So glad I found you. Vietnamese food is my absolute favorite cuisine. Love the tip re the damp towel for rice paper as opposed to dipping in water. Thank you!!
The ingredients inside Vietnamese spring roll are more and it contains more meat. Chinese is the opposite. Also egg rolls is a very popular and common dish in Vietnam. Many different region will have different version of it, this is just one of them. Some places use regular egg roll wrappers too but using spring wrappers is a Vietnamese twist. Though I recommend you experiment with whatever you want to put inside. That's the fun part of cooking it yourself.
👍👍 Excellent. Finally! So glad to see a video of a Vietnamese cook using Vietnamese rice paper ((Bánh Tráng) and not the Chinese spring roll or Chinese wonton wrapper to make Vietnamese egg rolls. Some cooks use the Chinese spring wrapper to make so-called Vietnamese egg rolls. Chinese roll wrapper is way too coarse, is way too thick compared to Vietnamese rice paper (Bánh Tráng). The Chinese wrapper makes Vietnamese egg roll taste like the oily Chinese roll --- ew.
last year there was an exchange student from vietnam at my block in the dorm and she was really into cooking and generally making her own versions of food that is usually bought at cafes or specials shops. she was also really happy to cook for her neighbors and teach us a bit of her culture through food. although there were some things that weren't my cup of tea like, for example, matcha bubble tea (it's just that i really don't like matcha in any shape or form), there was one dish that i'm still dreaming about and that is traditional vietnamese spring rolls, it is one of the most delicious things that i have ever tasted and i've tried them only once in my life. i really want to recreate those magically delicious spring rolls but i'm so bad at cooking... let's hope that in some time i'll be able to taste them again.
sis, in order to soften the rice paper, I usually add a little bit of vinegar and sugar to a bowl of water, spread this water on the rice paper using my fingers or a brush. This helps the rolls stay crispy for much longer time, also having a beautiful golden brown while deep frying. Plus, after rolling everything, you should put the rolls in the freezer for a few hours before frying. Finally, another trick is that, just like working with french fries, you should double fry the rolls. ^^ That's how my family makes those rolls.
Oh I like your tricks Khoaduy: 1. add vinegar and sugar in water, 2. freeze them, 3. double fry. They all make sense. Thanks for sharing. Do you know that Vietnamese cooks tend to hide their cooking secrets. Thanks again for being generous. Love it.
@Johan Kim: Please join Google+ so I can reply you. The bubbles appear because the rice paper or the filling is wet. So soften rice paper with a slightly dampf cloth and avoid making the filling wet.
Helen's Recipes (Vietnamese Food) Hi helen, thanks for the video. Where did you buy your banana leaf serving dish? It looks so real‼ I was looking for that in the internet, but I couldn't find one.
+Helen's Recipes (Vietnamese Food) How high was the heat for the frying because mine all ripped open when i fried it. Could you give us the brand of rice paper you used in the first scenario?
Hi Helen, I am a Northern Vietnamese and as other viewers commented here, the Northern style you demonstrated was incorrect. The rice paper, banh trang, in the video is not for frying, but used for spring rolls dish. It has more chewy texture and saltier. The rice paper we use for frying is made of only rice flower and water, and toast over open fire many time or sundry so they are very much crunchier. Because you have many non- Vietnamese subscribers, your video has great impact and may mislead people in misunderstanding in Northern cuisine. I hope you will avoid this in the future. Thank you. Keep up the good work!
I made this today. Perfect. I learned how to use rice paper wrapper. Trhe rolls taste exactly the same as what i eat in Viet restaurants. My husband prepared your dipping sauce and was really good. Thank you.
to see the recepy on video it's the best way to learn. This crispy spring rolls are delicious!. congratulations for been so young and cook so good. Thanks for sharing the recepy for this famous rolls.
