trick that I learned in restaurants for making spring rolls: use a damp towel rather than soaking the rice paper wraps. The wrappers end up pliable but a little stiffer than if you put them fully in water, which allows for more time to get them wrapped before the wrappers get too soft and tear.
I was taught by a Vietnamese person to quickly dip the sheet in water, for just 1-2 seconds (don't leave it in there). It'll be too stiff at first, but let it rest for a moment on the plate and it'll soften the perfect amount.
Bri, thank you for explaining how to correctly dip the rice paper!! As a Vietnamese person, every time I watch videos of people making spring rolls they say to either hold the rice paper in water until it completely softens, or leave it to soften after it has been dipped. And then they complain about how hard it is to roll or how ugly the roll at the end is. You want to put your fillings in immediately after dipping your rice paper since it continues to soften and absorbed moisture as it sits. So thank you!!
I took your fresh spring rolls to our neighborhood driveway happy hour. We live in an over 55 community so there are a lot of great cooks. I am happy to report the spring rolls were a favorite. Shared the source, your UA-cam channel, for the recipe. Thank you Brian and Lorn!
You have made me a very very happy woman. I used to live south of Houston and visited a Vietnamese restaurant called Les Givrals weekly. I was addicted to several menu items, the summer/spring rolls (the sauce was the thing), and the Cha Gio fried rolls. I live in an area where there are no Vietnamese restaurants in drivable distance, so now I have recipes! I also thought that the double wrap was genius as the only time I've ever tried to make the spring rolls, I kept splitting the rice paper. I've been searching for the sauce recipe and the Cha Gio recipe for a long time. Now I have them, and I'm thrilled. Thank you.
Interesting to see others' impressions on our traditional food. Fresh spring rolls are the least fussy among all Vietnamese dishes, you can literally put anything in them and use any dip. Tho the dips we use in Vietnam are either sweet and spicy fish sauce, anchovy sauce (mắm nêm), or hoisin sauce-based dip.
@@LittleBlacksheep1995 This is very interesting. I think a lot of home cooks in all cultures are probably a little more flexible than some of the self-appointed authenticity police on social media would have us believe. If you're cooking for a family you use what you have, which sometimes means you make appropriate substitutions, or allowances for family tastes and preferences
As a Vietnamese person, I've not eaten Thai basil in mine and believe mint is where it's at for this type of spring rolls. But pretty much any fresh herbs will work (well, maybe not thyme, oregano, etc. LOL)
I advice you to add a few drops (up to maybe half a teaspoon) of toasted sesame oil to the rice noodles after rinsing them. That will also help prevent sticking and, of course, season the noodles.
BUT... it also adds quite a bit of sesame flavor, which you may or may NOT like. I can take sesame oil only in TINY doses. So I'll stick with cold water for this recipe, especially since a small bit of sticking within the rolls would not be problematic.
@@lofomuses yah. Sesame a flavor for me that no matter what, when I use at home, just absolutely overpowers anything its in. Even in super small quantities. All I taste is sesame oil. Not pleasant. Cold water for me as well.
Our man is close to a MILLION!!! ❤ Love these, it's been ages since I wrapped up a rice roll, gonna give it a try this weekend. Fish, seafood and vegetables, that's what we eat during the Easter lent. Fits perfectly. Thank you for another awesome video.
I like to chop the herbs very finely and mix them into the rice noodles, along with sesame oil. Also you can roll into 2 compartments to achieve a tight roll. Add initial fillings, roll the rice paper over once, add the remaining fillings and continue rolling the rest of the way
You must be so pleased with the way your sauces drip over your perfect rolls! What great colours and, I love the CRUNCH! I can't wait to try these too!
Hi, Fry-Guy-Bri! Your crispy spring rolls were a hit with the family! Thank you so much for sharing your skills and technique with us. Will definitely make again.
This reminds me of my favorite type of Vietnamese-style fried spring rolls. We always have to get both the fried and fresh springs rolls - so different but they're each the best of both worlds.
That particular spring roll paper is the best out of all that I’ve used. It’s because of the tapioca that allows for a bit more give when rolled and it’s less prone to breaking.
