It’s amazing to see you made the food with a lot of vegetables. It looks so delicious and healthy. I’d like to try out your sauce recipes some day. Everything looks good! Just one thing I wanted to add that it’s okay if the water gets cold. The wet wrap will still be soften. You just need to wait a little longer than with warm water.
It is always a little moment of pride when I see other chefs trying to recreate our Vietnamese cuisine, such as Pho, Banh Mi, Bun Bo Hue, and now this Goi Cuon (Spring rolls). 😊☺️
Hello my friends! Thank you so much for your interest in watching my videos and leaving nice comments and messages. I will read all of these now. I finished Korean caption now. English and Korean captions are up. 영어, 한국어자막 올렸어요. Keep cooking delicious food for you and your family!
I always enjoy your videos! Your such a delightful person❤️! Thankyou so much for this tutorial! You also added some history and names of things in Korean which we enjoyed! My son I spend a lot of time making rice paper rolls but the way you set it out as a spread is wonderful and, makes for a nice meal event!
She is the cutest thing ever. She should have her own cable cooking show, her personality is so infectious that if you don’t learn anything about Korean cuisine you will leave happy anyway.
This is so interesting. I didn’t know Koreans ate spring roll honestly, and I didn’t even know Koreans like bánh mì and phở until I started dating my boyfriend who is Korean. I am Vietnamese so we have made these things at home since I was a kid but never knew other Asians also enjoyed Vietnamese dishes!
Rice paper is getting the recognition it deserves! It’s so wonderful to see the many ways other cultures use it…long live Banh trang!!! 😃😃 Thanks Ms Maangchi
I absolutely love the idea of no pressure make as you eat it’s genius. The stress of preparing all worried about the shape and look of it is now erased. You’re delightful. ❤
I love this woman, she is so positive and polite! 😍❤ Today's recipe came to me at the right time - we're expecting African heat 🔥 wave and +40C in my country today. So, plenty of vegetables, noodles, rice paper, and three awesome sauces, so refreshing food, yet extremely tasty, yummy and delicious!! Thank you Maangchi for sharing your wonderful recipes with us! Greetings from Serbia 🇷🇸 ❤
@@mutintam3986That's not my opinion, that's what happens right now at the whole Balkan!!!! Even rain was full of desert send couple of weeks ago... So, we are under the strike from North Afrika's heat waves.
@@natasaperun3242 Girl bye~ every news article is calling this a "European Heatwave ". Why? Because it is happening in Europe, just accept that your countries will be hot due to climate change. It's not our fault your countries are pulling hot air out of North Africa.
My daughter and a I went to a Vietnamese restaurant last week. In Tuesday when we went to Cardiff, I suddenly remembered we needed the rice paper and told my husband to drive to an area that’s commonly called China town. I’m looking up your ingredients here as I knew we needed peanut sauce but had no idea how to make it. We will be having Wollamssam tomorrow for our dinner! Looking forward to it!
Wow I really appreciated that she wrote that it was a Vietnamese originated dish. We have a lot of places in my city that adapt Vietnamese food and remove the culture.
Maangchi, you taught us so many delicious recipes from Korean cuisine, but you never taught us your most hidden secret: The recipe to be forever young!!! Time goes by but you never age, my dear......☺☺☺☺☺☺☺☺☺
Thank you Maangchi for this video and sauce recipes. I'm Vietnamese and your videos always light up my day. In summer, this dish goes well with cold beer. For vegetarians, we usually use thinly sliced fried egg rolls to balance the protein. Children love it because they can 'play' with the food while eating (without being scolded for making a mess!!). Thanks again Maangchi and please keep up your great work! :D
vietnamese rolls are my all time favorite dish, watching my favorite youtube cook make her own cultural version is such a bliss to watch. love you maangchi 🤍
My shifts at work are cut I can't afford things anymore I'm sad all the time But these videos give me hope that maybe things will get better Thank you for all you do
My mom makes the same fish sauce but with Thai chilies. She also offers shrimp for the protein. But my favorite was when she would make this with chives and spicy pork bulgogi. 😋
I actually made this last night, learned it from my Korean mother in law. I usually make it when I want to use up leftover vegetables. Cleared up half my fridge. Lol
I usually make sauce like this: stir fry shallots abit until it turns yellow and crispy, then add 1 part of Hoisin sauce, 1/4 part of Sesame butter (bcoz my son is peanut allergic). Add water until it turns the consistence you want. Stir well. Then cook in a low temperate in 3-4 minutters more. When you eat, you can add fresh chili or chili sauce as you want. It suits with Vietnamese fresh springroll (summer roll).
