@CarmenMartinez-ye8nc I believe the good Vietnamese ones have 4-barrel carbs 😆. Yes, I know... I'm a smart aleck. The ones that I have are Banh Trang Vietnam and the package (of 10) are 85.0 grams total.
As a Vietnamese, I made a lot of rice paper "pizza" in my life, your recipe is good. I suggest you let the "pizza" stay on the pan a bit longer, until the rice paper turn a bit golden in colour, then lift it up on your chopsticks/ ladder about 10s for the steam to come out a bit, then it will be less soggy and more crunchy. Yay!
I agree! I use a lot less egg too. A whole egg is a whole lot! I make three pizzas with one egg mixed with a little heavy cream. It keeps the rice paper nice and crispy with a lovely chew as well. I top them sparingly as well.
I appreciate Claire's honesty. On channels, it's easy to lie in order to make your food seem amazing, but Claire doesn't hold back what she thinks could be better.
Yup Honesty is always best ie: not liking the consecutive [Claire 'Mmm's'] - I don't know why - it's just grating to my ears. 'Don't worry about it' though - I don't dig others doing it either Interesting recipe though
Aaron!! As an Italian I have to say I really love this Viet pizza! Because it is so different, so out of the box and so remixed I would say, it's not pretending to be Italian, it just borrowed the name pizza to make something 100% new and equally as delicious!
Yes in vietnamese we call it "Bánh tráng nướng" which literally means Grilled rice paper. And I think vietnamese pizza is just a name from the internet and used outside VN only.
I love how Aaron tries to keep us healthy 😂*then whispers the unhealthier option LOL* And I love the Vietnamese representation!! The pizza reminds me of when I get street food in Vietnam when I visit my family 🙂
I really want to meet my family in Vietnam but I don't speak the language and honestly the accent is so hard to get down my nanny still speaks it but she would be tired for being a translator quickly
@@solarliix3060 honestly in Vietnamese we don't care much about accent 😂 you just need to say the right word so people can understand you and everything's gonna be ok~👌 and it's okay if you forget the word, just describe it with your gesture or google it and show them what you want to tell. Feel free to come and visit Vietnam once if you have change 🥰🥰🥰
@@thanhvuduong2168 thank you !! I was hoping to take Mandarin classes at my school so that learning another language with tones wouldn't be as difficult, but the teacher left so now we only have Spanish as an option and I don't wanna take Spanish again 😭
So I made the bolgogi rolls and OMGGGG!! I had some beef in oyster from the Chinese restaurant but it honestly lacked flavor and I was disappointed that I ordered it. Then I remembered watching this and thought I’m gonna re season it and make these rolls. I was not disappointed! So flavorful, crunchy and chewy. Thank you so much for this recipe!!! I’ll be sharing this with everyone!
I was literally just staring at rice paper at the market the other day going "....I don't know what to do with you...but I want you...". Thank you so much for this! I'm excited to try these
I love how he always gives so many alternatives, making us understand that we do not need to follow the recipe like some holy text. Makes it so much more fun and casual. I'm subscribing :)
"If you're Italian, better to move on to the next recipe for some inner peace". Lol, Aaron, I would never miss a minute of your videos, Italian or not. 😂
Hihihihi, yeah, well that has nothing to do with pizza, but it is awesome and I can not eat pizza anyway, or anything typicly italian for that matter . . . Foodsensetivities are a curse
I think the hardest thing is to keep your cutting board dry when you do it. Otherwise it melts like spiderwebs, sticky and stringy. Not that spider webs melt, but maybe you get my drift.
@@harvestmoon_autumnsky Or put down a slightly damp dish towel on your cutting board. It keeps the paper from drying too fast and makes it not stick as much actually.
I'm one that bought the rice paper, made 1 pretty spring roll after 5 ugly ones, then never touched them again. His way looks so much easier than the awful way I was trying!
I finally tried a couple of these recipes! I made the fried chip like recipe and used whatever seasoning I had and loved them! I also tried the pizza one and noticed Claire said it was soggy. Since I’m Hispanic and make quesadillas, I improvised and added a little oil to the pan after I folded it in half. Very little oil though- just enough to give it a little crisp. I really liked the recipes! Thanks for sharing! Love you two!
I just tried the fried rice paper. I used the oil that I used with fried chicken. sprinkled 라면 powder (not too much because I don't like too salty) For dip I used ketchup with mayo. PERFECT! Thanks a lot! I didn't know I can make chips using rice paper! I'm learning a lot from you! Cheers!