Seriously one of the best food-tubers out there. My son and I love to watch your videos "Is he gonna say let's eat this thing?". Super happy to see you're approaching 1 million subs. This channel deserves it!
I went to a Vietnamese restaurant a few weeks ago and ordered spring rolls. I thought I would get the fried ones but they brought out fresh ones. They were delish. Fried or fresh, I love ‘em!
Vietnamese spring rolls are a textural marvel. If you want even more crunch, you could mix some chopped roasted peanuts into the sauce. They're also great for gluten free people (where's the shot of Lorn eating and doing a happy dance Bri?) since the wrapper and noodles aren't wheat based.
Excellent video. Very clear, instructional, delicious looking recipe. Aside from the rolling, which can take a bit of practice, it looks simple enough for anyone to tackle. Thank you and your camera person for this wonderful gem! 💕💕💕
Made the fresh spring rolls with teriyaki chicken instead of shrimp tonight and they were delicious. That sauce is incredible and so well balanced...I don't even like hoisin that much and wanted to drink that sauce. Lorn is a genius because the pickled carrot was a game changer. Looking forward to eventually trying the fried ones too! Excellent recipe again Bri!
I’ve realized when I used to make something similar that the mint/cilantro/basil mix is a POWERHOUSE of great fresh flavor. It tastes like a warm spring day!
25 years ago, when I was first married and we were poor, I used to make fresh spring rolls for parties, except with chicken (which is way cheaper than good shrimp). They'd be festive and impressive, but hadn't cost me much but effort. I used to use a second skin as well, because I found that they would delaminate with time in one skin. So two skins made them more portable and time resistant. I really like the pickled carrots... gonna do that from now on. Thanks Bri.... You're great!
I made these tonight along with your General Tso recipe. All of it was ridiculously good. I have made Spring Rolls before... but I will stick with yours. Thanks again!
Hi, Brian! Excellent video, as usual. I love the way you explain every step. 💜Just a note: as far as I know, the fresh rolls are called *summer rolls* and the fried ones are *spring rolls*. At least that's what they're called by Vietnamese restaurants here in my country (Panama, not Vietnam, hahaha).
Bri, you are such a clever boy to roll the spring roll twice! And I jumped out of my skin when you dropped the scallion bowl. And I'm so stoked that your channel is blowing up!
i swear we have the same taste in food, you make recipes for all the faves! for example green bean casserole, crusty bagels and pizza, and summer rolls are also BIS!!!
I do the 2nd version often. But instead of frying I bake them. I think it works even better. For sure it's less greasy. BTW- I use exactly the same brand of sheets.
Thank you, I love this recipe, especially pickling the carrots, that gives it extra taste. The sauce looks great too, good idea doing a second skin on the roll. I can’t wait to try this recipe. 😉
Nice presentation ❤. My Korean friend likes to add thin-sliced green apples and it is delicious. Some tips. Make sure all the veggies are dried otherwise the water from veggies will make the rice-paper soggy and will break it. Also, when rolling, lay the veggies and meats horizontally with soft items as a first layer (like noddles) so it doesn’t break the rice-paper. Enjoy and happy rolling ❤.
Nice receipe, thank you. In order to roll the rice paper properly, a great tip is to use a wet towel instead of rolling it on a plate. That would avoid tearing rice paper apart and makes things way easier
I found you throu that poolish three different bread video. I love your videos and learns stuff and get inspired almost everytime! Keep up the great work!
I am going to try the vietnamese rolls with a sauce of coconut yoghurt, something frsh and light seems to fit better. And no rice noodles, that's just empty carbs. Fresh veggies are always a great thing, they give such a nice energy boost!
All your recipes I've followed have turned out great but what really keeps me coming back to your videos are the small details and tips and tricks you work into them. Like turning the handle on the fry oil pot. While that seems like common sense, it's so easy to get too busy while cooking and simply forget small things like that and end up ruining the dish or worse, hurting someone.