I absolutely love this video! Thank you for showing everything and every step. I used to go to a Korean restaurant downtown for lunch when I was working and they had these, so I tried making them. They turned out very good, but I did not have any of the one leaf (k?nip) that you used. I don’t know why I have not made them anymore. You just made me really hungry for them! I will make them again. Thank you!!!
I really love Vietnamese spring rolls. They taste far too good for what is essentially a healthy pasta salad that you hold in your hand. I'm still rather new to the whole thing-still mess up the soaking of the wraps from time to time and end up with a rice paper Saran Wrap ball, lol. Luckily, YT keeps on offering various videos on the matter, some better than others. I feel extremely fortunate to have your great video pop up in my feed. Definitely an inspiring keeper. Your pineapple/peanut butter sauce looks amazing. I can't wait to try it. I'll be adding less soy sauce and forgoing the fish sauce because of my high blood pressure, lol. I loved your variety of fillers and their preparation. The red cabbage is new to me but definitely a keeper. My only concern is fitting it all into a wrapper smaller than garbage can lid. Guess that's where experience comes in, lol. Both my wife and I shared your experience regarding cilantro(coriander)-didn't like it at first, but now it's such an essential note in so many dishes. Thank you for the great video.
This brings back a memory from when I was in middle school. My favorite teacher's wife was from Vietnam and one day she made some Vietnamese style spring rolls that had the same kind of noodles in them that he brought to share with the class. They were so delicious that I remember it very vividly even though that was over 30 years ago. 🤗😋🥰 I will definitely have to try this version, it looks delicious too. Thank you. 💚
The sauce I use is oyster sauce and a squeeze of lemon juice to thin out the consistency slightly. Wolamssam is my all time favorite food so I was excited to see you upload your version!!!! 💕💕💕💕
Hi I'm Vietnamese and love to watch all cooking videos around the world 🌎 I enjoyed your shows because I like foods with lots of fruits & vegetables 😋 thanks for sharing 👍 💕
대학생 때 오전 수업 끝나고 집에 오면 집에 아무도 없어서 혼자 끼니 때울 때 자주 해먹었던 메뉴네요 :) 야채, 수비드 닭가슴살, 아보카도 조합으로 많이 해먹었는데... 지금 와서 생각해보면 맛도 맛이지만, 음식물 쓰레기도 적고 설거지가 편하니까 자주 먹었던 것 같아요 ㅋㅋ 제 비법 소스는 피시소스 1: 식초 1: 레몬청 0.5 그리고 잘게 부순 동남아 건고추 취향껏!
I make Vietnamese rolls (or salad rolls in North America) all the time but I've never had it where we all make our own rolls at the table. That's a great party idea. I just wished we had perrilla leaves here. Tried to grow them with no success. I substitute with mint and basil. Thank you for the great video!
I make a version of this that I copied from a Vietnamese restaurant and adapted over the years, but now I want to try the Korean adaptation. The sauces look especially good!
One thing I have to say to those who want to eat this dish, don’t soak the rice paper, it will be soggy and susceptible to tearing and puncturing. What you should do is wet the tip of your fingers then use them to wet the rice paper and wait a few secs for the rice paper to soak in that water while it lays on a dry surface. The perfect wetted rice paper should not break when you roll them nor should it be transparent and soggy, if it is transparent as in it looks like dried paper glue on your hand, it is too wet. And the fish sauce you use should be diluted with vinegar and water and should not be as salty as when it came out of the bottle. There are also some brand of rice paper that doesn’t need any water at all and they will not break when rolling straight out of the package.
I watched many videos about how to make spring rolls on TH-cam! These are the healthiest ones ever! Other videos have a lot of high sodium and corn syrup condiments!