I love vietnamese food, but man, some of these dishes are so labor intensive. I remember when I was little, I used to watch my mom make these. I was hoping to make them myself, but not sure if I have enough time to make them. Thank you for sharing your recipe.
Thank you so much! I live in the middle of nowhere, and the only vietnamese restaurant nearby just closed. Gotta get my fix, and now I have a recipe! Is there a way to make them ahead in large batches to fry later? I've improvised spring rolls in the past, and often use wild herbs to go with it (like wild parsley, wild onions, miner's lettuce, mint, watercress, pennycress, etc.). That way I don't have to drive an hour to the store, and it always tastes amazing. Use what's local and fresh, just like the vietnamese do! Your videos are the only thing I let my 9 month old son watch with me, because they are so pleasant, entertaining and family-friendly. He loves them! I won't be surprised if "Helen" is among his first words! Thanks for doing what you do!
Yes you can; you can put them in the freezer uncooked for a few weeks. I normally make extra put them in the freezer than give them to my family and when they ready to eat it they just need to fry fry them. Remember to eat them lots of fresh lettuce, herbs and rice vermicelli noodle. Hope this helps with your question.
@@888katiechau Hi can you fry them straight from the freezer to the hot pan Thanking you I made some yesterday. I cooked my meat and rolled them and fried them about 1 hour later they were not crispy . Is it best to fry them hours after rolling them?
I've tried this back in high school after our Senior English teacher treated us to a Vietnamese food dinner after we all went to go watch a screening of Shakespear's Henry V. on 2nd st here in San Jose. They were so good.
Chị Helen ơi, nem rán Bắc nhân cũng dùng tôm (ít hơn thịt) và cả mộc nhĩ lẫn nấm hương, hành lá, ko dùng đậu phụ ạ. Ngoài ra gia vị thì vẫn thường cho 1 thìa nước mắm cho dậy mùi. Nem rán cũng gói bằng loại vỏ y như chả giò và cách gói cũng thế luôn đó chị. Loại vỏ đa nem em thấy chị dùng trong video hình như là loại ăn liền dùng trong các món cuốn chứ không phải loại cho nem rán ạ. Em là người Bắc nên muốn chia sẻ một chút :D
Hey Helen! How many spring rolls can you make with this recipe? I love your cooking so much! This is how I learned how to make Vietnamese food. Thank you! 😊
Thank you so much for the recipe. I've always made this spring roll but never understood why the wrapping paper always tear when frying. But now, I will try your method of how to add moisture to the paper without dipping it into warm water. Thank you!!
Helen's Recipes (Vietnamese Food) I made this before but sadly i didn't take a picture to share. But i will be making it again. They are really delicious. Thanks for sharing with us.
I am salivating. This is my favourite treat to have with bubble tea at the cafe downtown! I just can't wait to make it at home, thank you for the recipe! My boyfriend is allergic to shrimp, can I replace it with chicken or should I just go all-pork?
It tastes best with half of pork, half of seafood( shrim, manrtis shrim, crab..) 1/2 pork + 1/2 beef r quite ok, of course cant as good as seafood. Basiclly u can replace the meat with any kind of meat.
Cam on Co Helen. Gia dinh minh la tu Ha Noi. Nguoi Ha Noi thi dung cu dau/jicama. If you go to Paris, you can buy nem ran at most stores and it does not have to be an Asian store and they use rice paper. Another information is this. Nem ran is very popular in north Africa region because the France had ruled or dominated places like Tunisia so they brought Vietnamese food to North Africa region.
