In kindergarten, there was a little Vietnamese girl whose mom used to occasionally send to school with her spring rolls for the class to enjoy. Ho think her name was Hoan or Hoang. She was such a nice girl, and the whole class would be so excited when her mom brought spring rolls. They were amazing. I often wonder where she is now and what she’s doing, and I’ve been craving Vietnamese spring rolls for all the years since. At the time, my friend barely new any English and was extremely shy. I feel like she left after grade one, and I wonder if she stayed in Canada or returned to Vietnam.
@@dungnguyen-vx2sc are you saying one culture cannot cook another cultures food? Perhaps the young girls mother also made linguine and haddock! Or is that not possible.
@@dungnguyen-vx2sc it's vietnamese chả giò. Other cultures have it too. Also...are you Vietnamese? if you're not Vietnamese then please don't use a Vietnamese name to comment like that, it's not nice
@@dungnguyen-vx2sc this is a Vietnamese woman cooking egg rolls (see video title) so that makes them Vietnamese Egg Rolls. If she was making spaghetti and wanted to call it her Vietnamese Spaghetti who am I to argue? I mean really, haven’t you got bigger fish to fry (preferably Vietnamese style)? The End😘
I was so surprised when I saw your technique of cutting up the filling into correct sized pieces, such a good idea. I love Vietnamese egg rolls so much, of all the cultures that make them, the Vietnamese ones are by far the best.
+JGAZM I am sure Van will respond to this too, but in my experience there's not really anything like jicama in that you can use as a replacement in something cooked like this. It's crunchy, very slightly sweet, and something like a cross between an apple and a potato (but not really like a potato). I think personally it would be totally reasonable to leave it out and increase the amounts of the rest of the ingredients to make up the difference, i.e. add an additional 1/4 cup of onion, 1/4 cup of pork, 1/4 taro, and a bit more of the mung bean thread noodles.
+JGAZM Please consider Valicore's response. I used to substitute potatoes when I could not find jicama, but this made it more starchy. Jicama is more crunchy
+JGAZM What about water chestnuts? I think they have the same type of crunch as jicama. My mother never added jicama to ours, so it's definitely optional.
Your is by far the best method for preparing, freezing and reheating that I have ever come across! I will be making these your way from now on. Vietnamese eggs rolls are the best of any cuisine in my opinion. Thank you a billion for showing us how to do it right!
So I couldn’t find the egg roll wrappers or the dried mung bean noodles 😩 so I followed everything else and used empanada wrappers instead and OMG they were amazing. Hopefully next time I’ll have everything needed but wow did I enjoy the ones I made. And instead of frying them I just put egg wash on top popped them in the oven and crispy and perfect. Thank you so much for your recipe your are AWESOME. 🥰
I love egg rolls and never thought of making them on my own but that is going to change thank you so very much for your video I will definitely end up using your video as my go to video thank you so much and both of your boys are adorable happy cooking.
I love your filling for the egg roll...so much umami goodness going on in there! It's such a joy seeing your boys enjoying all of your cooking--even kids will enjoy veggies, if they're prepped well!
Tried this method. It was a lot easier than the normal way and I like the double frying method. Although next time I will put the meat in the freezer before cutting into preferred sizes. My meat was all over the place. Will definitely keep this recipe!
I really like your preparation tips, especially to drain the excess water from the veggies and to cut the filling into equal portions. I’ve never done that. I usually just eyeball it, lol. I’m going to try your recipe soon! Thank you for sharing!
This is a great video right to the end baba & all, hello baby👐 I have watched so many videos but yours is the only one throughout the duration before & after freezer instructions yay I'm so happy I finally know the info extra bonus I got to screen shot your ingredients u had up that saved me writing it all down & I'm going to portion my mix cut back extra work wow thank-you so much worth 💯watching 👍 ☺ 🥰
Hi Van. I want to say thank you very much for your Cha Gio recipe. As you know, most Vietnamese ladys know how to make Cha Gio.... How ever, since I watched your way to make this dish, I think: WOW? REALLY? I tried it yesterday , and my family like it. I , my self , love your way of wrapping, & frying . It is AMAZING 🙄🙄. Thank you very much Van. From now on, my way to make Cha Gio gone na be just like yours. THANKS AGAIN. 🙄🙄🙄.