Oh Maangchi this was so delicious. I guess it is not Perilla leaf season because there were none at our Korean grocery market so I had some Holy Basil and I used that with good success. For my soy sauce I used the Korean Sempio Chosun Ganjang which to me is so tastly and has more dimension than many soy sauce does. The whole thing was satisfying, crunchy, tasty, just delicious. Thank you for this great recipe of Wollamssam!💯💥
Oooh i absolutely looove rice paper rolls 😋 the vegetables i always use are cucumber, carrot, green onion, lettuce and celery plus cooked shrimp, cooked chicken breast and ofc noodles. My fav sauce is a typical vietnamese peanut butter and hoisin sauce, it‘s sooo good and very addictive 😅🤤
My favorite wolnamssam’s sause recipe. Same as Maanchi’s one. But I am using sugar & fish sauce. 50g of Jalapenos 10g of Cilantros 2ea of Garlics 1.5 tablespoons of Squeezed Lime 3 tablespoons of Pineapple Juice 1.5 teaspoons of Fish Sauce 1 teaspoon of Sugar 2 tablespoons of Sriracha Sauce. Put it all in the food processor. Use the food processor until it turns green. It will be perfect.
Very interesting recipe. In the Philippine culture this is fresh lumpia. I tried making three days ago but couldn’t get the wrapper right. I didn’t have a sauce either, thanks for coming in such timely manner. Loved the video
As a vietnamese I think this has to be the best variation of Vietnamese rice paper rolls. i love your choice of vegetables and colours. Very vibrant like your personality. Vietnamese and Korean seem to like each other food because when I was in Korean, there were many Vietnamese restaurants. In Vietnam, there were many korean restaurants. For me, I love korean soups.
I'm American born and raised, and I LOVE LOVE LOVE how accessible Maangchi makes Korean cooking! I've tried making a few of the many dishes shown snd they always turn out great! I can hardly wait to try this dish. The sauces look especially appealing!
As a Mexican who doesn’t eat really spicy food, I usually take the seeds out of the Serrano chilies as well. 😉 Thank you Maangchi for such accesible recipes from your culture! 🥰
Ooh I'm excited to try those sauces. This is one of my favorite things to make during summer, especially if I'm eating a bit healthier I end up leaving the noodles out truthfully if I'm counting calories. But the veggies and the shrimp are so low in calories I could eat a ton of them if I wanted. It is a lot of prep, but I'm used to that with a lot of the Korean dishes to be fair a lot of them last longer than one meal though. I learned a lot of the Korean recipes I know from a Korean friend I knew, she said I did it pretty good for a white girl with a smile on her face
i am so glad that i found your channel. i have been wanting to make these and now i finally have an authentic recipe that i can easily follow. thank you for your most entertaining and helpful video.
Watching her cooking and tasting what she cook makes me hungry even if I just eat. I follow her for many years and love her. Thank you so much Maangchi for all these years of recipes!!!
Thank you, Maangchi. This is summer's comfort food. I don't feel too good at the moment, but this dish made me smile. I will do that tomorrow. Lots of love from Austria. 🙂
Verdict - Made this today for lunch with a friend. I didn't have any fresh peppers, so I divided it up between two small jars and put some hot sauce into one as I didn't know how my friend liked spicy stuff. It tastes quite good other than being a little sweet for me. More peanut butter and less pineapple should do it. Lots left over, so will have to freeze it.
I've had wollamssam twice: once when I went to a Korean friend's house for a meal and when I went to a Vietnamese restaurant in Korea with another friend. It's all happenin' is Korea!
just randomly using this video to say: thank you, maangchi! like many, i keep coming back to your recipes or look specifically on your channel for help with certain dishes
I've had this before, didn't know what it was called. It was really good for a mid-day food on a hot day. Buddy of mine liked it so much that he tried to make it back at his home but he didn't have the correct ingredients. Let me tell you something, black beans and a hotdog in rice paper is absolutely wrong and you should never do that.
Thank you so much! The first time I had this was in Hawaii. The flavors were so amazing. Ever since then I could never find anything close to this. This is so much appreciated. I will surprise my daughter with this because that used to be her favorite when she lived there. It was the sauces that were so amazing to me. It was like being in flavor heaven.❤
Thank you so much for demystifying this summery fresh dish! They're so beautifully presented in the restuarant that it was intimidating, at first, to attempt making them at home. You're the best, Maangchi!
Like a rainbow spring roll. I'm Vietnamese too. I've been eating spring rolls very very much but never tried this style. I will try it soon. Thank you for sharing ❤
It’s amazing to see you made the food with a lot of vegetables. It looks so delicious and healthy. I’d like to try out your sauce recipes some day. Everything looks good! Just one thing I wanted to add that it’s okay if the water gets cold. The wet wrap will still be soften. You just need to wait a little longer than with warm water.