Nice one, mate! The delivery in your tutorial is ever-thoughtful as it is fundamental. Up-ing the amount of protein - as you have - makes it significantly more luxurious as meat portions in most all Asian/oriental restaurants tend to be notoriously mean due to cost and margins
Great video, I learned one thing for presentation, I add my protein after the 1st revolution, it's purely for aesthetics since you can see your protein more clearly and in my opinion makes it more appetizing
My goodness the colorful spring rolls look so good. I can't help but imagine how many layers of rice paper wrappers would be too much? Just keep rolling! 😂
For neater rolls, you should distribute the filling more length-wise, rather than just stack them onto each other, then roll the content into itself. That kept it more compact, resulting in a thinner and neater looking roll.
I grew up in a suburb of Houston, Tx called Spring Branch. We had a restaurant called the “Empress,” their Chinese style wheat flour egg rolls/spring rolls were spectacular..fat, huge, dry ish, bubbly crispy, redolent with five spice, very finely shredded dark greens, not pasty gray cabbage, and I swear, they were the very best. I’ve never had any that come remotely close..I know one trick is to stir fry the ingredients first and press out hard all the moisture, then fluff and re season to fill the wrappers, but..I sure do miss those!
Excited to see y pass 1 million Bri… I emailed u when you had 2.2 thousand and tried to encourage you, Man U have killed it, quality gets better and better… you deserve all this success !! I’m thrilled for you!!!
As usual Bri this was out of the park. I made the fried Spring Rolls for my 40ish twin daughters and wife and got 6 thumbs up. It was fun to make and fun to receive the compliments of my cooking expertise. It seems I forgot to tell them that it was your recipe. My bad. Keep it up Bri.
Oh yes, these were so delicious. And also fun to make on a Saturday night. The marinade for the carrots and the dipping sauce for the spring rolls were A+. ❤
I adore Spring Rolls!! Watching this vid while I eat my lunch - leftovers of your Bibimbap recipe that include the same pickled carrots!! - realizing how good they would be in a spring roll...MMMM Can't wait to try your recipe & method. The dipping sauces look dope as hell & Imma put that filling for the fried version inside a great GF dumpling wrap I learned from another source. Thanks again for killer recipes, methods, and inspo. Hi from the Chicago 'burbs!
Depending on where you go the names are interchangeable. I grew up on the West Coast near Little Saigon in the OC and they would call it Summer Rolls or Gỏi Cuốn in Vietnamese which translates to salad roll/wrap.
Bro, love everything you make. I've made several of your dishes. One thing out here in the Northwest we differentiate the fresh rolls as salad rolls and the cooked ones as spring rolls. I've been scolded many times for getting this wrong as I order from my favorite Vietnamese establishment Lol..Last semi critic, which I don't really want to make, because all your stuff is so tight, I prefer a little spice in the dipping sauce. Pickling the carrots is the BEST. Thanks for all the work you two put into these recipes, can't wait to see what's next. Love Ya, SB
i use a pasta machine to make my spring roll dough. the thinnest setting is pretty much the same thickness from what i can tell. i don't use that much dough either..i use maybe 1/3rd of what you used for one spring roll. you can make super thin sheets if you let your dough rest in oil overnight, and then you can stretch it on an oiled surface.
you can put the rice paper in water for one second, the water that stays on the paper is enough to make it soft, after you put down all of your fillings its soft enough to roll
You should deep fry the rice paper roll. (Just use the same ingredients that you used for your deep fried roll, and change the paper.) Rice paper (Vietnamese) spring rolls are absolutely in a class of their own.
I've now made the cool rolls twice (once for my mother-in-law). Just delicious. And I don't like peanut butter... but that sauce! I can eat it by the spoon! MIL said I could make those again anytime.
Did a search, and you have never done pancit and lumpia. Both very popular wherever there is a Navy base. I make what I think is very good pancit. Would like to see this,
trick that I learned in restaurants for making spring rolls: use a damp towel rather than soaking the rice paper wraps. The wrappers end up pliable but a little stiffer than if you put them fully in water, which allows for more time to get them wrapped before the wrappers get too soft and tear.
We just microwave the spring roll pastry slightly and leave them in the plastic. I've never had any issues with testing or otherwise.
Interesting, how long do you leave them on the damp towel, or do you you just wipe them with the damp towel?
