trick that I learned in restaurants for making spring rolls: use a damp towel rather than soaking the rice paper wraps. The wrappers end up pliable but a little stiffer than if you put them fully in water, which allows for more time to get them wrapped before the wrappers get too soft and tear.
I was taught by a Vietnamese person to quickly dip the sheet in water, for just 1-2 seconds (don't leave it in there). It'll be too stiff at first, but let it rest for a moment on the plate and it'll soften the perfect amount.
Bri, thank you for explaining how to correctly dip the rice paper!! As a Vietnamese person, every time I watch videos of people making spring rolls they say to either hold the rice paper in water until it completely softens, or leave it to soften after it has been dipped. And then they complain about how hard it is to roll or how ugly the roll at the end is. You want to put your fillings in immediately after dipping your rice paper since it continues to soften and absorbed moisture as it sits. So thank you!!
I took your fresh spring rolls to our neighborhood driveway happy hour. We live in an over 55 community so there are a lot of great cooks. I am happy to report the spring rolls were a favorite. Shared the source, your TH-cam channel, for the recipe. Thank you Brian and Lorn!
You have made me a very very happy woman. I used to live south of Houston and visited a Vietnamese restaurant called Les Givrals weekly. I was addicted to several menu items, the summer/spring rolls (the sauce was the thing), and the Cha Gio fried rolls. I live in an area where there are no Vietnamese restaurants in drivable distance, so now I have recipes! I also thought that the double wrap was genius as the only time I've ever tried to make the spring rolls, I kept splitting the rice paper. I've been searching for the sauce recipe and the Cha Gio recipe for a long time. Now I have them, and I'm thrilled. Thank you.
Interesting to see others' impressions on our traditional food. Fresh spring rolls are the least fussy among all Vietnamese dishes, you can literally put anything in them and use any dip. Tho the dips we use in Vietnam are either sweet and spicy fish sauce, anchovy sauce (mắm nêm), or hoisin sauce-based dip.
@@LittleBlacksheep1995 This is very interesting. I think a lot of home cooks in all cultures are probably a little more flexible than some of the self-appointed authenticity police on social media would have us believe. If you're cooking for a family you use what you have, which sometimes means you make appropriate substitutions, or allowances for family tastes and preferences
As a Vietnamese person, I've not eaten Thai basil in mine and believe mint is where it's at for this type of spring rolls. But pretty much any fresh herbs will work (well, maybe not thyme, oregano, etc. LOL)
Our man is close to a MILLION!!! ❤ Love these, it's been ages since I wrapped up a rice roll, gonna give it a try this weekend. Fish, seafood and vegetables, that's what we eat during the Easter lent. Fits perfectly. Thank you for another awesome video.
I went to a Vietnamese restaurant a few weeks ago and ordered spring rolls. I thought I would get the fried ones but they brought out fresh ones. They were delish. Fried or fresh, I love ‘em!
This reminds me of my favorite type of Vietnamese-style fried spring rolls. We always have to get both the fried and fresh springs rolls - so different but they're each the best of both worlds.
You must be so pleased with the way your sauces drip over your perfect rolls! What great colours and, I love the CRUNCH! I can't wait to try these too!
I advice you to add a few drops (up to maybe half a teaspoon) of toasted sesame oil to the rice noodles after rinsing them. That will also help prevent sticking and, of course, season the noodles.
BUT... it also adds quite a bit of sesame flavor, which you may or may NOT like. I can take sesame oil only in TINY doses. So I'll stick with cold water for this recipe, especially since a small bit of sticking within the rolls would not be problematic.
@@lofomuses yah. Sesame a flavor for me that no matter what, when I use at home, just absolutely overpowers anything its in. Even in super small quantities. All I taste is sesame oil. Not pleasant. Cold water for me as well.
Hi, Fry-Guy-Bri! Your crispy spring rolls were a hit with the family! Thank you so much for sharing your skills and technique with us. Will definitely make again.
Vietnamese spring rolls are a textural marvel. If you want even more crunch, you could mix some chopped roasted peanuts into the sauce. They're also great for gluten free people (where's the shot of Lorn eating and doing a happy dance Bri?) since the wrapper and noodles aren't wheat based.
I’ve realized when I used to make something similar that the mint/cilantro/basil mix is a POWERHOUSE of great fresh flavor. It tastes like a warm spring day!
I like to chop the herbs very finely and mix them into the rice noodles, along with sesame oil. Also you can roll into 2 compartments to achieve a tight roll. Add initial fillings, roll the rice paper over once, add the remaining fillings and continue rolling the rest of the way
That particular spring roll paper is the best out of all that I’ve used. It’s because of the tapioca that allows for a bit more give when rolled and it’s less prone to breaking.