I just made the “pizza” one. I used chorizo, pecorino cheese and left over pico de gallo. It turned out so delicious 🤤. 10/10 would recommend to try this method out with your leftovers 😃
Aaron's cheeky humour and incredible chef skills matched eith Claire's mouth watering descriptions/her explanations of the flavour pairings. LOVE THIS CHANNEL SO MUCH! 😎👍 Keep it up!! You guys never fail to make me smile 😋
I always come back to this video. Love green onions as much as you do Aaron. I put them in my breakfast eggs with spinach, mom loves this, she’s 95. Thanks for educating and entertaining us with food 🍱 👩🏽🍳
I love the whole episode, but Claire cracks me up! I love how she scores each dish, and gives her straight opinions - even if it's just - yum. mmm, yumm... :) You're both great together - thanks for the ideas! I'm vegan, but I'm sure I can come up with some yummy substitutes! :)
1 is a no brainer, 2 is tricky, but any egg and/or cheese substitute would be all you need, 3 just no need to add the shrimp (maybe replace with more vegetables) 4 shitake mushrooms (as said) instead of the beef!
Claire doesn't mince words - but her feedback is so helpful to viewers! Actually hearing how things taste (other than "good") and how they can be improved is so instructional! Love both as a team!
I finally made these and after making 9 only the last one was crispy. This is because when I put them on a plate as I made more they begin to steam themselves with heat and moisture from the fillings. They were still very good but if you want it crispy you have to eat them right away after each is cooked.
I love Claire! She's so humorous, and I love listening between the well-spoken English and Korean. Thanks for all the recipe directions. Even though I don't have half of the ingredients, I have an idea of how I want to cook them now.
I made the egg thing (used siracha and laughing cow cheese) and it was delicious!! Really good, will definitely make it again. I also made the rice paper chips (since I was frying the scallops) and added the seasoning and they were really good too! I also made cinnamon sugar ones. Thanks for the recipes :)
I love Aaron’s voice and how he explains step by step. I have only made shrimp spring rolls so it’s great to see rice paper being used in different recipes. Claire has happy and exciting expressions on her face. I really enjoy looking at this video. Do you have these recipes written as well? Thanks for an amazing video. Di
I had some for yrs unused. I probably threw it away already lol. I need some more seaweed paper and sweet potato noodles, so might just buy more to try a couple of these cool recipes
For the Vietnamese Pizza cheese you can use The Laughing Cow cheese it's really popular in Vietnam and that's what we used for making "Bánh Tráng Nướng" (Vietnamese Pizza) I can give you my own recipe to make this Vietnamese Pizza tastes wayyy better - 5 rice papers - 10 quail eggs or 5 chicken eggs (yes we use quail eggs to make this traditional bánh tráng nướng not chicken egg but well you can use chicken egg if you can't find quail eggs in your supermarket) - 10g dried shrimps (already seasoned and it's optional) - 2 sticks of sausage or ham - 100g green onions - 100g shallots - 80g satay chili sauce - 1 or 2 pieces of The Laughing Cow cheese - 20ml cooking oil - chili hot sauce - mayonnaise 🇻🇳 AND HELLO FROM VIETNAM 🇻🇳☺!!!
But Aaron, I'm allergic to shrimp. Don't worry about it, the scallops in your freezer, or even grilled fish will be delicious. - The conversation I just head in my head, all in Aaron's voice
You guys are so likable! I don’t think I’ve ever watched an entire episode of a cooking show before but I enjoyed this beginning to end. May God bless you!
Claire always shows up enthusiastic but dignified. I could never be the taster on a channel like this because I'd always come running like a cat hearing a can opener for the first time in a week.
I did too! It was my 1st time and they came out yummy, though I fried them in avocado oil in my wok since I actually wanted to make lumpia but I didn't look good enough in my store so I missed it 🤦🏻♀They still came out awesome! 😅😋 My husband has been asking me "when are you gonna make more fried spring rolls?" 😂🤣😂😁🥰
A tip for folks allergic to peanuts: For the peanut sauce, you can substitute the peanut butter with another spread such as seed or nut butter. I usually use sunflower seed butter or almond butter. Soy butter and pea butter are some other options if you're allergic to all nuts and seeds. The substitutes won't be quite the same as a peanut based sauce but still gives the sauce the creamy nutty quality :D The fish sauce based dip that Aaron shows definitely works too, but I just personally prefer a creamy sauce to go with my spring rolls.
Tahini/sesame butter I think could be a good pairing. I don’t have any peanut allergy. But I make a Vietnamese peanut sauce very similar to the one in the video often. And I think it would taste very good with sesame, and have a end product that probably would taste great. Maybe better then with peanut butter. It’s a strongly flavoured sauce, with lots of things going on, that definitely can handle the strong flavour of the sesame. And you very commonly see sesame seeds and oil used with the other ingredients in the dish.
