Hi, your email address on your website isn’t working? It is saying it doesn’t exist when I tried to send you an email asking when will you have your curry paste back in stock? Also the link on the email message doesn’t open an email to you it opens for info@mysite and not your email address…. You need to get rid of all the non related pop ups on the website, get it turned into proper commercial website please. ❤
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They look absolutely sensational! I love a good spring roll and they looked great I love the addition of the corn. I'm working the weekend after next, guess what I'm taking to work for weekend snacks! That sauce looked amazing too. It's 1am here and I am absolutely drooling. I did try to make spring rolls once. The filling was really delicious, but the end result was a disaster. I know what I did wrong. I really want to try these, including the MSG! Oh, and by the way, your knife skills are incredible! I know it's years of practice, but I could only dream of being able to chop like that. Thank you for another absolutely awesome recipe. If I ever make it to England, I am so going to your restaurant!
You two are wonderful, and I love your channel. Never argue with your Mother. Remember she had the wisdom to give you birth. Best wishes to you both.thank you for sharing with us.
Up North its a Pancake Roll and always seem to have some Chinese five spice added . . . .Distinctive taste to Five spice powder . . . Great Video !!!!!!
Love a proper made spring roll. Alot of places seem unable to make them, ready made ones are awful. In my town we have a old school chinsese their sring rolls are like the size of letterboxes and packed full of meat shrimp and prawn aswell.
Its becasue most places no aren't chefs, takeaway kids like me don't want to follow, you work so hard for so little money, and then people begrudge you when you have to raise your prices, so takeaways are bought by people looking for a carrer change and like westerners not everyone can cook
Another great videao you can tell the expertise i aspire to be this confident in spring rolls.side note i also hought the Beverly hill film was amazing great to see them.all again ❤
Have you tried to air-fry them? I just wonder if results are same? 🎉 Really love these helpful cooking tips you post. Very useful information and instructions. Thank you both. ❤😊
I once had some amazing Cantonese (I think) things that were described on the menu as "Paper wrapped prawns". They were a minced prawn paste with other ingredients that were wrapped in a very thin light paper and then formed into little "money bag" shaped parcels and deep fried. They weren't like a thick crispy batter on the outside, but it was translucent and you could almost seen the paste inside. They were SUPER tasty and I've only ever found one image of them online and never found a recipe. Do you have any idea what they were? Thank you!
This looks epic, and your guy's vibe is incredibly heartwarming; thank you so much 🥹 would these be able to be air-fried at all?or is frying in oil best for cooking them? ☺️ Also learnt from you guys that big ones are called pancake rolls while small are spring rolls! Always wondered the difference! 😄
When I haven't had much money in I'd get a small rice and a large pancake roll. And cut the roll up on top of the rice tray so any juice and fat would flavor the rice.
Thanks for this video. Bloody great. Our local also does a spring roll with less veg, char siu pork, chicken and prawns in it - almost like chop suey in a spring roll wrapper. Do you do one like that? BTW. Your Mum is bloody adorable. Such a character.
Cheers for the video, when I made spring rolls I was so paranoid about the pasty drying out it became a faff using a damp tea towel, on off on off and so on. Next time I will just go for it, it will save a lot of time. I was also gluing the in folds separately then gluing the final tuck. 🤦🏻
Thanks for another great video! What’s the significance of the 2 sides of the pastry? Which side do you put the filling on/ which side do you have on the outside?
Thank you for sharing and giving all the details I make spring rolls as my mum is from Singapore but I still learn so much from you and your mum Bless you both 🙏🏻❤️
You guys are pretty much my only hope of getting General Tso's chicken out there to the UK masses - why this isn't on our menus is beyond me. *cough* hint hint *cough* Great video as always.
I always assumed they arrived by the thousand at the takeaway in a freezer lorry! My local has vermicelli noodles in theirs, but I don’t know if that’s normal?!