Do you roll them on top of a damp towel? I want to try your technique but don't know how. 😅
I was taught by a Vietnamese person to quickly dip the sheet in water, for just 1-2 seconds (don't leave it in there). It'll be too stiff at first, but let it rest for a moment on the plate and it'll soften the perfect amount.
@@definitelynotashark1799 You dont microwave the rice paper. That wouldnt do anything.
Bri, thank you for explaining how to correctly dip the rice paper!! As a Vietnamese person, every time I watch videos of people making spring rolls they say to either hold the rice paper in water until it completely softens, or leave it to soften after it has been dipped. And then they complain about how hard it is to roll or how ugly the roll at the end is. You want to put your fillings in immediately after dipping your rice paper since it continues to soften and absorbed moisture as it sits. So thank you!!
I took your fresh spring rolls to our neighborhood driveway happy hour. We live in an over 55 community so there are a lot of great cooks. I am happy to report the spring rolls were a favorite. Shared the source, your UA-cam channel, for the recipe. Thank you Brian and Lorn!
You have made me a very very happy woman. I used to live south of Houston and visited a Vietnamese restaurant called Les Givrals weekly. I was addicted to several menu items, the summer/spring rolls (the sauce was the thing), and the Cha Gio fried rolls.
I live in an area where there are no Vietnamese restaurants in drivable distance, so now I have recipes! I also thought that the double wrap was genius as the only time I've ever tried to make the spring rolls, I kept splitting the rice paper.
I've been searching for the sauce recipe and the Cha Gio recipe for a long time. Now I have them, and I'm thrilled. Thank you.
The signature taste of fresh spring rolls for me is Thai basil. They're not the same without it. Love the way you put these together.
Interesting to see others' impressions on our traditional food. Fresh spring rolls are the least fussy among all Vietnamese dishes, you can literally put anything in them and use any dip. Tho the dips we use in Vietnam are either sweet and spicy fish sauce, anchovy sauce (mắm nêm), or hoisin sauce-based dip.
@@LittleBlacksheep1995 This is very interesting. I think a lot of home cooks in all cultures are probably a little more flexible than some of the self-appointed authenticity police on social media would have us believe. If you're cooking for a family you use what you have, which sometimes means you make appropriate substitutions, or allowances for family tastes and preferences
In France, Vietnamese restaurant use mint or sometimes shiso, also in basil/mint family
I will have to try with thai basil . Thanks for the idea
As a Vietnamese person, I've not eaten Thai basil in mine and believe mint is where it's at for this type of spring rolls. But pretty much any fresh herbs will work (well, maybe not thyme, oregano, etc. LOL)
They called these summer rolls
I advice you to add a few drops (up to maybe half a teaspoon) of toasted sesame oil to the rice noodles after rinsing them. That will also help prevent sticking and, of course, season the noodles.
Cold water prevents them from sticking
BUT... it also adds quite a bit of sesame flavor, which you may or may NOT like. I can take sesame oil only in TINY doses. So I'll stick with cold water for this recipe, especially since a small bit of sticking within the rolls would not be problematic.
nope, no one does that. That is someone who doesn't know how to make them with say to use. What next, add raisins.
@@lofomuses yah. Sesame a flavor for me that no matter what, when I use at home, just absolutely overpowers anything its in. Even in super small quantities. All I taste is sesame oil. Not pleasant. Cold water for me as well.
Why? That's not authentic to this Vietnamese dish.
Thanks for the recipe! I've been wanting to get back into making my own spring rolls. This was the nudge I needed!
Our man is close to a MILLION!!! ❤ Love these, it's been ages since I wrapped up a rice roll, gonna give it a try this weekend. Fish, seafood and vegetables, that's what we eat during the Easter lent. Fits perfectly. Thank you for another awesome video.
I like to chop the herbs very finely and mix them into the rice noodles, along with sesame oil. Also you can roll into 2 compartments to achieve a tight roll. Add initial fillings, roll the rice paper over once, add the remaining fillings and continue rolling the rest of the way
Herbs in the noodles is a fantastic idea!
good idea. I might try that next time
You must be so pleased with the way your sauces drip over your perfect rolls! What great colours and, I love the CRUNCH! I can't wait to try these too!