AWESOME! I've just started trying my hand at rice paper rolls... this REALLY helps!!! Rolling the veggies in lettuce is EXACTLY the part that helps!!! Been using 2 sheets per roll LOL Also, the frying... really awesome advice (keeping them square). Before seeing this, we did lamb and cabbage ones (cylindrical) and while they weren't pretty, they sure were GOOD! Going to try your Bulgogi recipe this weekend... we got some Turmeric-infused rice paper from a Chinese market & cannot WAIT...
@@Trytocookthis Please don't be from Alabama Please don't be from Alabama Please don't be from Alabama Please don't be from Alabama Please don't be from Alabama
Getting to the two minute mark, I'm thinking "he's going to have to put out some beer for this one!". That just screams "beer snack". It's easy to buy these rice papers in the US, they're not expensive and don't seem to spoil, but I never really have known what to do with them. Funny that we have to ask a Korean guy, but by now we trust you!
Good, use that desire for tastiness to grow the ever increasing need to cook that is manifesting in your soul. Do not let it intimidate you; Laziness can smell second thoughts. Prepare your kitchen and ready your ingredients, so that nothing stands in your way. Let this be the day that you satisfy your desire for tastiness, for flavor. Let this be the day that you take your chopsticks in hand and take a bite of the food you have long been craving. Do not let this desire fade. You must act now.
”It got soggy because you took so long to film” her blame game is strong my friend 😆 I have some dusty ricepapers at home, gonna try these recipes. Have a nice day from sweden 🇸🇪
The mouth-watering thumbnail brought me to this video, and I'm so glad it did! Both of your personalities are so fun and bubbly. I love the descriptions (and more importantly, the food looks amaaaaazing). Thanks for trying to simplify recipes for us so they're not as intimidating!
I made the Banh Trang Nuong for the first time today and can't believe I was able to survive 35 years without this absolutely delicious revelation! Going to be a staple from now on! Thank you Aaron, that I don't have to die without having eaten this! :D
I made the last recipe, my mum and I loved it!! Our rice paper melted/ broke a lot from the heat tho hehe (*fun story!!: a stranger came to our house to pick something up- and made a comment on how ‘lovely’ the house smelt when we opened the door! I WAS SO HAPPY- I wanted to scream “Aaron helped me make ittt!!”)
i really like your videos Aaron and Claire! I have a drinking game idea: Every time Aaron uses green onions, take a drink Every time Claire says "MMMmm", take a drink
i literally bought rice paper to make shrimp spring rolls and never made them because it was too much work and now there’s just rice paper in my cabinet
Your video is so lovely, thank you for sharing. Claire is the perfect taste tester. I love how she always asks the audience "Ready?" right before she tries it. Thank you for making your videos!
Lol.. I just seen a dusty rice paper pack in our pantry the other day and the only thing I know what to do with it is viatname fresh spring rolls but I don't have the ingredients. This is perfect! 👍 Thanks, Aaron and Claire! 💕
OMG! I just saw your channel and I think your recipe is the best over the world. I 😘 it a lot. I subscribed and saved it already. 🙏❤ Thanks and love your video. 😊
I finally made the fried rice paper today. I used your recipe with sugar, salt, paprika powder/cayenne pepper, Parmesan, parsley flakes for one batch. For the other batch I used Lawry's Garlic Salt which includes parsley flakes. Both were delicious.😋😊
Get My COOKBOOK!!!😎 sites.prh.com/simplykorean
How many carbs are in each rice pepper
@CarmenMartinez-ye8nc I believe the good Vietnamese ones have 4-barrel carbs 😆. Yes, I know... I'm a smart aleck. The ones that I have are Banh Trang Vietnam and the package (of 10) are 85.0 grams total.
How long does rice paper last ? I have package I opened but haven't used it in 6 months . Do I need to replace it for my spring rolls ??
Are these four recipes in this cookbook?
I would love to see some healthier options that don't include frying and animal products.
As a Vietnamese, I made a lot of rice paper "pizza" in my life, your recipe is good. I suggest you let the "pizza" stay on the pan a bit longer, until the rice paper turn a bit golden in colour, then lift it up on your chopsticks/ ladder about 10s for the steam to come out a bit, then it will be less soggy and more crunchy. Yay!
My rice paper just sticked to the pan 😅 at the end I was eating the mess 😅
@@SailorNom LOL, swap to a non stick pan would be my suggestion. :)))
I agree! I use a lot less egg too. A whole egg is a whole lot! I make three pizzas with one egg mixed with a little heavy cream. It keeps the rice paper nice and crispy with a lovely chew as well. I top them sparingly as well.
@@LilyBean82 Thanks for the suggestion, will try it.
wow
I appreciate Claire's honesty. On channels, it's easy to lie in order to make your food seem amazing, but Claire doesn't hold back what she thinks could be better.
Yup
Honesty is always best
ie: not liking the consecutive [Claire 'Mmm's'] - I don't know why - it's just grating to my ears.
