HELLO LOVELY VIEWERS! An Update: I've added a new perk to my Patreon Membership, which includes being able to watch my videos *ad-free* on top of the bonus content. Learn more on my Patreon page here: www.patreon.com/pailinskitchen If you have questions about this recipe be sure to watch the whole video and read the written recipe on the website and your question might be answered there. I often add extra tips not covered in the video. If you still have questions, tweet me @HotThaiKitchen or refer to the contact page on my website. *IF YOU'RE A PATREON MEMBER* please send me a private message on Patreon and I'll get back to you ASAP! If you leave questions in the comments I may not see them due to the large volume. Also check out these related videos you might like! SWEET CHILI SAUCE RECIPE: ua-cam.com/video/JHkFmlvEzOE/v-deo.html CLASSIC PORK SPRING ROLLS RECIPE: ua-cam.com/video/wqRRuyTs240/v-deo.html GREEN CURRY SPRING ROLLS RECIPE: ua-cam.com/video/FluPJzll_IQ/v-deo.html As always, thank you for watching! - Pai
Taro is the basic ingredient in my mom's recipe. (Vietnamese). We make a business out of springrolls so I can guarantee it's really good. I tried to recreate the recipe when I was abroad and Japanese sweet potatoes work quite well
A Vietnamese restaurant opened a few months ago in the west end of Houston. Their "meatless egg rolls" have shredded taro root and wood ear fungus and are delicious 😋 👍 👍
Thanks again for an awesome video. I need to make these for my vegan daughter next weekend because these are different to my regular Thai spring roll recipe. What I learned: 1. Soy sauce for seasoning rather than oyster sauce to make it vegan 2. Shitake mushrooms. What a great idea. Same with the taro. 3. Your rolling technique is much better than mine...I need more practice 4. I always overcook mine so now I know when they are crispy
Hi Pailin, I'm transitioning to vegan and I LOVE that you have vegetarian recipes that I can follow to still accommodate my asian taste buds :D Thank you for your authentic Thai recipes and for always cheering us up with your big beautiful smile.
I just found your channel, It has been missing from my life for so long. I love Thai food and you make it look even better, thank you for showing us how to cook this stuff
This is what I love about Asian recipes, crispy spring rolls are popular in Philippines, Pilipino makes this recipe same as yours. It is really healthy and a great meal. I can’t wait to try this with taro.
We Loved Spring Rolls in Taiwan in 1958 - 1960, they had Shrimp and Bean Sprouts and wonderful seasoning never had to use any kind of dipping sauce. Thanks for showing this. My Wife makes wonderful Egg Rolls now we can add Spring Rolls in addition to the normal Vietnamese Fresh Spring Rolls, in which we like to use a Tamarin-based dipping sauce. I am not completely sure but the spring Rolls in Taiwan may have used Rice Paper Wrappers rather than egg roll wrappers.
I put a like on this video at about the 11 second mark cause your attitude is so cheerful and fun. And oh my goodness!!! I can almost smell the delicious aromas just watching this!!
Hi Pai! You are one of my favourite foodies. I have you to thank for teaching me how to make Char Siu and a never fail technique for Thai Curry. Just want to show some appreciation and excitement to try out this recipe. Mmmmm Spring Rolls are one of my favourite treats!
Tarro?! How clever. I discovered tarro while jumping on the bubble tea train (I found bubbles odd but jellies are ok) in the Tarro root smoothie. Delicious! I will definitely be making this. And wonderful for my Vegan friends. Love your channel.
good job Pai! it looks healthy and dilicious, I will try your recipe . Besides, in Vietnam we usually add carot and taro in spring roll (esp southern), but there is also kind of incredible ingrendient making it more fantastic, that is corn. that can be corn, onion, (ground meat if you want). that is crunchy out side and softly sweet inside, that is suitable for snack time also.
The stuffing is definitely a delicious dish by itself. Being an omnivore, I would add some shrimp to it. I would definitely go through the extra step to make the deep-fried spring rolls. The lightly golden wrappers add another dimension of texture and taste to the stuffing. That is, 2 + 2 = 5 😋. As expected, Pailin has done yet another good job 👍👏. Hello to Adam!
Khun Pailin, never realized your Knife skill is so awesome. Entertaining video as always , even though i live in Bkk, my Thai recipe still comes from you, keep them coming 🥰
SUBSCRIBED!!! 💕😊💕 I am looking forward to binging on your videos! And of course making sure that I don’t always “skip” ads because I want my favorite UA-cam channels to be paid for all the hard work that goes in to creating wonderful content. Thank you for making these videos! You are charming, fun, an excellent teacher and gorgeous! Love this already! I am soooo inspired! I have wanted to learn how to cook Thai food for years! Now I can…. right from my home!! ☺️
Such a great video! Those spring rolls look so perfect, too! Your video has alot of detailed information to where anyone can make spring rolls. I think I need to level up my lumpias with those mushrooms.
