Pro chef Reacts.. To Uncle Roger HATING NIGELLA's SPRING ROLLS!

Nigella Lawson is making some Spring Rolls or Summer Rolls actually and we are going to see how much Uncle Roger hates them! Is he right about how bad they must be to hate them?
Nigella Lawson's Ramen! • Pro Chef Reacts.. To U...
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@mrnigelng : • Uncle Roger HATE NIGEL...
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DISCLAIMER: This description contains affiliate links, which means that if you click on a product link, I will receive a small commission. This helps to support my channel and allows us to continue making awesome videos like this. Thank you for your support!

[@ChefJamesMakinson]

Be sure to Subscribe and don't forget to Hit the Bell Notification! :)

[@danielsantiagourtado3430]

You're the Best 😊😊😊😊

[@jonasbelardo9227]

uncle roger is the hero of internet for asian dish... he set a standard on how to make asian cuisine ... some white people now already know how to dont mess asian dish specially on egg fried rice 😂 i wish jamie oliver did that too .. without olive oil and chilli jam.. btw chef james is my 2nd fave chef in social media 1st is uncle roger ( fake chef) 😂 and please give a like if you want chef james to impress uncle roger by his egg fried rice 🎉🎉🎉🎉

[@toriless]

my bell rings, silently

[@joannasunday]

🎶 you can ring my beeeeelllll ring my bell...

[@maurichan6868]

I got a notification in my phone that read "Pro chef Reacts to Uncle Roger HATING NI..." I'm guesing it wasn't intentional but man was it weird xD

[@grf123]

Nigella Lawson is like the Miss World of celebrity chefs. Cooking is definitely not why middle-aged men watch her shows 😂😂.

[@ChefJamesMakinson]

😂

[@lifesbutastumble]

She's very good at presenting watermelons 😅

[@etepmaximus5886]

Even Uncle Roger calls her a MILF. lol

[@kaybrown4010]

Sorry, children! 😂

[@Mark-nh2hs]

​@@lifesbutastumbleoh damn your so right - reaching for a cushion 😂

[@aaronlopez492]

Only the BBC can take a delicious and simple Vietnamese style spring roll and make it into a salad 🥗. Thank you Chef James.

[@ChefJamesMakinson]

You are welcome!

[@lelinh8861]

this cause me pain

[@lelinh8861]

if I dare to made roll like that I get chew out for sure

[@roguerouge]

The irony is that the proper term for these rolls is, in fact, salad rolls. That's what the name directly translates to. And yet somehow, despite the penchant for turning everything into salad, she's somehow messed up SALAD rolls, literally the easiest Viet dish to make.

[@greycegordon1597]

As a Vietnamese, i'm physically hurt when she messed up this simplest dish

[@heathg2681]

"Don't serve to husband, serve to trash can" LMAO 😂

[@ChefJamesMakinson]

🤣🤣 hahaha

[@Enthusiastic-Trainspotter-BNE]

Why of course, the rubbish bin is quite hungry after all. 😅😂

[@lifesbutastumble]

We need a Jamie/Nigella colab just to see Uncle Roger lose his fricking mind 😂

[@Guderian2]

But will the messing up the asian recipe increase exponentially with these two together or linear? xD

[@ChefJamesMakinson]

🤣🤣🤣

[@AllHailSp00nRiver]

Let's see... Malasian-Korean fusion? Just to be messy.

[@nooonanoonung6237]

A few things, Vietnamese here. Mung bean noodles are ok as a substitute, but you have to cut them up into much smaller pieces and cook them well-done, or get the types made out of potatoes(?) that get very soft once boiled for a long tỉme. These are traditionally used in the Northern version of the deep-fried spring roll. The mung bean noodles, however, have a distinct taste that doesn't fit in with the freshness of the summer roll. Nigela neither cut nor cooked the noodles enough. They must still be quite raw in the middle.

[@preston74]

You can't substitute vermicelli rice noodles with glass noodles for spring rolls. For fried spring rolls, yes you use the glass noodles.

[@nooonanoonung6237]

​​​@@preston74 Hogwash, of course I can. There are no rules against it. I won't kneel over and die if I put glass nooodles in my summer rolls. Uncle Hồ won't rise from his bullet-proof Quartz coffin to stop me if I do it.

[@user-ps1ft1hy4j]

I like mung bean noodles, but for the texture, not the taste. I'm surprised you say they have a distinct taste, because to me they taste like nothing at all. Distinct texture? Absolutely.

