Hi Marion, thank you for featuring our proud Vietnamese springrolls in your beautiful video! As a Vietnamese, I would actually add a couple of finely chopped wood-ear mushrooms for some crunch, a white onion for sweetness, and a bit of shredded carrots for sweetness and color! And my Mom likes to add a teaspoon of vinegar in the soaking liquid as it helps to enhance the crispyness, avoid explosion and add nice color to the fried rolls!
She's not a chef. A chef would be wetting her plate-sized wraps in a plate. What's easy to understand and to do about someone using a tiny narrow bowl for such a task? "Just TRUST me!" she squeals. Uh, no thanks.
a very good take on Vietnamese fried spring roll Marion.For those who questions why there’s not this or that in,that’s YOUR CHOICE totally.Some throw in wood ear mushroom,carrot,dikon, jicama,...Nothing wrong or right,just remember to squeeze out the moisture from those hi juice content veggies.I love Marion’s way that she doesn’t precook the meat.Thanks so much Marion for showing a respect for a Vietnamese dish.
Yes, alot of people follow the chinese way and precooked the meator the vegetables. Vietnamese do not do that because everything should be small enough to get cooked inline with the wrapper.
My 8 year old daughter and I made these the other day. The recipe was very easy to follow. Our whole family loved them and my daughter looked super proud. :-) Thank you, Marion!
In north VN. The recipes like yours, but we usually add some wood-ear mushroom for crunch, some shiitake mushroom for smell better. And some green bean sprouts for sweeter. We add some green onion for more flavours.
@@meobeo0609 What is it like, do you have a link to a good one by any chance? They were my favourite food in north Vietnam, but can't seem to make them the same, they're the best!!
Marion, just wanted to let you I’ve made these twice thus far, and it’s AMAZING delicious! Your precautions were pretty effective too as I avoided all ‘explosions’ lol... thanks to you these will become a regular appearance on my dinner table and also party gatherings! 😋👍🙏
Tried this recipe today - it was a hit! All of your tips and tricks were so necessary and helpful. Added carrots and green onions to the filling for colour and crunch. My advice for those trying this is to make sure that the sugar water for soaking the rice paper is room temp and not hot/warm. I had used hot water for my first one and the rice paper completely shrivelled up, making it unusable. The rest were perfect to work with after I switched the water out. Thanks for the video, Marion!
I lived in an area with a large Vietnamese population. These spring rolls were one of my favorite foods to eat!! My mouth was watering as I was watching you make these
Hi Marion, growing up in a Vietnamese household my family would use coconut cream to brush the rice paper on one side. This will add crispness without oil explosion. But love your recipes!!!😋
Tadashi Okazaki seriously?! There are dark Vietnamese, light Vietnamese, dark Cambodian, light Cambodian, dark Japanese, light Japanese! Look around! Don’t be so shallow!
You made my year! Out of the hundreds of Vietnamese spots in my city, only ONE did theirs like this. I went there from the time I was a kid until a few years ago when they closed. I thought I'd never get them again until I saw this recipe! They are almost identical, and the fact that I made them for my parents who took me to that same restaurant all those years ago made them that much better. Thank you so much
First time I tried your recipe for the Vietnamese Fried Spring rolls tonight . Everyone in my family just absolutely loved it ! Thanks for sharing this delicious recipe.
i've only watched two cooking videos so far and i gotta tell you, i am mesmerized and i have forgotten i am watching a cooking video...so relaxing!!! love it!!!!
finally, a recipe that works! this has basically addressed all the issues I had the first time I made Vietnamese fried spring rolls. thank you sooo much!
when it's coming to the dipping sauce, we usually use the pestle the beat up the chili and the garlic with a little bit of salt, and the sugar to a paste. Then later we add fish sauce, and lime juice to our taste. The dipping sauce would have a lovely fragrance of the garlic and chili in it.
I made and followed this recipe to a T and it is delicious. I hv made several times and double the recipe bc my family requests it all the time. We wrap our rolls in fresh greenleaf lettuce w her dipping sauce and so good together!
