The BEST Crispy Spring Rolls I've Ever Had
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- เผยแพร่เมื่อ 11 ต.ค. 2024
- A super popular appetizer in restaurants is now ready to be made in your kitchen! This crispy, peppery version is a crowd-friendly finger food that really isn't hard to make at all. Enjoy!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the TH-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via TH-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitche...
#ThaiFood #ThaiRecipes #AsianRecipes
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HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
You are a beautiful woman 😍
How do you keep it crispy longer? Is it bcos of the type of oil used to fry it?
I’m an Irish girl (ok, maybe not ‘girl’ anymore at 60 years of age 🙄) whose Main dieses in Ireland where ‘meat, potato and two veg boiled or fried!!!! but I’m married to a Maylasian hunk, who has always made amazing dishes for our family (repetitive) ......but guess what........I found your TH-cam page Pai, and now I’m their favourite cook in the house when they visit, even with my husband .....thanks to your recipes 💞💞💞
Mmmmm ...... Malaysian food.....yum! Char koay teow, nasi lemak, roti canai and teh tarik....... delicious!
I made the filling with shrimp and got too lazy to make the spring rolls, so I just added lots of noodles and ate it 😂 you're an inspiration
This is delicious. My Thai friend made me this I couldn’t stop eating.
I saw this video years ago and just never had an interest in making it. Been craving Thai spring rolls for weeks and just buckled down and made this recipe. BETTER THAN THE RESTAURANT. I was shocked. Thank you Pailin 😇.
The trick to not ripping the wrapper is to not let it thaw completely. Leave at room temp for only 5-10min after out of freezer. If still too hard to peel, thaw them a bit more. I worked at an Asian restaurant before, and I once stood and peeled this for like an hour. It is best when it thaw 1/2 way or 1/4 way.
+sweetpuppy120489 Good to know! Thank you!
sweetpuppy120489 she is correct!
@@PailinsKitchen I owned a Thai restaurant and have peeled thousands of the wrappers. Seeetpuppy's tip was right on. Addtional tip is to not take more than one package out of the freezer at a time. When you are about half done with package one, then take another out of the freezer. Counter stack them on the plate as you do the unpeeling. That way you have a corner to grab when you start rolling.
I like your smile and presentation.
I'm an Indian cook and I love Thai food, I want to learn about Thai food. your videos really helpful for my learning.
Thank You and wish you best of luck.
Chinese plum sauce is also nice. Since the lockdown, I cook at home more often and your recipes are my go-to when I cook Thai. I tried other Thai cooking channels and I like yours best for taste and ease of following the recipe. I retired to Bangkok two years ago and am loving it.
My old co worker introduced me to Thai food and she made me these rolls!! She's now many many miles away from me and these are perfection!!!!! Exactly how she makes them I'm now in love with your channel!! I just love your Chili Sauce and Sriracha (We Mexicans also lovve the spice) Thank you Thank you!!! I'm now satisfied! lol
I think this is the first recipe I saw that pre-cooks the pork. I gota say I love it, because I'm a bit clumsy in the kitchen. Then I don't have to worry too much when I accidentally drop the filling when I'm rolling them up🙂. Also the chili sauce recipe looks good. I'll have to think about growing chili peppers next year to make it.
Perfect explanation about how high heat is so very important. When wrapping I only use a bit of water with flour instaed of egg. Additional (optional) I like to use bean sprouts for the filling, bamboo sprouts, cabbage.
Lately I made some a kinda crossover kitchen with a filling of green cabbage, shrimps fried with garlic and grated cheese. A filling I used before to make a filled squid.
Still this is the best explanation I found so far about how to make spring rolls.
Thanks for sharing!
I love to see a chef taste their creations for proper seasonings. You really make cooking so easy.
cornstarch and water works as a good glue too!
FIRST CLASS PAILIN! I am going to try this with a variation. All the ingredients you have described PLUS Bamboo shoots (diced) Lotus Root (Diced) Diced Lap Chong, and the master stroke......BIRDS EYE CHILLIES (Diced) Thanks for the wonderful recipe.
My mom was a thai chef in Sweden for about 10 years ago and she only use chicken stock,oystersauce and the same veggies that you use and som glass noodles and grund pork and the spring rolls gets very moist and sweet from the oystersauce
The recipe looks like my mom's. I used to help my mom wrap them. I think she made the sauce too. So delicious.
