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Its really awesome that you have this special bond and business with your dad . Man I love egg rolls spring rolls shrimp rolls even and I hate seafood the tiny shrimp with the filling is really good whatever they are called .
@@paulawaldrep5286 Buy Powdered Oriental Hot Mustard. It comes in a small can and you reconsitute a T or so with a bit of water. Exactly like what they serve in the Chinese restaurants.
One of the big issues with chinese is knowing what oil to cook with. As a New Yorker, ive grown up eating Chinese takeout at god knows how many restaurants. But one thing is always very clear. Trying to replicate at home almost always comes up short, WHY, because much of the flavor comes from the oil used. It is the key ingredient to the cooking process, so it has to be a major factor in flavor and to that of the very texutre of whats cooked. If your going to do it home then one must consider using the same products to get the same results. as such i would like to ask what cooking oils are used and what brands.
Awww, I loved how Cam Cam gave Daddy Lau a hug at the end of the video and he got a hug back from his grandpa. How touching and sweet. I can feel the love! Love the recipes and the videos.
I just love how Daddy Lau has blossomed - he's now so relaxed and obviously having fun, all while giving such clear and detailed instructions! He's such a GEM! Please tell him I send him a hug from Australia.
Damn Bro, seeing your son hug his grandpa brought so much joy to me. Thank you and your amazing father. Hope you get to enjoy each other for so many years to come.
Every bit of these videos is beyond precious. There's so much skill, knowledge, and love involved. But also. Watching your dad's hands work is just mesmerizing. He's got such clever hands!
With respect, Dad lau makes cooking these delicious meals so easy. I love his careful instruction and the history behind the dish,i look forward to every episode.
Here in Indonesia, the most simplified version (vermicelli filling only) are sold at 8 pieces for $1 at my hometown. There are some that sell with extra filling using carrot and green bean. However, because it was made in big batch, the vermicelli only would be the more preferred one as it won't get bad easily. Also, it's interesting that popiah was mentioned as we have it as well and there are some region that have it fried with bamboo root as the filling. Your video really quite explained to me why there are fried popiah.
I love your family dinners. And now that there’s a little one that can enjoy the food too it’s just that much nicer. The way he looked at his grandpa and they embraced at the end was just so sweet.
I make these all the time. It's called popiah in Malaysia (you did state that in the video). The fillings are really up to you. I usually use jicama (its a type of root/radish vegetable. Can be eaten raw and it has a unique crunchy bite, almost like a mix between pear and coconut flesh for taste), carrot, diced meat (pork, chicken, beef or even seafood). Cook it all in one wok, make sure its not soggy. Then do exactly what Chef Lau did. The folding style, the glue and fry it on low first, then medium heat and take it out before it gets too dark. All food still continues the cooking process after you remove it from the fire. That's why rest time is important. Especially for meat. And yeah these things are bloody additive. I can chow it down seagull style in minutes. Ive ate like 15 pieces in one go. But i usually don't pack the fillings like Chef Lau. His popiah's are thick af. Mine's a bit thinner. I prefer it thinner coz it takes 2 bites to finish one if you have manners. Lol. My fat ass ain't got time for manners. But yeah i do wanna try this recipe. Shitake mushroom, green peas and cabbage huh, I'll try it.
Your dad is amazing. So patient and an excellent teacher. His traditions combined with your videography talents, along with the educational touch and how you go back and forth with the English and Cantonese translations and narration...Perfection Doesn't hurt that the recipes are fool-proof and delicious. How blessed you are to be raised by such amazing humans...aka your Parents! So much respect and love for this channel and your family!
I love that you are getting in the kitchen with your Dad n learning from him & showing us. It shows that anyone can learn if they want to. Love your Dad too, he's so caring. 😁🙏💙🦘
Your Dad is so confident with his skills and he takes pride in his cooking....can see he loves his family and sharing his recipes secrets with the world..Great video
Have been waiting for a spring/egg roll recipe from you guys a long time- thank you, Daddy Lau for showing how it’s done right, and Randy for your clear narration. I have been watching your videos for quite a while and follow your recipes regularly. Big fan 😀😀.
I love your videos in that it’s not just on how to make it but also on sharing cooking wisdom e.g adding peas last to retain green colour, carving a hole to adding vermicelli to soak water, storing of loose skins etc.. thank you!
Just started binge watching a bunch of your videos after finding this channel yesterday. Seeing all this Chinese food and listening to Mr. Lau talk is nostalgic. My dad makes a lot of the same food at home. I love that I'm starting to hear a bunch of connections between Cantonese and Mandarin and Teochew while watching!
I’m from the Philippines and we call ours lumpia. It’s a whole lot of work and then once it’s finished being cooked, it’s all gone in a matter of seconds. 😂 I so want to give this a try- I think it’s even better that I even use the same wrapper for our lumpia.
Hi. Well said. I am from the Philippines, too. The Filipino word Lumpia was a loanword from Fujian Chinese dialect Lum Piah (潤餅). Ingredients may be different but they taste so good. :)
I love your videos Daddy Lau! You have definitely made a difference in my cooking of Asian foods. Hey, I have even turned my friends both Asian and not onto your videos and blog. They are impressed with the simple techniques. (My favorite is your Soy Chicken. I have made it a number of times.) Congratulations on your CNN acknowledgment. You deserve it. Keep making those videos. I can't wait to see one million subscribers.
Love it! Just a small correction on the Vietnamese translation. A fried egg roll is Chả giò. What you have Gio Cuon refers to the fresh spring rolls wrapped in rice paper.