Made the fresh spring rolls with teriyaki chicken instead of shrimp tonight and they were delicious. That sauce is incredible and so well balanced...I don't even like hoisin that much and wanted to drink that sauce. Lorn is a genius because the pickled carrot was a game changer. Looking forward to eventually trying the fried ones too! Excellent recipe again Bri!
25 years ago, when I was first married and we were poor, I used to make fresh spring rolls for parties, except with chicken (which is way cheaper than good shrimp). They'd be festive and impressive, but hadn't cost me much but effort. I used to use a second skin as well, because I found that they would delaminate with time in one skin. So two skins made them more portable and time resistant. I really like the pickled carrots... gonna do that from now on. Thanks Bri.... You're great!
Hi, Brian! Excellent video, as usual. I love the way you explain every step. 💜Just a note: as far as I know, the fresh rolls are called *summer rolls* and the fried ones are *spring rolls*. At least that's what they're called by Vietnamese restaurants here in my country (Panama, not Vietnam, hahaha).
Seriously one of the best food-tubers out there. My son and I love to watch your videos "Is he gonna say let's eat this thing?". Super happy to see you're approaching 1 million subs. This channel deserves it!
Excellent video. Very clear, instructional, delicious looking recipe. Aside from the rolling, which can take a bit of practice, it looks simple enough for anyone to tackle. Thank you and your camera person for this wonderful gem! 💕💕💕
I made these tonight along with your General Tso recipe. All of it was ridiculously good. I have made Spring Rolls before... but I will stick with yours. Thanks again!
Nice presentation ❤. My Korean friend likes to add thin-sliced green apples and it is delicious. Some tips. Make sure all the veggies are dried otherwise the water from veggies will make the rice-paper soggy and will break it. Also, when rolling, lay the veggies and meats horizontally with soft items as a first layer (like noddles) so it doesn’t break the rice-paper. Enjoy and happy rolling ❤.
Nice receipe, thank you. In order to roll the rice paper properly, a great tip is to use a wet towel instead of rolling it on a plate. That would avoid tearing rice paper apart and makes things way easier
i swear we have the same taste in food, you make recipes for all the faves! for example green bean casserole, crusty bagels and pizza, and summer rolls are also BIS!!!
All your recipes I've followed have turned out great but what really keeps me coming back to your videos are the small details and tips and tricks you work into them. Like turning the handle on the fry oil pot. While that seems like common sense, it's so easy to get too busy while cooking and simply forget small things like that and end up ruining the dish or worse, hurting someone.
I am going to try the vietnamese rolls with a sauce of coconut yoghurt, something frsh and light seems to fit better. And no rice noodles, that's just empty carbs. Fresh veggies are always a great thing, they give such a nice energy boost!
Thank you, I love this recipe, especially pickling the carrots, that gives it extra taste. The sauce looks great too, good idea doing a second skin on the roll. I can’t wait to try this recipe. 😉
I do the 2nd version often. But instead of frying I bake them. I think it works even better. For sure it's less greasy. BTW- I use exactly the same brand of sheets.
I grew up in a suburb of Houston, Tx called Spring Branch. We had a restaurant called the “Empress,” their Chinese style wheat flour egg rolls/spring rolls were spectacular..fat, huge, dry ish, bubbly crispy, redolent with five spice, very finely shredded dark greens, not pasty gray cabbage, and I swear, they were the very best. I’ve never had any that come remotely close..I know one trick is to stir fry the ingredients first and press out hard all the moisture, then fluff and re season to fill the wrappers, but..I sure do miss those!
Great video, I learned one thing for presentation, I add my protein after the 1st revolution, it's purely for aesthetics since you can see your protein more clearly and in my opinion makes it more appetizing
For neater rolls, you should distribute the filling more length-wise, rather than just stack them onto each other, then roll the content into itself. That kept it more compact, resulting in a thinner and neater looking roll.
Bri, you are such a clever boy to roll the spring roll twice! And I jumped out of my skin when you dropped the scallion bowl. And I'm so stoked that your channel is blowing up!
Nice one, mate! The delivery in your tutorial is ever-thoughtful as it is fundamental. Up-ing the amount of protein - as you have - makes it significantly more luxurious as meat portions in most all Asian/oriental restaurants tend to be notoriously mean due to cost and margins
Excited to see y pass 1 million Bri… I emailed u when you had 2.2 thousand and tried to encourage you, Man U have killed it, quality gets better and better… you deserve all this success !! I’m thrilled for you!!!
Depending on where you go the names are interchangeable. I grew up on the West Coast near Little Saigon in the OC and they would call it Summer Rolls or Gỏi Cuốn in Vietnamese which translates to salad roll/wrap.