Hello, the spring rolls look tremendous. I will be making some myself. I would like a link to the aged garlic video please. I liked, and I subscribed a long time ago :)
I made this for dinner just hours after your video 😀 I posted photos but I think RU-vid removed the comment because it had a link in it. Anyway they looked great and were delicious! I was testing the recipe in advance of a Chinese Takeaway Banquet dinner party I'm throwing tomorrow night incorporating a bunch of recipes and techniques I've learned from you, so I just wanted to say thank you! I think maybe a patreon sub is in order. Or the book could be a nice birthday gift for myself 😀 Menu: Jiaozi dumplings Spring Rolls Crispy Seaweed Sticky ribs Crispy aromatic duck Dry fried shredded beef with chilli Ginger chicken and cashew with water chestnuts Singapore noodles Egg fried rice
Love seeing the two of you! Just beautiful - mother and son, and, clearly, a good relationship with love. 😊 I think of my own dear mother who is gone now - missing her always - so, lots of thoughts of ‘if only’ in association as well … And the food is gorgeous too. Always have loved spring rolls. The way you made and served them appeal to me so much. Thanks. 🍂🍃🌈
Brilliant. I want to make these with my Daughter and Grandkids in the summer holidays. I bought her your book, and my best mate your book and a hamper.
21:11 omg I've recently discovered your channel and I'm a little bit obsessed 😂. I'm ordering some MSG as we speak. Please send me a link for your cookbook 🤗
Sorry missed the live busy struggling to get a ID card. Im also growing Adzuki beans (red mung) I think makes much nice better sprouts than the normal green mung beans and better for you(my excuse to eat more spring rolls😉) also making special red miso from them
Spring Rolls are one of my faves. Are the rice wrappers used in the "fresh" style Spring Roll? Also, I have a cleaver quite similar to yours. Thanks for the great video as always.
In the 80s the UK supermarkets used to have a wide range of Daloon rolls in the freezer section. 40 years on and I still internally call spring rolls "Daloon rolls". I guess back then every house had a chip fryer, now people con themselves into thinking air fryers make good chips. (lol) You can't beat a deep fat fryer for certain foods, luckily the electric ones make the dreaded "chip pan fire" a thing of the past.
Love it so simple 😊 I'm off to my nearest Chinese supermarket for some pastry sheets 😋. Do you find the vegetable spring roll to be more successful and just mix up the dipping sauces for extra taste. I've found duck/chicken/pork to always be a bit bland in a spring roll maybe it's the skimping on ingredients from bad takeaways? Always found vegetable spring rolls to be the best would you recommend anything other ? I have both your cook books 😊 done about a 1/3 of the recipes so far all have come out spot on so far 👌 ❤
The proprietor's cute daughter at my favorite Chinese café asked me - "Would you Ike a Spring Roll?" - I said "Yes! But I don't want to wait that long; how about a hug right now?" Anyway, now the café is off-limits to me for three weeks - so I will use your recipe instead, thanks!
I really like your videos but it really annoys me when you try and correct your mom..she has done this for a longer time than you. In fact if you didn’t have your mom I probably wouldn’t watch your videos.
Mum is the star here, no doubt on that, but on the other platforms where I cook alone I have 1.2 million followers and yes mum has been doing this longer but before we combined places my restaurants and outlets were always higher rated, I’m nearly 40 and started at the age of 11, I also have worked in fair more kitchens than mum to build my base up and expand like mum hasn’t, in blind test people always pick my dishes and cooking over mum, and as mum works for me, it’s often hard to not show that on camera and let her take the lead, to improve on the 5 generations of chefs that I hail from. I’ve also shown mum lots of new ways to do things from said experience. But thanks for belittling my experience and vast wealth of cooking knowledge 😂
@@CoryDay-g2jI agree, that person doesn’t deserve to watch these guys, chin and choo are both very knowledgeable in their own way and don’t need to change a thing