In Australia, the restaurants substitute the expensive wood ear fungus for the cheaper celery to satisfy the crunch factor. Still tastes good. Celery and carrots always works well together.
YES! Can't wait to try them, all of your recipes have worked well for me. So yum. But my favorite? Entertainment value. I LOVE the post production text add-ins. That's so me. When Pai pounded the salt lump I laughed so hard because I would also be giving reactive commentary from the inanimate objects. 😂
That is such an awesome recipe. In my quest to learn Thai cooking and eating more vegetarian dishes, I'm going to try and make this filling. I think I will try a different twist on the cooking method and try them on my kamado style grill at 350 degrees with a little peach wood to add a slight smokiness flavor. Thanks for sharing.
Great video. I make it almost exactly the same with the white pepper, but I never fried it in the oil like you did. I've only added it to the stir fry mixture with the other seasonings. I will have to try it your way by frying the white pepper in the oil. For some reason, white pepper seemed so fine/powdery to me and that it would burn in the oil. I'm guessing this is not the case!
Hi Khun Pai! When I first came to study in central Europe in the "dark ages", you could not find many asian ingredients in stores. Can you imagine I experimented making spring rolls by filling Apfelstrudel wrappings with sauerkraut?! Thank you for showing me how to make proper ones! 🙏😄
Amazing recipe! I've been making the spring rolls and freezing them. I would say that the frozen ones are less crispy (probably because I am not patient enough). But so flavourful, thank you!
If I could spend just one day with you and learn how to make thai basi stir fry I'd be the happiest girl in the word!!!! I like it to be extra saucy for the rice to soak up the best sauce in the world! Have you done that recipe?
HELLO LOVELY VIEWERS! An Update: I've added a new perk to my Patreon Membership, which includes being able to watch my videos *ad-free* on top of the bonus content. Learn more on my Patreon page here: www.patreon.com/pailinskitchen
If you have questions about this recipe be sure to watch the whole video and read the written recipe on the website and your question might be answered there. I often add extra tips not covered in the video. If you still have questions, tweet me @HotThaiKitchen or refer to the contact page on my website. *IF YOU'RE A PATREON MEMBER* please send me a private message on Patreon and I'll get back to you ASAP! If you leave questions in the comments I may not see them due to the large volume.
Also check out these related videos you might like!
SWEET CHILI SAUCE RECIPE: ua-cam.com/video/JHkFmlvEzOE/v-deo.html
CLASSIC PORK SPRING ROLLS RECIPE: ua-cam.com/video/wqRRuyTs240/v-deo.html
GREEN CURRY SPRING ROLLS RECIPE: ua-cam.com/video/FluPJzll_IQ/v-deo.html
As always, thank you for watching! - Pai
Hii... can I know if its fried in high med or low heat ? Mine tends to burn very quickly
Pai always gives more information than the usual cook - tips, things that I just did not know.
Taro is the basic ingredient in my mom's recipe. (Vietnamese). We make a business out of springrolls so I can guarantee it's really good.
I tried to recreate the recipe when I was abroad and Japanese sweet potatoes work quite well
We also add mung bean, like even in chả giò thịt lol mung bean in spring rolls are stable vietnamese fillings
A Vietnamese restaurant opened a few months ago in the west end of Houston. Their "meatless egg rolls" have shredded taro root and wood ear fungus and are delicious 😋 👍 👍
may i ask if what part of taro is that? roots, leaves or trunks? thank you
@@hacksncracks3249 it’s from roots
@@lutongpinoy4602 thank you
Thanks again for an awesome video. I need to make these for my vegan daughter next weekend because these are different to my regular Thai spring roll recipe. What I learned:
1. Soy sauce for seasoning rather than oyster sauce to make it vegan
2. Shitake mushrooms. What a great idea. Same with the taro.
3. Your rolling technique is much better than mine...I need more practice
4. I always overcook mine so now I know when they are crispy
i appreciate A LOT the lack of music during the explanation. and you give so useful tips, thanks so much for the quality!
Hi Pailin, I'm transitioning to vegan and I LOVE that you have vegetarian recipes that I can follow to still accommodate my asian taste buds :D Thank you for your authentic Thai recipes and for always cheering us up with your big beautiful smile.
I always like looking at different cultures' spring rolls (as a filipino). They look so good!
Such a brilliant idea to soak the glass noodles in the mushroom water!!
I just found your channel, It has been missing from my life for so long. I love Thai food and you make it look even better, thank you for showing us how to cook this stuff
3 years later .. still going strong & much needed recipe .. ty friend for the share ❤️🫠🙏🏽
This is what I love about Asian recipes, crispy spring rolls are popular in Philippines, Pilipino makes this recipe same as yours. It is really healthy and a great meal. I can’t wait to try this with taro.