I've now made the cool rolls twice (once for my mother-in-law). Just delicious. And I don't like peanut butter... but that sauce! I can eat it by the spoon! MIL said I could make those again anytime.
My goodness the colorful spring rolls look so good. I can't help but imagine how many layers of rice paper wrappers would be too much? Just keep rolling! 😂
I adore Spring Rolls!! Watching this vid while I eat my lunch - leftovers of your Bibimbap recipe that include the same pickled carrots!! - realizing how good they would be in a spring roll...MMMM Can't wait to try your recipe & method. The dipping sauces look dope as hell & Imma put that filling for the fried version inside a great GF dumpling wrap I learned from another source. Thanks again for killer recipes, methods, and inspo. Hi from the Chicago 'burbs!
you can put the rice paper in water for one second, the water that stays on the paper is enough to make it soft, after you put down all of your fillings its soft enough to roll
Oh yes, these were so delicious. And also fun to make on a Saturday night. The marinade for the carrots and the dipping sauce for the spring rolls were A+. ❤
Did a search, and you have never done pancit and lumpia. Both very popular wherever there is a Navy base. I make what I think is very good pancit. Would like to see this,
As usual Bri this was out of the park. I made the fried Spring Rolls for my 40ish twin daughters and wife and got 6 thumbs up. It was fun to make and fun to receive the compliments of my cooking expertise. It seems I forgot to tell them that it was your recipe. My bad. Keep it up Bri.
i use a pasta machine to make my spring roll dough. the thinnest setting is pretty much the same thickness from what i can tell. i don't use that much dough either..i use maybe 1/3rd of what you used for one spring roll. you can make super thin sheets if you let your dough rest in oil overnight, and then you can stretch it on an oiled surface.
Bro, love everything you make. I've made several of your dishes. One thing out here in the Northwest we differentiate the fresh rolls as salad rolls and the cooked ones as spring rolls. I've been scolded many times for getting this wrong as I order from my favorite Vietnamese establishment Lol..Last semi critic, which I don't really want to make, because all your stuff is so tight, I prefer a little spice in the dipping sauce. Pickling the carrots is the BEST. Thanks for all the work you two put into these recipes, can't wait to see what's next. Love Ya, SB
I found you throu that poolish three different bread video. I love your videos and learns stuff and get inspired almost everytime! Keep up the great work!
Great video @BrianLagerstrom here's a couple of suggestions. For the fresh spring roll wrappers: you don't have to fully submerge them. It's much more efficient to barely wet each one that you're going to use, and then arrange them in alternating venn diagram layers, where water from each subsequent wrap will moisten them adequately. How many you do in one go depends on your skill/speed level and the quality of the wrapper because if it's too wet and too many of them, the wrappers will fuse into one giant blob. In a family cooking setting, the youngest kid is in charge of soaking the wrapper, and the elders do the fillers, wrapping and teaching. Don't take this the wrong way because I think you've done a very good job overall, but a second wrap is a sign of ineptitude for the fresh version, so don't serve that to a culturally Vietnamese person. Think of it this way, what would think if you got a double wrapped burrito? (Also, the cabbage has cheap Americanized Chinese overtones, which won't be well received. The bell pepper will likely be viewed as a bizarre white guy thing.) For the fried version, that's quite a lot of wrapper (the filling amount is perfect). Don't be afraid to cut them down to size if that's all you can find. Finally, the reason why you may see lettuce served separately with both versions of spring rolls to Vietnamese people is that you're meant to wrap either of them in lettuce, dip and eat. For the fresh version, the lettuce is left out of the wrap because the wrap won't hold its form after you take the first bite; a sign of a quality roll is that it holds its form for the entire time you eat it. For the fried version, you may not see the lettuce (and herbs) served with them in a restaurant (food costs), but in a home/party setting it's much more common.
Made the rice paper wrapped ones. It was a lot of fun and they're delicious. I will certainly be experimenting with different ways to make spring rolls in the near future! Also, DAMN shrimp is expensive these days.
I was going to make tamales for Easter week (not Easter day), but now I'm thinking I should make egg rolls instead. These both look incredible, light, and fresh.
Your recipe is so versatile, I can see myself adapting it to suit my own taste preferences. Thanks for sharing such a flexible and adaptable recipe 🤌😋👌👌
I made some spring rolls yesterday, i wish i would have watched this first. The inside i just kinda added my own things, instead of noodles i used bean sprouts, other veggies, an apple and shrimp. It was all very good. However my wraps were a gummy mess. I wet them in warm water and i must have done it to long. So i decided i will never make them again, however im not a quitter, so im going to do it again, but thank u for your video, hopefully this time i get the wraps correct. If anyone has some tips please share.😊
If you don't want any blowouts, roll a third of the way before you fold the ends in. gives the ends more wrap. Ever try Lumpia wraps? They might have the same crunchy(or more) as the stuff you use. I need to try yours. I love my rolls a little thicker than finger thick. Ends up making a ton of fried rolls with a small amount of filling. I think it is the perfect crunch,dip, filling ratio.