As someone who is Vietnamese, it's so interesting to see other cultures' adaptation of our food.
Same here
It is always a little moment of pride when I see other chefs trying to recreate our Vietnamese cuisine, such as Pho, Banh Mi, Bun Bo Hue, and now this Goi Cuon (Spring rolls). 😊☺️
I really like Vietnamese food!!
Same here 😀 very interesting to see the adaptation/ adjustments to the taste.
Really? 🙃
Hello my friends! Thank you so much for your interest in watching my videos and leaving nice comments and messages. I will read all of these now. I finished Korean caption now. English and Korean captions are up. 영어, 한국어자막 올렸어요. Keep cooking delicious food for you and your family!
I love you maangchi 💖 :)
I always enjoy your videos! Your such a delightful person❤️! Thankyou so much for this tutorial! You also added some history and names of things in Korean which we enjoyed! My son I spend a lot of time making rice paper rolls but the way you set it out as a spread is wonderful and, makes for a nice meal event!
Thank you for sharing this recipe ! I am thinking about rice paper and this came!
🤩 Looks SO delicious, thank you for your wonderful recipes.
Warmest best wishes from New Zealand 🥰
You're the best Maangchi!💝
The only thing better than preparing Maanchi's recipes is watching Maangchi enjoy her own cooking. DEEEElightful 😋
😋
Absolutely🙂
I'm Vietnamese and I'm so excited to see people from other cultures love our food.
It feels like you are a loved one showing me how to cook this dish. Your spirit is so kind ❤️
Perfectly described! She is lovely❣️
I must agree
Agreed! Feels like a cousin showing me her favourite recipes!
She is the cutest thing ever. She should have her own cable cooking show, her personality is so infectious that if you don’t learn anything about Korean cuisine you will leave happy anyway.
This is so interesting. I didn’t know Koreans ate spring roll honestly, and I didn’t even know Koreans like bánh mì and phở until I started dating my boyfriend who is Korean. I am Vietnamese so we have made these things at home since I was a kid but never knew other Asians also enjoyed Vietnamese dishes!
한국에는 베트남 음식점이 많고 많은 한국 사람들이 베트남 음식을 사랑해요😃!!
Rice paper is getting the recognition it deserves! It’s so wonderful to see the many ways other cultures use it…long live Banh trang!!! 😃😃 Thanks Ms Maangchi
I absolutely love the idea of no pressure make as you eat it’s genius. The stress of preparing all worried about the shape and look of it is now erased. You’re delightful. ❤
I love this woman, she is so positive and polite! 😍❤ Today's recipe came to me at the right time - we're expecting African heat 🔥 wave and +40C in my country today. So, plenty of vegetables, noodles, rice paper, and three awesome sauces, so refreshing food, yet extremely tasty, yummy and delicious!! Thank you Maangchi for sharing your wonderful recipes with us! Greetings from Serbia 🇷🇸 ❤
40+ is too hot! Hope everyone can stay comfortable until it passes
African heat wave??? In Serbia. Y'all need to accept your country's weather. Your country is hot and it has nothing to do with Africa🙄
@@MNeathway Yes, you're right, it's so hot that bitumen is melted in some points... Thank you for your kindness!
@@mutintam3986That's not my opinion, that's what happens right now at the whole Balkan!!!! Even rain was full of desert send couple of weeks ago... So, we are under the strike from North Afrika's heat waves.
@@natasaperun3242 Girl bye~ every news article is calling this a "European Heatwave ". Why? Because it is happening in Europe, just accept that your countries will be hot due to climate change. It's not our fault your countries are pulling hot air out of North Africa.
these little wraps are just vehicles for vitamins😌 and the sauce just adds and elevates the natural flavors
My daughter and a I went to a Vietnamese restaurant last week. In Tuesday when we went to Cardiff, I suddenly remembered we needed the rice paper and told my husband to drive to an area that’s commonly called China town. I’m looking up your ingredients here as I knew we needed peanut sauce but had no idea how to make it. We will be having Wollamssam tomorrow for our dinner! Looking forward to it!
It sounds great!
Wow I really appreciated that she wrote that it was a Vietnamese originated dish. We have a lot of places in my city that adapt Vietnamese food and remove the culture.
That first sauce is everything! I made it with sesame butter instead of peanut butter because I didn't have any.