I love your silly on screen captions for handling food, its so cute!
OMG! I think I just binged watch your show like a buffet.
Made these tonight and they were AMAZING. Best ive ever had!
Had all the ingredients and just finished making them! A textural flavor bomb. Love them!
Wow that was quick! Glad to hear!
I don’t know how you do it, Pai, everything you make is vicariously delicious. Thank you for yet another delicious episode.
You are an extremely pleasant woman. There is something deeply satisfying in watching you cook and speak.
Ooh. I really like the idea of using cilantro stems! Love love cilantro!
That’s the quote! “Glue of your choice”. Brilliant IMO
Yes! Love spring rolls! Used to gobble these down in Bangkok. Sure miss Thailand.
We Loved Spring Rolls in Taiwan in 1958 - 1960, they had Shrimp and Bean Sprouts and wonderful seasoning never had to use any kind of dipping sauce. Thanks for showing this. My Wife makes wonderful Egg Rolls now we can add Spring Rolls in addition to the normal Vietnamese Fresh Spring Rolls, in which we like to use a Tamarin-based dipping sauce. I am not completely sure but the spring Rolls in Taiwan may have used Rice Paper Wrappers rather than egg roll wrappers.
I put a like on this video at about the 11 second mark cause your attitude is so cheerful and fun. And oh my goodness!!! I can almost smell the delicious aromas just watching this!!
Hi Pai! You are one of my favourite foodies. I have you to thank for teaching me how to make Char Siu and a never fail technique for Thai Curry. Just want to show some appreciation and excitement to try out this recipe. Mmmmm Spring Rolls are one of my favourite treats!
Tarro?! How clever.
I discovered tarro while jumping on the bubble tea train (I found bubbles odd but jellies are ok) in the Tarro root smoothie. Delicious! I will definitely be making this. And wonderful for my Vegan friends. Love your channel.
Watching from Cambodia 🇰🇭!
Just subscribed to your channel too. Love SE Asian food!
You had me at Spring Rolls, lmao. I've been making home made spring rolls for years, and this is a nice flavor to add to the mix, Thank you so much !!
Nice recipe....and happy to see you after a long time.... happy to see you back into the shape....give my love to your son......
,🙏
I love taro. In Cambodia we caramelized it with white sugar after we fried it. It made an amazing dessert.
Bravissima! Trasmetti tanto amore con i tuoi piatti! Non conoscevo la versione con i funghi! Li proverò oggi stesso! Grazie❤❤❤
Thank u for making the vegan recipe! ❤️❤️
good job Pai! it looks healthy and dilicious, I will try your recipe . Besides, in Vietnam we usually add carot and taro in spring roll (esp southern), but there is also kind of incredible ingrendient making it more fantastic, that is corn. that can be corn, onion, (ground meat if you want). that is crunchy out side and softly sweet inside, that is suitable for snack time also.
Ohhh love taro with coconut cream
The stuffing is definitely a delicious dish by itself. Being an omnivore, I would add some shrimp to it. I would definitely go through the extra step to make the deep-fried spring rolls. The lightly golden wrappers add another dimension of texture and taste to the stuffing. That is, 2 + 2 = 5 😋. As expected, Pailin has done yet another good job 👍👏. Hello to Adam!
Yeeeeeey I was waiting for this recipe sooo long! I know there are many versions online but I only trust you Pai 💚☺️
Khun Pailin, never realized your Knife skill is so awesome. Entertaining video as always , even though i live in Bkk, my Thai recipe still comes from you, keep them coming 🥰
SUBSCRIBED!!! 💕😊💕
I am looking forward to binging on your videos! And of course making sure that I don’t always “skip” ads because I want my favorite UA-cam channels to be paid for all the hard work that goes in to creating wonderful content. Thank you for making these videos! You are charming, fun, an excellent teacher and gorgeous! Love this already! I am soooo inspired! I have wanted to learn how to cook Thai food for years! Now I can…. right from my home!! ☺️
Looks good! Learned some new things here, going to try your version since I love mushrooms!
Wow! I never would've thought of this secret ingredient, ขอบคุณค่ะ.
We looove taro!
Such a great video! Those spring rolls look so perfect, too! Your video has alot of detailed information to where anyone can make spring rolls. I think I need to level up my lumpias with those mushrooms.
I’m more impressed how sharp the knife is.
amazing dish as always and you are so more authentic in your dishes and lauguage thank you pailin
I swear you’ve been in my kitchen cupboard! I have exactly those ingredients waiting for this recipe 😂
In Australia, the restaurants substitute the expensive wood ear fungus for the cheaper celery to satisfy the crunch factor. Still tastes good. Celery and carrots always works well together.