FYI: You can use the rice paper for the deepfried roll too, most vietnamese families just do that as far as I know. Using pastry for frying is more chinese as far as I know
FYI, the rice vermicelli used for the fresh spring rolls (goi cuon) are called bun, which is the noodle used for the Vietnamese noodle bowls like bun thit nuong. The ones used for making the fried spring rolls are glass noodles, which are totally different than the rice noodles. The glass noodles are made from mung beans, I think. You can just dip the spring rolls in regular flavored fish sauce (nuoc mam).
Just in time! For the first time, was thinking to try to make Spring Rolls this weekend. By the way we have 'Sigara Böreği' deep fried or in the oven in Turkey. It looks just like Spring Rolls but the filling is totally different and pastry is phyllo pasty. Filling either feta cheese and mint or feta cheese, egg (raw) and fresh parsley or minced meat and onion + black pepper as spice, or potatoes and onion + dried sweet chili pepper + black pepper as spice.
Love both versions and intend to try both! First, gotta get that julienne veg peeler, brilliant! Question, could you use phyllo dough if you can't get the spring roll wrappers? And then, I wonder if you could bake the 2nd version using phyllo, instead of deep frying? Curious. The fresh veg and shrimp combo of the first version would appeal as the second fried version too. Lots of great possibilities. Thanks, Bri! 😊
I'm making phyllo rolls in the oven for ages. You have to brush them with something to get that crunch and for me, butter with egg works and contributes to the flavor. First you brush butter, let it sit for a couple of minutes and then brush with egg wash. I bake on a middle rack on 160 - 180 C depending on the filling for 15 - 20 min. Everyone loves it and I can fit a bunch inside at once, can make two different fillings and use my baking hands free time to make multiple dips.
fantastic video. I'm fairly new here, but I had one of those cold spring rolls at a pho shop in canada years ago, and never knew they were a variant of spring roll until now. definitely gonna have to try and make some and see if they're as tasty as I remember.
trick that I learned in restaurants for making spring rolls: use a damp towel rather than soaking the rice paper wraps. The wrappers end up pliable but a little stiffer than if you put them fully in water, which allows for more time to get them wrapped before the wrappers get too soft and tear.
We just microwave the spring roll pastry slightly and leave them in the plastic. I've never had any issues with testing or otherwise.
Interesting, how long do you leave them on the damp towel, or do you you just wipe them with the damp towel?
Do you roll them on top of a damp towel? I want to try your technique but don't know how. 😅
I was taught by a Vietnamese person to quickly dip the sheet in water, for just 1-2 seconds (don't leave it in there). It'll be too stiff at first, but let it rest for a moment on the plate and it'll soften the perfect amount.
@@definitelynotashark1799 You dont microwave the rice paper. That wouldnt do anything.
Bri, thank you for explaining how to correctly dip the rice paper!! As a Vietnamese person, every time I watch videos of people making spring rolls they say to either hold the rice paper in water until it completely softens, or leave it to soften after it has been dipped. And then they complain about how hard it is to roll or how ugly the roll at the end is. You want to put your fillings in immediately after dipping your rice paper since it continues to soften and absorbed moisture as it sits. So thank you!!
I took your fresh spring rolls to our neighborhood driveway happy hour. We live in an over 55 community so there are a lot of great cooks. I am happy to report the spring rolls were a favorite. Shared the source, your TH-cam channel, for the recipe. Thank you Brian and Lorn!
You have made me a very very happy woman. I used to live south of Houston and visited a Vietnamese restaurant called Les Givrals weekly. I was addicted to several menu items, the summer/spring rolls (the sauce was the thing), and the Cha Gio fried rolls.
I live in an area where there are no Vietnamese restaurants in drivable distance, so now I have recipes! I also thought that the double wrap was genius as the only time I've ever tried to make the spring rolls, I kept splitting the rice paper.
I've been searching for the sauce recipe and the Cha Gio recipe for a long time. Now I have them, and I'm thrilled. Thank you.
The signature taste of fresh spring rolls for me is Thai basil. They're not the same without it. Love the way you put these together.
Interesting to see others' impressions on our traditional food. Fresh spring rolls are the least fussy among all Vietnamese dishes, you can literally put anything in them and use any dip. Tho the dips we use in Vietnam are either sweet and spicy fish sauce, anchovy sauce (mắm nêm), or hoisin sauce-based dip.