👍
As a Korean-born Vietnamese, I think this recipe is so cool! It's great how there are so many variations of a simple dish!
Maangchi, you taught us so many delicious recipes from Korean cuisine, but you never taught us your most hidden secret: The recipe to be forever young!!! Time goes by but you never age, my dear......☺☺☺☺☺☺☺☺☺
Thank you Maangchi for this video and sauce recipes. I'm Vietnamese and your videos always light up my day. In summer, this dish goes well with cold beer. For vegetarians, we usually use thinly sliced fried egg rolls to balance the protein. Children love it because they can 'play' with the food while eating (without being scolded for making a mess!!). Thanks again Maangchi and please keep up your great work! :D
Thank you so much for sharing your culture with us!
사랑스러운 분! 🥰 요리과정을 상세히 설명해주시는데다 평화로운 분위기도 좋고, 게다가 영어로 말해주셔서 영어 듣기에도 익숙해질 수 있어요! 앞으로도 오래오래 봤으면 좋겠습니다 💙
vietnamese rolls are my all time favorite dish, watching my favorite youtube cook make her own cultural version is such a bliss to watch. love you maangchi 🤍
My shifts at work are cut
I can't afford things anymore
I'm sad all the time
But these videos give me hope that maybe things will get better
Thank you for all you do
I've been there, it's painful. But this too will pass. Try to stay "chin up".
I'm sending you a little prayer from my heart.
My mom makes the same fish sauce but with Thai chilies. She also offers shrimp for the protein. But my favorite was when she would make this with chives and spicy pork bulgogi. 😋
My Viet family had the Vietnamese version all the time, interesting to see the Korean take on it ❤
Maybe you can tell us the green levees what are they called thank you
@@olgalepore5128 Shiso Perilla leaves. You can order the seeds online. Very easy to grow.
I actually made this last night, learned it from my Korean mother in law. I usually make it when I want to use up leftover vegetables. Cleared up half my fridge. Lol
I usually make sauce like this: stir fry shallots abit until it turns yellow and crispy, then add 1 part of Hoisin sauce, 1/4 part of Sesame butter (bcoz my son is peanut allergic). Add water until it turns the consistence you want. Stir well. Then cook in a low temperate in 3-4 minutters more. When you eat, you can add fresh chili or chili sauce as you want. It suits with Vietnamese fresh springroll (summer roll).
You can add a little tamarind juice
I absolutely love this video! Thank you for showing everything and every step. I used to go to a Korean restaurant downtown for lunch when I was working and they had these, so I tried making them. They turned out very good, but I did not have any of the one leaf (k?nip) that you used. I don’t know why I have not made them anymore. You just made me really hungry for them! I will make them again. Thank you!!!
I really love Vietnamese spring rolls. They taste far too good for what is essentially a healthy pasta salad that you hold in your hand. I'm still rather new to the whole thing-still mess up the soaking of the wraps from time to time and end up with a rice paper Saran Wrap ball, lol. Luckily, YT keeps on offering various videos on the matter, some better than others.
I feel extremely fortunate to have your great video pop up in my feed. Definitely an inspiring keeper.
Your pineapple/peanut butter sauce looks amazing. I can't wait to try it. I'll be adding less soy sauce and forgoing the fish sauce because of my high blood pressure, lol. I loved your variety of fillers and their preparation. The red cabbage is new to me but definitely a keeper. My only concern is fitting it all into a wrapper smaller than garbage can lid. Guess that's where experience comes in, lol.
Both my wife and I shared your experience regarding cilantro(coriander)-didn't like it at first, but now it's such an essential note in so many dishes.
Thank you for the great video.
This brings back a memory from when I was in middle school. My favorite teacher's wife was from Vietnam and one day she made some Vietnamese style spring rolls that had the same kind of noodles in them that he brought to share with the class. They were so delicious that I remember it very vividly even though that was over 30 years ago. 🤗😋🥰 I will definitely have to try this version, it looks delicious too. Thank you. 💚
Thank you so much for sharing the heartwarming story!
I tried your recipes..so delicious. I love watching you, too.
Glad you like them!
속도감 있는 진행 넠 좋아요
설명하는 말투 ,액션, 표정등이 너무 사랑스러워요~
월남쌈
1.파인애플통조림1컵, 땅콩버터반컵, 양파2술, 마늘1개, 청양고추1개, 간장2, 레몬반개 믹서에 모두 갈아서 소스를 통에 넣어 냉장보관한다.
