Hey Lisa, for frying spring rolls made of rice paper, the ingredients inside need to be fairly dry so you need to remove as much moisture from the filling as well as dry the rice paper with paper towel. The 2nd thing, when rolling them, make sure you roll very tight so no air remains inside. During cooking this air will expand and cause the roll to burst open. Just wanted to share my tips. Great video, thanks!
Lisa, you need much less oil to fry spring rolls! I fry them all the time with filling inside them, but instead of deep/shallow frying like you’re doing, try pan frying with a couple tablespoons of oil. Also double roll them. They won’t rip as easily this way.
For frying spring rolls, you need to either have dryish fillings, or have multiple layers of rice paper so that it acts as an almost anti moisture barrier on the inside whilst allowing the outside to crisp up
To prevent the popping/bursting when you fry the spring roll wrap you'd have to roll it together really tight and it helps to dab some egg on the last portion of the spring roll to prevent it from coming undone kinda how you do with normal egg rolls
I have a Vietnamese restaurant in my area that makes fried spring rolls instead of egg rolls. They are unbelievable crispy and juicy. I remember them telling me they use coconut water or something.
What I love about your videos is that it shows your journey with cooking and trying out food combinations, especially when you make mistakes. Keep up the good work Lisa! ☺️
I love that your re doing this 30 days with all your new cooking skills. Its great to see how far you have come, And your still so real showing the ruff with the smooth. I remember watching the first time on your Telehue food channel
I think you need to double layer your spring roll. Use one sheet to make the roll and then use another one to cover the roll. Also, use less oil and don't let the rolls float in the oil.
Day 15 starts with the letter “T”. Can you guess what it is?
Hey Lisa, for frying spring rolls made of rice paper, the ingredients inside need to be fairly dry so you need to remove as much moisture from the filling as well as dry the rice paper with paper towel. The 2nd thing, when rolling them, make sure you roll very tight so no air remains inside. During cooking this air will expand and cause the roll to burst open. Just wanted to share my tips. Great video, thanks!
Lisa, you need much less oil to fry spring rolls! I fry them all the time with filling inside them, but instead of deep/shallow frying like you’re doing, try pan frying with a couple tablespoons of oil. Also double roll them. They won’t rip as easily this way.
I had hope for the second fried spring roll but then it burst lmao. The non-fried one looked really tasty tho!
For frying spring rolls, you need to either have dryish fillings, or have multiple layers of rice paper so that it acts as an almost anti moisture barrier on the inside whilst allowing the outside to crisp up
Perfect cook on that steak, no big deal huh?? (we c u Lisa Nguyen)
To prevent the popping/bursting when you fry the spring roll wrap you'd have to roll it together really tight and it helps to dab some egg on the last portion of the spring roll to prevent it from coming undone kinda how you do with normal egg rolls
Bruh- the steak isn't even cooked all the way-
That spring roll popping open whilst frying is a modern Shakespearean tragedy
I have a Vietnamese restaurant in my area that makes fried spring rolls instead of egg rolls. They are unbelievable crispy and juicy. I remember them telling me they use coconut water or something.
I love your ramen challenge ! Only ramen I have had was top roman though, when i was little i use to live off of it.
I love your ramen dishes, even if you fail, it still looks so good 😍
That actually looks REALLY good! Day 14 looks SO good I'd eat that myself
What I love about your videos is that it shows your journey with cooking and trying out food combinations, especially when you make mistakes. Keep up the good work Lisa! ☺️
I love that your re doing this 30 days with all your new cooking skills. Its great to see how far you have come, And your still so real showing the ruff with the smooth. I remember watching the first time on your Telehue food channel
Her videos do not fail to occupy me ♥️
I think you need to double layer your spring roll. Use one sheet to make the roll and then use another one to cover the roll. Also, use less oil and don't let the rolls float in the oil.
I love the way you talk I also like to see you cooking, it’s just great😅✨
these shorts are like my peace when I'm stressed weirdly enough ur voice is calmly and I like seeing food made to learn
Some advice to try: 1. Double later the roll or add a layer of egg on the outside. 2. Use less oil and just pan fry.