Hi, Fry-Guy-Bri! Your crispy spring rolls were a hit with the family! Thank you so much for sharing your skills and technique with us. Will definitely make again.
This reminds me of my favorite type of Vietnamese-style fried spring rolls. We always have to get both the fried and fresh springs rolls - so different but they're each the best of both worlds.
You mean spring roll- fresh one and eggroll-fried one
That particular spring roll paper is the best out of all that I’ve used. It’s because of the tapioca that allows for a bit more give when rolled and it’s less prone to breaking.
😊
Seriously one of the best food-tubers out there. My son and I love to watch your videos "Is he gonna say let's eat this thing?". Super happy to see you're approaching 1 million subs. This channel deserves it!
Finally getting around to making the crispy rolls. I’ve been working up to it. So far so good
I went to a Vietnamese restaurant a few weeks ago and ordered spring rolls. I thought I would get the fried ones but they brought out fresh ones. They were delish. Fried or fresh, I love ‘em!
Thank you Brian, this is just the best recipe for the fresh and deep fried, Thank you again.
Vietnamese spring rolls are a textural marvel. If you want even more crunch, you could mix some chopped roasted peanuts into the sauce.
They're also great for gluten free people (where's the shot of Lorn eating and doing a happy dance Bri?) since the wrapper and noodles aren't wheat based.
Might as well just use crunchy peanut butter
Thanks!
Excellent video. Very clear, instructional, delicious looking recipe. Aside from the rolling, which can take a bit of practice, it looks simple enough for anyone to tackle. Thank you and your camera person for this wonderful gem! 💕💕💕
The chili dipping sauce looks amazing.
Made the fresh spring rolls with teriyaki chicken instead of shrimp tonight and they were delicious. That sauce is incredible and so well balanced...I don't even like hoisin that much and wanted to drink that sauce. Lorn is a genius because the pickled carrot was a game changer. Looking forward to eventually trying the fried ones too! Excellent recipe again Bri!
I’ve realized when I used to make something similar that the mint/cilantro/basil mix is a POWERHOUSE of great fresh flavor. It tastes like a warm spring day!
The usage of fresh herbs and greens are what makes Vietnamese food stand out.
OUTSTANDING ! I have rolled many hundreds of these delicious rolls !
Wow !!! That is a lot of work !!! For a single guy anyhow- gave me a much better appreciation Thanks
25 years ago, when I was first married and we were poor, I used to make fresh spring rolls for parties, except with chicken (which is way cheaper than good shrimp). They'd be festive and impressive, but hadn't cost me much but effort. I used to use a second skin as well, because I found that they would delaminate with time in one skin. So two skins made them more portable and time resistant. I really like the pickled carrots... gonna do that from now on. Thanks Bri.... You're great!
Love that you add the recipe in the description!
Thanks for the recipe!
I love this. And indeed, the first Spring Roll: It’s healthy, tasteful and literally perfumed.
I made these tonight along with your General Tso recipe. All of it was ridiculously good. I have made Spring Rolls before... but I will stick with yours. Thanks again!
Thank you Bri, another great recipe. Have a great day. Yumm
Hi, Brian! Excellent video, as usual. I love the way you explain every step. 💜Just a note: as far as I know, the fresh rolls are called *summer rolls* and the fried ones are *spring rolls*. At least that's what they're called by Vietnamese restaurants here in my country (Panama, not Vietnam, hahaha).
ditto
The fresh one is a spring roll and the fried is an egg roll
Bri, you are such a clever boy to roll the spring roll twice! And I jumped out of my skin when you dropped the scallion bowl. And I'm so stoked that your channel is blowing up!
Brilliant presentation🎉thank you 🙏🏼
Awesome video! Munch munch, crunch crunch to the crispy spring rolls🎉🎉🎉🎉
Darn ... the first roll looks YUMMY !!!! Now i'm hungry even tho I just ate.
Saw the title for this one and was instantly excited. Love the content
thanks for the ideas, especially the rich paper dough.
i swear we have the same taste in food, you make recipes for all the faves! for example green bean casserole, crusty bagels and pizza, and summer rolls are also BIS!!!
I do the 2nd version often. But instead of frying I bake them. I think it works even better. For sure it's less greasy. BTW- I use exactly the same brand of sheets.