During Covid my favourite spring rolls are no longer available here in Australia 🇦🇺, so finding your video was timely. Going to have a go at making my own. Love the way your Dad explained all the dos and don’ts, plus answering the why 👍😊
I love hearing Cantonese. I've lost a lot of my speaking skills and I watch these videos to freshen up my Cantonese. It's good because Daddy Lau talks about food and that's what my family talks about most. Thanks for the videos, they're very educational.
I love how you present your videos with full information and demonstration. A Chinese chef at a Portland OR restaurant gave me a cookbook that she made. That was 30 years ago. I know what I'm going to make tomorrow!. My daughter-in-law taught me some "signing" that she taught her toddlers; I remember the "more" sign. Another memory was the drainer you used, it was exactly like my mother's. It is over 100 years old now. Thank you!!
In Thailand it's also called popiah like Malay, but we have the deep fried one and fresh one as well. We can dip in sweet chili sauce or larb sauce as well, or eat with basil together to cut the oiliness of the spring rolls. I do like the meat filling though, compared to vegetables.
Your Dads recipes should be cherished for life. Continue his recipes they are amazing. And maybe start a small outdoor & patio restaurant if he doesnt have one already. My mouth watered!
Randy, I love how you have exposed Cantonese cooking to the RU-vid community! I grew up with a typical Cantonese family, and this reminds me of my childhood! Thank you so much!
I loooove Chinese cuisine and I’m really thankful for finding this channel, everything is explained clearly and the food looks amazinggg Can’t wait to try it all
Your dad is awesome. I have learned a lot from watching his videos. My family is diverse and my cousin wife is Asian. She taught me how to make papaya salad and the recipe for other dishes I love to eat. I want to become better at my eggrolls. I always omit mushrooms and snow peas because I don't eat them. Thank you for sharing with us.😊
I was raised in a half Vietnamese and half Cantonese household. Than (Vietnamese) taught me how to make egg rolls. He used egg to make a crepe and wrap. His wife, Hi, was Cantonese. She made the filling but her husband made the wrap. She once told me. Chinese don’t use egg. Lol I love you family! Your mom and dad are wonderful!! Thank you!!!!!
Thank you so much for share this recipe. I'm Indonesian, I like how Mr. Lau teach the viewers like a best chinese dady from hk. And for the video I think this video is very good not only teach someone cooking. I learn many things here and when I miss hk especially the food I could make it at home😊
The most good looking egg rolls and not burned, I grew up using lumpia but tend to make regular egg rolls with cabbage and pork, carrots, some onion. Nice video showing how to use the oil temperatures!
Love your family!! And Daddy Lau you are always so awesome! Thank you Randy for making this channel and sharing your dad's amazing cooking skills and recipes!! This is my favorite cooking channel! :)
I am in love with the recipes! Everything looks absolutely delicious. I especially love to see your family sit to eat at the end. It’s the perfect ending to the videos.
I love finding videos that speaks Cantonese and English. I feel like there’s not enough Cantonese being used these days. Seems like mainstream is mandarin so it’s very refreshing when I hear others speak Cantonese. Esp when your making my fav chung guun mmmm
The way Sir Lau wrap to make the spring roll is nice. And the glue was good technique and different since we just use water as paste since the wrapper stick when it gets wet. Well I'll copy that spring roll glue recipe.
Your tutorial for this egg roll recipe is the best I've seen for any cuisine. I watch a lot of cooking videos. Great job making egg rolls easy for a novice, step by step. I used Daddy Lau's technique.
Awesome video! Love watching elders cooking and sharing their experience in cooking. I’m definitely making this recipe this week to match up with some beef and broccoli.
When I was growing up in central Florida, we lived next door to a Vietnamese family. Their youngest daughter was my road dog LOL. We had chickens and they had a farm with pigs. We would give them about 5 dozen eggs on Sundays, and in the morning, there would be a platter of about 40 spring rolls on our porch. I cannot describe the trek I have gone on trying to find that taste again! Growing up half in their house and half in ours was the best thing ever for my foodie culture to blossom! Thank you!
I’m Hmong and we make something similar but do add egg to bind all the ingredients together. We add minced pork/turkey and I like to cook it with some oyster sauce, black pepper, and salt. Once the meat is cook, we will mix it in with cabbage, carrots, cilantro, and green onion and add more sauce in and a couple of eggs to bind everything together. Time to wrap and cook the Eggroll. We do not precook the stuffing only the meat so the eggroll could cook faster.
Weichen wrap is the best, doesn’t break and no bubble after frying. Airfry works too, just brush oil and bake 375F for 10 min, flip once. Since the filler is cooked, just need to crisp the skin. I am not good at wrapping so I add corn starch in filler to hold the liquid, Napa cabbage leaks easily. Thanks for sharing, looks great, must be tasty too.
I can't speak it at all, but I have always loved the sound of Cantonese...yes, I can tell the difference and I really love this channel; you have such a cool Dad!
Thank you. From a Polish married to a Chinese. Our daughter speaks Mandarin mostly but the family is from the South . From Canton. My Mother in Law died 2 YRS ago. But we cook her favorite foods . And we bring it to her. ..
When I make spring rolls I use Filo dough [its cheap, and you can make really BIG spring rolls]. then fill them whatever i want that day, from veggies, chicken fish, etc
Just wanted to take a moment to mention that in Vietnamese, fried spring roll are actually called chả giò. Gỏi cuốn refers to the fresh spring rolls or what some people would call summer rolls with rice paper instead of wheat based wrappers. Love the videos though, especially as a Cantonese-Vietnamese person who loves food and is trying to improve her Cantonese!