[@tomraider099]

@@user-ps1ft1hy4j they're actually have a distinct taste, similar to half cooked jelly fish

[@sbtcyuh1646]

hello bạn, mình xem chef james cũng khá lâu rồi k ngờ cũng có những bạn VN khác xem, tự dưng clip này có cả vietsub luôn bất ngờ thực sự :))

[@GTSE2005]

I love how she turned the summer roll into a torn salad roll

[@ChefJamesMakinson]

🤣🤣🤣

[@jonbolton3376]

I spotted the rings straight away, it instantly made me think of Cooking with Jack lol

[@ChefJamesMakinson]

🤣

[@crisshaya]

Ngl, that jamie burn was probably a quick breather from watching the spring rolls fall apart.

[@ltmatthewakj2466]

In Indonesia, we have another version of spring rolls. It's called Lumpia, the famous one is in Semarang. Basically how to make lumpia is completely very similar with vietnamese spring rolls, easy except we deep-fry it after assembling it and we use different ingredients like bamboo shoot for example. So watching this atrocities makes my ancestors crying 😭

[@etepmaximus5886]

Those are good eating. There's a chain of Filipino grocery stores that carry them frozen, ready to fry at home.

[@preston74]

Lumpia are dangerously delicious!

[@ChefJamesMakinson]

very intresting!

[@abacaxiveer]

Yes, mung bean noodles are very chewwy when cooked. This is why you cut them when they are uncooked.

[@ChefJamesMakinson]

Yep!

[@abacaxiveer]

Let us just point out we are joking, before someone keeps trying with a sharp knife and hurts him/herself :). Dry, it is like kevlar, really. Soak, then cut. It is a good joke with scissors though.

[@_Bosley]

One of my favorite cooking pairs Uncle Roger and Chef James proving that BBC stands for Bad British Chefs when trying to create 'authentic' Asian foods hahaha (edited cause i can't spell)

[@lifesbutastumble]

I don't know why they don't get actual Asian chefs to do this segments - there are plenty of them around in the UK

[@etepmaximus5886]

To be 100% honest, I've watched some of these British chefs cook on PBS. FWIW, I have my doubts about their skills in making ANY cuisine.

[@BrokensoulRider]

They can't even cook good mexican foods. They're not good with food from other countries. foghsdofughdlfguh

[@ChefJamesMakinson]

🤣🤣🤣

[@user-ps1ft1hy4j]

Yes, they make a lovely pair.

[@TheFallenangelF]

I've watched your videos so much that by now I think your version of "Haiyaa" is "Oh My Goodness" (You always sound so disappointed when you say it :D ) It's really fun to watch, I love your reactions :)

[@ChefJamesMakinson]

Really?? Hahaha 🤣

[@toriless]

Uncle Roger a "flaccid tube" too after weejio.

[@ChefJamesMakinson]

🤣

[@JamesSerapio]

It always amazes me how confidence and celebrity is somehow thought to be a substitute for experience and knowledge. One would think the BBC crew would have learned and tested a recipe before filming it to teach others. Also, I love summer rolls... Feel like getting some now.

[@ChefJamesMakinson]

Well said!

[@lifesbutastumble]

I don't know why they don't get actual Asian chefs to do this segments - there are plenty of them around in the UK

[@elvickRULES]

@@lifesbutastumblethere was an Asian chef on American television back in the day. I believe that Uncle Roger reacted to his segment. I can’t remember the name, but he had an amazing personality and screen presence.

[@indolentcheese]

I'd rather eat a taco made out of mystery meat from a Tijuana street vendor than this mess that Nigella threw together. Uncle Roger is going to have to start taking industrial strength Xanax if he keeps reviewing Nigella's attempts at "cooking".

[@ZulqarnainAidil]

Me and my mom used to make summer rolls when I was a kid. Don’t have the time to do them now. But I love the springiness when you bite into it and the freshness of the ingredients. Nigellas definitely look very flaccid. And yeah because she doesn’t roll them up tightly it is going to fall apart and cutting them doesn’t help.

[@minime7375]

Chef James’s facial expression at some point was beyond disgusted, it was pure pain😂

[@ChefJamesMakinson]

yes it was!

[@Enthusiastic-Trainspotter-BNE]

And not trying to swear. 🤣

[@innocentiamanokolediga8489]

How you remain so calm reviewing Uncle Roger’s videos still baffles me😂😂😂 Just funny😂😂😂! Great review chef.