Please, I have been trying to find the device you used in the video to drain the mushrooms by vacuum, what is it called and where can I buy. I am a Viet Nam Veteran and loved the egg rolls I purchased from the villages we passed thru. I would love to be able to make these myself. I have purchased some from Vietnamese restaurants in the USA and found they are not as good as the egg rolls I purchase in country.
Such a great recipe, Van. I'm curious why you did not use fish sauce and opted for salt instead? Growing up, my mom made a similar recipe (minus the jicama and taro). I'm glad you showed use to squeeze the liquid from the veggies as I can see where that would make a soggy eggroll. LOVE LOVE LOVE the clever way you proportioned the meat mixture so the eggrolls would all be uniform in size. Curious, but do you only serve your eggrolls with lettuce? We wrap them up with other herbs and vermicelli before dipping. Have never seen that before and it is such a neat trick. Your sons are as adorable as ever.
Doodah Gurl Thank you for nice compliments. I avoid adding more liquid to the filling to prevent soggy and oil splatter when frying egg rolls. I had never wrapped with vermicelli but I love to add fresh herbs sometimes when I have:) But I do cut egg rolls into bite size and add to vermicelli bowl with other fresh herbs, lettuce, cucumber, peanut.... to make into noodle salad :) It is very yummy :)
I luv e way u cooked. Non messy n hygienic. Seen so many ppl mix in minced meat wif bare hands, e insides of finger nails! Omg.. Do we need to use new oil for e 2nd time frying? Thks!
My favourite chả giò recipe, hands down. I've got a *lot* of Vietnamese restaurants around me, and everyone has a slightly different take. These are better than all of them, and I'm not paying $6 for them when I order out. Make them, like yesterday.
Thank You ! so much for this recipe....They tasted just like the one's my friend, Tin Van Ta 🙏used to make at his restaurant in the glorious 80's! Truly authentic flavor!... the Taro, Jicama, etc., and pork make the perfect texture. My family will enjoy these forever.
Hi loved your video and very easy to follow instructions. Just wanted to know what dipping sauce you used at the end when you wrap the spring roll in lettuce
I don't know if egg rolls from other Asian countries have taro in them or not but it's the one ingredient that makes the Vietnamese version my favorite! Egg rolls without taro just lack body, texture and taste.
Noodles_^ Thanks! I bought it at a local Asian grocery store but you can buy it on Amazon. I have links to amazon for the kitchen tools I use in my videos. Please check them out in the descriptions below the video. Click "Show more" to read more.
cô ơi! cô cho con hỏi là nếu con chiên chả giò lần 1 và đem trữ đông mà con ko có máy hút chân không thì có ảnh hưởng đến chất lượng của chả giò ko cô?
Hi all, sorry but I need to correct Helen's way of wrapping the Northern style rolls ( the 2nd type of rolls in the video )as it is a major mistake. You should foll up two sides of the rice paper (need to wrap it same way as in the 1st type of rolls in the video), because if you don't foll up the rice paper, filling will exposed to the hot oil and that will make the filling dry and oily. I'm a northerner and we don't do that (let the filling exposed to the oil ) there.
![[ENG SUB] Làm CHẢ GIÒ giòn lâu vàng đẹp chỉ cần lưu ý đơn giản này | Crispy Vietnamese Spring Rolls](http://i.ytimg.com/vi/xXhweAEmOFs/mqdefault.jpg)
![BETTER THAN TAKEOUT AND EASY - Chinese Egg Roll [炸春卷]](/img/n.gif)
In kindergarten, there was a little Vietnamese girl whose mom used to occasionally send to school with her spring rolls for the class to enjoy. Ho think her name was Hoan or Hoang. She was such a nice girl, and the whole class would be so excited when her mom brought spring rolls. They were amazing. I often wonder where she is now and what she’s doing, and I’ve been craving Vietnamese spring rolls for all the years since. At the time, my friend barely new any English and was extremely shy. I feel like she left after grade one, and I wonder if she stayed in Canada or returned to Vietnam.
This is Thai food don`t Vietnamese food
@@dungnguyen-vx2sc are you saying one culture cannot cook another cultures food?
Perhaps the young girls mother also made linguine and haddock! Or is that not possible.
@@dungnguyen-vx2sc it's vietnamese chả giò. Other cultures have it too. Also...are you Vietnamese? if you're not Vietnamese then please don't use a Vietnamese name to comment like that, it's not nice
@@phuonganhthai8237 nó muốn phá á mà
@@dungnguyen-vx2sc this is a Vietnamese woman cooking egg rolls (see video title) so that makes them Vietnamese Egg Rolls. If she was making spaghetti and wanted to call it her Vietnamese Spaghetti who am I to argue? I mean really, haven’t you got bigger fish to fry (preferably Vietnamese style)?
