Crunchy Vietnamese Spring Rolls

[@prazuzu]

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!😊

[@patrickcarter8186]

Thanks Jeremy! I've been making these for years but your double fry technique really makes them better and they stay crispier longer.

[@SchoolofWok]

Double frying makes everything better! - Chris

[@insafey]

@@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.

[@shzba9880]

@@insafey thank you for this!

[@satangotv]

I had such miserable failures in the past to make these things. Your video just inspired me. OK, I'll try to make this again. Thanks.

[@jondk]

We shall prevail! 💪🫔

[@wendyhannan2454]

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.

[@zymonch]

I Love spring rolls. Can’t wait to try this recipe.🤤🤤🤤

[@tmpBO]

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!

[@johnannan2506]

Made these today....absolutely delicious! Really great, doable recipe. Thanks!!..... The music is a bit too intrusive though.

[@MichaelNYCBroker]

Add a little sugar to the soaking water - it will help with browning.

[@wendyhannan2454]

That sounds like a good idea 💡 thanks I’ll try that.

[@nez9751]

Love this channel, wakes me up every morning

[@shirleylum2198]

Yummy! Thank you for your easy step-by-step tutorial.

[@nicholasgirard8246]

The Trip Hop is a nice touch , oh and cheers ,can't wait to make em!

[@victoriagrace4339]

Love your double frying technique! Thank you ❤

[@darrelldesouza4189]

The one I have been waiting for! Thanks!

[@vanessachrista]

I want to try this recipe❤❤❤

[@russellsage4953]

thnx for this my mum made these for me as a kid i sort of gave up on it as a home meal because the skill set was lost ❤️ and for saying “more-ish “ my mum would have said the same 😂

[@wendyhannan2454]

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.

[@MinhThu-vl9vp]

In Vietnam, we add some chop of lot leave (lá lốt) for more green and flavor 😊

[@reapergrim76]

Looks really good! 😀

[@QueenOfTheANTS]

I have done this without the glass noodle as I don't have any. Lovely. Ill try your dipping sauce. Thank you

[@wendyhannan2454]

I don’t use the glass noodles in the mix, I find them pretty tasteless. But this is a great recipe, they look really good,

[@JillEmms]

Yum....on a side note....for me the music was a tad loud

[@SchoolofWok]

Hi Jill! Thank you for the note!

[@テレシータ川添]

Yummy❤ thank you for your recipe🎉

[@SchoolofWok]

No problem! - Chris

[@jsmith3980]

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.

[@the_jarmel]

HAVE A BEAUTIFUL DAY EVERYONE

[@trygvegisholt149]

Thank you very much for the recipe 🥰 from Norway 😊

[@carolharkness5023]

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

[@kuga7423]

i think after the first fry, ir would be good to freeze

[@glenhong8028]

There is a link to the recipe in the description

[@thaobenn6339]

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. 👏👏👏👏👏👍👍👍👍👍

[@SchoolofWok]

I love it! I get it every time I go to my local Vietnamese restaurant - Chris

[@carolverde8439]

I made this recipe came out perfect

[@advancedbasicsAB]

These really are amazing wrapped in a lettuce leaf with mint leaves and then dipped in nuoc cham

[@RizaTV]

I wanna make like this. Thank you

[@SlayerLaw]

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.

[@S1L3NTG4M3R]

THANKS :)

[@dominicaudy8479]

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?

[@SchoolofWok]

Exactly that! You can also double fry, freeze and then bake them instead of frying again - Chris

[@JK-ml4bs]

Did you have luck freezing from first fry? I’m going to make it today and looking for best results from frozen. Thanks.

[@dominicaudy8479]

@@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.

[@JK-ml4bs]

@@dominicaudy8479 thank you! Going to attempt it now. 😄

[@user-ht9ub1gj7g]

I was particularly interested in how you softened up the rice paper. That's a lot easier to control the rice paper than just dunking it in hot water.