[@ChefJamesMakinson]

experience haha

[@Enthusiastic-Trainspotter-BNE]

Oh, I think there might had been one part here where James nearly swore. 😅😂 Just cannot find where it was. 🤣

[@raigrant680]

Ah the looks of despair on both your faces when she rolled those things 😂 bless you both 😂

[@brini2439]

Thanks for reacting, James! Quick question: do you already know when your next cooking instruction video will be online? ❤Love from Bavaria

[@ChefJamesMakinson]

instruction video for KZbin? I don't have a timeframe but I do have my cooking course chefjamesmakinson.com/cooking-course/

[@Satrim373]

Hey good video as usual! If I could leave a small suggestion though at the start of the video you said something like if you didn't watch the previous reaction of uncle roger and nigella be sure to watch it after this video it's a really small suggestion but maybe giving a link to it at the top of the description or maybe a reminder at the end again as well as a link. The only reason I suggest this is because occasionally when I've watched your video by the end I forget that I was gonna watch the other video you recommended and sometimes honestly I just get lazy and don't wanna look for it it's just much easier to click on a video on the side. Like I said it's a small suggestion however I think it would help long term and lead to more views because people will get accustom to the video being in the description and smoothly transition to another one of your videos.

[@KarmasAB123]

Please use more punctuation.

[@ChefJamesMakinson]

sorry I forgot

[@Satrim373]

@@ChefJamesMakinson Oh I didn't realize it was just a mistake it's completely fine. Just want your channel to strive and was giving out unwanted feedback haha sorry for that.

[@Astavyastataa]

@@Satrim373please use less punctuation

[@AcediaRulerOfSloth]

Feels like they had the ingredient list but weren't given the steps to do it and then they just went with it

[@ChefJamesMakinson]

Looks like it

[@MattRoadhouse]

Fruit, fresh herbs, veg noodles and savory meats/shellfish - it's amazing the pairings and how well it works. Mostly mint/basil/coriander or cilantro , apple, pear, pineapple (freshness and possibly acidity). Carrot matchsticks, lettuce, bell pepper, hot peppers, cucumber, bamboo shoots, etc - some for texture) Char Siu, shrimp, chicken all work well with the different combos. Then you just mix/match and experiment. Homemade peanut sauce (soy/vinega or tamarind) . Sometimes a fruity & zippy hit brushed on the meat like Pomegranate molasses. Use whole herb leaves, and the meat should both be on the outside for presentation when it's rolled.

[@DrFrankLondon]

Summer rolls are very nice, but these ones I wouldn't touch with a pair of tongs. Looked just horrible and soggy. Another great reaction video, mate, have yourself an absolutely wonderful rest of your Sunday! 😊😊😊

[@ChefJamesMakinson]

neither would I haha thank you Frank! I hope you have a great week!

[@Shampaggin]

Those noodles can be hard to mix properly, so I'm willing to bet the bites will be inconsistent, too. Maangchi's Korean summer rolls (wollamssam) are a delight to behold. Definitely check it out.

[@GuppyCzar]

Fun vid as always, chef. We need to get you some collabs!

[@ChefJamesMakinson]

yes we need to! :) Uncle Roger and Joshua for sure!

[@thevrogamerz339]

You should definitely make a video on idli and sambar also love your content

[@petrayonathan1550]

That's really good reactions, you two are excellent to reacted Vietnamese Spring Rolls. That's great, Uncle Roger & James Makinson ❤👍

[@ChefJamesMakinson]

my pleasure!

[@MrVodkapowered]

Hey Chef James, love your videos, love the professional perspective on these videos. I do have a question since the gloves came up, what type of gloves are considered food safe? I got 2 types of nitrile gloves from Costco but neither says food safe, I wanted to know if I should use them for food prep. thanks.

[@ChefJamesMakinson]

All the gloves that they sell in the grocery store that are the laytex or laytex free for food.

[@NiinaBlue]

It's no surprise that I found you because of Uncle Roger, but I'm here to send some love. I've been watching your videos for some time now, and I love the chemistry in these videos of you and Uncle Roger. It's like good cop - bad cop 😂 Uncle Roger roasts them crispy and you offer the educational and softer side. And I'm head over heels for your smile, and beautiful eyes and soft, calm voice 😍 really makes your videos enjoyable to watch. I hope we'll see that fried rice someday! I'm so looking forward for you two's collab! But still, I kinda feel that Uncle Roger won't have too much to roast in you 😅 since you know your way around food and won't be making the same mistakes that Mr. Chilijam and Mr. Ramsalot are doing 🤭. Sending love all the way from Finland! ❤🇫🇮

[@ChefJamesMakinson]

Thank you so much!! :) I would love to visit Finland one day!