I remembered watching you on master chef. You have explained everything so easily & easy to follow recipes. I love laksa & so as my daughter & your Vietnamese spring rolls. All the best. Cheers from Brisbane, Australia 🤗
Marion, can I just say, if everyone is honest, you are such a delight to watch. Your recipes are amazing and the food always turns out very delicious. Second, you have a great presentation and demeanor on camera, just exceptional really. Lastly, the video production quality, the set, the editing, all of it, is done at the very highest of levels. Job well done, A+ really. You can turn down the volume for the music a pinch, if we're being picky about things, but aside from that, the food is marvelous, you are marvelous, and I have subscribed. Job well done Marion. Thank you for sharing.
> if everyone is honest, you are such a delight to watch What a simp! No, this is freaking torture. Dipping dozens upon dozens of plate-sized wraps in a narrow water bowl? This is literally the least "delightful" thing I've ever seen in a cooking video. Just use a plate.
Thank-you for your breakdown style tutorials. I watch video tutorials because I’m looking for tips and tricks that cookbooks rarely include. This is the difference between a mediocre vid and an excellent one. Excellent job! In addition, you are very charming and your sense of style is adorable. Great lipstick!
I like every little detail you give and the atmosphere you've always created in your videos. It makes me relaxed when watching you cook and I've tried some of your recipes. They are really good! Thanks!
Thank you Marion - followed your recipe to the letter (with the exception of not adding shrimp) and had not problems with oil splatter. Yes, they do stick together but chopsticks made light work of that. Turned out really well!
Amazing! Very well done. I would use lime juice instead of vinegar for "nước chấm", aka dipping fish sauce. It tastes fresher. As for the filling, you can add shredded carrots, taro, and chopped wood ear mushroom as well for some crunch. You can also serve Vietnamese fried spring rolls with rice noodles (bún) as the main course.
I love to hear an Aussie teaching how to prep authentic Viet food. As Viet myself, gotta say I love it. If only I found out these tips and tricks before I learnt it the hard way. Anyhow, I had thinly sliced taro pieces in, it's not very well known but you'll be surprised. Worth the try!
Hi Marion, Lany from the Philippines here. I want to tell you that I have tested a few of your recipes and became instant hit with my family. I have done your Thai papaya salad, tom yum noodle soup and the wontons. They are so easy to make and very delicious. Looking forward to more recipes.
This is something I always cook at home. I like putting minced carrots in my filling and using a mixture of ground pork and beef. Also, in addition to eating the spring rolls wrapped in lettuce, I put just a little of the noodles on top and then wrap. 😋
I first tasted these in Vietnam, I fell in love. This is my first attempt. I struggled with the rolling and 4 out of seven did explode but the taste was amazing. The dipping sauce, the filling just great. I will try again, can they be frozen? Thanks for all your wonderful easygoing follow recipes.
Greetings from Madagascar. We love spring rolls here, even became part of our food culture. The seafood version is also yummy, we replace the mince with crabe meat mixed with some schrimps. Also we add black Chinese mushrooms.
tell me more about that. How come spring roll come out in ur country? I never thought that our family tradition dish became a part of Madagascar's food culture.
Clear understandable presentation easily understood, very professionally done. Wish all videos were presented in this nature. One can only hope. Bravo!
We sure do have a lot of experts about Vietnamese food. I'm Viet and there's no such thing of eating spring rolls right. I have seen all different way, just as long as it's good.
Mình hay gọi vui đấy là cái bệnh XHCN của Vnmese đấy :)) ko biết tôn trọng tự do của mình và của người khác. Cứ thấy người khác làm khác đi là phải sửa cho giống mình bằng được.
@@QA-qo3ob ếch ngồi đáy giếng có khác =)) nên trau dồi thêm tiếng Anh và xem thêm nhiều kênh mà không liên quan đến VN 1 tí nhé. Bây giờ thử làm 1 món của Ý mà không làm đúng cách của nó xem, người Ý nó chửi cho to đầu. Hoặc làm taco hoặc nachos khác bản original đi, bọn Mexico sẽ không ngần ngại chửi bạn lên bờ xuống ruộng đâu =))) đừng tự hạ nhục mình như thế, nhìn đáng thương lắm, thế nhé.