'Don't worry about it' though - I don't dig others doing it either
Interesting recipe though
My 4 year old son is obsessed with Aron and Claire. He goes around the house saying “more green onion, more delicious” out of nowhere 🤣🤣🤣
Liar
Sounds cute 😊
@@Michaelroni-n-cheese gay poo eater
@@frydfish4934 yes?
@@Michaelroni-n-cheese i love ur name
every time Aaron says "don't worry about it!" I forget I have an anxiety disorder and actually feel capable of cooking his food
that's so true LOL
When cooking channels tell me I need fish sauce I shit myself every time. But I refuse to buy it.
Same!
If he doesn't say it at least one in his videos, it doesn't count as a complete video in my book! hahahah I love it how he says it!
@@julesl6910 Why ? I know it stinks but that’s an important ingredient,
It’s just fish sauce.
I found this at the exact right moment. My rice papers were looking at me all sad and neglected from the pantry tonight.
Guilty I say😭😂!!
Hahaha Oh no!! Not sad and neglected!! You better show some love to those wrappers haha =) your comment gave me a good laugh. Thanks!!
Lmaooo same here!!!!!😂😂
😂😂
Aaron!! As an Italian I have to say I really love this Viet pizza! Because it is so different, so out of the box and so remixed I would say, it's not pretending to be Italian, it just borrowed the name pizza to make something 100% new and equally as delicious!
They call it something else in their language lol.
@@ishie19.78 😜👍
💯
Yes in vietnamese we call it "Bánh tráng nướng" which literally means Grilled rice paper. And I think vietnamese pizza is just a name from the internet and used outside VN only.
I don't know why they keep calling it pizza. It's grilled rice paper
DO NOT DISCARD THE OIL FROM THE SHALLOTS! This oil is crazy flavorful now. All the more reason to try the deep fried shallots
You know something!!😎
@G Penaflorida what the actual heck this made me so hungry and I had to screenshot your comment because I wanna make this!!!
@@amandac8836 if this ain't a mood at 12:20am
You could make yangzou fried rice with that oil
@@AaronandClaire %
his “don’t worry bout it!!”s are so comforting. i find this mantra has extended to my overall psyche and i am no longer socially anxious
After having rice paper in my pantry for 2 years, I’ve finally used it thanks to your video. I made the rice paper pizza and it’s delicious!!
I love Aaron's constant positivity and reassurance. Makes me feel like I would nail any of his recipes on the first try.
I love how Aaron tries to keep us healthy 😂*then whispers the unhealthier option LOL* And I love the Vietnamese representation!! The pizza reminds me of when I get street food in Vietnam when I visit my family 🙂
😍😍😍
And may I add, healthy without spending too much money and too much time in the kitchen. Hail Lord Aaron! 🤗👍
I really want to meet my family in Vietnam but I don't speak the language and honestly the accent is so hard to get down
my nanny still speaks it but she would be tired for being a translator quickly
@@solarliix3060 honestly in Vietnamese we don't care much about accent 😂 you just need to say the right word so people can understand you and everything's gonna be ok~👌 and it's okay if you forget the word, just describe it with your gesture or google it and show them what you want to tell. Feel free to come and visit Vietnam once if you have change 🥰🥰🥰
@@thanhvuduong2168 thank you !! I was hoping to take Mandarin classes at my school so that learning another language with tones wouldn't be as difficult, but the teacher left so now we only have Spanish as an option and I don't wanna take Spanish again 😭
So I made the bolgogi rolls and OMGGGG!! I had some beef in oyster from the Chinese restaurant but it honestly lacked flavor and I was disappointed that I ordered it. Then I remembered watching this and thought I’m gonna re season it and make these rolls. I was not disappointed! So flavorful, crunchy and chewy. Thank you so much for this recipe!!! I’ll be sharing this with everyone!
11:33 “Claire is waiting for me like a baby bird” 😂😂😂
🤣
This had me cracking up as well 😂
😂😂 was looking for this comment
I found your comment 😂😂right after he said it on the video
This had me laughing so loudly late at night when the family was asleep! What a funny and delightful duo!
I was literally just staring at rice paper at the market the other day going "....I don't know what to do with you...but I want you...". Thank you so much for this! I'm excited to try these
Hehehe So cute!!! 🥺🥺 Can't wait for you to try these! 😘
Hahaha..your inner concern is so relatable. 😂
lol same, kinda ended up not taking it.
@@chrislynemarie7438 I went back and got some recently so I'mma try it soon ^^
Me too, bought it a few months ago and still unused. But not much longer now!
I love how he always gives so many alternatives, making us understand that we do not need to follow the recipe like some holy text. Makes it so much more fun and casual. I'm subscribing :)
"If you're Italian, better to move on to the next recipe for some inner peace". Lol, Aaron, I would never miss a minute of your videos, Italian or not. 😂
🤣🤣
Italian here, I approve of this message!
