Real Vietnamese egg roll (Chả giò) is wrapped with the thin transparent / cellophane / rice paper wrapper and *not* the Chinese spring roll / Chinese egg roll wrapper. Vietnamese rice paper (Bánh Tráng) doesn't soak up a ton of oil like the Chinese wrapper does; therefore, it makes real Vietnamese egg roll (Chả giò) taste so much lighter and crispier than the heavily oily Chinese roll. Vietnamese transparent rice paper can be purchased in Vietnamese-American grocery stores in North America. Chinese roll wrapper is way too coarse, is way too thick compared to Vietnamese rice paper (Bánh Tráng), and will soak up a ton of oil. It is suitable for Chinese food which is much heavier and much more oily when compared to Vietnamese food. Chinese wrapper isn't suitable for Viet rolls. Lumpia is the same as Chinese roll wrapper.
@hoao58592 жыл бұрын
Enjoy your meal
@onlytoloveyou12 жыл бұрын
Use egg white to seal, yolk will fry dark and discolor
@onlytoloveyou12 жыл бұрын
Use a kitchen aid food processor
@thanhchin96452 жыл бұрын
Great video. Thank you so much
@Nour7682 жыл бұрын
👍👍👍👍👍👍👌😍💯
@thiloanmientay2 жыл бұрын
Rất ngon bn ơi
@Travelblog4602 жыл бұрын
Woow veey relaxing music.. love it.. also beautiful views so nice. Im your new friend here in your channel. Thanks 🙏
@marl3363 жыл бұрын
Reminds me of Cam Ranh Bay restaurant egg rolls in Burnsville, MN. Sweet fish sauce for the dipping...
@ThanhNguyen-cf8ng3 жыл бұрын
Chào Chị, cũ sắn & hành Tây, carot chị không vắt nước nếu dư để frozen có mềm bánh không ? Cam ơn
@MsMookie5133 жыл бұрын
Outstanding!
@NKTran833 жыл бұрын
My aunt puts green onions in her cha gio too. I usually don’t care for green onions, but I like it in cha gio and add it to mine now.
@heartycooking82763 жыл бұрын
Hi Nancy! Green onion is pretty tasty when it is cooked :)