@Thorsten Knatz what time and temp do you bake them?
@@PanchoPringles good Q
@@PanchoPringlesfor me, 30 minutes at 200 degrees works pretty well
Thank you, I love this recipe, especially pickling the carrots, that gives it extra taste.
The sauce looks great too, good idea doing a second skin on the roll. I can’t wait to try this recipe. 😉
I have been craving both and will make both. Great timing thanks!
Just made the first ones but with chicken instead of shrimp. I love it!
Nice presentation ❤. My Korean friend likes to add thin-sliced green apples and it is delicious. Some tips. Make sure all the veggies are dried otherwise the water from veggies will make the rice-paper soggy and will break it. Also, when rolling, lay the veggies and meats horizontally with soft items as a first layer (like noddles) so it doesn’t break the rice-paper. Enjoy and happy rolling ❤.
Those spring rolls in rice paper are my favorite could eat a million of them
Nice receipe, thank you. In order to roll the rice paper properly, a great tip is to use a wet towel instead of rolling it on a plate. That would avoid tearing rice paper apart and makes things way easier
I found you throu that poolish three different bread video. I love your videos and learns stuff and get inspired almost everytime! Keep up the great work!
I have tried some of the recipes you have done and it has changed the way I cook thank you amazing content
I am going to try the vietnamese rolls with a sauce of coconut yoghurt, something frsh and light seems to fit better. And no rice noodles, that's just empty carbs.
Fresh veggies are always a great thing, they give such a nice energy boost!
These recipes are perfect. They are quick and easy to make.
They look fantastic.
Your videos always make me so happy ☺ Thank you for all the amazing recipes
Thank you:) I made it and it was really delicious!:)
They turned out perfect🎉🎉thanks to your excellent recipe🙏
That steam coming out of the spring roll at 14:00 👌 incredible shot
Love you and this channel! You're the BEST!
Loving the spring rolls, umm! Fried or raw, that very satisfying !!
I like it. I m Thai but like the way your cooking style
Awesome, I love spring roll ... Thank you.
All your recipes I've followed have turned out great but what really keeps me coming back to your videos are the small details and tips and tricks you work into them. Like turning the handle on the fry oil pot. While that seems like common sense, it's so easy to get too busy while cooking and simply forget small things like that and end up ruining the dish or worse, hurting someone.
Excellent presentation and recipes. Thanks.
Nice one, mate!
The delivery in your tutorial is ever-thoughtful as it is fundamental.
Up-ing the amount of protein - as you have - makes it significantly more luxurious as meat portions in most all Asian/oriental restaurants tend to be notoriously mean due to cost and margins
Great video, I learned one thing for presentation, I add my protein after the 1st revolution, it's purely for aesthetics since you can see your protein more clearly and in my opinion makes it more appetizing
My goodness the colorful spring rolls look so good.
I can't help but imagine how many layers of rice paper wrappers would be too much? Just keep rolling! 😂
For neater rolls, you should distribute the filling more length-wise, rather than just stack them onto each other, then roll the content into itself. That kept it more compact, resulting in a thinner and neater looking roll.
Just found your site🤗Awesome recipes, thanks so much!🇺🇸
I grew up in a suburb of Houston, Tx called Spring Branch. We had a restaurant called the “Empress,” their Chinese style wheat flour egg rolls/spring rolls were spectacular..fat, huge, dry ish, bubbly crispy, redolent with five spice, very finely shredded dark greens, not pasty gray cabbage, and I swear, they were the very best. I’ve never had any that come remotely close..I know one trick is to stir fry the ingredients first and press out hard all the moisture, then fluff and re season to fill the wrappers, but..I sure do miss those!
Excited to see y pass 1 million Bri… I emailed u when you had 2.2 thousand and tried to encourage you, Man U have killed it, quality gets better and better… you deserve all this success !! I’m thrilled for you!!!
oh my godddddddddd that THUMBNAIL IS BEAUTIFUL! 💛
My local Thai joint says they use two sheets of paper per roll.
I tried it, and it’s amazing!