@@QA-qo3ob Mình khuyên bạn học thêm tiếng Anh chứ có bảo học mấy cái khuyết điểm đấy đâu nhỉ? =))) chả ai thích tính bảo thủ cả nhưng hầu hết người VN đều comment có tính xây dựng dưới mấy video về món ăn VN, và ví dụ mình đưa ra để thể hiện là người Ý là CNTB đấy mà người nước họ gần 70% đều rất bảo thủ về cách làm pizza, pasta, gelanto, etc như thế nào - những món đã được hàng trăm nước biến tấu khác nhau, nên tính bảo thủ k liên quan gì đến chính trị cả nhé.
I feel so lucky to have bump into your channel and found this recipe. This is my favourite spring roll but I didn't know how to make it. Can't wait to make it tomorrow. Thank you so much for sharing this. ❣️
Hello Marion, just had to say thank you so much for your amazing tips on how to fry the egg rolls. I had to give my recipe up when we found out that our family has celiac disease. I have been trying to make them with rice wraps forever but they exploded. Thanks to you we all got to eat them again. My whole family is so happy.
Thanks Marion! I definitely struggle with the explosion problem, will try these tips! An extra thing I love to add is grated taro or sweet potato in addition to the grated carrot.
Thank you! I was on a hunt for a video that addresses the explosion conundrum after my disastrous attempt at making these. This is the only video I found that helped. Thanks again!
WOW. This is the kinds of eggrolls I grew up with. Been wondering how my people made these kind of eggrolls back when I was a kid. THANK YOU SO MUCH!!!
Would you believe that Vietnamese Fried Spring Rolls, Nems, are very popular in Africa, particularly the western countries of Senegal and Mali. We always started dinner with these appetizers. Glad you made a video on how to make them and the dipping sauce as well. I really miss them.
I just found your channel and am loving all your recipes. You explain everything so well! All your dishes are the core comfort foods of my Chinese, Vietnamese and Japanese upbringing. I'm so inspired!
I made these the other day and I wasted so much because they kept exploding 😢😭 I didn’t read the instructions, which stated that the soaking water for the wrappers should have sugar and vinegar added. At that point I was already exhausted and didn’t want to waste anymore haha. So, I tried baking the rolls. I made a batch with no oil coating, and another with a bit of oil coated. The batch baked dry with no oil were PERFECT! Crispy, light, and no heaviness. If you’re looking for a healthier alternative and don’t want to deal with exploding rolls, I recommend baking these at 350 F. Just make sure it’s on a baking rack so that the air circulated and allows for even crispiness.
manch orch thanks very much for sharing! It’s so good to know that you don’t really have to deep fry the spring rolls for the crispness 🤩🤩🤩 I have to try the bake version!! Thanks!
@@ms2fng To be honest, I don't remember how long I baked them for lol. Just enough to where the wrap started to look golden brown (not burnt). For these, you need to eat them while they are still hot and fresh while they are crunchy. If you save them til the next day, the wrapper becomes extremely hard and stale.
Thank you for the tips and tricks ma'am! I'll try this beautiful recipe. But, i'm scared if my spring rolls will explode 😂 (but hey, practice makes perfect, right?)
Just made these! The flavor and texture were amazing! This is not the first time that we have cooked one of your recipes and they always come out wonderfully! Thank you very much! 🥰🥰❤❤
Hi Marion , how many days do you think i can store this in the fridge before i will fry it ? Just thinking if maybe i can make big batches and store some in the fridge . Saves me from preparing .
Loved this video and loved you too! Absolutely delicious channel! I really love your personality and ability to simplify. I followed your recipe to the T, unfortunately I didn't take heed about rolls touching put too many in pan on first batch. People don't let the rolls touch like she instructed!! The last 2 batches ...perfect! They are delicious as well as the sauce! Thank yoy
aww~ my parents have a food stall and I help them to do spring rolls every single day. But look at those rolls you made. So- Neat and Yummy!!! Chamillionaire and Krayzie Bone would be jealous for if they see your rolling skills "they see me rollin, they hatin" :">
Hi Marion, thank you for featuring our proud Vietnamese springrolls in your beautiful video!
