@@SchoolofWok if you want them to get golden brown and look appetizing, all you gotta do is add a table spoon of white sugar in the hot water and dilute it before dipping in your rice sheets. The sugar in the water will be absorbed by the rice paper and will turn the spring rolls golden brown after the second fry.
I just made these tonight. They were so delicious! Absolute perfection. I didn’t change a thing and the recipe was spot on. We order these at a restaurant nearby and my daughter preferred these. I’m so glad I can make them at home. Next time I’ll double the batch and freeze half. Having these on hand will be fabulous. Thank you!
Yes me too, we mustn’t give up 😉 it’s the rolling I stuff up, not the ingredients. I have started air frying them, for a healthier version. Practice makes perfect, so they say. ✅ I’m celiac so I have to go rice paper casing. I might go back to frying them in oil. Double frying is a great idea. 👌 Thank you, great video.
Thank you Jeremy, they look fantastic much better than the first batch I made 😩 Double frying is the key 😉 I can’t wait to try these again. I’m celiac so I can make them gluten free. I was wondering what type of oil do you fry in ? Many thanks.
Hi J, Any chance you could show the printed recipe ? Also, can you explain at what stage can they be frozen ? Greetings from beautiful Costa Blanca, Spain
Thank you so much for sharing how to make Chả giò, which could be the most popular dish in my native cuisine, Jeremy. I always use frozen spring roll wrappers, and never use these rice papers. I will definitely have a try. 👏👏👏👏👏👍👍👍👍👍
They look delicious. I'm eating some M&S ones [which says they are made in Vietnam on the packet!] and I wanna make them so came across your video. Thanks for posting.
Hi Jeremy it's Jennifer from Trinidad in the Caribbean thanks for sharing it looks delicious but can I use 9ther type of wrapping paper not sure if we have those here we have just the normal spring roll wrapper Be safe God bless come eq to some Caribbean food
One tip for you guys, so that you can fry a lot at the same time without worrying about all of them sticking together, you can dust some maizena or corn starch very thinly all around the skin right before frying. Worked wonders every time!😊
They look great Jeremy. When you freeze them, at which stage do you do it? Raw, after the first frying, or after the second? I’d be tempted to do the first fry then freeze on a board with parchment paper before bagging, and do the second fry from frozen, but is that your recommendation?
@@JK-ml4bs It worked quite well, but over time I figured it was more practical to simply freeze them raw. If put on a baking sheet with slightly oiled up parchment paper they do not stick at all and are easy to remove and bag up after a few hours to let them freeze hard first. I do the first fry from frozen, so the oil not too hot and a few minutes more than if I did it from fresh. Second fry with higher temp, and the normal length.
They look good, the first time I saw the rice flour pancakes was in a French - Vietnamese restaurant in Germany 🤣 although we only wet-fill-rolled them, not fried. Note to editor; please level the sound!!!! Trying to listen to crispy pancakes then get some dubstep elevator music punch my inner ear.
would use a lot more rice wine personaly - hoisin, sweet soy sauce, dark soy sauce and palm sugar - also zero lemon grass - but its all down to what you like -
Only watched for the rice paper portion since I'm making gluten free spring rolls. This is a bit more labor intensive but at least my friend can eat them.
How long do you normally let the fungus soak? I've seen my mother in law soak those black Chinese mushrooms over night but she uses room temp water. Thanks!
Absolutely! Once they're fried, just freeze them on a tray with some space in between them so they don't stick together. Once they're frozen you can put them in a bag and heat them up as you need - Chris
I’ve tried that and it’s really not the same. I’d say deep fry or don’t try . It’s not an everyday meal so just have it as a treat. I tried spring rolls in an air fryer , oven cooked , and shallow fried they were ok. But then deep fried was another level. If not deep fried, I’d say shallow fry and finish in the oven on a high heat
The production of this video needs some work. Not only is the music very loud and distracting, it even drowns out the speaker a lot of the times. Had to rewind a couple times and listen to hear what he just said. If anything, I'd take the away the music altogether if you don't know how to normalize the volume. As for the food itself, this is helpful to learn the techniques.
Just watched the video!food looked amazing?but that music??very annoying and unnecessary I think but that's just my opinion?but I'm going to have a go at the rolls😋
Ive watched your fab vids for years, may I please suggest you keep the previous format and don't add awful intrusive background music. Thankyou. . . Would you consider making a vid on which spring roll wrappers are best for steaming and which for frying and which for soups.. actually its not so easy for us whites to know! Vietnemese Summer uncooked rolls the best .
NO, NO, NO, Wong rice paper! Vietnamese spring roll means cook slice pork, fresh lettuce, fresh slice carrots, cooked rice noodles, maybe some cooked shrimp slice in butterfly cut. It is served cold with peanut dipping sauce or Vietnamese dipping sauce man.
At 0:16 he identified them as cha gio, which are Vietnamese crispy spring rolls. They are not the fresh spring rolls / salad rolls, which is what you're describing.