The End😘
I was so surprised when I saw your technique of cutting up the filling into correct sized pieces, such a good idea. I love Vietnamese egg rolls so much, of all the cultures that make them, the Vietnamese ones are by far the best.
+Valicore Thank you! :)
+JGAZM I am sure Van will respond to this too, but in my experience there's not really anything like jicama in that you can use as a replacement in something cooked like this. It's crunchy, very slightly sweet, and something like a cross between an apple and a potato (but not really like a potato). I think personally it would be totally reasonable to leave it out and increase the amounts of the rest of the ingredients to make up the difference, i.e. add an additional 1/4 cup of onion, 1/4 cup of pork, 1/4 taro, and a bit more of the mung bean thread noodles.
+Valicore Thanks for quick response!
+JGAZM Please consider Valicore's response. I used to substitute potatoes when I could not find jicama, but this made it more starchy. Jicama is more crunchy
+JGAZM What about water chestnuts? I think they have the same type of crunch as jicama. My mother never added jicama to ours, so it's definitely optional.
Your method for dividing up the filling is absolutely top-notch. Thank you for the tips!
Your is by far the best method for preparing, freezing and reheating that I have ever come across! I will be making these your way from now on. Vietnamese eggs rolls are the best of any cuisine in my opinion. Thank you a billion for showing us how to do it right!
donneone ❤️
Yes I totally agree with you on all that
Those smiles say everything. I love the tip on making the filling into square patties and cut them in equal pieces, brilliant .
Giời ơi ! VÂN biết tiếng Việt Mà
i love how you separate the mixed meat and veggies . makes it so much easier to portion it all the same/
So I couldn’t find the egg roll wrappers or the dried mung bean noodles 😩 so I followed everything else and used empanada wrappers instead and OMG they were amazing. Hopefully next time I’ll have everything needed but wow did I enjoy the ones I made. And instead of frying them I just put egg wash on top popped them in the oven and crispy and perfect. Thank you so much for your recipe your are AWESOME. 🥰
Adapt and overcome.
👍same as my mom & aunt. Proud 🇻🇳 foods. I loved it all.
2 con trai của em dễ thương quá , lúc nào xem cũng mong đến đoạn 2 bé thử món ăn.
That is a very clever way to make all the egg rolls into equal size shape
Amy Tran
Nonie Manalo qh
Agreed!
Ah. It takes 4 years to get a heart comment from Van😀
I love egg rolls and never thought of making them on my own but that is going to change thank you so very much for your video I will definitely end up using your video as my go to video thank you so much and both of your boys are adorable happy cooking.
THANK YOU LORD FOR HELPING ME FIND THIS VIDEO.....THE BEST AND CLEANEST WAY OF FOOD PREP..
Excellent instruction, thank you!
Ok tu
The proportions on the filling is a game changer. Thank you so much
the boys so cute. egg rolls are great.
Con cảm ơn cô đã bỏ thời gian dạy làm mấy món này
Best how-to video I have seen. Excellent way to portion meat/vegetable mixture. Great job!
I love your detail recipes and instructions.
Your kids are super cute.
Thank you for putting so much effort into each video.
cutest lil taste testers ever! thanks for including the freezing portion
u are so smart, love your style, thanks for sharing....
I love your filling for the egg roll...so much umami goodness going on in there! It's such a joy seeing your boys enjoying all of your cooking--even kids will enjoy veggies, if they're prepped well!
Mo Poppins ❤️❤️
Looks delicious... thanks for sharing
Great recipe and love the idea how to make them all even sizes. Thank you can't wait to see the next recipe.
Thanks for this great simple recipe☺️
I love that grater!
That was an awesome tip to flatten out the filling and separate into segments.
Tried this method. It was a lot easier than the normal way and I like the double frying method. Although next time I will put the meat in the freezer before cutting into preferred sizes. My meat was all over the place. Will definitely keep this recipe!
Thanks for cutting it so we can see the inside of the egg roll. Looks good!
Look at that smile! God bless your baby! Great video and thank you so much for sharing!
I really like your preparation tips, especially to drain the excess water from the veggies and to cut the filling into equal portions. I’ve never done that. I usually just eyeball it, lol. I’m going to try your recipe soon! Thank you for sharing!