[@SchoolofWok]

It’s much much easier! - Lee

[@jennifermckenzie14]

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

[@idchance2699]

Love your videos, but is there a way to turn off the backgound music? It's distracting.

[@bakerownsyou]

Agree. Why put background music when they are talking? Poor decision.

[@eriknilsen_trainingday]

Yeah, overall just lover it at least 3db

[@SchoolofWok]

Hey idchance, thank you for the feedback, we have taken note and will make changes where needed!

[@shawnclark7785]

Must agree, there's no need for music - the content is great.

[@Minecraft_Jax]

Leave the tunes,They make your videos cool,These people moaning need to get a life.

[@ajaxamsterdamdeusvult]

Looking nice mate

[@CarolHalsey-pc1in]

Your foods amazing.....I'm putting on weight 😮... because of your lovely recipes

[@adataylor6793]

You're the best Jeremy! Love your laughter, smiles and great cooking!

[@whodat9198]

What brand of rice paper did you use? Most of them do not blister or bubble like this as they should

[@tommyt1785]

Love the background track

[@SchoolofWok]

Hi Tom! Thank you for your feedback we will make changes where needed!

[@jayjayjay365]

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 -

[@DoisKoh]

"I recommend not frying more than 3-4 at one go"... And we see 8 spring rolls in the wok.

[@ThavyAndFamily]

Can these be stored in the freezer like the regular egg rolls?

[@SM-gm7up]

Your website is confusing. Could not find the recipe

[@pumbar]

Nice!

[@SiermaJackson]

Can you store the cooked springrolls in the freezer? How do you warm it up?

[@JamesHackerphotographer]

Hip hop in the house the best are far to loud haha

[@hammondpickle]

Dammit Jeremy. I want spring rolls now 😞 Why, WHY, do I watch cooking videos when I'm hungry?

[@ChristopherAlanUSA]

❤❤❤

[@nsly9392]

I can’t find this recipe on the website. Can someone please give me the recipe with the measurements. Thank you

[@jdm3gee14]

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.

[@aRTzu.]

ALERT: the music is way to loud Great Spring Rolls btw.

[@LTDLimiTeD1995]

I wonder if I could use rice paper for Gluten-Free rangoons...

[@kaori5465]

Great vid! Was struggling with using rice paper which I wasn’t familiar with and this is very helpful😊

[@kevinn1158]

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!

[@tothzsofi251]

20-30 minutes

[@kimgparker]

good hair today Jeremy!

[@BushraHamidkhan]

Good

[@iwynlimweilyn9607]

❤❤❤❤👍👍👍👍

[@AR-sd]

I should've watched this first. Lol i really screwed up deep frying this. I swore to never fry with this wrapper again.

[@coljar100]

mmmmmmmmmmmmmm delish

[@ladypurple3739]

Can you freeze this if you made too many ?

[@SchoolofWok]

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

[@ladypurple3739]

@@SchoolofWok Wow. You do reply. Thanks 😊

[@marthececilieolsen1854]

Are these wrappings gluten free?

[@ElementEvilTeam]

Yes gluten free. Rice paper wrappers are made with 100% rice.

[@wendyhannan2454]

Yes, I’m celiac and very sensitive, I can eat these, no trouble.😊

[@dodonggoldblum2085]

How come when I use Vietnamese rice paper they toughen up after a few minutes. It's hard to chew.

[@miekezevenhuizen7387]

Please try some other background music, far to loud and distracting. Lovely recipe! 😊

[@Retroopers]

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.

[@anibalhernandez538]

Hi, Jeremy, excuse me where do I find the recipe for the dipping sauce or under what name? Thank you.

[@SpiralCee]

first time watching your channel. the recipe looks great but the "background" music is kinda loud and distracting.

[@pinupbyjm]

Maybe next time keep the volume of the music lower than the dialogue so we can hear it?! I don't understand why some choose to do it like this?