I just made these for a dinner party and they were a hit!!! Absolutely delicious and savory and tastes just like when my laotian mom would make it. Yummy!
If anyone else was wondering, those wrappers she is using are wheat flour. I watched a Chinese style egg roll video too and they used the very same brand. Apparently you can use rice wrappers but the wheat are easier to work with. Typically wheat is used for the fried style spring rolls, rice is used for fresh, as far as I can tell.
I cook this as a dish and not a spring roll filling. Love it because I eat a lot of vegetables. I stir fry the veggies without the glass noodle and when the liquid comes out of the veggies I add in the glass noodle to soak up the liquid. So no sticking problem there! 👍
Trying it right now just waiting for the meat to cool down for wrapping, taste good so far.
Made these today with shrimp instead of pork and they were so good! Thank you!
Wow, I didn't know that about the bubbles means the oil is at the right temp. Thank you for that great tip! 😀🤩
The trick to separating the wrappers is to separate the total number of wrappers you will be using and then pull those in half. Then divide each half in half. Keep dividing in half until you have sections with just two sheets. Carefully divide those in half and all the wrappers are separate.
+Craig Plainfield Brilliant! I suppose it's much easier to separate thick piles than individual sheets!
lay a damp cloth on it while it still frozen. The moment the first layer thaw, you can peel it easier. You have to do it layer by layer though.
Hey, my wife's name is also Rain. What do you know.
is she Asian?
How can I store the left over sheet? On the package it said don’t refreeze it once it’s thawed.
Aloha Pai! My mom (like you) was a smart woman, she would always get me and my sis to roll these things up. Her recipe was very similar I think the only difference being she used instead of chopped cabbage parboiled mung bean sprouts. My mom was Japanese and these were called "Harumaki" which translates exactly to haru-spring, and maki-roll so spring roll. 8-) Thank again for sharing some more deliciousness, and bringing back some fond childhood memories. Mom passed away in 2007. 8-(
🥺🥺❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
What i have learned for making it easier to separate the layers is to put the damp and hot dish towel over before you separate them 😊 looked delish 💗
Your instructions are so clear. Your English is impeccable and easy, though you also speak Thai. Love your videos as I also love cooking Thai (rather than Chinese). Have my wrappers and ingredients ready; will make spring rolls tomorrow. Thank you so much!
+GizmoBee1702 She's Canadian so....
+Lewis Julien Born in Thailand.
@ Lewis Julien and GizmoBee1702 ............ she is AMAZING! Regardless of where she is from, Pailin is super easy to like. Her personality is wonderful and she is one 'helluva' go-gether! I just now saw her first recipe and I am telling ALL my friends to either follow and or subscribe to her youtube. SHE ROCKS! ;)
GizmoBee1702, 😂e👌r😊✌✌😍
She's a legend
I don’t know if you can read in Thai, you are awesome. I will share this video to my daughter. She doesn’t like to cook and I hope she likes to cook at this time. Thanks na kha. น้าขอบคุณสูตรอาหารของหนูมากๆเลยค่ะ
Hi! ... and great to hear! (and she was born and grew up in Thailand :)) Cheers! Adam
@@adamthehtkminion6750 Hi that’s wonderful. Thanks for your reply.
@@chaliajamjan9793 Any time Chalia! :)
I made these with rice paper cause im gf and they turned out great!
Great recipe! Plus your presentation is so fun and friendly! God bless! Keep on cooking!
I bought mine with a meal at LongHorn Steak House... they are amazing honestly. Ughhh!! Thanks so much! I needed this...
Spring roll looks great and delicious my friend. TFS. Stay connected 😊
I just finished making the filling, without shitake because I don't like them. I had to stop myself from eating it all before I roll them. Amazing
I'm a kid and birthday is soon and we always have this cha gio on everyone's birthday. And its super delicious and special occasions and events and is super crispy,crunchy,delicious,and yummy in every way with sauce and that's EXACTLY how we do it. And I also love spring rolls excellently Great.
never realised veg/meat was cooked first... i've always made my spring rolls with raw veg then fried.. has real nice crunch..
themrswanda there’s no wrong/right way to do it. My family do ours raw then everything cooks when it’s fried.
I love how you say 'CILANTRRRO!!"