Thanks Helen! I didn't know the tip about the damp rice paper. Will have to try this! My mum says the secret is the taro which makes it more delicious :)
Helen, ich habe das rezept eben gerade ausprobiert, und was soll ich sagen? es ist so, so, so, sooooo lecker! es schmeckt genauso wie in dem vietnamesischen restaurant was geschlossen hat, wo ich sie immer gegessen habe. nächstes mal werde ich gleich die doppelte menge machen, und welche einfrieren. DANKE, DANKE für dieses weltklasse rezept, liebe helen! was hätte ich nur ohne dich getan :)
My husband told me that I make Crispy Spring roll is the best delicious he have ever eaten in hislife, though he had eaten at a lot of hotels and places. So, I'm happy, and want to share with you a few My experience of doing this . - I've never been abroad so I do not know how you can choose something to make it . I'm not too proud to Vietnam when sáy that vietnam have 4 seasons so the herbs, and abundant food. so you can hardly buy food fresh and tasty as in Vietnam. Maybe so, that is reason why you come to vietnam to eat it. I will be happy to help you, why not? - Leaf spring rolls are very important, so that when the package leaf spring not broken and unbroken as fried oil spring rolls. you need to choose carefully . When you have to buy the book leaves it rolls back if it is not broken, it must be flexible and not too thin. it's slightly more expensive than the often leaf spring. Because it is made better. - Pork shoulder you should choose lean meat with a little fat rolls do not go to full red meat will be dry. - Beef again - Pork and beef shredding, not too small, not grind because it's not as good as anywhere. - Mushrooms and wood ear mushroom and chopped pickled hot water - You chopped onion - Carrots cut small line - Cold vermicelli soaked in water and then move segments - Mix them together by hand so that they are merged together - Then for many little pepper because it will make better smell. The most difficult thing is the ratio between the components is how much is enough. You have asked me this later. if you care. you have to cut out the leaf spring rolls ... to roll them so beautiful When you have fried spring rolls fried small fire. and frying time, when frying, the small fire, the first time you take small fire then when you take out off you need big fire to have a least oil in it And more important is the sauce and vegetables. What have you asked that. If you are interested I will share later So when we eat together they arent appetite cloyed. and very easy to eat. It is fun to share with you. My husband and I still joke that. Why not delicious Vietnamese food when lose alot time to do it and care everything from vegetabe and meat and ratio... to fix it very perfect. I usually take 2 hours to do it. so it isnt a meal. it is feeling from a person to other person. from buttom myheart
Reminds me of my dear mom's cha gios. This I must master. Looking forward to make giant ones and wrapping them in red leaf lettuce before dipping them in nuc cham. And the leftovers cut over bun noodles!
Rice paper is much more delicate than it appears; especially once it goes into the oil. Be gentle with them when turning. I might suggest double-wrapping each one for the novice fryer. It doesn't add much time to the cooking process and will keep all of your goodies from falling out into the oil. I like to soak each sheet in water quickly, lay one down, soak the next, lay it right on top of the first one -- a few air bubbles between the sheets are okay, but not many -- and then start rolling. You can also roll each one first, then go back and re-wrap each one in a second sheet, but this technique is more difficult in removing the air bubbles between the sheets. If you like really crispy, really dark, really fried spring rolls, you can wrap each one twice the first time, then add a third sheet; however, if you do this, you will want to partially pre-cook any ground meats you might be using. If you're more adventurous and have a large frying pan, you can lay down four sheets in a horizontal "8" or infinity shape and make really long spring rolls. Make sure the sheets are overlapping well and not just laid side-by-side. This is often how restaurants make their rolls so they may be sliced into 4-6 pieces each and then plated to have a smaller, sushi-roll shape.
Its tearing because you’re stupid when put it in water bowl 🙄. This is why foreigner like you never ever made it good same as original . The spring roll not crunchy is 🗑️
nem miền bắc chỉ khác phần nhân thôi chứ vẵn thường cuốn = bánh đa nem tròn, gấp 2 đầu, ăn cùng bún thì cắt đôi thôi ạ. e chưa thấy nhà nào mà để hở 2 đầu như kia.nhà e trộn nhân nem thường cho thêm nấm hương, hành hoa, mùi tàu vào cho thơm và có màu xanh ^_^
The best rolls in the world. I like the tip with using the damp towel on the rice paper. Thank you Helen!