2.망고1개 갈고 레모반개 짜서 통에 넣고 냉장보관한다.
3.피쉬소스2, 꿀2, 레몬반개, 마늘1개, 청양고추약간 잘게 썰어서 함께 섞는다.
버미첼리쌀국수 한 줌을 3분간 뜨거운 물에 삶고 찬물에 씻어서 물기를 꼭 짠다. 가위로 자른다. 소금한꼬집, 레몬즙1 버무린다.
깻잎, 상추, 오이채, 자색양배추채, 당근채, 붉은 파프리카채, 아보카도1개, 고수, 5분간 찐 새우살 준비한다.
따뜻한 물에 3초 담근 22센티 월남쌈, 상추, 깻잎, 야채 순으로 싼다. 소스와 함께 먹는다.
Vietnamese here and so proud that our goi cuon (thats how we call it in Vietnamese) made it to your channel Maangchi 😍Come to Vietnam someday!
Yum! I'm vietnamese, and I love your twist on the spring roll recipe!
Thanks for the awesome sauce recipe. I'm Vietnamese but I haven't try this recipe before. I will definitely try it 😋
The best cuisine
Oh my goodness I didn’t know it was that simple to roll them rice sheets thank you so much for sharing I got to try this🥰
I love how healthy and colorful this is! Thanks for showing us the Korean version of Vietnamese summer rolls!
The sauce I use is oyster sauce and a squeeze of lemon juice to thin out the consistency slightly. Wolamssam is my all time favorite food so I was excited to see you upload your version!!!! 💕💕💕💕
this recipe is really great even tho it's simple, it's a great method to eat lots of uncooked vegetables
Yes! Very healthy 😄
Hi I'm Vietnamese and love to watch all cooking videos around the world 🌎 I enjoyed your shows because I like foods with lots of fruits & vegetables 😋 thanks for sharing 👍 💕
대학생 때 오전 수업 끝나고 집에 오면 집에 아무도 없어서 혼자 끼니 때울 때 자주 해먹었던 메뉴네요 :) 야채, 수비드 닭가슴살, 아보카도 조합으로 많이 해먹었는데... 지금 와서 생각해보면 맛도 맛이지만, 음식물 쓰레기도 적고 설거지가 편하니까 자주 먹었던 것 같아요 ㅋㅋ 제 비법 소스는 피시소스 1: 식초 1: 레몬청 0.5 그리고 잘게 부순 동남아 건고추 취향껏!
Im excited to make and try the peanut butter and pineapple sauce. Im having this for breakfast.
I love fresh spring rolls like these, especially with a variety of sauces- some salty-sweet-vinegary, some spicy-sweet. Delicious!
I make Vietnamese rolls (or salad rolls in North America) all the time but I've never had it where we all make our own rolls at the table. That's a great party idea. I just wished we had perrilla leaves here. Tried to grow them with no success. I substitute with mint and basil. Thank you for the great video!
My sauce
1tsp Fish sauce, 1 tbsp peanut butter, 1 tsp mirin, 1 garlic Clove, 1 tbsp hoisen, 1tsp soy, 2 chive onion, 1/2 tsp if msg, 1 tsp of Lime, water to thin to desired consistency
Love your Portmarion Dishes the flowers and dragon flies are spectacular
I make a version of this that I copied from a Vietnamese restaurant and adapted over the years, but now I want to try the Korean adaptation. The sauces look especially good!
I am inspired to try these new sauces. Thank you for such clear instructions. Your voice is such a pleasure to listen to.
One thing I have to say to those who want to eat this dish, don’t soak the rice paper, it will be soggy and susceptible to tearing and puncturing. What you should do is wet the tip of your fingers then use them to wet the rice paper and wait a few secs for the rice paper to soak in that water while it lays on a dry surface. The perfect wetted rice paper should not break when you roll them nor should it be transparent and soggy, if it is transparent as in it looks like dried paper glue on your hand, it is too wet. And the fish sauce you use should be diluted with vinegar and water and should not be as salty as when it came out of the bottle.
There are also some brand of rice paper that doesn’t need any water at all and they will not break when rolling straight out of the package.
What’s the brand of rice paper that doesn’t need to be wet first?