Claire is waiting for me like a baby bird-- that's so funny!
I’m Italian and I can’t wait to try the second recipe!! What great videos!! ❤️🙏 thank you!
Hihihihi, yeah, well that has nothing to do with pizza, but it is awesome and I can not eat pizza anyway, or anything typicly italian for that matter . . . Foodsensetivities are a curse
This is the first time in my life that I have truly believed that I, personally, could make spring rolls. Thank you!!
Let's try it!!!😍
You can do it! The great thing is if it doesn't work just eat it, no one will ever know lol
I think the hardest thing is to keep your cutting board dry when you do it. Otherwise it melts like spiderwebs, sticky and stringy. Not that spider webs melt, but maybe you get my drift.
@@harvestmoon_autumnsky Or put down a slightly damp dish towel on your cutting board. It keeps the paper from drying too fast and makes it not stick as much actually.
I'm one that bought the rice paper, made 1 pretty spring roll after 5 ugly ones, then never touched them again. His way looks so much easier than the awful way I was trying!
I finally tried a couple of these recipes! I made the fried chip like recipe and used whatever seasoning I had and loved them! I also tried the pizza one and noticed Claire said it was soggy. Since I’m Hispanic and make quesadillas, I improvised and added a little oil to the pan after I folded it in half. Very little oil though- just enough to give it a little crisp. I really liked the recipes! Thanks for sharing! Love you two!
Time to use that rice paper in the cabinet! Aaron always calls us out 😂👏
Let's get rid of dust! 🤣
Right!😂😂
I was like how did he know 👀
IkRight. I buy so much thinking I'm only going to make cold spring rolls which I love, but wow, now I have possibilities.
He always knows what’s in my damn pantry...😂
"It's not because I don't have a grill"
second later
"To be honest, I don't have a grill."
😂
i Face palmed myself at that. That was funny😂
I cracked up too😂😂
genuinely funny
😆😂😆
I just tried the fried rice paper. I used the oil that I used with fried chicken. sprinkled 라면 powder (not too much because I don't like too salty) For dip I used ketchup with mayo. PERFECT! Thanks a lot! I didn't know I can make chips using rice paper! I'm learning a lot from you! Cheers!
I had to stop telling so many rice paper puns... They were getting pretty *thin.*
🤣
Stop it with the puns, you're on thin rice with me...
@@katieh4101 sorry sorry, I don't want to grain your ire!
i think i see your point 😂
Hahaha
I just made the “pizza” one. I used chorizo, pecorino cheese and left over pico de gallo. It turned out so delicious 🤤. 10/10 would recommend to try this method out with your leftovers 😃
Do you deliver? 🤔😹
That would be soooo good with chorizo lol this has to be a sign for me to go buy more chorizo 😂
Bellissima ricetta la provero sicuramente, Grazie per per queste ricette che ci fai vedere, annio👋😍😍😍
"Claire is waiting for me like a baby bird." 😄🤣😄
That gave me a good chuckle 😂
I like this partnership. He cooks, she cleans 😂
in fact he cooks, she eats lol :)
Relationship goals ❤️ just for me it would be the other way around, I'm the woman and I love cooking but I hate cleaning 😂
@@hashtagmate that's how my partnership is and gotta say it's a personal dream come true. wishing you find the same fulfillment in the future (:
@@chaoticzen aaaw thank you, I think I found it actually, we don't live together but he isn't a great cook and he is a great cleaner 😂❤️🙏🏼
Yep, that's how it should be 😂
It’s amazing how much she loves his food and praises him…. Makes me go awww… what a cute couple
Aaron's cheeky humour and incredible chef skills matched eith Claire's mouth watering descriptions/her explanations of the flavour pairings. LOVE THIS CHANNEL SO MUCH! 😎👍 Keep it up!! You guys never fail to make me smile 😋
I'm so glad to hear that! Thanks Jackie!!😍😍😍😍
Wow you have a really nice fans too this is great
You have a great combination 😍👍
Oh, the subtle yet genius one-liners "Claire is waiting for me like a baby bird" (11:32). Priceless! Thanks to both of you from Thailand.
Hill?
I know! So funny!
I always come back to this video. Love green onions as much as you do Aaron. I put them in my breakfast eggs with spinach, mom loves this, she’s 95. Thanks for educating and entertaining us with food 🍱 👩🏽🍳
I love the whole episode, but Claire cracks me up! I love how she scores each dish, and gives her straight opinions - even if it's just - yum. mmm, yumm... :) You're both great together - thanks for the ideas! I'm vegan, but I'm sure I can come up with some yummy substitutes! :)
shitake mushrooms
@@lesliewilliams7889 dude, yes
1 is a no brainer, 2 is tricky, but any egg and/or cheese substitute would be all you need, 3 just no need to add the shrimp (maybe replace with more vegetables) 4 shitake mushrooms (as said) instead of the beef!