As a Vietnamese, I would actually add a couple of finely chopped wood-ear mushrooms for some crunch, a white onion for sweetness, and a bit of shredded carrots for sweetness and color!
And my Mom likes to add a teaspoon of vinegar in the soaking liquid as it helps to enhance the crispyness, avoid explosion and add nice color to the fried rolls!
My grandma also adds some taro into the mixture as well. It makes a huge difference.
Anh Truong yesss and something green as well
Right, chopped mushroom and carrot will make it much better
my mom added herbs too
Welp, I guess anyone who wants to make spring rolls should read these comments under this parent one for tips then.
You are the first chef, in my entire life, who actually makes cooking easy to understand and to do. Much respect and love. A Fan.
She's not a chef. A chef would be wetting her plate-sized wraps in a plate. What's easy to understand and to do about someone using a tiny narrow bowl for such a task? "Just TRUST me!" she squeals. Uh, no thanks.
Props! No one EVER addresses the explosive reality of spring rolls. Well done. And the tip about the rice tapioca mix paper, that’s legit.
Hi Marion your program is fantastic. Congratulations I love your cooking
@@shiraneedesilva8381 huh?
I'm so happy I saw this ...it answered all my questions..3rd video I watched about it
From my experience, explosion comes from rolling too tight.
a very good take on Vietnamese fried spring roll Marion.For those who questions why there’s not this or that in,that’s YOUR CHOICE totally.Some throw in wood ear mushroom,carrot,dikon, jicama,...Nothing wrong or right,just remember to squeeze out the moisture from those hi juice content veggies.I love Marion’s way that she doesn’t precook the meat.Thanks so much Marion for showing a respect for a Vietnamese dish.
Yes, alot of people follow the chinese way and precooked the meator the vegetables. Vietnamese do not do that because everything should be small enough to get cooked inline with the wrapper.
My 8 year old daughter and I made these the other day. The recipe was very easy to follow. Our whole family loved them and my daughter looked super proud. :-) Thank you, Marion!
In north VN. The recipes like yours, but we usually add some wood-ear mushroom for crunch, some shiitake mushroom for smell better. And some green bean sprouts for sweeter. We add some green onion for more flavours.
No, recipe in North VN is not like her at all
@@meobeo0609 What is it like, do you have a link to a good one by any chance? They were my favourite food in north Vietnam, but can't seem to make them the same, they're the best!!
@@0xbitbybit this lady introduced different kinds of spring roll and the most exact recipes as I think
@@0xbitbybit th-cam.com/video/T_o_T3LEYLY/w-d-xo.html
The channel is Helen's recipe
the most perfectly wrapped spring roll. YOU, the video, the contents are the absolutely perfect combo!
These look like another winning dish Marion! Thanks for everything you do to teach your viewers to make delicious food.
Marion, just wanted to let you I’ve made these twice thus far, and it’s AMAZING delicious! Your precautions were pretty effective too as I avoided all ‘explosions’ lol... thanks to you these will become a regular appearance on my dinner table and also party gatherings! 😋👍🙏
Tried this recipe today - it was a hit! All of your tips and tricks were so necessary and helpful. Added carrots and green onions to the filling for colour and crunch. My advice for those trying this is to make sure that the sugar water for soaking the rice paper is room temp and not hot/warm. I had used hot water for my first one and the rice paper completely shrivelled up, making it unusable. The rest were perfect to work with after I switched the water out. Thanks for the video, Marion!
I make these like 4-5 times a year. It's like a holiday for the whole family. They are DELICIOUS!!!