Always exciting when Mangchi uploads new videos thnx for the recipe 😋🤤
I watched many videos about how to make spring rolls on TH-cam! These are the healthiest ones ever! Other videos have a lot of high sodium and corn syrup condiments!
Oh Maangchi this was so delicious. I guess it is not Perilla leaf season because there were none at our Korean grocery market so I had some Holy Basil and I used that with good success. For my soy sauce I used the Korean Sempio Chosun Ganjang which to me is so tastly and has more dimension than many soy sauce does. The whole thing was satisfying, crunchy, tasty, just delicious. Thank you for this great recipe of Wollamssam!💯💥
I'm so happy to hear that you enjoyed this recipe!
I love it and I’m African American❤
저희집에서는 월남쌈에 파인애플 통조림을 곁들이는데요, 과육은 싸먹고 쥬스는 버리지 않고 소스를 만듭니다. 파인애플 통조림 주스에 청양고추, 마늘을 다져넣고 피시소스, 맛소금으로 간을 해서 만드는 매콤달콤하고 감칠맛 도는 소스를 선호하는 편이예요ㅎㅎ 생각난김에 오늘 해먹을까봐요..!
월남쌈은 집에 친구를 초대하고 둘러 앉아서 열심히 수다 떨면서 착착 부지런히 만들어서 먹는게 재미있어서 먹을때마다 즐거운 기억이 많이 생겨서 좋아해요
That crunchy sound when u eat the wollamssam is seriously appetizing 😋
Oooh i absolutely looove rice paper rolls 😋 the vegetables i always use are cucumber, carrot, green onion, lettuce and celery plus cooked shrimp, cooked chicken breast and ofc noodles. My fav sauce is a typical vietnamese peanut butter and hoisin sauce, it‘s sooo good and very addictive 😅🤤
My favorite wolnamssam’s sause recipe.
Same as Maanchi’s one.
But I am using sugar & fish sauce.
50g of Jalapenos
10g of Cilantros
2ea of Garlics
1.5 tablespoons of Squeezed Lime
3 tablespoons of Pineapple Juice
1.5 teaspoons of Fish Sauce
1 teaspoon of Sugar
2 tablespoons of Sriracha Sauce.
Put it all in the food processor.
Use the food processor until it turns green. It will be perfect.
The beauty of the Vietnamese spring roll is that it's so simple and infinitely customizable.
Very interesting recipe. In the Philippine culture this is fresh lumpia. I tried making three days ago but couldn’t get the wrapper right. I didn’t have a sauce either, thanks for coming in such timely manner. Loved the video
ulol
As a vietnamese I think this has to be the best variation of Vietnamese rice paper rolls. i love your choice of vegetables and colours. Very vibrant like your personality. Vietnamese and Korean seem to like each other food because when I was in Korean, there were many Vietnamese restaurants. In Vietnam, there were many korean restaurants. For me, I love korean soups.
Production value always great!
We need a Maangchi brand of sauces and seasonings! It would be soooo good and very popular! 🥰
I'm American born and raised, and I LOVE LOVE LOVE how accessible Maangchi makes Korean cooking!
I've tried making a few of the many dishes shown snd they always turn out great!
I can hardly wait to try this dish. The sauces look especially appealing!
👍 Good luck with making delicious wollamssam!
@@Maangchi - thank you!
As a Mexican who doesn’t eat really spicy food, I usually take the seeds out of the Serrano chilies as well. 😉 Thank you Maangchi for such accesible recipes from your culture! 🥰
Ooh I'm excited to try those sauces. This is one of my favorite things to make during summer, especially if I'm eating a bit healthier I end up leaving the noodles out truthfully if I'm counting calories. But the veggies and the shrimp are so low in calories I could eat a ton of them if I wanted. It is a lot of prep, but I'm used to that with a lot of the Korean dishes to be fair a lot of them last longer than one meal though. I learned a lot of the Korean recipes I know from a Korean friend I knew, she said I did it pretty good for a white girl with a smile on her face
Hello from the USA 🎉. You are new to me. I can't wait to see more!💐
Welcome to my cooking channel!
i am so glad that i found your channel. i have been wanting to make these and now i finally have an authentic recipe that i can easily follow. thank you for your most entertaining and helpful video.
Welcome to my cooking channel! Good luck with your Korean cooking!
요리에 참 어려움을 느끼는 60후반 주부 입니다.
60부터 요리시작해서 요즘 재밀 느끼고 있어요.
