia
Hi. Well said. I am from the Philippines, too. The Filipino word Lumpia was a loanword from Fujian Chinese dialect Lum Piah (潤餅). Ingredients may be different but they taste so good. :)
Hello mam Victoria
@@dennislee--529 wow, my family is from Fujian. I had no idea
@@_Wai_Wai_ Hi. It's okay. At least now you know. Very nice to know. :)
I feel right at home watching this video. Team Canto let's go!
I adore your dad! I appreciate this video. Among my friends I'm known as the egg roll queen. I make Laotian style cha gio. It's always helpful to see how others make spring/egg rolls. I struggle to make your dad's type of filling and it is the type of filling many Westerners are familiar.
Hello Sophie
This is the sweetest cooking show i've ever seen. I love all the rolls, egg and otherwise. I'm going to save this one. That baby is the cutest ever.
This brings back childhood memories of helping my mom roll up spring rolls as she fries them up for lunch.
We would use leftover ju hoo char (shredded jicama stir fried with dried squid strips, dried mushrooms, pork, cabbage and carrots) as the filling.
It's funny, we tend to use jicama as the base veg in Malaysia which is pretty counterintuitive as it's a really soggy root vegetable.
Love your channel! Listening to Daddy Lau helps me reconnect to my mom's side of the family which is Cantonese.
Homemade popiah is never the same size😅. Especially the last one!
Beautiful family! This what REAL loving families are made of! Love the content.☺️
Egg rolls in China,Macau,Hong Kong and Taiwan refers to the sweet crunchy roll shape biscuit, I recommend everyone try it if you can find it, totally different from 春卷 in the recipe, but also very delicious, even a little bit addictive.
I like the ones with pork floss the most, salty and sweet at the same time,quite interesting in flavor and in texture.
You and your Dad has a relationship that i so admire. I love the way he interacts with you and banter. Hearing the way he speaks in Cantonese, makes me remember how it was with my Grandmother, Aunties and Dad (though my Dad cannot cook but he was a great foodie!) would talk when we go back to our ancestral home in Singapore. Sadly I would never see or hear those sights and sounds again as the had all passed on. Enjoy your Dad’s company and his amazing Cantonese dishes. I envy you! 💝
I absolutely love spring rolls, and these are beautiful! Thank you for sharing!
Your pops is serious about his palate, it’s a real thing for a lot of pro chefs, it was nice to see that. Pride in your trade is a great thing
Really great and easy to follow video!!
Do you think Papa Lau can make a video introducing his cooking utensils especially the wok?
I have been binge watching your videos and I love them. I love that they are done with family, I love your Dad he is so cute.
Thank you.. first TH-camr answered my request last week.. you’re the best
Any time! Hope you enjoy!
I love how you present your videos with full information and demonstration. A Chinese chef at a Portland OR restaurant gave me a cookbook that she made. That was 30 years ago. I know what I'm going to make tomorrow!. My daughter-in-law taught me some "signing" that she taught her toddlers; I remember the "more" sign. Another memory was the drainer you used, it was exactly like my mother's. It is over 100 years old now. Thank you!!
The recipe website is so well organized! Amazing!
I loooove Chinese cuisine and I’m really thankful for finding this channel, everything is explained clearly and the food looks amazinggg
Can’t wait to try it all
During Covid my favourite spring rolls are no longer available here in Australia 🇦🇺, so finding your video was timely. Going to have a go at making my own. Love the way your Dad explained all the dos and don’ts, plus answering the why 👍😊
In Thailand it's also called popiah like Malay, but we have the deep fried one and fresh one as well. We can dip in sweet chili sauce or larb sauce as well, or eat with basil together to cut the oiliness of the spring rolls. I do like the meat filling though, compared to vegetables.
A meat filling has added fat which fills us up. Veggies don't fill you up in the same way so you tend to overeat them.
popiah actually is hakkah or hokian word i forgot meaning thin flour skin
Always thought popiah is a different dish, the one with chinese sausage and cassava
Popiah is Hokkien dialect actually and the skin is different from this. This has to be cooked.
Got hungry as heck watching this video but felt warm and fuzzy watching that man and grandson with that kind of love at the end.... great video!