I lived in an area with a large Vietnamese population. These spring rolls were one of my favorite foods to eat!! My mouth was watering as I was watching you make these
Hi Marion, growing up in a Vietnamese household my family would use coconut cream to brush the rice paper on one side. This will add crispness without oil explosion. But love your recipes!!!😋
Tadashi Okazaki seriously?! There are dark Vietnamese, light Vietnamese, dark Cambodian, light Cambodian, dark Japanese, light Japanese! Look around! Don’t be so shallow!
You made my year! Out of the hundreds of Vietnamese spots in my city, only ONE did theirs like this. I went there from the time I was a kid until a few years ago when they closed. I thought I'd never get them again until I saw this recipe! They are almost identical, and the fact that I made them for my parents who took me to that same restaurant all those years ago made them that much better. Thank you so much
First time I tried your recipe for the Vietnamese Fried Spring rolls tonight . Everyone in my family just absolutely loved it ! Thanks for sharing this delicious recipe.
i've only watched two cooking videos so far and i gotta tell you, i am mesmerized and i have forgotten i am watching a cooking video...so relaxing!!! love it!!!!
As an Asian, I can tell her ways in cooking makes it simple. I can follow the steps easily 🌺
I just made these today and they turned out great. Thanks very much, Marion. I love your recipes and cooking, they always turn out great.
finally, a recipe that works! this has basically addressed all the issues I had the first time I made Vietnamese fried spring rolls. thank you sooo much!
I'm heading to France tomorrow and in the markets they have these amazing Vietnamese spring roll stalls I Cannot Wait!!!!
Absolutely delicious! Vietnamese food is so good!
Vietnamese fried spring rolls are among my favorite foods. Thanks for sharing.
when it's coming to the dipping sauce, we usually use the pestle the beat up the chili and the garlic with a little bit of salt, and the sugar to a paste. Then later we add fish sauce, and lime juice to our taste. The dipping sauce would have a lovely fragrance of the garlic and chili in it.
Ok, thank youuu !!
I made and followed this recipe to a T and it is delicious. I hv made several times and double the recipe bc my family requests it all the time. We wrap our rolls in fresh greenleaf lettuce w her dipping sauce and so good together!
I remembered watching you on master chef. You have explained everything so easily & easy to follow recipes. I love laksa & so as my daughter & your Vietnamese spring rolls. All the best. Cheers from Brisbane, Australia 🤗
Still use this recipe years later, one of my personal favs of yours x
Marion, can I just say, if everyone is honest, you are such a delight to watch. Your recipes are amazing and the food always turns out very delicious. Second, you have a great presentation and demeanor on camera, just exceptional really. Lastly, the video production quality, the set, the editing, all of it, is done at the very highest of levels. Job well done, A+ really. You can turn down the volume for the music a pinch, if we're being picky about things, but aside from that, the food is marvelous, you are marvelous, and I have subscribed. Job well done Marion. Thank you for sharing.
> if everyone is honest, you are such a delight to watch
What a simp! No, this is freaking torture. Dipping dozens upon dozens of plate-sized wraps in a narrow water bowl? This is literally the least "delightful" thing I've ever seen in a cooking video. Just use a plate.
Thank-you for your breakdown style tutorials. I watch video tutorials because I’m looking for tips and tricks that cookbooks rarely include. This is the difference between a mediocre vid and an excellent one. Excellent job! In addition, you are very charming and your sense of style is adorable. Great lipstick!
I like every little detail you give and the atmosphere you've always created in your videos. It makes me relaxed when watching you cook and I've tried some of your recipes. They are really good! Thanks!
I followed this recipe to a T and it was delicious!! Thanks Marion! You are a delight to watch and inspiring.
Made this for my guests for movie night and omg did they love it so much !!! This recipe is absolutely delicious
Thank you Marion - followed your recipe to the letter (with the exception of not adding shrimp) and had not problems with oil splatter. Yes, they do stick together but chopsticks made light work of that. Turned out really well!
This is totally different from the Filipino spring rolls (lumpia) and I will surely cook this. Thanks Marion.
Lumpia copy chinese food
@@user-pd2ce9qy7m where dp you think that spring roll come from? From vietnam? FU
Lovely recipe, thanks. I used a salad spinner to dry the noodles.