PaulOrientedotcom mk
Pho and Spring rolls are one of my favorite meals that go so well together.. Thank you
So glad I found you. Vietnamese food is my absolute favorite cuisine. Love the tip re the damp towel for rice paper as opposed to dipping in water. Thank you!!
Thank you for explaining the difference between the Chinese egg roll and the Vietnamese spring roll. I am going to try this recipe
The ingredients inside Vietnamese spring roll are more and it contains more meat. Chinese is the opposite. Also egg rolls is a very popular and common dish in Vietnam. Many different region will have different version of it, this is just one of them. Some places use regular egg roll wrappers too but using spring wrappers is a Vietnamese twist. Though I recommend you experiment with whatever you want to put inside. That's the fun part of cooking it yourself.
This young girl is so smart ! What she does always to tell us the truth . Sample "Nem ran" is so good . Thanks !
This is my go to channel for all Vietnamese dishes, thanks!
My pleasure!
👍👍
Excellent. Finally! So glad to see a video of a Vietnamese cook using Vietnamese rice paper ((Bánh Tráng) and not the Chinese spring roll or Chinese wonton wrapper to make Vietnamese egg rolls.
Some cooks use the Chinese spring wrapper to make so-called Vietnamese egg rolls.
Chinese roll wrapper is way too coarse, is way too thick compared to Vietnamese rice paper (Bánh Tráng). The Chinese wrapper makes Vietnamese egg roll taste like the oily Chinese roll --- ew.
Haha Vietnamese rice paper will give the better taste fot this recipe 😊
last year there was an exchange student from vietnam at my block in the dorm and she was really into cooking and generally making her own versions of food that is usually bought at cafes or specials shops. she was also really happy to cook for her neighbors and teach us a bit of her culture through food. although there were some things that weren't my cup of tea like, for example, matcha bubble tea (it's just that i really don't like matcha in any shape or form), there was one dish that i'm still dreaming about and that is traditional vietnamese spring rolls, it is one of the most delicious things that i have ever tasted and i've tried them only once in my life. i really want to recreate those magically delicious spring rolls but i'm so bad at cooking... let's hope that in some time i'll be able to taste them again.
sis, in order to soften the rice paper, I usually add a little bit of vinegar and sugar to a bowl of water, spread this water on the rice paper using my fingers or a brush. This helps the rolls stay crispy for much longer time, also having a beautiful golden brown while deep frying. Plus, after rolling everything, you should put the rolls in the freezer for a few hours before frying. Finally, another trick is that, just like working with french fries, you should double fry the rolls. ^^ That's how my family makes those rolls.
khoaduy1402 Great tips! Will definitely trying them out! Thanks sis.
Oh I like your tricks Khoaduy: 1. add vinegar and sugar in water, 2. freeze them, 3. double fry. They all make sense. Thanks for sharing. Do you know that Vietnamese cooks tend to hide their cooking secrets. Thanks again for being generous. Love it.
Thank you!
khoaduy1402,
That sounds really tasty but frying it again is not too healthy. Anyway, most tasty foods are not healthy. Thanks for your tips.
What is the benefit to freezing them first before frying? And how long to freeze first? 2 hours? 3 Hours? Thank you!
@Johan Kim: Please join Google+ so I can reply you. The bubbles appear because the rice paper or the filling is wet. So soften rice paper with a slightly dampf cloth and avoid making the filling wet.
Helen's Recipes (Vietnamese Food) Hi helen, thanks for the video. Where did you buy your banana leaf serving dish? It looks so real‼ I was looking for that in the internet, but I couldn't find one.
+Ezekiel David I bought it in a local market in Vietnam. It's very popular here, but not so much overseas unfortunately
+Helen's Recipes (Vietnamese Food) How high was the heat for the frying because mine all ripped open when i fried it. Could you give us the brand of rice paper you used in the first scenario?