@@LittleBlacksheep1995 This is very interesting. I think a lot of home cooks in all cultures are probably a little more flexible than some of the self-appointed authenticity police on social media would have us believe. If you're cooking for a family you use what you have, which sometimes means you make appropriate substitutions, or allowances for family tastes and preferences
In France, Vietnamese restaurant use mint or sometimes shiso, also in basil/mint family
I will have to try with thai basil . Thanks for the idea
As a Vietnamese person, I've not eaten Thai basil in mine and believe mint is where it's at for this type of spring rolls. But pretty much any fresh herbs will work (well, maybe not thyme, oregano, etc. LOL)
They called these summer rolls
Our man is close to a MILLION!!! ❤ Love these, it's been ages since I wrapped up a rice roll, gonna give it a try this weekend. Fish, seafood and vegetables, that's what we eat during the Easter lent. Fits perfectly. Thank you for another awesome video.
I went to a Vietnamese restaurant a few weeks ago and ordered spring rolls. I thought I would get the fried ones but they brought out fresh ones. They were delish. Fried or fresh, I love ‘em!
This reminds me of my favorite type of Vietnamese-style fried spring rolls. We always have to get both the fried and fresh springs rolls - so different but they're each the best of both worlds.
You mean spring roll- fresh one and eggroll-fried one
You must be so pleased with the way your sauces drip over your perfect rolls! What great colours and, I love the CRUNCH! I can't wait to try these too!
I advice you to add a few drops (up to maybe half a teaspoon) of toasted sesame oil to the rice noodles after rinsing them. That will also help prevent sticking and, of course, season the noodles.
Cold water prevents them from sticking
BUT... it also adds quite a bit of sesame flavor, which you may or may NOT like. I can take sesame oil only in TINY doses. So I'll stick with cold water for this recipe, especially since a small bit of sticking within the rolls would not be problematic.
nope, no one does that. That is someone who doesn't know how to make them with say to use. What next, add raisins.
@@lofomuses yah. Sesame a flavor for me that no matter what, when I use at home, just absolutely overpowers anything its in. Even in super small quantities. All I taste is sesame oil. Not pleasant. Cold water for me as well.
Why? That's not authentic to this Vietnamese dish.
Hi, Fry-Guy-Bri! Your crispy spring rolls were a hit with the family! Thank you so much for sharing your skills and technique with us. Will definitely make again.
Vietnamese spring rolls are a textural marvel. If you want even more crunch, you could mix some chopped roasted peanuts into the sauce.
They're also great for gluten free people (where's the shot of Lorn eating and doing a happy dance Bri?) since the wrapper and noodles aren't wheat based.
Might as well just use crunchy peanut butter
Finally getting around to making the crispy rolls. I’ve been working up to it. So far so good
I’ve realized when I used to make something similar that the mint/cilantro/basil mix is a POWERHOUSE of great fresh flavor. It tastes like a warm spring day!
The usage of fresh herbs and greens are what makes Vietnamese food stand out.
I like to chop the herbs very finely and mix them into the rice noodles, along with sesame oil. Also you can roll into 2 compartments to achieve a tight roll. Add initial fillings, roll the rice paper over once, add the remaining fillings and continue rolling the rest of the way
Herbs in the noodles is a fantastic idea!
good idea. I might try that next time
That particular spring roll paper is the best out of all that I’ve used. It’s because of the tapioca that allows for a bit more give when rolled and it’s less prone to breaking.
😊
Made the fresh spring rolls with teriyaki chicken instead of shrimp tonight and they were delicious. That sauce is incredible and so well balanced...I don't even like hoisin that much and wanted to drink that sauce. Lorn is a genius because the pickled carrot was a game changer. Looking forward to eventually trying the fried ones too! Excellent recipe again Bri!
25 years ago, when I was first married and we were poor, I used to make fresh spring rolls for parties, except with chicken (which is way cheaper than good shrimp). They'd be festive and impressive, but hadn't cost me much but effort. I used to use a second skin as well, because I found that they would delaminate with time in one skin. So two skins made them more portable and time resistant. I really like the pickled carrots... gonna do that from now on. Thanks Bri.... You're great!
Hi, Brian! Excellent video, as usual. I love the way you explain every step. 💜Just a note: as far as I know, the fresh rolls are called *summer rolls* and the fried ones are *spring rolls*. At least that's what they're called by Vietnamese restaurants here in my country (Panama, not Vietnam, hahaha).
ditto
The fresh one is a spring roll and the fried is an egg roll
Wow !!! That is a lot of work !!! For a single guy anyhow- gave me a much better appreciation Thanks
Thanks for the recipe! I've been wanting to get back into making my own spring rolls. This was the nudge I needed!
Darn ... the first roll looks YUMMY !!!! Now i'm hungry even tho I just ate.