As usual Bri this was out of the park. I made the fried Spring Rolls for my 40ish twin daughters and wife and got 6 thumbs up. It was fun to make and fun to receive the compliments of my cooking expertise. It seems I forgot to tell them that it was your recipe. My bad. Keep it up Bri.
Oh yes, these were so delicious. And also fun to make on a Saturday night. The marinade for the carrots and the dipping sauce for the spring rolls were A+. ❤
I so enjoy a fresh Spring Roll and will give these a try. Thanks, Brian!
I adore Spring Rolls!! Watching this vid while I eat my lunch - leftovers of your Bibimbap recipe that include the same pickled carrots!! - realizing how good they would be in a spring roll...MMMM Can't wait to try your recipe & method. The dipping sauces look dope as hell & Imma put that filling for the fried version inside a great GF dumpling wrap I learned from another source. Thanks again for killer recipes, methods, and inspo. Hi from the Chicago 'burbs!
Kimberly, would you mind sharing the source for GF wraps ? Fellow gluten intolerant girly :)
In Germany we call the first variation with the rice paper "Sommerrollen" - Summer Roles and the second "Frühlingsrollen" Spring Rolls
Depending on where you go the names are interchangeable. I grew up on the West Coast near Little Saigon in the OC and they would call it Summer Rolls or Gỏi Cuốn in Vietnamese which translates to salad roll/wrap.
Question what are the dot above the vowels is that a long sound
Oh man, my wife is gonna love this one!!! Might have to give it a go this weekend! Thanks!
Did she love it??
I CAN'T WAIT TO MAKE THESE!!
Nice Recipes, also a good dipping sauce is homemade coconut sriracha , nom nom
Perfection!! Hope I can copy this, too. Very, very delicious sauces too. And great tip to turn frying pan away from body ❤
I can’t wait to try these! You should be on TV. You kinda are, but you know what I mean.
That let’s eat this thing song is a BANGER
These sound amazing, I want both of them immediately!
Impressive❣️Looks fantastic.
"And, then, the lid goes on."
You remembered, this time!
Also, those crispy spring rolls remind me of lumpia
great recipes, will try both out.
Bro, love everything you make. I've made several of your dishes. One thing out here in the Northwest we differentiate the fresh rolls as salad rolls and the cooked ones as spring rolls. I've been scolded many times for getting this wrong as I order from my favorite Vietnamese establishment Lol..Last semi critic, which I don't really want to make, because all your stuff is so tight, I prefer a little spice in the dipping sauce. Pickling the carrots is the BEST. Thanks for all the work you two put into these recipes, can't wait to see what's next. Love Ya, SB
i use a pasta machine to make my spring roll dough. the thinnest setting is pretty much the same thickness from what i can tell. i don't use that much dough either..i use maybe 1/3rd of what you used for one spring roll. you can make super thin sheets if you let your dough rest in oil overnight, and then you can stretch it on an oiled surface.
Still the sauce boss! I have made both of these recently but not your versions. I'm gonna have to make more now that there's a B-Lag version out here!
YYEEEESSS! Got a cheat meal coming up, this is on the menu! Perfect timing
you can put the rice paper in water for one second, the water that stays on the paper is enough to make it soft, after you put down all of your fillings its soft enough to roll
They look fantastic, only thing...that rice paper looks funky!
i love evenly combined messes
I wish they’d make GF spring roll wrappers 😔 I love fried spring rolls.
You should deep fry the rice paper roll. (Just use the same ingredients that you used for your deep fried roll, and change the paper.)
Rice paper (Vietnamese) spring rolls are absolutely in a class of their own.
I've now made the cool rolls twice (once for my mother-in-law). Just delicious. And I don't like peanut butter... but that sauce! I can eat it by the spoon! MIL said I could make those again anytime.
Looks so delicious. The sauces look amazing too.
Ridin' Dirty!!! hahahaha I love you man!
DAMN - these both look so delicious! Spring rolls of one of my favourite foods 🤤🤤
You give me the confidence to try crazy shit from restaurants. Both of these are next on my list!!
Did a search, and you have never done pancit and lumpia. Both very popular wherever there is a Navy base. I make what I think is very good pancit. Would like to see this,
I’m going to make the fresh rolls today!