Love it! Just a small correction on the Vietnamese translation. A fried egg roll is Chả giò. What you have Gio Cuon refers to the fresh spring rolls wrapped in rice paper.
Randy, I love how you have exposed Cantonese cooking to the TH-cam community! I grew up with a typical Cantonese family, and this reminds me of my childhood! Thank you so much!
Egg roll means something completely different in Australia. It normally refers to the sweet biscuit roll you get in tin boxes at the Chinese store.
What I am seeing in this video is a vegetarian spring roll. The typical spring rolls at a Yum Cha restaurant in Hong Kong and Australia has a mixture of meat and vegetables for the filling but in the outside looks exactly like what is in this video.
Egg rolls in Canada are like spring rolls but the wrappers are made with egg so they are bulkier and chewy. Way better than spring roll wrappers IMO. They are filled with bean sprouts, barbecued pork and celery. Some restaurants make them with cabbage instead of bean sprouts.
Your dad's the Bomb! I love watching him cook. Also, when the family eats at the end, I always feel as if I'm having dinner with the family! 🥰
Your Dad is teaching me so much, thank you, uncle 🥰
This channel really got me sooo hungry!!! The importance of making friends from different cultures!! The baby at the end so sweet 🥰
Look delicious 👍🏼. Recipe is simple and easy to follow. Thank you 🥰
Love your family!! And Daddy Lau you are always so awesome! Thank you Randy for making this channel and sharing your dad's amazing cooking skills and recipes!! This is my favorite cooking channel! :)
Egg rolls here, brought by Cantonse immigrants are a skin made of beaten cooked egg, filled with a filling of shrimp, rolled jellyroll style and steamed. At time of service, its dipped in a batter and deep fried.
It’s spring rolls
I am in love with the recipes! Everything looks absolutely delicious. I especially love to see your family sit to eat at the end. It’s the perfect ending to the videos.
Lovely! Now this made me wanting to make some great Spring Rolls once again, it's been a while since the last time
I was raised in a half Vietnamese and half Cantonese household. Than (Vietnamese) taught me how to make egg rolls. He used egg to make a crepe and wrap. His wife, Hi, was Cantonese. She made the filling but her husband made the wrap. She once told me. Chinese don’t use egg. Lol I love you family! Your mom and dad are wonderful!! Thank you!!!!!
i love spring rolls thats is my favorite. yes in Filipino we called it lumpia and when i cook i put sweet potato and sprout but now i see your dad cooks this one and i am really excited to make this. thanks to your dad for the recipe and for sharing it. stay safe🙏
lumpia is not a flipino language just saying
Omg. The hug from the baby to Yeh Yeh was PRICELESS. 🥹 I miss my Yeh Yeh. Thank you for these recipes.
I cook for a living and I was curious about the “egg roll” name too. I read somewhere they were called egg rolls because they were dipped in raw egg then fried. This made them look bigger so they seemed a better value.
Awesome video! Love watching elders cooking and sharing their experience in cooking. I’m definitely making this recipe this week to match up with some beef and broccoli.
你好, 劉師傅. Hi, chef Lau. Yes, in the Philippines, we call that Lumpia, which is a Loanword of the same Fujian Chinese dialect 'lum piah (潤餅)' or Run Bing in Mandarin. Delicious. 好食啊 (好吃啊). :)
您好，非常感謝您的支持！老劉㊗️您同家人平安健康快樂！
All I want for Christmas 🤶 is your dad as my personal chef!!!! Love every recipe he shares with us, plz tell him I said thank you for sharing his cuisine knowledge!
You think daddy lau could do a video on how to use chopsticks? I’m tired of being the only person using a fork lol
Great idea for a short haha
Lol
Put away all the forks in your house and only have chopsticks.. once you’re hungry you’ll eventually learn really quick
Chinese egg rolls suck compared to Vietnamese Thai and Filipino spring rolls
We teach the little ones by putting a rubber band on the ends. Keep between the forefinger and thumb. Use the forefinger to open, grip the food. Let the gap go with the forefinger. Now the food is pinched/held. Raise to mouth yum! Like a pair of tweezers. Practice until you master it then you take off the rubber band. You also can purchase chopsticks that have grooves at the ends/ridges to help grip the food.
i use a wire basket and stack them on their ends; i arrange them so that most of the area of the spring roll skins are not touching except for maybe part of a tip here and there and so air can flow between each one. i turn on a fan and keep them in front of the fan once i take them out of the oil and arrange as i go. they keep crispy even after they cool down as long as the fan is on them. they get soggy when the steam comming off of them is re-absorbed by the skin or when the humidity in the air is absorbed by the skin. i got the idea watching Koreans making fried and baked crispy foods
in filipino Lumpia there is a version called Lumpia Shanghai which has pork meat and carrots in it. do you know the probable connection to the original Chinese spring roll?