My ALL TIME FAV ♥️♥️♥️
Beautifully presented
Yes l believe you are right when you buy it its to bla i do enjoy your stuff all blessing to you😍
YES! Can't wait to try them, all of your recipes have worked well for me. So yum.
But my favorite? Entertainment value. I LOVE the post production text add-ins. That's so me. When Pai pounded the salt lump I laughed so hard because I would also be giving reactive commentary from the inanimate objects. 😂
The filling would make a lovely healthy noodle dish! Served with sweet chilli sauce....that would be absolutely yummy! 😋
Yummmmoooo. Thanks for making this video ❤
Now I know what to make for lunches at work this week! I'll just eat it like a yummy salad. May add a bit of shredded chicken as well. Looks so great!
These look delicious! I always like to add bean sprouts :)
Thank you for sharing this wonderful recipe with us, greetings from Ontario 🇨🇦
I'm drooling 🤤
Wow.. that looks so delicious.. you are one of the best!!! Thanks for sharing
Thx for sharing the recipe Pailin-san, greetings from germany! 🙂
That is such an awesome recipe. In my quest to learn Thai cooking and eating more vegetarian dishes, I'm going to try and make this filling. I think I will try a different twist on the cooking method and try them on my kamado style grill at 350 degrees with a little peach wood to add a slight smokiness flavor. Thanks for sharing.
Another great recipe! I can't wait to make them.
I did! And they were truely amazing!! Wow....
Looks so good Pai!!!
Lovely 👌🏻 Greetings from Scotland ♥️ Have a wonderful day everyone 🌻
THANK YOU! I always love your recipes.
So nice to hear your voice again!
Great video. I make it almost exactly the same with the white pepper, but I never fried it in the oil like you did. I've only added it to the stir fry mixture with the other seasonings. I will have to try it your way by frying the white pepper in the oil. For some reason, white pepper seemed so fine/powdery to me and that it would burn in the oil. I'm guessing this is not the case!
Wow wow wow...... Don't get me otherwise but being a native thai you really got good English accent.....
Delish! I will have to try this recipe...Mahalo! 🤙🏼🌺
Tasty, vegetable spring rolll.
Hi Khun Pai! When I first came to study in central Europe in the "dark ages", you could not find many asian ingredients in stores. Can you imagine I experimented making spring rolls by filling Apfelstrudel wrappings with sauerkraut?! Thank you for showing me how to make proper ones! 🙏😄
Hahahaha, sounds like an interesting combination!
You speak English perfectly🙋♀️❤
Omg that looks so yummy will definitely try this recipe. Thanks
I just stumbled upon your video tonight, and I cannot wait to make these!! 😋 New Subbie!
So after watching your video on row ,starting yesterday the thing I found is you fixed your teeth...😁😁 your video..I am addicted now 😍
Thank you so much Pai! 🙏Great recipe
Yes theses look delicious 😋 I can’t wait to try this recipe thanks.
Amazing recipe! I've been making the spring rolls and freezing them. I would say that the frozen ones are less crispy (probably because I am not patient enough). But so flavourful, thank you!
You may want to briefly fry them. Let them cool down completely then freeze them. You can fry them while still frozen later
Thank you :-D@@annn8389
잘 보고 갑니다. Thank you for your recipe.
Fried spring rolls are always good with rice. Please try making Filipino Lumpia. 😋😋😋😋😋😋
Gorgeous Spring Rolls , thanks 😊. Here Ppl call different!
You the best Polin 🥰!!
This is my kinde of food ❤❤❤
Love egg rolls and love this recipe!
Looks very good!
Most of my friends here in the Philippines would go crazy over spring rolls, especially if they look as neat at pailin's
I can't wait to try to make this! Looks so yummy!
Palin, what can I talk about you!!you are THE BEST OF BEST 👍👌✅👏🏽🥰🍾🎻🎤
Thank you :)
Thanks a ton for a veggie recipe for an all time favourite 🙂
Yummy & thanks for sharing
Yummy recipe, I need to try this!! Thank you for the recipe 🙌
Wooow looks yummmmy and tasty 😋😋😋👍👍👍👍
Watching you from Maryland, 🇺🇸 next to DC area
Inviting you to stop by here
Excellent recipe thank you.
Thanks a lot for giving a great veggie ROLLS
Yummy looks Great
Hope your weekend is Wonderful
Beautiful!
If I could spend just one day with you and learn how to make thai basi stir fry I'd be the happiest girl in the word!!!! I like it to be extra saucy for the rice to soak up the best sauce in the world! Have you done that recipe?
Looks dilicious😊🤤
Very nice👍
Thank for sharing
very delicious🤤👍😊
My mom puts taro in her egg rolls with pork. I gotta try this veggie version to get her to eat healthier.
This looks so tasty!!!