Oh my God I love you & your channel! I consider Thai to be the soulful soul food of Asian dishes! The wife & kids are gonna love these! Thanks!
I make these quite a bit in my cooking studio in Austria. Everybody loves a good Thai spring roll. I also add a few chillis and a bit of ginger as well as fish sauce. Think I'll start buying larger spring roll wrappers in the future. Love the way you cut them in half. Looks very sophisticated. Thanks for the tip!.
Love your presentations. In eleven days I'm returning to SE Asia to live in Viet Nam. You can be sure I'll be referencing your recipes to make some regional delights. I used to teach at Mahidol and Thammasart and am really looking forward to visiting my old friends. I'll use your recipes to create a buffet for our reunion. Thanks for taking the time to share these culinary delights.
I tried and these were amazing. Added chili instead of cilantro and used tinned mushrooms. 🙂 Thanks!
As for peeling, I don't start from one side... I pull in half, then in half... And so on.... I don't tear as many.... I developed this technique when I was 11. Years old and this was my punishment for being bad... I became a master at separating lumpia wrappers
Hello Pai. I did this recipe for dinner and the results is just perfect. This is kind of recipe that I would like to serve for my future food truck. It's delicious, simple and affordable . Thanks for sharing us this recipe. Bernie
That looks Great ! I'll pass on on all the heat but thanks now I know how to make spring rolls ! 🥰
Love your recipe (modified w/o meet and mushrooms 'cause neither hubby nor I eat meat and hubby doesn't like mushrooms). Thanks for sharing.
Thank for the recipe..they were excellent! And thank you for clearing up for me why Thai recopies often call for cilantro stem rather than the leaf...blended home made sriracha with orange marmalade for sauce amazing too...Thanks
Bamboo shoots and shredded bean curd are also added in filling in our country, myanmar
Naing Thar Yay, I’m from Northwestern Thailand and some of us did that too.
New
I absolutely cannot wait to make these! Thanks for the great video Pai, keep it up!
I am going to try to cook this today
I love it when you say that Japanese Word Umami (linamnam or Lasa in Tagalog) it became naturally like an English word....and I don’t know if ur viewers didn’t ask what’s umami...😋👍
Since me finding this recipe 4 years ago I have adapted it a little over time and I make it for all my family functions and I even make them for my sisters house gatherings for her friends and they love them.. They get frustrated when I don't make them and they're always asking for me to make them a big batch!
Just found your site, really love it. What Iv'e found in my years of working, is that the best teachers/trainers not only explain the steps of what your learning, but add the bonus of why you are doing them and how they affect the final product/dish. You are very good at that, props!
Looks so yummy 😋 I absolutely love Thai food, and I'll definitely be trying this🥰
What, no fish sauce? Anyway, love your recipes and your enthusiasm - it's very inspiring. Always great to see someone who loves what they do.
Now that I've more or less mastered Chinese spring rolls I'm really looking forward to giving these a try, as well as other Thai dishes :)
It's actually Chinese spring rolls too.
Looks beautiful.
ball is life
I cooked some today . Thanks for sharing the recipe
My trick for the wrappers is to call my mom and ask, "mommy can you do this for me?"
you must be Thai....haha
thats my mom trick.. she'll call me to do it for her.. for a treat of course..
Hahahha
"Do for me!"
If I could only get a hold of those "spring roll wrappers" where I live... not! Other than that, your recipe filling is awesome. Keep making videos - they are without a doubt a "je ne sais quoi" moment for thai lovers!
Can make with flour, cornflour, salt and water.
Tried this lovely easy to follow recipe. Tq.Yummy.
Hi pai,,I like all your videos and also I like cooking...so thank u soo much for sharing this ...
Everything in this video is just amaziiingggg!! I love how you go through steps by steps and they are so easy to understand. I am a fan!! I will try cooking this one of these days with the help of this video of course. :)
Thank you so much for sharing!
I have 2 questions:
1) if I'm making the veggie ones, do I still have to add the garlic?
2) how many spring rolls can be made using this filling?
Thank you once again!
I can't wait to try them!!
WE could a batch, make them and freeze them....and yes we both eat the filling before prepping. :) Yummy receipt...Your video is excellent, simple to follow.
And here's another recipe I will definitely try in the coming days when I have a little more time to cook. Thanks for this video.