[@NiinaBlue]

@@ChefJamesMakinson Oh! You're more than welcome here! 🩷 And our cuisine is certainly.. a bit.. different than everywhere else 😅.

[@megancgames]

Ive always wanted to try or make summer or spring rolls they look so good

[@emi62507]

The mung bean noodles are great chopped and mixed with eggs or doufu (tofu) and chives and other seasonings as filling for boazi (stuffed steamed buns).

[@juliephanthavong8873]

This noodles is good for pad woon sen “Thai glass noodles” It’s also use for yum woon sen which is the Thai salad version.

[@bronzewand]

My boss's mum used to make us all summer rolls every summer. It was great!

[@ChefJamesMakinson]

I love them!

[@-EchoesIntoEternity-]

i can only imagine how much worse british food was before the internet. when you took BBC personalities as some sort of authority 😂

[@interdiction2]

I don't think anyone with any sense took too much notice. If I want to know how to cook, say Chinese food, I would want to see someone from China cooking it. In the same way that if I want to see American food cooking, I would watch Kent Rollins. 😁

[@A1BASE]

No worse than any other countries cooking shows. There are the good and the bad.

[@ChefJamesMakinson]

🤣🤣

[@Astavyastataa]

@@interdiction2 "before the internet" means before youtube.

[@gentillydanny]

Well, there was Fannie Craddock; excellent presentation with style and humor.

[@albertj.schmid9882]

Hi James, I will be visiting Barcelona in April. Does you have some restaurant recommendations and recommendations for street food. Thank you. Long time subscriber, love your commentary.

[@ChefJamesMakinson]

Here is a short list! Restaurants in Barcelona El Nacional Barcelona - 1920's style area with multiple restaurants Antigua - good food but better with the 50% discount with the Fork app Mirablau - good views, not the best food. 7 Portes - local Catalian food and good paellas Botafumeiro - is famous for its seafood Michelin stars restaurants ABaC - Chef Jordi Cruz, 3 stars Lasarte - 3 stars Enoteca - Chef Paco Pérez, 2 stars Disfrutar - 2 stars Nectari - 1 star The Michelin guide also has many other restaurants that they rate, not just Michelin-star places. it is a very good guide to look at when visiting a new city. guide.michelin.com/en/es/catalunya/barcelona/restaurants

[@Enthusiastic-Trainspotter-BNE]

So happy to see you wearing glasses again, it makes me feel better somehow. 😅😂 But i still enjoyed your reaction as always mate¡! ❤😊🎉

[@ChefJamesMakinson]

😊 thank you! I'm getting new ones as these are 6 years old but I think it is easier to make these videos out them

[@Enthusiastic-Trainspotter-BNE]

@@ChefJamesMakinson no problemo 👏🔥😎

[@androgameplay1582]

Love the video chef

[@ChefJamesMakinson]

I appreciate it!

[@christinelawrie3476]

When I watched Uncle Roger's original video it taught me about the difference between the different sort of noodles. I'd always used mung bean vermicelli and it always fell apart. Now I uae rice noodles and my rice paper rolls work every time.

[@kibby9331able]

I would LOVE LOVE LOVE It if you and uncle Roger did a mini series in person 🍜!

[@ChefJamesMakinson]

So would I!

[@sarkae0405]

After commenting on how much he hates colanders, I chuckled when you (again) mentioned wearing a ring while cooking. :-D

[@ChefJamesMakinson]

🤣

[@thereverseeffect7269]

"I LOVE THE BBC" Good thing I know the context

[@Enthusiastic-Trainspotter-BNE]

My brain still entered the gutter though. 😬😭💀

[@ChefJamesMakinson]

🤣

[@tankalicious_za]

Think I have watched all your reactions with Uncle Roger. You two are the perfect combo...lol...He freaks out and you are so so calm...Awesome sruff man...

[@ChefJamesMakinson]

Thanks so much!