IknoRighT 😹 Claire doesn't mince words
Claire doesn't mince words - but her feedback is so helpful to viewers! Actually hearing how things taste (other than "good") and how they can be improved is so instructional! Love both as a team!
I don't know who is more cute, him or his wife, love them both!!!
You guys are good and funny. I like how she called you out for it not being crispy enough cause you took too long filming 😁
I finally made these and after making 9 only the last one was crispy. This is because when I put them on a plate as I made more they begin to steam themselves with heat and moisture from the fillings. They were still very good but if you want it crispy you have to eat them right away after each is cooked.
Aaron, your cooking and preparations, plus Claire's comments in Korean, makes the food so humorously appetizing. Love your comments as well !👌😊👍🌹
Thank you for enjoying our videos! 🙏😍
I agree!!
Yes!!!🌟🌟🌟
And I love to hear Claire speaking her native tongue--
Such a beautiful tone and flow!
💛🌞⭐🌛💛
Does she speak Japanese?
I love Claire! She's so humorous, and I love listening between the well-spoken English and Korean. Thanks for all the recipe directions. Even though I don't have half of the ingredients, I have an idea of how I want to cook them now.
I really like how you always encourage us to use what we have on hand, and Experiment with the recipe❤️ Much love from Germany
Love you too~😍😍😍😍😍
I made the egg thing (used siracha and laughing cow cheese) and it was delicious!! Really good, will definitely make it again. I also made the rice paper chips (since I was frying the scallops) and added the seasoning and they were really good too! I also made cinnamon sugar ones. Thanks for the recipes :)
You're very welcome! So glad you liked them! 😁👍
I love Aaron’s voice and how he explains step by step. I have only made shrimp spring rolls so it’s great to see rice paper being used in different recipes. Claire has happy and exciting expressions on her face. I really enjoy looking at this video. Do you have these recipes written as well?
Thanks for an amazing video.
Di
I could never get the rolling right, until now.
Big thanks
me who doesn’t even have or use rice paper: *ahh, interesting*
I thought i didn't have any but when i looked in my cabinet there it was. I don't understand why i even have it lol.
th-cam.com/video/x3zyGq296Pc/w-d-xo.html
I could watch a video of Aaron reading the phone book. He is so animated and engaging
I had some for yrs unused. I probably threw it away already lol. I need some more seaweed paper and sweet potato noodles, so might just buy more to try a couple of these cool recipes
Samee
Thanks!
For the Vietnamese Pizza cheese you can use The Laughing Cow cheese it's really popular in Vietnam and that's what we used for making "Bánh Tráng Nướng" (Vietnamese Pizza)
I can give you my own recipe to make this Vietnamese Pizza tastes wayyy better
- 5 rice papers
- 10 quail eggs or 5 chicken eggs (yes we use quail eggs to make this traditional bánh tráng nướng not chicken egg but well you can use chicken egg if you can't find quail eggs in your supermarket)
- 10g dried shrimps (already seasoned and it's optional)
- 2 sticks of sausage or ham
- 100g green onions
- 100g shallots
- 80g satay chili sauce
- 1 or 2 pieces of The Laughing Cow cheese
- 20ml cooking oil
- chili hot sauce
- mayonnaise
🇻🇳 AND HELLO FROM VIETNAM 🇻🇳☺!!!
Nhớ thời làm món đó quá
Thanks 😊
Hello from the U.S 🇺🇸
Ninos kitchen vibes lol
It’s also delicious the way Aaron makes it! Just made it and it was really good.
But Aaron, I'm allergic to shrimp. Don't worry about it, the scallops in your freezer, or even grilled fish will be delicious. - The conversation I just head in my head, all in Aaron's voice
Same here 🤣🤣
As time goes on the likelihood that I hear ‘Don’t worry about it’ in Aaron’s voice exclusively increases. It is inevitable that this will happen.
@@gateauxq4604 Truth!
Nice, lol
ㅋㅋㅋㅋㅋ
thank you so much for your vid, I do have a pack of rice paper I need to make.
You guys are so likable! I don’t think I’ve ever watched an entire episode of a cooking show before but I enjoyed this beginning to end. May God bless you!
"The peanut sauce never betrays me" Iconic
Sounded actually more like penis sauce what makes it just funnier 😂👌
amazing recipies.. and super fun & cute Claire´s tasting.. she is super bossy!!! hahahahah and that´s perfect to keep you in check!!
They are a great gluten free alternative for sandwiches! So happy to see new ways to use it
Claire always shows up enthusiastic but dignified. I could never be the taster on a channel like this because I'd always come running like a cat hearing a can opener for the first time in a week.