This is one of the questions i ask all the time, and no one has ever answered them. kudos!
Your tutorial for this egg roll recipe is the best I've seen for any cuisine. I watch a lot of cooking videos. Great job making egg rolls easy for a novice, step by step. I used Daddy Lau's technique.
Here in NYC, I would say the terms egg roll and spring roll are not interchangeable! BTW, have you ever been to NYC Chinatown and gone to Nom Wah? They make their egg rolls with a thin 'egg crepe' omlette and then batter dip them. Ridiculously good.
Actually, they are two completely different things in NYC. Spring rolls are usually made with vegetables and have only the smoooth skin. Egg rolls can be made with meat, shrimp, or vegetable, and are made with the egg wrapper.
Your cooking style is very easy to follow and the result is always awesome! Tried a few of your recipes, you never disappoint! Excellent! Thanks for sharing!
"There are two types of people, people who likes spring rolls, and liers" - steven he
So cute to see the baby hug him, family, the best. Love the recipe too, thank you♥️♥️🙏🙏🇺🇸🇺🇸
Hello mam Patricia
It is called Chả giò/Nem in Vietnamese not Gỏi cuốn, which is fresh spring roll. Thank you so much for sharing this recipe.
Sending you, your family and your sweet Dad a lot of blessings.
What a happy family!
Listening to your father reminds me of my parents who are no longer here. I can understand his dialect. Reminds me of my childhood.
This also reminds me of using phylo dough in Mediterranean style like spinach and feta spanakopita. Yum.
Thank you for teaching us how to cook these recipes!
Love your channel.
I would probably be too lazy to wrap those fillings up into egg rolls and just eat the stir fry with rice itself
Hopefully Daddy Lau makes the dim sum style spring roll that I think is served with Chinese black vinegar. Been looking for years and can’t seem to find one that close to what I usually order.
The dim sum style spring rolls are served with Lea & Perrins Worcestershire sauce, not black vinegar. Hope this helps.
@@robinw3716 you’re right. Never really liked the sauce but never could put my finger on it. Still hoping he demo the recipe on how to make the rolls
Thank You your families videos are beautiful and incredibly informative and easy to follow. I will never be as fast as your dad he's so skilled and very fast!! 💝🙏💝 Thank You again.
Hello mam Melissa
Calling eggroll is just the American thing. 蛋卷 is a sweet snack that makes Macau famous.
Your dad is awesome. I have learned a lot from watching his videos. My family is diverse and my cousin wife is Asian. She taught me how to make papaya salad and the recipe for other dishes I love to eat. I want to become better at my eggrolls. I always omit mushrooms and snow peas because I don't eat them. Thank you for sharing with us.😊
The thing is spring rolls and eggrolls are both pronounced the same in Canto.
However it's the homemade wrapper (flour and eggs) were used and introduced first, before these premade thin sheet wrappers (which don't contain eggs) became popular enough and publically available.
This is the real reason people still call them eggrolls
Okay... your dad feeding you to taste test over the stove was the most adorable thing. 💕
Where i live, there used to be a restaurant who made chicken, ham and green onion spring rolls. They were addictive and i miss them so much!
I've made this recipe a few times now and they're absolutely brilliant, I usually make a bunch and freeze them immediately after wrapping and they take around 5 minutes in a deep fryer from frozen.
Superb!
Daddy Lau's detailed instructions are awesome! This man has mad skills!
great family and videos and i love the clear instructions!
Hello mam Carolyn
Thanks for the upload. I enjoy watching and learning from cooking videos of all kinds of recipes. Hopefully you can keep sharing these foods into the future.