Seriously one of the best food-tubers out there. My son and I love to watch your videos "Is he gonna say let's eat this thing?". Super happy to see you're approaching 1 million subs. This channel deserves it!
Excellent video. Very clear, instructional, delicious looking recipe. Aside from the rolling, which can take a bit of practice, it looks simple enough for anyone to tackle. Thank you and your camera person for this wonderful gem! 💕💕💕
Thank you Brian, this is just the best recipe for the fresh and deep fried, Thank you again.
I made these tonight along with your General Tso recipe. All of it was ridiculously good. I have made Spring Rolls before... but I will stick with yours. Thanks again!
Nice presentation ❤. My Korean friend likes to add thin-sliced green apples and it is delicious. Some tips. Make sure all the veggies are dried otherwise the water from veggies will make the rice-paper soggy and will break it. Also, when rolling, lay the veggies and meats horizontally with soft items as a first layer (like noddles) so it doesn’t break the rice-paper. Enjoy and happy rolling ❤.
OUTSTANDING ! I have rolled many hundreds of these delicious rolls !
Nice receipe, thank you. In order to roll the rice paper properly, a great tip is to use a wet towel instead of rolling it on a plate. That would avoid tearing rice paper apart and makes things way easier
i swear we have the same taste in food, you make recipes for all the faves! for example green bean casserole, crusty bagels and pizza, and summer rolls are also BIS!!!
All your recipes I've followed have turned out great but what really keeps me coming back to your videos are the small details and tips and tricks you work into them. Like turning the handle on the fry oil pot. While that seems like common sense, it's so easy to get too busy while cooking and simply forget small things like that and end up ruining the dish or worse, hurting someone.
The chili dipping sauce looks amazing.
Still the sauce boss! I have made both of these recently but not your versions. I'm gonna have to make more now that there's a B-Lag version out here!
I am going to try the vietnamese rolls with a sauce of coconut yoghurt, something frsh and light seems to fit better. And no rice noodles, that's just empty carbs.
Fresh veggies are always a great thing, they give such a nice energy boost!
I love this. And indeed, the first Spring Roll: It’s healthy, tasteful and literally perfumed.
Thank you, I love this recipe, especially pickling the carrots, that gives it extra taste.
The sauce looks great too, good idea doing a second skin on the roll. I can’t wait to try this recipe. 😉
I do the 2nd version often. But instead of frying I bake them. I think it works even better. For sure it's less greasy. BTW- I use exactly the same brand of sheets.
@Thorsten Knatz what time and temp do you bake them?
@@PanchoPringles good Q
@@PanchoPringlesfor me, 30 minutes at 200 degrees works pretty well
I grew up in a suburb of Houston, Tx called Spring Branch. We had a restaurant called the “Empress,” their Chinese style wheat flour egg rolls/spring rolls were spectacular..fat, huge, dry ish, bubbly crispy, redolent with five spice, very finely shredded dark greens, not pasty gray cabbage, and I swear, they were the very best. I’ve never had any that come remotely close..I know one trick is to stir fry the ingredients first and press out hard all the moisture, then fluff and re season to fill the wrappers, but..I sure do miss those!
My local Thai joint says they use two sheets of paper per roll.
I tried it, and it’s amazing!
Great video, I learned one thing for presentation, I add my protein after the 1st revolution, it's purely for aesthetics since you can see your protein more clearly and in my opinion makes it more appetizing
Just made the first ones but with chicken instead of shrimp. I love it!
For neater rolls, you should distribute the filling more length-wise, rather than just stack them onto each other, then roll the content into itself. That kept it more compact, resulting in a thinner and neater looking roll.
Bri, you are such a clever boy to roll the spring roll twice! And I jumped out of my skin when you dropped the scallion bowl. And I'm so stoked that your channel is blowing up!
Nice one, mate!
The delivery in your tutorial is ever-thoughtful as it is fundamental.
Up-ing the amount of protein - as you have - makes it significantly more luxurious as meat portions in most all Asian/oriental restaurants tend to be notoriously mean due to cost and margins
Those spring rolls in rice paper are my favorite could eat a million of them
Excited to see y pass 1 million Bri… I emailed u when you had 2.2 thousand and tried to encourage you, Man U have killed it, quality gets better and better… you deserve all this success !! I’m thrilled for you!!!
Love that you add the recipe in the description!
Thanks for the recipe!
In Germany we call the first variation with the rice paper "Sommerrollen" - Summer Roles and the second "Frühlingsrollen" Spring Rolls
Depending on where you go the names are interchangeable. I grew up on the West Coast near Little Saigon in the OC and they would call it Summer Rolls or Gỏi Cuốn in Vietnamese which translates to salad roll/wrap.
Question what are the dot above the vowels is that a long sound
thanks for the ideas, especially the rich paper dough.