[@maddal1705]

When you said about the woman wearing the ring and the US Food Safety being strict on that, the UK Food Safety is the same. You have to either remove the ring while working in the kitchen or wear gloves because washing your hands when wearing a ring you can't get underneath the ring so when you touch other foods, even if you have washed your hands with the ring on, the germs and bacteria building up underneath the ring can get passed on to other things causing cross contamination which will lead more serious problems for your business such as food inspectors turning up and even being sued over possible food poisoning.

[@rishia6504]

Those glass vermicelli noodles are awesome in replacement for rice in Indian kheer

[@arindammondal8392]

Love to see you and uncle Roger together ❤ love from INDIA🇮🇳

[@ChefJamesMakinson]

Thank you!

[@lexsrts]

The ring and the mixing 😆😆😆

[@rurorack4280]

as a Vietnamese, i can confirm every thing uncle Roger said about summer roll all true. and thank alot, i love your video

[@scorch33]

I've found with Uncle Roger, he is right pretty much all the time with cooking ingredients/ techniques. Great video James, love watching your reaction videos.

[@ChefJamesMakinson]

Thank you so much!

[@Enthusiastic-Trainspotter-BNE]

same here

[@usernametooshort8036]

I have so many Chinese chef/cook youtubers I am subbed to only so I can make authentic food. It's how I learned to make great dumplings from scratch!

[@ChefJamesMakinson]

nice!

[@blabberhoof]

Chef James, it was, as always, a delight to see your smile upon Uncle Rogers harsh but true critique. You're right, for a comedian he collected alot of knowledge around cooking over the years since that fateful fried rice video. I'm sure one or the other cook (don't wanna call them chef - that's reserved for people who have a passion for their profession) would benefit from this level of dedication. What kind of cuisine is "terra incognita" for you? I'm sure there are many people in the comments to help you out to at least get a rough idea of dishes of areas that you don't know yourself - yet.

[@ChefJamesMakinson]

he has learned a lot which is good to see! I haven't heard of terra incognita before

[@blabberhoof]

@@ChefJamesMakinson "terra incognita" was a ancient term for "unknown territory" (literally translated from latin), areas that weren't visited before... in cooking terms it would be cuisines of areas you didn't explore yet (but would like to)

[@jadegeko]

That learning curve lol! I felt kinda silly not thinking of it myself, but I saw someone hold the rice papers under running hot water. It feels like it's not soaked enough but the paper WILL soften by the time it's filled and rolled up! Also, I've only recently started using scissors to cut up stuff sometimes and it can save a little time and effort. At least she didn't serve it with chili jam?

[@ChefJamesMakinson]

true no chili jam haha

[@vh27]

i always watch you to react uncle roger 🤣, shoutout from philippines 🇵🇭

[@israelquezada9936]

I'm Mexican, but I've worked in many Asian restaurants to know that this lady made a disaster of the spring rolls. Great review as always James!

[@ChefJamesMakinson]

Thank you so much!

[@Russman67]

Solid video on how not to make summer rolls. Thanks Nigella!

[@ChefJamesMakinson]

You're so welcome!

[@errollleggo447]

I have seen a rice paper pizza once, somewhere, looked delicious.

[@preston74]

Yes, in Vietnam, they cook over hot grill adding eggs, proteins, and green onions. No cheese since most folks are lactose intolerant. 😂

[@Jinxanator66]

I gotta give props to Uncle Roger for instantly spotting her using the wrong noodles from the get go. Also I openly admit I wear rings when cooking but even I have the decency to take them off if I have to get hands on like with meatloaf

[@drjenschn]

I made the soak-too-long mistake once, on attempt one. Number 2 turned out better, number 3 was decent (not restaurant quality since I didn't have youtube chefs back then and the rolling requires some getting used to). Clear recommendation: Learn from your mistakes, learn quickly, and always compare yours against a picture or memory of what they should be...

[@novasolarius8763]

I prefer using cool or even cold water to rehydrate rice paper. I find that the paper is prone to becoming sticky when using hot water, which isn't nearly as big an issue with a cold dip. As for watching natives make their national dishes, I agree in principle. However, one should always check several people, lest one copies recipes from the Thai version of Jack Scalfani.

[@theblackhand6485]

I thought that these were going to be fried so at the moment she went rolling and cutting I sat on the edge of my chair ! ...but it seems you eat these raw.