+Julia L (Jewels) I like 3 ladies rice paper its still fragile but less fragile than other brands I've tried
Justine Bean =[ did it stay intact when you fried it?
been looking for something like this forever, absolutley love this...
Looks so good! My mouth is watering right now! I just bought the square Vietnamese Rice Paper. I will definitely make these! All the best!
Hi Helen, I am a Northern Vietnamese and as other viewers commented here, the Northern style you demonstrated was incorrect. The rice paper, banh trang, in the video is not for frying, but used for spring rolls dish. It has more chewy texture and saltier. The rice paper we use for frying is made of only rice flower and water, and toast over open fire many time or sundry so they are very much crunchier. Because you have many non- Vietnamese subscribers, your video has great impact and may mislead people in misunderstanding in Northern cuisine. I hope you will avoid this in the future. Thank you. Keep up the good work!
I made this today. Perfect. I learned how to use rice paper wrapper. Trhe rolls taste exactly the same as what i eat in Viet restaurants. My husband prepared your dipping sauce and was really good. Thank you.
I made this and everyone, even picky eaters, enjoyed it. It especially went well with the peanut sauce. Very delicious!
to see the recepy on video it's the best way to learn. This crispy spring rolls are delicious!.
congratulations for been so young and cook so good. Thanks for sharing the recepy for this famous rolls.
Fry them.twice. first time on medium low to cook the meat inside first. Take them out. Fry the second time on medium high to crispy
Thank you for this wonderful recipe. Your instructions were very easy to follow. I made these tonight and they turned out fantastic
Tried these with my own take on the filling but they were amazing! They didn't break.
I love vietnamese food, but man, some of these dishes are so labor intensive. I remember when I was little, I used to watch my mom make these. I was hoping to make them myself, but not sure if I have enough time to make them. Thank you for sharing your recipe.
Looks good I made spring rolls before but not with rice paper I will give this a try!
Vietnamese are the best spring rolls in the world
Totally agree 😊
Thank you Helen! Your video really helped me tonight! Absolutely love you!
Thank you so much! I live in the middle of nowhere, and the only vietnamese restaurant nearby just closed. Gotta get my fix, and now I have a recipe! Is there a way to make them ahead in large batches to fry later?
I've improvised spring rolls in the past, and often use wild herbs to go with it (like wild parsley, wild onions, miner's lettuce, mint, watercress, pennycress, etc.). That way I don't have to drive an hour to the store, and it always tastes amazing. Use what's local and fresh, just like the vietnamese do!
Your videos are the only thing I let my 9 month old son watch with me, because they are so pleasant, entertaining and family-friendly. He loves them! I won't be surprised if "Helen" is among his first words! Thanks for doing what you do!
Yes you can; you can put them in the freezer uncooked for a few weeks. I normally make extra put them in the freezer than give them to my family and when they ready to eat it they just need to fry fry them. Remember to eat them lots of fresh lettuce, herbs and rice vermicelli noodle. Hope this helps with your question.
Thanks! I'll try that.
@@888katiechau Hi can you fry them straight from the freezer to the hot pan Thanking you I made some yesterday. I cooked my meat and rolled them and fried them about 1 hour later they were not crispy . Is it best to fry them hours after rolling them?
I love her accent and the way she saying 'making' ^_^ LOVE YOUR FOOD HELEN!!!!
Looks SO YUMMY!!! my Vietnamese dad used to make these all the time when I was little! Looking forward to making these myself.
Thanks for the video!
I've tried this back in high school after our Senior English teacher treated us to a Vietnamese food dinner after we all went to go watch a screening of Shakespear's Henry V. on 2nd st here in San Jose. They were so good.
is there anyway you could do the famous White Rose dish, I miss it so much from Hoi An and can't find a recipe anywhere! love your channel
Find banh beo recipes
The best Vietnamese cooking channel:)
I’ve made these a couple of times now. It’s definitely a keeper. Thanks for the great recipe!