꼭 만들어 보겠습니다. 감사합니다.
You are a wonderful teacher as well as cook. Thank you for sharing your gifts and passion for food with us. You are delightful!
오랜만에 방송 봅니다‼️
더😍
예뻐지시고ㆍ날씬해 지셨네요
제가 좋아 하는 메뉴인데
샘 ‼️
소스 레시피 따라 해 볼래요❤️
had Vietnamese rice paper roll for my whole life but never knew there were other sauce rather than the sour and spicy one, must try the new sauce! 😋😋😋
I've never had them without peanut sauce, I didn't know there's sour and spicy...
The best thing about them is a ton of sauces are wonderful with them since they're so versatile
You’re single-handedly responsible for making me crave vegetables ❤️
Look so fresh and delicious! Definitely a lot of good Vietnamese restaurants in Korea 🙌💯
This looks so appealing, tasty, healthy & easily adapted to vegetarian/ vegan diets. Thank you 🙏❤️
Nice looking dish. Her presentation was very good. Pamela in Detroit MI USA
Watching her cooking and tasting what she cook makes me hungry even if I just eat. I follow her for many years and love her. Thank you so much Maangchi for all these years of recipes!!!
Thank you very much!
Thank you, Maangchi. This is summer's comfort food. I don't feel too good at the moment, but this dish made me smile. I will do that tomorrow. Lots of love from Austria. 🙂
Thank you Maangchi it’s very healthy and delicious!appetizing 🥰.
I am intrigued by that peanut butter sauce. Will check back for the recipe. Even though it is still winter, the rolls look like a nice change.
Verdict - Made this today for lunch with a friend. I didn't have any fresh peppers, so I divided it up between two small jars and put some hot sauce into one as I didn't know how my friend liked spicy stuff. It tastes quite good other than being a little sweet for me. More peanut butter and less pineapple should do it. Lots left over, so will have to freeze it.
Never had Korean food... This looks delicious healthy crunchy 🤤... And you are cute 🥰
I've had wollamssam twice: once when I went to a Korean friend's house for a meal and when I went to a Vietnamese restaurant in Korea with another friend. It's all happenin' is Korea!
just randomly using this video to say: thank you, maangchi! like many, i keep coming back to your recipes or look specifically on your channel for help with certain dishes
Thanks a lot for your nice words!
I've had this before, didn't know what it was called. It was really good for a mid-day food on a hot day. Buddy of mine liked it so much that he tried to make it back at his home but he didn't have the correct ingredients. Let me tell you something, black beans and a hotdog in rice paper is absolutely wrong and you should never do that.
Wow that so simple menu for diet and look so delicious thanks for receipe..
OMG she is both adorable and hilarious! Thank you, I subscribed!
Manngchi, cannot wait to give a try. You have raised my appetite till the moon.
Yay, happy to hear that!
You have a calming voice while doing your recipe, thank you
I learned this from my former Korea employer, so delicious meal...
Maangchi, your videos are so wonderful! Thank you for teaching and showing us your kindness ❤️
Thank you so much! The first time I had this was in Hawaii. The flavors were so amazing. Ever since then I could never find anything close to this. This is so much appreciated. I will surprise my daughter with this because that used to be her favorite when she lived there. It was the sauces that were so amazing to me. It was like being in flavor heaven.❤
YOU’RE THE BEST!! 😍💗💗💗💗 this is my favourite recipe and also i love the sauces that you suggest 🥰🥰🥰
Thank you so much for demystifying this summery fresh dish! They're so beautifully presented in the restuarant that it was intimidating, at first, to attempt making them at home. You're the best, Maangchi!
I love all these fresh vegetables! With just a hint of meat. Your recipes always turn out delicious!
I always love watching these videos to de-stress ❤️❤️
Yes! I love these. They are so delicious and perfect for this season. Thank you Maangchi! :)
Wow! I love these beautiful veggies I’m super hungry now. I am so glad my local Asian store is near me. I like to add tofu as well💓
Like a rainbow spring roll. I'm Vietnamese too. I've been eating spring rolls very very much but never tried this style. I will try it soon. Thank you for sharing ❤
My wife did similar a few times and it was delicious. Can't wait to try your version of it !! Thank you!
I missed you Maangchi! This is one of my favorite snacks. I love your way of doing things.
You remind me so much of my mother, plus you could pass as her twin..lol I miss her cooking so much.