😍😍
i made spring rolls recently! so yummy! ^_^
I did too! It was my 1st time and they came out yummy, though I fried them in avocado oil in my wok since I actually wanted to make lumpia but I didn't look good enough in my store so I missed it 🤦🏻♀They still came out awesome! 😅😋 My husband has been asking me "when are you gonna make more fried spring rolls?" 😂🤣😂😁🥰
CRUMB!!
hi crumb 🤭
crumbb!!!!!
omg hiiii never expected to see my comford streamer here
I love how he gets the mental strain of us Italian when we hear the word 'pizza' from foreigners xD but I love the recipe, Italian approved.
I need Aaron following me around saying "don't worry 'bout it!" every day in my real life! 😂
A tip for folks allergic to peanuts: For the peanut sauce, you can substitute the peanut butter with another spread such as seed or nut butter. I usually use sunflower seed butter or almond butter. Soy butter and pea butter are some other options if you're allergic to all nuts and seeds. The substitutes won't be quite the same as a peanut based sauce but still gives the sauce the creamy nutty quality :D
The fish sauce based dip that Aaron shows definitely works too, but I just personally prefer a creamy sauce to go with my spring rolls.
Tahini/sesame butter I think could be a good pairing.
I don’t have any peanut allergy. But I make a Vietnamese peanut sauce very similar to the one in the video often.
And I think it would taste very good with sesame, and have a end product that probably would taste great. Maybe better then with peanut butter.
It’s a strongly flavoured sauce, with lots of things going on, that definitely can handle the strong flavour of the sesame.
And you very commonly see sesame seeds and oil used with the other ingredients in the dish.
You have an amazing way of explaining things! Also how you explain alternative ingredients is great. Great job!
13:38 "Once they stick together, they will tear each other's clothes." 😂
Love it! ❤🙃
And then, they will be NAKED 😟
th-cam.com/video/iGgDCb7ZVdA/w-d-xo.html&ab_channel=Nino%27sHome
One of my colleagues is Korean-American. She told me that she needs to start learning to cook Korean food. I told her about this channel.
"Clare is waiting for me like a baby bird" 😂😂😂
That part made me LOL
🤣 That was the best bit.
I absolutely LOVE these two because of moments like this lol
In Indonesia the name is KERUPUK...verry delicious n crispy...
Claire* Her name is literally in the channel name.
I love that Claire cleaned after you cooked. Fair. 🥰 And her comments are wonderful!
AWESOME! I've just started trying my hand at rice paper rolls... this REALLY helps!!! Rolling the veggies in lettuce is EXACTLY the part that helps!!! Been using 2 sheets per roll LOL Also, the frying... really awesome advice (keeping them square). Before seeing this, we did lamb and cabbage ones (cylindrical) and while they weren't pretty, they sure were GOOD! Going to try your Bulgogi recipe this weekend... we got some Turmeric-infused rice paper from a Chinese market & cannot WAIT...
"Claire is waiting for me like a baby bird" HELP THATS SO CUTE 😆😭💕
That “pizza” had big omelette energy and looked like a taco. 💛🌮👏
Is that the one that his mom said got soggy? needed quail eggs? 🍳🌮🍕😃
@@Trytocookthis
Please don't be from Alabama
Please don't be from Alabama
Please don't be from Alabama
Please don't be from Alabama
Please don't be from Alabama
@@DirigiblePlum [starting to hear Sweet Home Alabama]
@@Trytocookthis is that his mom?
Alabama... ? and I think it's his mom. Maybe not. No biggie. The food looks nice.
Claire is so adorable! Aaron is a kitchen boss! Love you guys!
"You don't even need a lot of oil"
*Pours the whole bottle into the pan*
Literally
Only half bottle lol
Gross right
Ikr?
Chef Ramsay always says "a little olive oil.." .... and he has trained us to expect huge glug-glugs. lol
Getting to the two minute mark, I'm thinking "he's going to have to put out some beer for this one!". That just screams "beer snack". It's easy to buy these rice papers in the US, they're not expensive and don't seem to spoil, but I never really have known what to do with them. Funny that we have to ask a Korean guy, but by now we trust you!
😍😍😍
Lovely cooking show with Aaron's sense of humour, wonderful to watch. Also love the bulgogi rice rolls!!
Claire is the best tester! So expressive, funny, and full of joy.
Me, whenever Claire asked, "ready?": i'm ready but i didn't even get a bite i'm devastated
Good, use that desire for tastiness to grow the ever increasing need to cook that is manifesting in your soul. Do not let it intimidate you; Laziness can smell second thoughts. Prepare your kitchen and ready your ingredients, so that nothing stands in your way. Let this be the day that you satisfy your desire for tastiness, for flavor. Let this be the day that you take your chopsticks in hand and take a bite of the food you have long been craving. Do not let this desire fade. You must act now.