I see, now I finally understand why some restaurants serve more crunchy rolls and some these translucent and tender rolls :)
Very nice recipe :)
Chị Helen ơi, nem rán Bắc nhân cũng dùng tôm (ít hơn thịt) và cả mộc nhĩ lẫn nấm hương, hành lá, ko dùng đậu phụ ạ. Ngoài ra gia vị thì vẫn thường cho 1 thìa nước mắm cho dậy mùi. Nem rán cũng gói bằng loại vỏ y như chả giò và cách gói cũng thế luôn đó chị. Loại vỏ đa nem em thấy chị dùng trong video hình như là loại ăn liền dùng trong các món cuốn chứ không phải loại cho nem rán ạ. Em là người Bắc nên muốn chia sẻ một chút :D
awesomeness! i ve been looking for a video that shows this type of wrapper being fried. thanks for sharing!
I loved 🥰 this my family likes 👍🏻 spring rolls on a recipe
Sounds great!🥰
Hey Helen! How many spring rolls can you make with this recipe?
I love your cooking so much! This is how I learned how to make Vietnamese food.
Thank you! 😊
oOo I love the texture of the banh trang cha gio compared to the normal ones. Definitely giving this recipe a try :)
Thanks Helen!
That was really cool. I've had spring rolls in both northern & southern style but didn't realize it until I saw this video. Great video...
I thoroughly enjoy learning through your cooking channel, Helen.
Thanks so much for posting and sharing. :)
Thanks! I’ve been looking for these crisp pork spring rolls everywhere.
Thank you so much for the recipe. I've always made this spring roll but never understood why the wrapping paper always tear when frying. But now, I will try your method of how to add moisture to the paper without dipping it into warm water. Thank you!!
Dude, I just subscribed. I love your channel and keep 'em recipes coming!
Helen's Recipes (Vietnamese Food) I made this before but sadly i didn't take a picture to share. But i will be making it again. They are really delicious. Thanks for sharing with us.
You're so great at what you do! I love watching!
excellent I'm going to try these! You make it look so easy.
Thank you for the tip for softening the rice paper. I alway have trouble with it being too wet.
Great recipes! thanks to you I can cook at my place the fantastic food we had in Vietnam
Chào bạn. Mình là người bắc và từ nhỏ đến giờ mình chưa thấy người bắc nào gói nem (theo cách miền bắc mà bạn hướng dẫn) như vậy cả. Cảm ơn bạn!
Helen, your recipes always look so clean and delicious!! I
Helen you should open a restaurant and I will definitely come and dine.
When cooking youtubers fry food: 😄
When I fry food: 😅...😳...😁...😟😮😐😶
Delicious 🤗🤗.Which one is better :to fry the stuffing first , or put the stuffing raw in the springroll and fry it in the pan?
Hello!! I just made it. It is the best. I wonder if I could roll it and freeze it or should I fried all of it and freeze??? Please answer. Thank you.
+Lexi T yes you can do that
Thank you so much fir the background and detail everything! So the dipping is simply called fish sauce?
Yes, or you can dip with chilli sauce 😉
I liked your cooking style with ingredients you mixed in 😄😃😀
món này cho giá vào k0 ngon, thà để giá ăn với rau sống và bún còn okie hơn. Mới thêm được một mẹo lấy khăn ướt thấm bánh để chiên k0 bị nổ. Thanks Helen nhé
I am salivating. This is my favourite treat to have with bubble tea at the cafe downtown! I just can't wait to make it at home, thank you for the recipe! My boyfriend is allergic to shrimp, can I replace it with chicken or should I just go all-pork?
It tastes best with half of pork, half of seafood( shrim, manrtis shrim, crab..)
1/2 pork + 1/2 beef r quite ok, of course cant as good as seafood.
Basiclly u can replace the meat with any kind of meat.