[@horrormoviereactions]

I have a Nigella Lawson cookbook I've never used and now I'm glad! Great reaction, you're a lovely person and definitely not going to hell, if such a place exists. You're one of the nicest reactors on yt. (I'm just trying to cleanse the palate from the misguided fan of Jack's Cooking)

[@ChefJamesMakinson]

Oh thank you! I should read her cookbook! haha

[@reliablevariable1615]

When Nigella cuts up the the rice paper with ingredients, it looks more like Cantonese rice noodle rolls from that camera angle. It should be in the bin either way.

[@toriless]

James, Thai Basil is the ONLY other basil at a grocery in US, you have to grow others. Usually grown in greenhouse since it is more frost resistant than Genovese Basil. Again, in US not UK.

[@ChefJamesMakinson]

Really? I remember I could buy other types as well in Washington

[@Mark-nh2hs]

Here in the UK they have started to get Thai Basil in a lot of the Supermarkets instead of just stocking normal Basil. But I've only noticed it a few years back lol.

[@bosnbruce5837]

My first ever attempt at Viennese Apple Strudel was rolled tidier than this. She should have just skipped the wrappers all together and gave everyone a fork.

[@ChefJamesMakinson]

I'm sure it was better

[@toriless]

As James knows some egg based noodles still considered a pasta, such as Tagliatelle.

[@tanyanguyen3704]

My husband is Viet, and we eat speing rolls at almost every get together. The art of how long to soak the wrap is sooo tricky to me. But its seconds, not minutes! Lol

[@iPervy]

Man this gave me a aneurysm, and a flashback to me back when I was a kid watching food shows when they maid viet stuff (I'm viet). And the food would always come out weird like nothing like how my mom/fam would make it. (My mom's spring rolls look exactly like Auntie Thuy's at 12:14) Somethings never change haha. If they cant get food right, what in the world can they do right?

[@alltipsfashionhealthbeauty]

Amazing

[@phuchoang7224]

I don't know what they do in restaurants, but at home, we don't do anything special. Fresh ingredients did all the work, just add on a little wrapping skill for a mouthful and good-looking roll, and maybe an old recipe of grandma's dipping fish sauce.😂

[@dwolters_the_zombieman]

Chef James I watch all the food channels and still can never understand why some people who are suppose to be chefs don't even know how to cook certain foods just ruin them

[@ChefJamesMakinson]

not all the people on TV that cook are real chefs

[@Jacobisthegoat123]

4:31 "I love the BBC" - Chef James makinson 2024

[@ChefJamesMakinson]

The BBC

[@Jacobisthegoat123]

@@ChefJamesMakinson oh okay

[@yishinliu2246]

We use brush to rehydrate the rice paper. Dont just put it in water, It will get too wet.

[@TheFonzieCommunity]

He has gotten better with food, but he’s a expert in my eyes when it comes to Asian food mess ups!! Although he still needs to review other asian food mess ups, and I’d love to see his interpretation of some foods. I’d like to see him asian fusion food well!!

[@callmeandoru2627]

In Viet Nam summer rolls are usually served with the ingredients and rice paper separated, and everyone makes their own rolls using whatever combination of ingredients they like at the table. Of course, you could also serve premade rolls, there's nothing wrong with that, but that's usually seen in restaurants and not your everyday family dinner.

[@jordanbridges]

Feels good to come early!

[@ChefJamesMakinson]

I'm glad!

[@aidan6029]

The thing with Uncle Roger noticing the type of noodles isn't because he has good vision. It's because that is a common packaging for mung bean vermicelli, but not for rice vermicelli. You would probably only know this if you were Asian and regularly buy these products. For the rice paper, soaking for a few seconds is enough. Half a second might not be enough. It should still be a little hard when you remove it from the water, as it will continue to soften afterwards. She also rolled it too loose (opposite of the Dominicans rolling them too tight in Seinfeld).

[@etepmaximus5886]

I had a side order of these a couple of weeks ago. Uncle Roger would approve. They had 4 ingredients: the wrapper, rice noodles, 3 shrimp cut in half and what appeared to be a slice of bread that had been steam rolled into submission.

[@mtpstv94]

It's super strange to put sauces on the noodles. And the thing about these rolls that also (in my mind) makes them what they are is they taste very "clean" with mostly kind of "raw" ingredients. There's something fresh and pleasant about that. Haha, from experience he's super correct on so many levels. You dip those rolls into water and don't take them out seconds after you f'd up. They get way too soft, become too difficult to work with, etc. What I learned is use slightly warm water. Once it cools off you do need to let the wrap sit in the water a little bit longer, but not much. I wasn't expecting the video to get even worse.