My local pho place has a peanut sauce thats ridiculously good for dipping.. it has a hint of pineapple flavor or something
I have tried some of the recipes you have done and it has changed the way I cook thank you amazing content
I've now made the cool rolls twice (once for my mother-in-law). Just delicious. And I don't like peanut butter... but that sauce! I can eat it by the spoon! MIL said I could make those again anytime.
Thank you Bri, another great recipe. Have a great day. Yumm
I wish they’d make GF spring roll wrappers 😔 I love fried spring rolls.
Awesome video! Munch munch, crunch crunch to the crispy spring rolls🎉🎉🎉🎉
I like it. I m Thai but like the way your cooking style
My goodness the colorful spring rolls look so good.
I can't help but imagine how many layers of rice paper wrappers would be too much? Just keep rolling! 😂
Brilliant presentation🎉thank you 🙏🏼
I adore Spring Rolls!! Watching this vid while I eat my lunch - leftovers of your Bibimbap recipe that include the same pickled carrots!! - realizing how good they would be in a spring roll...MMMM Can't wait to try your recipe & method. The dipping sauces look dope as hell & Imma put that filling for the fried version inside a great GF dumpling wrap I learned from another source. Thanks again for killer recipes, methods, and inspo. Hi from the Chicago 'burbs!
Kimberly, would you mind sharing the source for GF wraps ? Fellow gluten intolerant girly :)
you can put the rice paper in water for one second, the water that stays on the paper is enough to make it soft, after you put down all of your fillings its soft enough to roll
Oh yes, these were so delicious. And also fun to make on a Saturday night. The marinade for the carrots and the dipping sauce for the spring rolls were A+. ❤
Loving the spring rolls, umm! Fried or raw, that very satisfying !!
That steam coming out of the spring roll at 14:00 👌 incredible shot
Perfection!! Hope I can copy this, too. Very, very delicious sauces too. And great tip to turn frying pan away from body ❤
Did a search, and you have never done pancit and lumpia. Both very popular wherever there is a Navy base. I make what I think is very good pancit. Would like to see this,
As usual Bri this was out of the park. I made the fried Spring Rolls for my 40ish twin daughters and wife and got 6 thumbs up. It was fun to make and fun to receive the compliments of my cooking expertise. It seems I forgot to tell them that it was your recipe. My bad. Keep it up Bri.
i use a pasta machine to make my spring roll dough. the thinnest setting is pretty much the same thickness from what i can tell. i don't use that much dough either..i use maybe 1/3rd of what you used for one spring roll. you can make super thin sheets if you let your dough rest in oil overnight, and then you can stretch it on an oiled surface.
Bro, love everything you make. I've made several of your dishes. One thing out here in the Northwest we differentiate the fresh rolls as salad rolls and the cooked ones as spring rolls. I've been scolded many times for getting this wrong as I order from my favorite Vietnamese establishment Lol..Last semi critic, which I don't really want to make, because all your stuff is so tight, I prefer a little spice in the dipping sauce. Pickling the carrots is the BEST. Thanks for all the work you two put into these recipes, can't wait to see what's next. Love Ya, SB
I found you throu that poolish three different bread video. I love your videos and learns stuff and get inspired almost everytime! Keep up the great work!
I have been craving both and will make both. Great timing thanks!
Instead of a mandoline for the cabbage, you can use a regular veggie peeler. Makes nice thin cabbage strips with hardly any effort.
Your videos always make me so happy ☺ Thank you for all the amazing recipes
Great video @BrianLagerstrom here's a couple of suggestions.
For the fresh spring roll wrappers: you don't have to fully submerge them.
It's much more efficient to barely wet each one that you're going to use, and then arrange them in alternating venn diagram layers, where water from each subsequent wrap will moisten them adequately. How many you do in one go depends on your skill/speed level and the quality of the wrapper because if it's too wet and too many of them, the wrappers will fuse into one giant blob. In a family cooking setting, the youngest kid is in charge of soaking the wrapper, and the elders do the fillers, wrapping and teaching.
Don't take this the wrong way because I think you've done a very good job overall, but a second wrap is a sign of ineptitude for the fresh version, so don't serve that to a culturally Vietnamese person. Think of it this way, what would think if you got a double wrapped burrito? (Also, the cabbage has cheap Americanized Chinese overtones, which won't be well received. The bell pepper will likely be viewed as a bizarre white guy thing.)
For the fried version, that's quite a lot of wrapper (the filling amount is perfect). Don't be afraid to cut them down to size if that's all you can find.
