Crunchy Vietnamese Spring Rolls
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- เผยแพร่เมื่อ 7 มิ.ย. 2024
- Crunchy and moreish, these deep fried rice paper spring rolls make for the perfect snack!
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I Love spring rolls. Can’t wait to try this recipe.🤤🤤🤤
Yummy! Thank you for your easy step-by-step tutorial.
Love this channel, wakes me up every morning
The Trip Hop is a nice touch , oh and cheers ,can't wait to make em!
Thanks Jeremy! I've been making these for years but your double fry technique really makes them better and they stay crispier longer.
Double frying makes everything better! - Chris
@@SchoolofWok if you want them to get golden brown and look appetizing, all you gotta do is add a table spoon of white sugar in the hot water and dilute it before dipping in your rice sheets. The sugar in the water will be absorbed by the rice paper and will turn the spring rolls golden brown after the second fry.
@@insafey thank you for this!
Love your double frying technique! Thank you ❤
The one I have been waiting for! Thanks!
I had such miserable failures in the past to make these things. Your video just inspired me. OK, I'll try to make this again. Thanks.
We shall prevail! 💪🫔
Yes me too, we mustn’t give up 😉 it’s the rolling I stuff up, not the ingredients. I have started air frying them, for a healthier version. Practice makes perfect, so they say. ✅
I’m celiac so I have to go rice paper casing. I might go back to frying them in oil.
Double frying is a great idea. 👌 Thank you, great video.
Looks really good! 😀
Add a little sugar to the soaking water - it will help with browning.
That sounds like a good idea 💡 thanks I’ll try that.
Thank you very much for the recipe 🥰 from Norway 😊
In Vietnam, we add some chop of lot leave (lá lốt) for more green and flavor 😊
I wanna make like this. Thank you
I want to try this recipe❤❤❤
I made this recipe came out perfect
I have done this without the glass noodle as I don't have any. Lovely. Ill try your dipping sauce. Thank you
I don’t use the glass noodles in the mix, I find them pretty tasteless. But this is a great recipe, they look really good,
HAVE A BEAUTIFUL DAY EVERYONE
Thank you Jeremy, they look fantastic much better than the first batch I made 😩
Double frying is the key 😉 I can’t wait to try these again. I’m celiac so I can make them gluten free. I was wondering what type of oil do you fry in ? Many thanks.
THANKS :)
Yummy❤ thank you for your recipe🎉
No problem! - Chris
Looking nice mate
Thank you so much for sharing how to make Chả giò, which could be the most popular dish in my native cuisine, Jeremy. I always use frozen spring roll wrappers, and never use these rice papers. I will definitely have a try. 👏👏👏👏👏👍👍👍👍👍
I love it! I get it every time I go to my local Vietnamese restaurant - Chris
Yum....on a side note....for me the music was a tad loud
Hi Jill! Thank you for the note!
Nice!
I was particularly interested in how you softened up the rice paper. That's a lot easier to control the rice paper than just dunking it in hot water.
It’s much much easier! - Lee
Hi J, Any chance you could show the printed recipe ? Also, can you explain at what stage can they be frozen ? Greetings from beautiful Costa Blanca, Spain
i think after the first fry, ir would be good to freeze
There is a link to the recipe in the description
❤❤❤
Hi Jeremy it's Jennifer from Trinidad in the Caribbean thanks for sharing it looks delicious but can I use 9ther type of wrapping paper not sure if we have those here we have just the normal spring roll wrapper Be safe God bless come eq to some Caribbean food
They look good, the first time I saw the rice flour pancakes was in a French - Vietnamese restaurant in Germany 🤣 although we only wet-fill-rolled them, not fried.
Note to editor; please level the sound!!!! Trying to listen to crispy pancakes then get some dubstep elevator music punch my inner ear.
They look delicious. I'm eating some M&S ones [which says they are made in Vietnam on the packet!] and I wanna make them so came across your video. Thanks for posting.
They look great Jeremy. When you freeze them, at which stage do you do it? Raw, after the first frying, or after the second? I’d be tempted to do the first fry then freeze on a board with parchment paper before bagging, and do the second fry from frozen, but is that your recommendation?
Exactly that! You can also double fry, freeze and then bake them instead of frying again - Chris
Did you have luck freezing from first fry? I’m going to make it today and looking for best results from frozen. Thanks.
@@JK-ml4bs It worked quite well, but over time I figured it was more practical to simply freeze them raw. If put on a baking sheet with slightly oiled up parchment paper they do not stick at all and are easy to remove and bag up after a few hours to let them freeze hard first. I do the first fry from frozen, so the oil not too hot and a few minutes more than if I did it from fresh. Second fry with higher temp, and the normal length.
@@dominicaudy8479 thank you! Going to attempt it now. 😄
Love the background track
Hi Tom! Thank you for your feedback we will make changes where needed!
Your foods amazing.....I'm putting on weight 😮... because of your lovely recipes
Hip hop in the house the best are far to loud haha
Can these be stored in the freezer like the regular egg rolls?
What brand of rice paper did you use? Most of them do not blister or bubble like this as they should
Dammit Jeremy. I want spring rolls now 😞
Why, WHY, do I watch cooking videos when I'm hungry?
You're the best Jeremy! Love your laughter, smiles and great cooking!
mmmmmmmmmmmmmm delish
How long do you normally let the fungus soak? I've seen my mother in law soak those black Chinese mushrooms over night but she uses room temp water. Thanks!
20-30 minutes
Good
Love your videos, but is there a way to turn off the backgound music? It's distracting.
Agree. Why put background music when they are talking? Poor decision.