[@rn2787]

Event he vegetarian version of spring rolls have a protein (tofu). Forget ancestors crying, I'm crying.

[@nsn5564]

The reason Uncle Roger is so successful and popular with an audience of Asian (aka stringent, no-bs, uncomplimentary-at-best) people is that he knows his stuff very, very well, and he's very accurate with what is happening that's wrong or less than optimal (and what should be happening, with rare exceptions).

[@kojihu3337]

nigella made a piece of rice paper look like tissue paper

[@DIDisguise77]

Spring rolls are fried. Summer rolls aren't.

[@bridgetboyle687]

Whenever I get a new ingredient, I watch three or four different videos to see what the consensus is. My husband bought me home Peri Peri sauce. I’m still trying to figure out what to make with that. Leaning towards a chicken dish. Mostly because chicken is the most versatile protein.

[@HENTAICOMBO]

there are a dish call Noodle rolls I think she kinda confuse between the two. Also, in Asia we have a lot of rolls and all of them in English are all spring roll.🤣

[@ChefJamesMakinson]

🤣

[@jonjo2598]

0:50 "sort of food" guess she's in on the joke 😂

[@toriless]

I use gloves for peppers too.

[@blisswang957]

she used glass noodles, which was designed for hotpots or soups, so it was not designed to break, and instead designed to hold its shape in liquid for a long period of time. She is supposed to use rice noodles which will break much easier. Her rice paper wrapper will have no chew to it and looks more like a cantonese rice noodle rolls or changfen for being dipped in water for so long. I mean she can season the rice noodles, cuz it would absorb the liquid, and you don't have to make the dipping sauce. but the sliced veges should be layered in individually, and wrapped up like a burrito, but i guess she wouldn't know how to wrap a burrito either. HIYA,

[@robsenzig5720]

Watching this was like watching weird Doctor Who episode when it comes to Nigella making spring rolls

[@joannasunday]

My least favorite YT personality (Nigella) making my least favorite food (spring rolls) but presented by one of my most favorite chefs, Chef James, reaction by one of my favorite YT personalities Uncle Roger so it's all good. Thanks ChefJames! I suspect I've never had a proper spring roll but those rice wraps are not my cuppa tea. Just wondering, can they be fried?❤

[@ChefJamesMakinson]

yes you can

[@thejunglekitchen]

After an extremely long day at work- I remembered that it is Chef James day! I wish there was a little more commentary from you in this video, but it still made me smile- thank you! If I ever become a millionaire, I will invite you to come and cook with me in Costa Rica 😋

[@ChefJamesMakinson]

I'm glad!! I'm going to the dominican republic soon!

[@thejunglekitchen]

@@ChefJamesMakinson Nice! There are quite a few similar local ingredients there. Yucca, Plantains, Beans etc. I think they call patacones "tostones" in the DR. Here we eat them with ceviche or refried black beans. The Root veg and the fruit are my favorite things about Costa Rican food.

[@thoughtfulfreespace]

Very early today. Yeah this was an...interesting one. They kinda just put everything together but in the wrong way. I'm sure it would taste okay (though they didn't use a protein so not my choice). Hope you have a good day!

[@ChefJamesMakinson]

I hope you do too!

[@christophertaylor9100]

Spring, summer, whatever some kinda of season It probably tastes okay but yeah that's a pretty sad summer roll

[@netron66]

it is like mixing up Linguine with Angel Hair

[@Harald.]

I would like to see some reactions on Keith Floyd. He was a real pioneer.

[@highlordalcadizakyr1479]

iam always wondering dont they do research ever? i soak ricepaper for max 3sec and thats sometimes too much and she takes a walk leaving it in 🤣

[@Cesiaj]

I'm confused. Cooking skills aside, Nigella did say at the beginning that it's her "favorite sort of food". For something she claims as a favorite, it does seem like she has never seen or eaten a proper rice paper roll before. 😂

[@ChefJamesMakinson]

🤣

[@toriless]

glass noodles is the chef slang

[@nxngaming3225]

Again a nice video😊 Can someone tell me the name of the outro song?

[@ChefJamesMakinson]

ES_Gozo La Vida - Louie Wuatton

[@ChikitaPassion]

I have made summer rolls. But i didin´t use Nigella Resept. I use asian cooking book. but rice paper was too wet UUUPSS... :D But it was soooooo good :)

[@dwolters_the_zombieman]

the other lady is like wtf is that lol