Thank you Helen - I always love your recipes :) I have all the ingredients in my kitchen - so I will try these tonight :)
Delicious looking! I will be cooking many of your recipes soon.
Cam on Co Helen. Gia dinh minh la tu Ha Noi. Nguoi Ha Noi thi dung cu dau/jicama. If you go to Paris, you can buy nem ran at most stores and it does not have to be an Asian store and they use rice paper. Another information is this. Nem ran is very popular in north Africa region because the France had ruled or dominated places like Tunisia so they brought Vietnamese food to North Africa region.
I love watching these videos! Thannks!
Hi Helen, Thanks for the recipe; I'm going to try the Northern style. 😊😋👍💖
You are awsome! Your recipes and videos have turned my oriental cooking into master pieces. Thank you so much. And the rolled are fantastic.
Erin Russell Bravo!
Drooling over here! Gonna make these for sure!
I just found you and love your videos with all of the suggestions. Thank You
So appetizing! Thanks, Helen.
Thanks alot for shearing the recipes, i will give it a try and let you know.
Chi H, miss your Germany balcony view! How about a farmers market type video in Vietnam I think that would be so interesting!
epie orchid what do you want to see in farmers market type video?
i miss your balcony view in Germany too, chi oi :)
Your so pretty helen and i like your shirt and thank u for sharing all your recipes..God bless
Thanks Helen! I didn't know the tip about the damp rice paper. Will have to try this! My mum says the secret is the taro which makes it more delicious :)
Helen, ich habe das rezept eben gerade ausprobiert, und was soll ich sagen? es ist so, so, so, sooooo lecker! es schmeckt genauso wie in dem vietnamesischen restaurant was geschlossen hat, wo ich sie immer gegessen habe. nächstes mal werde ich gleich die doppelte menge machen, und welche einfrieren. DANKE, DANKE für dieses weltklasse rezept, liebe helen! was hätte ich nur ohne dich getan :)
SydXD Bist du die jenige, die das Rezept angefragt? Gut, dass dir es gefällt!
Helen's Recipes (Vietnamese Food) genau, ich hatte dich mal gefragt, ob du dieses rezept machen kannst. thank you so much ^_^
Ngon tuyệt vời. Mình ăn mãi ko chán.
Very Nice, Thank You.
I can't wait to try! Helen, can we roll these ahead of time, freeze, and then deep fry them another day?
You can.
Anne C you could briefly fry them first. Then freeze and fry again before use. Double-frying make them crispier and not break
All looks so delicious! ^^
Damp cloth! What a great idea!!!
Thanks good very clear I got it
My husband told me that I make Crispy Spring roll is the best delicious he have ever eaten in hislife, though he had eaten at a lot of hotels and places. So, I'm happy, and want to share with you a few My experience of doing this .
- I've never been abroad so I do not know how you can choose something to make it . I'm not too proud to Vietnam when sáy that vietnam have 4 seasons so the herbs, and abundant food. so you can hardly buy food fresh and tasty as in Vietnam. Maybe so, that is reason why you come to vietnam to eat it.
I will be happy to help you, why not?
- Leaf spring rolls are very important, so that when the package leaf spring not broken and unbroken as fried oil spring rolls. you need to choose carefully . When you have to buy the book leaves it rolls back if it is not broken, it must be flexible and not too thin. it's slightly more expensive than the often leaf spring. Because it is made better.
- Pork shoulder you should choose lean meat with a little fat rolls do not go to full red meat will be dry.
- Beef again
- Pork and beef shredding, not too small, not grind because it's not as good as anywhere.
- Mushrooms and wood ear mushroom and chopped pickled hot water
- You chopped onion
- Carrots cut small line
- Cold vermicelli soaked in water and then move segments
- Mix them together by hand so that they are merged together
- Then for many little pepper because it will make better smell.
