You made the rice paper ones!!! Those are SO much better than the others. My mom makes both, but I’m the only one who likes the rice paper ones. And she uses just regular rice paper to make them. So crispy and yummy!
Yes, I also love the egg roll that make with rice paper! I just feel it tastes so much better than the other type of egg roll wrappers! Thank you for taking your time to leave me comments, Thi! 💕
When making Vietnamese egg rolls, I have found there are many different types of the wheat egg roll wrappers made by different companies and some are much better than others... but I am still experimenting as I make these egg rolls or try to make them in the correct way as some of these various wheat wrappers produce a soggy chewy egg roll ---- but perhaps some people like it that way however I prefer the distinctive CRUNCH. I'm looking for that classic super CRUNCH when you bite into the egg roll. I am still trying to find out what the proper cooking oil is for these egg rolls which was NOT mentioned in this video either. I do appreciate the video and I tried to watch many from many different other Vietnamese people who know how to make these egg rolls and I'm trying to get a little bits of information from each one of them so that I can produce a CRUNCHY textured Vietnamese egg roll. 👍🙂
Thank you for showing how to make them with the traditional rice paper! So many people don't know that's how they were made before the wheat wrappers took over in the US.
They both look scrumptiously delicious. Are both types wrappers authentic Vietnamese? It's not an important question but just out of curiosity. I'll be making this tonight. Thanks for the recipe.
The rice paper is the authentic one. The pastry wrappers are commonly use in the U.S, I never saw that type of wrappers for egg rolls when I was growing in Vietnam. However, the pastry wrappers stay crispy longer. If you use the rice paper, eat it fresh once you finish frying or it will become chewy. If you asked which one do I like, I prefer the rice paper ones. Hope you enjoy the dish! 💕
Great video overall. I think the video would be a wee bit better if you demonstrated how to wrap the egg rolls in the lettuce and herbs and then dip them in the fish sauce. Many people don't know that's how Viets eat cha gio/nem ran/Vietnamese egg rolls.
This rice paper skin is definitely better the regular rice paper. It didn’t explode in the oil when I fried it so the egg rolls turned out very nice. Thanks for visiting my channel! 💕
![EGG ROLL: My go to recipe [Kab Yaub]](/img/n.gif)
I’m half Vietnamese and I want to make this for my dad
Have fun making for your dad and enjoy quality time! Vietnamese egg rolls are the best😋!
You made the rice paper ones!!! Those are SO much better than the others. My mom makes both, but I’m the only one who likes the rice paper ones. And she uses just regular rice paper to make them. So crispy and yummy!
Yes, I also love the egg roll that make with rice paper! I just feel it tastes so much better than the other type of egg roll wrappers! Thank you for taking your time to leave me comments, Thi! 💕
And thank YOU for putting our cultural foods out there and making it easy for others to try them too!
Oh Thank you for the kind words, Thi! Highly appreciate you following my video and leaving me kind comments! 💕
When making Vietnamese egg rolls, I have found there are many different types of the wheat egg roll wrappers made by different companies and some are much better than others...
but I am still experimenting as I make these egg rolls or try to make them in the correct way as some of these various wheat wrappers produce a soggy chewy egg roll ---- but perhaps some people like it that way however I prefer the distinctive CRUNCH.
I'm looking for that classic super CRUNCH when you bite into the egg roll.
I am still trying to find out what the proper cooking oil is for these egg rolls which was NOT mentioned in this video either.
I do appreciate the video and I tried to watch many from many different other Vietnamese people who know how to make these egg rolls and I'm trying to get a little bits of information from each one of them so that I can produce a CRUNCHY textured Vietnamese egg roll. 👍🙂
yummy chả giò tôm thịt . bún chả giò cũng rất là ngon. cảm ơn chị nhiều lắm ❤️
Cảm ơn, Kim! Đúng vậy, làm bún chả giò là số một luôn😋! 💕
Thank you for showing how to make them with the traditional rice paper! So many people don't know that's how they were made before the wheat wrappers took over in the US.
My pleasure! Thanks for watching my video! 💕
Those look delicious! I must try to make them!
Thank you! Yes, please try….it’s delicious! 💕
They both look scrumptiously delicious. Are both types wrappers authentic Vietnamese? It's not an important question but just out of curiosity.
I'll be making this tonight. Thanks for the recipe.
The rice paper is the authentic one. The pastry wrappers are commonly use in the U.S, I never saw that type of wrappers for egg rolls when I was growing in Vietnam. However, the pastry wrappers stay crispy longer. If you use the rice paper, eat it fresh once you finish frying or it will become chewy. If you asked which one do I like, I prefer the rice paper ones. Hope you enjoy the dish! 💕
Easy instruction and easy to make! Will try!👍
Thank you for the comment! Hope you enjoy!
Thanks
My pleasure! Enjoy! 💕
Can you please make a video how to make the oil dipping sauce to dip these in ??
Hi Jenny, do you mean dipping fish sauce? Vietnamese dip these egg rolls in fish sauce.
How to make delicious nuc mam?dip for chagio😅
The ingredients for making nuoc mam are: fish sauce, water, minced garlic, lemon juice and sugar.
Great video overall. I think the video would be a wee bit better if you demonstrated how to wrap the egg rolls in the lettuce and herbs and then dip them in the fish sauce. Many people don't know that's how Viets eat cha gio/nem ran/Vietnamese egg rolls.
Great tip! Thanks!
Rice paper in warm water or cold water mam
You can just soak the rice paper in lukewarm water. Thanks for watching my video! 💕
How did you like the rice paper skin
This rice paper skin is definitely better the regular rice paper. It didn’t explode in the oil when I fried it so the egg rolls turned out very nice. Thanks for visiting my channel! 💕
What's this taro
Taro is a kind of root. It’s starchy and it adds delicious flavor to the egg rolls. 💕
What can you replace taro with?
I use jicama or water chestnuts instead of taro.