Amazing! Very well done. I would use lime juice instead of vinegar for "nước chấm", aka dipping fish sauce. It tastes fresher. As for the filling, you can add shredded carrots, taro, and chopped wood ear mushroom as well for some crunch. You can also serve Vietnamese fried spring rolls with rice noodles (bún) as the main course.
Good point, Thai Nguyen! Vinegar is only use by restaurants to cut cost. :)
Bún is rice vermicelli
Better video than so many I have seen. Thank you.
Vietnamese food is the best I've ever tasted. Try it, I promise
I'm not Vietnamese but I totally agree with you!
I followed the instructions exactly as explained. This was delicious!!! Thank you!
You did it exactly how my mom does (she’s vietnamese) just wow!! 1st time i see a non- vietnamese does it properly and perfectly!!!! 👏🏻
I love to hear an Aussie teaching how to prep authentic Viet food. As Viet myself, gotta say I love it. If only I found out these tips and tricks before I learnt it the hard way. Anyhow, I had thinly sliced taro pieces in, it's not very well known but you'll be surprised. Worth the try!
Those spring rolls are a work of art!
Hi Marion, Lany from the Philippines here. I want to tell you that I have tested a few of your recipes and became instant hit with my family. I have done your Thai papaya salad, tom yum noodle soup and the wontons. They are so easy to make and very delicious. Looking forward to more recipes.
This is something I always cook at home. I like putting minced carrots in my filling and using a mixture of ground pork and beef. Also, in addition to eating the spring rolls wrapped in lettuce, I put just a little of the noodles on top and then wrap. 😋
YouTubie16 YES THANK U LAD GOOD TIPS
Can I grate some cabbage and carrot and chuck that in?
Daisy Stewart Daisy Stewart Hey, cooking is all about experimentation! Try it out and see how you like it! Cheers! 🍻
This women can cook. I love your videos!!! Amazing chef you are.
I made this tonight for my family any the devoured it. It was definitely a hit, and we be making these again soon. Thank you!
I first tasted these in Vietnam, I fell in love. This is my first attempt. I struggled with the rolling and 4 out of seven did explode but the taste was amazing. The dipping sauce, the filling just great. I will try again, can they be frozen?
Thanks for all your wonderful easygoing follow recipes.
Greetings from Madagascar. We love spring rolls here, even became part of our food culture.
The seafood version is also yummy, we replace the mince with crabe meat mixed with some schrimps. Also we add black Chinese mushrooms.
tell me more about that. How come spring roll come out in ur country?
I never thought that our family tradition dish became a part of Madagascar's food culture.
Black chinese mushroom is earwood mushroom
Clear understandable presentation easily understood, very professionally done. Wish all videos were presented in this nature. One can only hope. Bravo!
We sure do have a lot of experts about Vietnamese food. I'm Viet and there's no such thing of eating spring rolls right. I have seen all different way, just as long as it's good.
Absolutely right - Also Viet
Mình hay gọi vui đấy là cái bệnh XHCN của Vnmese đấy :)) ko biết tôn trọng tự do của mình và của người khác. Cứ thấy người khác làm khác đi là phải sửa cho giống mình bằng được.
@@QA-qo3ob ếch ngồi đáy giếng có khác =)) nên trau dồi thêm tiếng Anh và xem thêm nhiều kênh mà không liên quan đến VN 1 tí nhé. Bây giờ thử làm 1 món của Ý mà không làm đúng cách của nó xem, người Ý nó chửi cho to đầu. Hoặc làm taco hoặc nachos khác bản original đi, bọn Mexico sẽ không ngần ngại chửi bạn lên bờ xuống ruộng đâu =))) đừng tự hạ nhục mình như thế, nhìn đáng thương lắm, thế nhé.