[@stephanw196]

Great content as always … but it’s hard to hear Jeremy due to the quite dominant music.

[@_Bosley]

Is there an alternative cooking method to deep frying?

[@nez9751]

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

[@wendyhannan2454]

I’ve air fried them, that works rather well.

[@lexuslexus630]

Il y a trop d'eau dans ces nems provocant des bulles d'air 😢😢

[@UNKNOWNUSER01]

Nomnom

[@biendereviere]

Could you use black pepper? Not a big fan of white pepper…

[@SchoolofWok]

Of course, the taste is a bit different though - Chris

[@RubertsDune]

Awesome

[@Benson404]

Great recipe, but the music is way too loud!

[@SchoolofWok]

Hey Benson, thank you for your comment, we will make changes where is needed :)

[@israelfernandez1533]

Would that be considered gluten free?

[@ElementEvilTeam]

Yes gluten free. Rice paper wrappers are made with 100% rice.

[@wendyhannan2454]

Yes, that’s what I like about them. I haven’t had spring rolls in years because of celiac disease, these work a treat.

[@philip4588]

Brown sugar if cant get palmsugar?

[@BuGGy2DaB]

Dont ever put sauce over the egg rolls it will make em soggy. Always dip!

[@abujabi]

these are already puffy and elastic though. they're not like chinese eggrolls.

[@archywiseman]

Depends on how fast you eat them.

[@tonycarpaccio9550]

Vietnamese put them on top of broth and bun(vermicelli noodles), takes them a while to go soggy.

[@shanebruegger5474]

Mine always explode and fall apart. Please help! What can I do to correct this.

[@michaelbratton3319]

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😋

[@cindirocks322]

Great video.

[@oldschool72]

Really liked your video but I had a hard time hearing what you were saying with the music being so loud. But I suppose that is what the younger generation is really into everything loud. lol

[@sukhakamat8650]

Have you ever heard of Satvik food movement? Eating the right kind of vegetables, legumes,etc is leading to healthy mind, body and spirit

[@marksimpson9223]

The music is utterly unbearable

[@SchoolofWok]

Hi Mark, thank you for your comment we are making changes where necessary :)

[@WasanJensenKFP_CPH]

Real good video, thanks :D BUT...! way too much bass in the BGM........ BUM BUM BUM bye..

[@Abov3beyond]

I followed every steps. But when deep fry. Resulted soggy not crispy

[@bestcrossroad]

Background gives me a migraine headache, it’s competing with your voice. But, recipe looks good.

[@dimensiepoort]

Music is too loud. Test your videos before going live :)

[@SchoolofWok]

Hi Mr. Thief, thank you for the note, will make changes where needed!

[@siudian1]

Too noisy background

[@adrianssolutionsgwm]

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 .

[@SchoolofWok]

We're making those changes in our current videos, thanks for the feedback. I'll add that as a recipe suggestion! - Chris

[@PTcruser65]

What? Speak up, I cant hear you over the background music.

[@SchoolofWok]

Hi PTcruser65! Thank you for your comment, we are making changes :)

[@TanyaJ-j7g]

Music is so annoying in these videos.

[@CP-fe6jr]

That "Muzak" in the "background" is really annoying.

[@nelsonbrooks]

Bloody background music is waaay too loud mate! Fire your sound engineer straightaway Jeremy. That’s all…

[@TanyaJ-j7g]

The music in this video is so annoying.

[@garyburns5215]

Have no idea why you add sugar…..not called for and never in any Asian recipe I have followed or eaten

[@brakesitr]

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.

[@ryanmojo9808]

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.

[@thaobenn6339]

@@ryanmojo9808 Thank you so much for your response. You know my native cuisine very well, Ryan. 👏👏👍👍

[@wendyhannan2454]

You can have them either way, which is good I like them fried. I really like the way Jeremy rolls them, that’s a technique I have to practice.