Yeah, overall just lover it at least 3db
Hey idchance, thank you for the feedback, we have taken note and will make changes where needed!
Must agree, there's no need for music - the content is great.
Leave the tunes,They make your videos cool,These people moaning need to get a life.
ALERT: the music is way to loud
Great Spring Rolls btw.
good hair today Jeremy!
Only watched for the rice paper portion since I'm making gluten free spring rolls. This is a bit more labor intensive but at least my friend can eat them.
How come when I use Vietnamese rice paper they toughen up after a few minutes. It's hard to chew.
I should've watched this first. Lol i really screwed up deep frying this. I swore to never fry with this wrapper again.
Nomnom
would use a lot more rice wine personaly - hoisin, sweet soy sauce, dark soy sauce and palm sugar - also zero lemon grass - but its all down to what you like -
I can’t find this recipe on the website. Can someone please give me the recipe with the measurements. Thank you
Great content as always … but it’s hard to hear Jeremy due to the quite dominant music.
Your website is confusing. Could not find the recipe
Can you store the cooked springrolls in the freezer? How do you warm it up?
Great vid! Was struggling with using rice paper which I wasn’t familiar with and this is very helpful😊
Can you freeze this if you made too many ?
Absolutely! Once they're fried, just freeze them on a tray with some space in between them so they don't stick together. Once they're frozen you can put them in a bag and heat them up as you need - Chris
@@SchoolofWok Wow. You do reply. Thanks 😊
Is there an alternative cooking method to deep frying?
I’ve tried that and it’s really not the same. I’d say deep fry or don’t try . It’s not an everyday meal so just have it as a treat. I tried spring rolls in an air fryer , oven cooked , and shallow fried they were ok. But then deep fried was another level.
If not deep fried, I’d say shallow fry and finish in the oven on a high heat
I’ve air fried them, that works rather well.
Are these wrappings gluten free?
Yes gluten free. Rice paper wrappers are made with 100% rice.
Yes, I’m celiac and very sensitive, I can eat these, no trouble.😊
Great recipe, but the music is way too loud!
Hey Benson, thank you for your comment, we will make changes where is needed :)
Maybe next time keep the volume of the music lower than the dialogue so we can hear it?! I don't understand why some choose to do it like this?
Could you use black pepper? Not a big fan of white pepper…
Of course, the taste is a bit different though - Chris
Would that be considered gluten free?
Yes gluten free. Rice paper wrappers are made with 100% rice.
Yes, that’s what I like about them. I haven’t had spring rolls in years because of celiac disease, these work a treat.
Brown sugar if cant get palmsugar?
Have you ever heard of Satvik food movement? Eating the right kind of vegetables, legumes,etc is leading to healthy mind, body and spirit
first time watching your channel. the recipe looks great but the "background" music is kinda loud and distracting.
Il y a trop d'eau dans ces nems provocant des bulles d'air 😢😢
Ive watched your fab vids for years, may I please suggest you keep the previous format and don't add awful intrusive background music. Thankyou. . . Would you consider making a vid on which spring roll wrappers are best for steaming and which for frying and which for soups.. actually its not so easy for us whites to know! Vietnemese Summer uncooked rolls the best .
We're making those changes in our current videos, thanks for the feedback. I'll add that as a recipe suggestion! - Chris
I followed every steps. But when deep fry. Resulted soggy not crispy
Real good video, thanks :D BUT...! way too much bass in the BGM........ BUM BUM BUM bye..
Dont ever put sauce over the egg rolls it will make em soggy. Always dip!
these are already puffy and elastic though. they're not like chinese eggrolls.
Depends on how fast you eat them.
Vietnamese put them on top of broth and bun(vermicelli noodles), takes them a while to go soggy.
Just watched the video!food looked amazing?but that music??very annoying and unnecessary I think but that's just my opinion?but I'm going to have a go at the rolls😋
Please try some other background music, far to loud and distracting.
Lovely recipe! 😊
Music is too loud. Test your videos before going live :)
Hi Mr. Thief, thank you for the note, will make changes where needed!
The production of this video needs some work. Not only is the music very loud and distracting, it even drowns out the speaker a lot of the times. Had to rewind a couple times and listen to hear what he just said. If anything, I'd take the away the music altogether if you don't know how to normalize the volume.
As for the food itself, this is helpful to learn the techniques.
Background gives me a migraine headache, it’s competing with your voice. But, recipe looks good.
What? Speak up, I cant hear you over the background music.
Hi PTcruser65! Thank you for your comment, we are making changes :)
Music is so annoying in these videos.
The music is utterly unbearable
Hi Mark, thank you for your comment we are making changes where necessary :)
Have no idea why you add sugar…..not called for and never in any Asian recipe I have followed or eaten
That "Muzak" in the "background" is really annoying.
Bloody background music is waaay too loud mate!
Fire your sound engineer straightaway Jeremy. That’s all…
Too noisy background
The music in this video is so annoying.
NO, NO, NO, Wong rice paper! Vietnamese spring roll means cook slice pork, fresh lettuce, fresh slice carrots, cooked rice noodles, maybe some cooked shrimp slice in butterfly cut. It is served cold with peanut dipping sauce or Vietnamese dipping sauce man.
At 0:16 he identified them as cha gio, which are Vietnamese crispy spring rolls. They are not the fresh spring rolls / salad rolls, which is what you're describing.
@@ryanmojo9808 Thank you so much for your response. You know my native cuisine very well, Ryan. 👏👏👍👍
You can have them either way, which is good I like them fried. I really like the way Jeremy rolls them, that’s a technique I have to practice.