This is a great video right to the end baba & all, hello baby👐 I have watched so many videos but yours is the only one throughout the duration before & after freezer instructions yay I'm so happy I finally know the info extra bonus I got to screen shot your ingredients u had up that saved me writing it all down & I'm going to portion my mix cut back extra work wow thank-you so much worth 💯watching 👍 ☺ 🥰
Cám ơn video của em Vân, 2 con trai của em thật tuyệt vời !.
Van you are so adorable and I love your tutorials. Can you do a video on Nem nuong? I like be it but do not know whow to make it. Thank you
You're a smart cook. I enjoy your shows. Thanks for the best Vietnamese recipes!
Ntan Tran ❤️❤️
cha gio hap dan qua , be an that de thuong. Cam on em
You teach cooking wonderful
very nice video/instructional. The children were adorable!
Excellent directions! Thank you!!
Hi Van. I want to say thank you very much for your Cha Gio recipe. As you know, most Vietnamese ladys know how to make Cha Gio.... How ever, since I watched your way to make this dish, I think: WOW? REALLY? I tried it yesterday , and my family like it. I , my self , love your way of wrapping, & frying . It is AMAZING 🙄🙄. Thank you very much Van. From now on, my way to make Cha Gio gone na be just like yours. THANKS AGAIN. 🙄🙄🙄.
Amazing! Love your process of cooking. So sensible. Nice!
OMG.... That first fold to put the filling on - BRILLIANT!! I've never done that.. I'm making some this weekend - great idea!! 👍😬🎉
I love how you divide the meat n wrapping method!!!!
Eva Van It's neat, isn't it? hehe.... ^^ Thanks Eva Van!
I love all your videos and your son is such a cutie!!!!
Eva Van Thank you. You are very nice!
What brand fish sauce would you recommend for the dipping sauce? Thanks
Hi,loved this recipe. Can it be made too same recipe using rice paper wrappers? Thanking you for your answer
Hi Van, I did check but did not see any link for cutting boards
+Gwen Huynh Aw, I'm sorry, I've just added ! :) It is this one: OXO Good Grips 15-Inch-by-21-Inch Cutting Board: amzn.to/1Cv3z7O
I never seen a more perfect wrapping technique.... and beautiful kids!
The Tarot Priestess ❤️❤️
Clip cua chị Vân lúc nào cùn ngắn gọn mà súc tích ghê. Rất là hay!
Yes,yes yes.....
How do you make the fish sauce? It’s sooo good
They look absolutely look delicious.
Great, thank you. Your child is adorable, so cute. Enjoyed your video.
I love your way to cook it till done..now I know how to cook it right..thank u 🥰🥰
Looks delicious
Très professionnel, Vân.
Pas du style cheap commercial comme Ric.....
Félicitations.
Please, I have been trying to find the device you used in the video to drain the mushrooms by vacuum, what is it called and where can I buy.
I am a Viet Nam Veteran and loved the egg rolls I purchased from the villages we passed thru. I would love to be able to make these myself.
I have purchased some from Vietnamese restaurants in the USA and found they are not as good as the egg rolls I purchase in country.
Awesome recipe very precise
Great video! Well organized and easy to follow!!! I subscribed to you!
I like your video so much as it's quite creative and cute in the end (the baby is so cute ^^)
Aww , every thing is neat and cute in your video Mama Van , Thumbs up !
The rolls are so pretty and perfectly sized!
thấy có củ sắn và khoai môn là thumb up liền
Cac chuong trinh huong dan rat hay nhung thieu khoa hoc , khong chi ro so luong lai quay nhanh nhu muon giau nghe.
This looks so delicious! I’m making these today! Thank You Van 😃
OMG, your son is super cute n love that he eats everything!!!!
Eva Van Thank you :)
Kids and rolls are completely beautiful🌷
Such a great recipe, Van. I'm curious why you did not use fish sauce and opted for salt instead? Growing up, my mom made a similar recipe (minus the jicama and taro). I'm glad you showed use to squeeze the liquid from the veggies as I can see where that would make a soggy eggroll. LOVE LOVE LOVE the clever way you proportioned the meat mixture so the eggrolls would all be uniform in size. Curious, but do you only serve your eggrolls with lettuce? We wrap them up with other herbs and vermicelli before dipping. Have never seen that before and it is such a neat trick. Your sons are as adorable as ever.