Finally, the reason why you may see lettuce served separately with both versions of spring rolls to Vietnamese people is that you're meant to wrap either of them in lettuce, dip and eat. For the fresh version, the lettuce is left out of the wrap because the wrap won't hold its form after you take the first bite; a sign of a quality roll is that it holds its form for the entire time you eat it. For the fried version, you may not see the lettuce (and herbs) served with them in a restaurant (food costs), but in a home/party setting it's much more common.
Made the rice paper wrapped ones. It was a lot of fun and they're delicious. I will certainly be experimenting with different ways to make spring rolls in the near future! Also, DAMN shrimp is expensive these days.
I was going to make tamales for Easter week (not Easter day), but now I'm thinking I should make egg rolls instead. These both look incredible, light, and fresh.
Oh man, my wife is gonna love this one!!! Might have to give it a go this weekend! Thanks!
Did she love it??
Your recipe is so versatile, I can see myself adapting it to suit my own taste preferences. Thanks for sharing such a flexible and adaptable recipe 🤌😋👌👌
Thank you:) I made it and it was really delicious!:)
These recipes are perfect. They are quick and easy to make.
I made some spring rolls yesterday, i wish i would have watched this first. The inside i just kinda added my own things, instead of noodles i used bean sprouts, other veggies, an apple and shrimp. It was all very good. However my wraps were a gummy mess. I wet them in warm water and i must have done it to long. So i decided i will never make them again, however im not a quitter, so im going to do it again, but thank u for your video, hopefully this time i get the wraps correct. If anyone has some tips please share.😊
DAMN - these both look so delicious! Spring rolls of one of my favourite foods 🤤🤤
If you don't want any blowouts, roll a third of the way before you fold the ends in. gives the ends more wrap. Ever try Lumpia wraps? They might have the same crunchy(or more) as the stuff you use. I need to try yours. I love my rolls a little thicker than finger thick. Ends up making a ton of fried rolls with a small amount of filling. I think it is the perfect crunch,dip, filling ratio.
Nice Recipes, also a good dipping sauce is homemade coconut sriracha , nom nom
Will you make a video making Fan Tuan, Taiwanese Sticky Rice Rolls? they're awesomelicious
They look fantastic, only thing...that rice paper looks funky!
They turned out perfect🎉🎉thanks to your excellent recipe🙏
FYI: You can use the rice paper for the deepfried roll too, most vietnamese families just do that as far as I know. Using pastry for frying is more chinese as far as I know
Awesome, I love spring roll ... Thank you.
I can’t wait to try these! You should be on TV. You kinda are, but you know what I mean.
FYI, the rice vermicelli used for the fresh spring rolls (goi cuon) are called bun, which is the noodle used for the Vietnamese noodle bowls like bun thit nuong. The ones used for making the fried spring rolls are glass noodles, which are totally different than the rice noodles. The glass noodles are made from mung beans, I think. You can just dip the spring rolls in regular flavored fish sauce (nuoc mam).
Just in time! For the first time, was thinking to try to make Spring Rolls this weekend. By the way we have 'Sigara Böreği' deep fried or in the oven in Turkey. It looks just like Spring Rolls but the filling is totally different and pastry is phyllo pasty. Filling either feta cheese and mint or feta cheese, egg (raw) and fresh parsley or minced meat and onion + black pepper as spice, or potatoes and onion + dried sweet chili pepper + black pepper as spice.
Sigara Böreği sounds even better. I have to try that!
@@ThorstenKnatz Please, do. You gonna love it. And it's so easy ,simple to make but the flavour is a bomb.
They look fantastic.
i love evenly combined messes
Love both versions and intend to try both! First, gotta get that julienne veg peeler, brilliant! Question, could you use phyllo dough if you can't get the spring roll wrappers? And then, I wonder if you could bake the 2nd version using phyllo, instead of deep frying? Curious. The fresh veg and shrimp combo of the first version would appeal as the second fried version too. Lots of great possibilities. Thanks, Bri! 😊
I'm making phyllo rolls in the oven for ages. You have to brush them with something to get that crunch and for me, butter with egg works and contributes to the flavor. First you brush butter, let it sit for a couple of minutes and then brush with egg wash. I bake on a middle rack on 160 - 180 C depending on the filling for 15 - 20 min. Everyone loves it and I can fit a bunch inside at once, can make two different fillings and use my baking hands free time to make multiple dips.
"And, then, the lid goes on."
You remembered, this time!
Also, those crispy spring rolls remind me of lumpia
Saw the title for this one and was instantly excited. Love the content
fantastic video. I'm fairly new here, but I had one of those cold spring rolls at a pho shop in canada years ago, and never knew they were a variant of spring roll until now. definitely gonna have to try and make some and see if they're as tasty as I remember.
Love you and this channel! You're the BEST!
Just found your site🤗Awesome recipes, thanks so much!🇺🇸
You give me the confidence to try crazy shit from restaurants. Both of these are next on my list!!