@@crystaltran3010 học lắm nên cmt có vẻ bố đời nhỉ 😏😏 đây ko rảnh đi học hỏi những thành phần bảo thủ rồi thủ dâm tinh thần như vậy 😛😛
@@QA-qo3ob Mình khuyên bạn học thêm tiếng Anh chứ có bảo học mấy cái khuyết điểm đấy đâu nhỉ? =))) chả ai thích tính bảo thủ cả nhưng hầu hết người VN đều comment có tính xây dựng dưới mấy video về món ăn VN, và ví dụ mình đưa ra để thể hiện là người Ý là CNTB đấy mà người nước họ gần 70% đều rất bảo thủ về cách làm pizza, pasta, gelanto, etc như thế nào - những món đã được hàng trăm nước biến tấu khác nhau, nên tính bảo thủ k liên quan gì đến chính trị cả nhé.
I watched this not only for the sake of good food, but also for my English test on Foods, beautiful master language. Thank you.
Made them today and they were delicious!! Thank you for making this easy to follow
I feel so lucky to have bump into your channel and found this recipe. This is my favourite spring roll but I didn't know how to make it. Can't wait to make it tomorrow. Thank you so much for sharing this. ❣️
Spring rolls are one of my favs. I was expecting veggies in the spring rolls. Thanks for the explosion tips. I must try these. 😋😋😋
In the popular version of the roll, we vietnamese do add some carrot, onion and wood ear mushroom to the filling ^^
Hello Marion, just had to say thank you so much for your amazing tips on how to fry the egg rolls. I had to give my recipe up when we found out that our family has celiac disease. I have been trying to make them with rice wraps forever but they exploded. Thanks to you we all got to eat them again. My whole family is so happy.
Thanks Marion! I definitely struggle with the explosion problem, will try these tips! An extra thing I love to add is grated taro or sweet potato in addition to the grated carrot.
Same here , my mum thought the house had an explosion 🤣😂🤣
Thank you! I was on a hunt for a video that addresses the explosion conundrum after my disastrous attempt at making these. This is the only video I found that helped. Thanks again!
They look delicious 😍
I love how simple this recipe is, easy to find ingredients, and simple to follow. I like simple!
You know Marion could roll a mean joint after watching this video 😂
i thought the same thing 😂😂
Lol
Like an ankle? She didn't seem clumsy.
How many joints in a key?
Two. I roll big joints.
I'll have to get a ruling from the judges.
DING, DING
The judges roll big joints, too.
WOW. This is the kinds of eggrolls I grew up with. Been wondering how my people made these kind of eggrolls back when I was a kid. THANK YOU SO MUCH!!!
I could really go some of those right now!
OhhYESSSS
Just made them,slightly different recipe but THEY DIDNT EXPLODE thankyou so much,your tips worked so well!
Would you believe that Vietnamese Fried Spring Rolls, Nems, are very popular in Africa, particularly the western countries of Senegal and Mali. We always started dinner with these appetizers. Glad you made a video on how to make them and the dipping sauce as well. I really miss them.
Saluki N you should watch this; it's about a Vietnamese man selling fried spring rolls there 😀 th-cam.com/video/f7RVANi1rv0/w-d-xo.html
@@niyenni it really one man make this that popular?
@@Danighl-30 yeah Huy, it looks like he made it popular in Senegal :) he's quite an interesting man.
Thank you Marion . It’s beautiful Vietnamese spring rolls.
I love eating nems will have to make them someday :)
Marion: you’re just magic. Thanks 🙏🏻 girl!
I love these videos! Everything is so beautiful and delicious! Marion is charming and lovely as well!
Beautiful. My grandmother would make these every day just about. A mountain of them.
You rolled them up so perfectly. Ahhhhh, so satisfying. ☺️
I love the way you make these recipes easy.Your passion can be seen in the way you cook.Yummy
Wow! You’re like a scientist letting us know how to get these bad boys perfect! Bless you 🙌
They’re so good!
I just found your channel and am loving all your recipes. You explain everything so well! All your dishes are the core comfort foods of my Chinese, Vietnamese and Japanese upbringing. I'm so inspired!
I made these the other day and I wasted so much because they kept exploding 😢😭 I didn’t read the instructions, which stated that the soaking water for the wrappers should have sugar and vinegar added.