Doodah Gurl Thank you for nice compliments. I avoid adding more liquid to the filling to prevent soggy and oil splatter when frying egg rolls. I had never wrapped with vermicelli but I love to add fresh herbs sometimes when I have:) But I do cut egg rolls into bite size and add to vermicelli bowl with other fresh herbs, lettuce, cucumber, peanut.... to make into noodle salad :) It is very yummy :)
How long can you freeze the eggrolls for in the freezer?
I luv e way u cooked. Non messy n hygienic. Seen so many ppl mix in minced meat wif bare hands, e insides of finger nails! Omg.. Do we need to use new oil for e 2nd time frying? Thks!
dreaminbunny Thank you :) hehe.... since I don't have $$ to get a pedicure ;)
Have you tried baking the rolls instead of deep frying? Just want to know how a baked roll taste? Thought baking is easier.
My favourite chả giò recipe, hands down. I've got a *lot* of Vietnamese restaurants around me, and everyone has a slightly different take. These are better than all of them, and I'm not paying $6 for them when I order out. Make them, like yesterday.
what a cute kids u have very nice recepi to thnxss miss muaaah
Always the best videos as chef John of Good wishes
Hi Van, the Zuudlemaker - Julienne Vegetable Slicer is no longer available. Is there another one that you would recommend?
Thank You ! so much for this recipe....They tasted just like the one's my friend, Tin Van Ta 🙏used to make at his restaurant in the glorious 80's!
Truly authentic flavor!... the Taro, Jicama, etc., and pork make the perfect texture.
My family will enjoy these forever.
Look real good now I need the dipping sauce recipe
Adorable little eyes on that baby. I want to try this but with chicken or beef is that okay??
The boys are so cute and the egg rolls look yummy I hope your boys did enjoy it and you worked so hard!
Hi loved your video and very easy to follow instructions. Just wanted to know what dipping sauce you used at the end when you wrap the spring roll in lettuce
Its fish sauce also called nuoc mam. Just search youtube for a recipe.
How do you make that dipping sauce?
I don't know if egg rolls from other Asian countries have taro in them or not but it's the one ingredient that makes the Vietnamese version my favorite! Egg rolls without taro just lack body, texture and taste.
It looks so yummy
Where can I find the recipe for the dipping sauce?
Im so happy ive found your channel.
Hi, thanks for the recipe. Where can i buy your julienne tools ? It's awesome. :)
Noodles_^ Thanks! I bought it at a local Asian grocery store but you can buy it on Amazon. I have links to amazon for the kitchen tools I use in my videos. Please check them out in the descriptions below the video. Click "Show more" to read more.
Your boys are just so cute!!!!
Samantha Soleil ❤️❤️
I love eating this with vermicelli rice noodles along with the fish sauce.
I didn't understand why you fried the same egg rolls two separate times. Can you explain that? Thanks!
I am so happy I found this channel. Can't wait to make this! By the way, you might have the cutest boys on the planet.
Cassytava Thank you :)
Children with Nems so Cute 😍😍💕❤️💕❤️💕❤️💕❤️💕❤️💕❤️
C Vân có thể chỉ cho em cách pha nước mắm chấm nem mà không bị nặng mùi mắm các bạn Mỹ có thể ăn được k ạ? Cảm ơn c!
Oh I love your method! Going to give this a try. :))
+MsLansones I made egg rolls and followed your method and it kept my wrapper crispy!
I like this video. Thanks.
cô ơi! cô cho con hỏi là nếu con chiên chả giò lần 1 và đem trữ đông mà con ko có máy hút chân không thì có ảnh hưởng đến chất lượng của chả giò ko cô?
I love how detailed your video is😍
You fry them a 3rd time once you take them out of the freezer?
Nicely done video!
Hi all, sorry but I need to correct Helen's way of wrapping the Northern style rolls ( the 2nd type of rolls in the video )as it is a major mistake. You should foll up two sides of the rice paper (need to wrap it same way as in the 1st type of rolls in the video), because if you don't foll up the rice paper, filling will exposed to the hot oil and that will make the filling dry and oily. I'm a northerner and we don't do that (let the filling exposed to the oil ) there.
Chị làm đồ ăn cẩn thận và kĩ càng quá, nhìn mà hâm mộ ghê :D
I can find the egg roll warped in Asia store
Ngon qua, cam on xxx
thanks Van .
Ờ VÂN là người Việt Nam mà hoặc là người nước ngoài nhưng biết tiếng Việt mà
Where can I get the shredder like yours?
Awesome! Thanks!