The most difficult thing is the ratio between the components is how much is enough. You have asked me this later. if you care.
you have to cut out the leaf spring rolls ... to roll them so beautiful
When you have fried spring rolls fried small fire. and frying time, when frying, the small fire,
the first time you take small fire then when you take out off you need big fire to have a least oil in it
And more important is the sauce and vegetables. What have you asked that. If you are interested I will share later
So when we eat together they arent appetite cloyed. and very easy to eat.
It is fun to share with you. My husband and I still joke that. Why not delicious Vietnamese food when lose alot time to do it and care everything from vegetabe and meat and ratio... to fix it very perfect. I usually take 2 hours to do it. so it isnt a meal. it is feeling from a person to other person. from buttom myheart
Tran Truong Phan I
xin cam on ban. mon an rat ngon!
Miền bắc có bao giờ cuốn nem thế kia đâu ạ -_-
Hi Helen. I just made my own version of your recipe last night. I was so delish! btw, do you still live in VN? I'm in Saigon
Tnx fr sharing ur knowledge to us,Helen...i love watching ur videos xoxoxo
Reminds me of my dear mom's cha gios. This I must master.
Looking forward to make giant ones and wrapping them in red leaf lettuce before dipping them in nuc cham.
And the leftovers cut over bun noodles!
Looks amazing I love your videos, ur so talented.
really easy to do. thanks so much!!!
I love Vietnamese food!!
OMG I LOVE this recipe. I cannot wait to make these
have been looking for a fried version of a veggi spring roll. thanks!
Great cook😊
Thank you for this video! My husband and I made some the other night but what I did wrong was get the rice paper too wet before rolling!
God, i love this dish a lot, thank you for sharing how to make it
Thx for this video. Just answer my curiosity in how to make these eggrolls😁😊👍
Thankyou!! Now I can make gluten free spring rolls for my husband!! 😚
Rice paper is much more delicate than it appears; especially once it goes into the oil. Be gentle with them when turning. I might suggest double-wrapping each one for the novice fryer. It doesn't add much time to the cooking process and will keep all of your goodies from falling out into the oil.
I like to soak each sheet in water quickly, lay one down, soak the next, lay it right on top of the first one -- a few air bubbles between the sheets are okay, but not many -- and then start rolling. You can also roll each one first, then go back and re-wrap each one in a second sheet, but this technique is more difficult in removing the air bubbles between the sheets. If you like really crispy, really dark, really fried spring rolls, you can wrap each one twice the first time, then add a third sheet; however, if you do this, you will want to partially pre-cook any ground meats you might be using.
If you're more adventurous and have a large frying pan, you can lay down four sheets in a horizontal "8" or infinity shape and make really long spring rolls. Make sure the sheets are overlapping well and not just laid side-by-side. This is often how restaurants make their rolls so they may be sliced into 4-6 pieces each and then plated to have a smaller, sushi-roll shape.
Its tearing because you’re stupid when put it in water bowl 🙄.
This is why foreigner like you never ever made it good same as original . The spring roll not crunchy is 🗑️
Th ngu đòi dạy ng việt mà dạy sai lè 😂 bảo sao ăn éo ngon
Im luôn đi đừng đẻ trứng
My favorite vietnamese food
Thanks for showing is both recipes Helen. Do you have the recipe for the sauce?
nem miền bắc chỉ khác phần nhân thôi chứ vẵn thường cuốn = bánh đa nem tròn, gấp 2 đầu, ăn cùng bún thì cắt đôi thôi ạ. e chưa thấy nhà nào mà để hở 2 đầu như kia.nhà e trộn nhân nem thường cho thêm nấm hương, hành hoa, mùi tàu vào cho thơm và có màu xanh ^_^
đó là của miền Trung :) ẩm thực cung đình Huế cũng z ? ok ?
Thank you for this beautiful video can you tell me if I can freeze them ( before I fried them or after?)
It works either way!
Vietnamese food is yum yum
My favorite food! Yum!!!
Thank You Thank You for the Rice Paper recipe!!
✌️❤️😁