At that point I was already exhausted and didn’t want to waste anymore haha. So, I tried baking the rolls. I made a batch with no oil coating, and another with a bit of oil coated. The batch baked dry with no oil were PERFECT! Crispy, light, and no heaviness. If you’re looking for a healthier alternative and don’t want to deal with exploding rolls, I recommend baking these at 350 F. Just make sure it’s on a baking rack so that the air circulated and allows for even crispiness.
manch orch thanks very much for sharing! It’s so good to know that you don’t really have to deep fry the spring rolls for the crispness 🤩🤩🤩 I have to try the bake version!! Thanks!
manch orch how long to bake for?
@@ms2fng To be honest, I don't remember how long I baked them for lol. Just enough to where the wrap started to look golden brown (not burnt). For these, you need to eat them while they are still hot and fresh while they are crunchy. If you save them til the next day, the wrapper becomes extremely hard and stale.
Thanks. Do you have to turn sides while baking? I know it's a stupid question but I'm new to cooking.
@@lyricsworld6032 Not.a stupid question at all! I'd say halfway through baking time.
I’m looking forward to trying this recipe. Thanks for sharing with us!
This particular episode has tons of tips and techniques you can apply to other recipes. Excellent production and video quality too.
Hi Marion thank you for sharing all your delish cooking ❤
I’m Vietnamese and I don’t even know how to make egg rolls 😂 thanks Marion for teaching me how to make my own cultures food! 🙏🏻
It calms me when I watch your videos.
Thank you for the tips and tricks ma'am! I'll try this beautiful recipe. But, i'm scared if my spring rolls will explode 😂 (but hey, practice makes perfect, right?)
Just made these! The flavor and texture were amazing! This is not the first time that we have cooked one of your recipes and they always come out wonderfully! Thank you very much! 🥰🥰❤❤
I really love your recipe, I will make this for Christmas instead of Turkey.
You presentation and explanation is so easy to follow, your a champ, thank you so much. This is my project for tomorrow, they look delicious.
Glad it was helpful Wendy!
Hi Marion , how many days do you think i can store this in the fridge before i will fry it ? Just thinking if maybe i can make big batches and store some in the fridge . Saves me from preparing .
My Mom put that that in the freezer to keep that for a few weeks. Every time you like to fry, just get some
Loved this video and loved you too! Absolutely delicious channel! I really love your personality and ability to simplify. I followed your recipe to the T, unfortunately I didn't take heed about rolls touching put too many in pan on first batch. People don't let the rolls touch like she instructed!! The last 2 batches ...perfect! They are delicious as well as the sauce! Thank yoy
aww~ my parents have a food stall and I help them to do spring rolls every single day.
But look at those rolls you made. So- Neat and Yummy!!!
Chamillionaire and Krayzie Bone would be jealous for if they see your rolling skills
"they see me rollin, they hatin" :">
Hi Marion! Tried these for the first time today and we love it. Mom loves it and she’s not easy to please. Thanks for this recipe video.
i think cutting noodles with scissors are fine, Korean people do this a lot haha
Thank you....I followed every steps and made perfect rolls. SUPER YUMMY!!!!
Thanks for the tip marion. Im gonna try to cook this again. Hope it will be as perfect as the one u made :)
I love Vietnamese food!!! It’s amazing and delicious 🤤
I was waiting in anticipation to hear the crunch of the spring roll when you tried it, but it was blocked by the lettuce wrap 😭
WAOOW VERY TECHNIC COOKING AMAZING
that makes me hungry
Nobody:
Marion’s videographer: WATER PORN
Wow...., love the way you describe step by step and a good useful tip to make this dish
Awesome
“A lot of bad luck happ here guys” lol I love when u said that
Wow spring rolls r my fave 💕😍
Marion: I am going to cut these noodles
Marion's mom voice from somewhere: What?.
Just made the spring rolls. They are soooo good! Thank you Marion!
Better if Mung Bean vermicelli is soaked in room temperature water
Since our visit to Vietnam, love the Vietnamese food