So good. Thank you. Great recipes
My rice paper has been gathering dust, I’m so glad for this video 😅😊
I knew it! 😍😍😍
I'm italian but I would literally eat everything you cooked in your videos.😂💪🏼
THANK YOU!!! 😍😍😍😍😍 That means a lot!!! 😂😂😂
Well, what he made has nothing to do with pizza and if you can accept it as a whole different entity, the idea is ingenious
I absolutely love how you include alternate ingredients! Your recipes look wonderful!
”It got soggy because you took so long to film”
her blame game is strong my friend 😆
I have some dusty ricepapers at home, gonna try these recipes. Have a nice day from sweden 🇸🇪
Jag med, här skall grävas i skafferiet!
The mouth-watering thumbnail brought me to this video, and I'm so glad it did! Both of your personalities are so fun and bubbly. I love the descriptions (and more importantly, the food looks amaaaaazing). Thanks for trying to simplify recipes for us so they're not as intimidating!
I made the Banh Trang Nuong for the first time today and can't believe I was able to survive 35 years without this absolutely delicious revelation! Going to be a staple from now on! Thank you Aaron, that I don't have to die without having eaten this! :D
As an Italian I felt so loved when you warned us hahaha but I still watched it
"What's for dinner"
"Fried Paper"
Lol fried plastic , can eat your trashbag now
I made the last recipe, my mum and I loved it!! Our rice paper melted/ broke a lot from the heat tho hehe (*fun story!!: a stranger came to our house to pick something up- and made a comment on how ‘lovely’ the house smelt when we opened the door! I WAS SO HAPPY- I wanted to scream “Aaron helped me make ittt!!”)
Haha That's so cute! 🤣🤣 I'm so proud of you! 😁👍
“Peanut sauce never betrays me”! LOL! I agree with you Claire!
People with peanut allergies: Are we a joke to you?
💯%
i really like your videos Aaron and Claire! I have a drinking game idea:
Every time Aaron uses green onions, take a drink
Every time Claire says "MMMmm", take a drink
You'll be super wasted, Jacob! 😂😂😂
🙃🤣
No
I love you guys. I enjoy watching you cook and Claire’s commentary. She does not hold back
i literally bought rice paper to make shrimp spring rolls and never made them because it was too much work and now there’s just rice paper in my cabinet
Gotta use thai basil in the spring rolls too. Oh my gosh, so amazing.
I have never used rice paper but tomorrow I’m going to buy some & try it. Thanks for sharing!
Claire is so cute! I love watching her eat! She always describes the food so well! ❤
😍
They're all Vietnamese inspired dish thank u for your love
Your video is so lovely, thank you for sharing. Claire is the perfect taste tester. I love how she always asks the audience "Ready?" right before she tries it. Thank you for making your videos!
Lol.. I just seen a dusty rice paper pack in our pantry the other day and the only thing I know what to do with it is viatname fresh spring rolls but I don't have the ingredients. This is perfect! 👍 Thanks, Aaron and Claire! 💕
Let's get rid of it!! 🤣🤣
It's about time! 😁😂😅
“if you’re an italian- it’s much easier to move onto the next recipe for your inner peace” 😂😂
The fish sauce with the chilli and the garlic......O...M....G!!! We loved it!!!! Thank you so much!!! 🔥👏👏👏❤️👏👏👏🔥
"Claire is waiting like a baby bird" LOL, When I'm hungry, sometimes I hang around making noise with my mouth wide open too :o)
"Green onion makes everything better"
Quote of the year!!!👏🏽
OMG! I just saw your channel and I think your recipe is the best over the world. I 😘 it a lot. I subscribed and saved it already. 🙏❤ Thanks and love your video. 😊
Welcome to our channel! Thank you so much for your kind words. 🥰🙏
I love how she is so honest, when tasting
I finally made the fried rice paper today. I used your recipe with sugar, salt, paprika powder/cayenne pepper, Parmesan, parsley flakes for one batch. For the other batch I used Lawry's Garlic Salt which includes parsley flakes. Both were delicious.😋😊
So glad you liked them!!! Thank you for sharing! 👍😁
@@AaronandClaire 천만에요!
Thank you! Now I can finally use up all my rice paper!! 👍🏼
I'm jealous of claire! Getting to have all these yummy recipes! Making me hungry!
But, she needs to do a lot of dish at the end 🤣
A new video from Aaron and Claire always makes my day!
Thank you for saying that 😍
Never cooked with rice paper myself, always had it at restaurants (quite often), but I think I'll have it at home often now. Thanks.
Everything looks yummy! Claire is hilarious!!! Thank you for making the video!