I love all tour cookings and very educational! Thank you!
My best friends mom was from Thailand and she made the BEST lumpia I've ever had. I remember it because of the glass noodles. I always got side eye looks when I mention Lumpia with those noodles in them. Turns out I'm not crazy after all, they were just Thai style!
Hi ate pailin thanks for your video i learn a lot from you about thai cooking food.😊
Thank you so much for those beautiful recipes
Can you make a video for shrimp money bags please 🙏
I made this for last night dinner with just the filling because I've made this spring rolls and found out that the filling is great just by it own (like you did eat a bowl of filling :) The last time I made spring rolls, my wrappers was salty (I don't know why but it was really salty, in fact, it was more salty than the filling!) and I hate to deep frying things , I got burn everytime I fry.
So last night I just made the filling, triple the glass noodle and double all the veggie to make a big amount of food. My family was totally love it! I undertaste it so people can customize flavor as their liking. My dish often have leftover, but with this dish, I have no leftover!!!! Can you feel how exited I am? :))) totally do this a lot more! Thank you for this great recipe and sorry for a long comment :)
Phuc Le you can get a deep dryer , it’ll prevent splashing and easy to fry as well. Cheap one at Walmart about $40 ..I got mine at William Sonoma for $500, they’re lifetime warranty and fry good like the restaurant fryers ...
Phuc Le l
If you want to take your filling to the next level with your family, stuff egg roll stuffing in your thanksgiving turkey! It’s a big hit in the Hmong community.
Playing this playlist
Great video!
I'll come over and roll them for you haha. I love repetitive processes like that in cooking. It's oddly satisfying.
+The Ladydork perv. :) lol
I'm now making my own wraps.
The Perfect application for an air fryer - crispy while avoiding the use of oil
Playing this playlist manang
For peeling wrappers find a corner and peel slow and steady.
By the way, you are so amimated and entertaining to watch. I recommened your video to everyone I know.
Love Spring Rolls! This is great recepie. Thank you for sharing. ❤
Pailin, i like to use fermented black beans in my spring/egg rolls. I mince them...
I always come back to your recipe! They’re so delicious. Thank you!
Thank You for this, now i need a recipe for Thai beef jerky and stick rice ,like my mom and auntie makes.
Wow I am impressed. Excellent video with super clear instructions. Love it!
Playing 💞▶️🤽♂️this playlist
Hello Pai. Thank you for this delicious recipe. I did it with porc and version vegetarian. I replaced the porc with tofu.
Another to try, thanks Pai
my recipe for this has cloud ear mushrooms and bean sprouts (no meat). Instead of egg wash to hold the wrappers together, I use tapioca starch mixed with hot water so its a vegan spring roll!
It's weird since I'm Thai and many Thai use wood ear mushroom shredded and glass noodles and carrot with choice of protein. I add more stuff like sauce and stuff. I never seen Shittake mushrooms in spring rolls but everyone makes it different way.
I guess the good thing about making this yourself is you can put in as much of the filling as you want. The fried spring rolls I buy in Thailand aren't nearly as stuffed as the ones in this video.
We made these today for a snack for New Year's eve along with your sweet chili sauce. Yum!
Cannot wait to try this. Can you use 2 sheets to wrap it?
Oh it’s sooooooo good
Nice salsa music. 💃
Excellent video.
Thanks for the recipe me and my friends really enjoyed it.
What kind of oil did you use? Any brand you can recommend? Thanks
i love making it just to eat the filling!
Thank you for a very nice video. The Thai spring rolls are so much better then the chinese ones.
Continue the good work!
cybertommy75
Thanks for the sharing
Trying this tonight!
These look heavenly, I Love spring rolls! I like mine wrapped in romaine lettuce with some mint leaves and swirled in hot chili and black bean sauce. SOOOO YUMMY! I'm going to try making these for new years appys. : ) ( I wish there was an aroma button on these videos.)
I can watch for hours i love so much thaï dishes 😎👌
Hi Pailin, I am looking for the rice papers that are made from Thai Land, NOT from Vietnam. I used to get its brand name having 3 elephants pics (product of Thailand) , but I could not find it selling anymore. I live in Northern CA. Do you have any idea which manufacturer or company in Thai land still produce the rice papers and export them to US? Thank you so much.