Spring Rolls 2 Ways

Two recipes plus sauces for Spring Rolls - one fresh and one crispy. Go to seed.com/brian and use code BRIAN at checkout for 15% off your first month’s supply of @seed’s DS-01® Daily Synbiotic!
FULL RECIPE AND INSTRUCTIONS:
CRISPY SPRING ROLL: www.brianlagerstrom.com/recip...
FRESH SPRING ROLL: www.brianlagerstrom.com/recip...
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INGREDIENTS:
FRESH SPRING ROLL (makes 6)
Salt
1lb/.5kg large shell on raw shrimp (i’m using 12/15 eazy peel shrimp)
110g/4oz rice vermicelli
180g/1 large carrot, shredded (I use my julienne peeler for this)
20g or 2Tbsp sugar
20g or 1 1/2Tbsp rice vinegar
¼ head purple cabbage, thinly shredded (i slice thinly on a mandoline)
1 extra large red bell pepper, julienned
4 mini cucumbers, julienned
Fresh herbs: basil, mint, cilantro
12 pieces of spring roll rice paper (2 per roll)
Green leaf lettuce
SAUCE
100g or 1/3c hoisin
30g 2Tbsp peanut butter
3-5g/1 small clove grated garlic
3-5g about 1/2Tbsp grated ginger
30g or 2Tbsp rice vinegar
5g or 1tsp sesame oil
30g or 2Tbsp water
Whisk to combine.
--
CRISPY SPRING ROLL (makes 12)
75g or 2-3oz rice vermicelli (soaked for 20 minutes, drained, and cut)
Olive oil (or peanut oil)
100g or 1 1/4c mushrooms, small diced
Salt
225g/.5lb raw shrimp
225g/.5lb ground pork
30g or 2Tbsp soy sauce
50g or 3Tbsp oyster sauce
5g or 1sm clove garlic, grated
1 egg
10g or 3Tbsp cilantro, chopped
50g or 1/2c scallion bottoms, thinly sliced
50g or ⅓ medium carrot, shredded
2qt or 2L neutral oil (or enough to fill a heavy bottomed med-large sauce pot no more than halfway full of oil)
Spring roll pastry
CHILI SAUCE
100g or 1/2c water
5g or 1sm clove garlic, grated/minced
5g or 1/2Tbsp ginger, grated/minced
25g or 1.5Tbsp fish sauce
50g or 3Tbsp rice vinegar
65g or 1/3c sugar
25g or 2Tbsp sambal (garlic chili sauce)
15g or 1Tbsp ketchup
2 Tbs Cornstarch slurry (5g/2t cornstarch stirred into 25g/1.5Tbsp water)
CHAPTERS
0:00 Intro
0:15 Fresh Vietnamese spring roll
6:56 Staying regular with Seed (ad)
8:00 Crispy spring roll
14:25 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy these products using these links I'll receive a commission.

[@markriccardelli1646]

trick that I learned in restaurants for making spring rolls: use a damp towel rather than soaking the rice paper wraps. The wrappers end up pliable but a little stiffer than if you put them fully in water, which allows for more time to get them wrapped before the wrappers get too soft and tear.

[@definitelynotashark1799]

We just microwave the spring roll pastry slightly and leave them in the plastic. I've never had any issues with testing or otherwise.

[@Christian-gc6nn]

Interesting, how long do you leave them on the damp towel, or do you you just wipe them with the damp towel?

[@Sangsstuff]

Do you roll them on top of a damp towel? I want to try your technique but don't know how. 😅

[@Shadeadder]

I was taught by a Vietnamese person to quickly dip the sheet in water, for just 1-2 seconds (don't leave it in there). It'll be too stiff at first, but let it rest for a moment on the plate and it'll soften the perfect amount.

[@birbdad1842]

@@definitelynotashark1799 You dont microwave the rice paper. That wouldnt do anything.

[@Christina-dj8xm]

Bri, thank you for explaining how to correctly dip the rice paper!! As a Vietnamese person, every time I watch videos of people making spring rolls they say to either hold the rice paper in water until it completely softens, or leave it to soften after it has been dipped. And then they complain about how hard it is to roll or how ugly the roll at the end is. You want to put your fillings in immediately after dipping your rice paper since it continues to soften and absorbed moisture as it sits. So thank you!!

[@Dales_Workshop]

The signature taste of fresh spring rolls for me is Thai basil. They're not the same without it. Love the way you put these together.

[@LittleBlacksheep1995]

Interesting to see others' impressions on our traditional food. Fresh spring rolls are the least fussy among all Vietnamese dishes, you can literally put anything in them and use any dip. Tho the dips we use in Vietnam are either sweet and spicy fish sauce, anchovy sauce (mắm nêm), or hoisin sauce-based dip.

[@rabbit_scribe]

​@@LittleBlacksheep1995 This is very interesting. I think a lot of home cooks in all cultures are probably a little more flexible than some of the self-appointed authenticity police on social media would have us believe. If you're cooking for a family you use what you have, which sometimes means you make appropriate substitutions, or allowances for family tastes and preferences

[@avalerie4467]

In France, Vietnamese restaurant use mint or sometimes shiso, also in basil/mint family I will have to try with thai basil . Thanks for the idea

[@doodahgurlie]

As a Vietnamese person, I've not eaten Thai basil in mine and believe mint is where it's at for this type of spring rolls. But pretty much any fresh herbs will work (well, maybe not thyme, oregano, etc. LOL)

[@CW-ez7mn]

They called these summer rolls

[@mfreeman9444]

I took your fresh spring rolls to our neighborhood driveway happy hour. We live in an over 55 community so there are a lot of great cooks. I am happy to report the spring rolls were a favorite. Shared the source, your KZbin channel, for the recipe. Thank you Brian and Lorn!

[@ruvamsi]

I like to chop the herbs very finely and mix them into the rice noodles, along with sesame oil. Also you can roll into 2 compartments to achieve a tight roll. Add initial fillings, roll the rice paper over once, add the remaining fillings and continue rolling the rest of the way

[@IvyMaeInReno]

Herbs in the noodles is a fantastic idea!

[@bobbymarie8002]

good idea. I might try that next time

[@DoctorMcHerp]

Vietnamese spring rolls are a textural marvel. If you want even more crunch, you could mix some chopped roasted peanuts into the sauce. They're also great for gluten free people (where's the shot of Lorn eating and doing a happy dance Bri?) since the wrapper and noodles aren't wheat based.

[@user-bz3kd2mt3u]

Might as well just use crunchy peanut butter

[@lonestarr1490]

I advice you to add a few drops (up to maybe half a teaspoon) of toasted sesame oil to the rice noodles after rinsing them. That will also help prevent sticking and, of course, season the noodles.

[@nikolajlandrock2191]

Cold water prevents them from sticking

[@lofomuses]

BUT... it also adds quite a bit of sesame flavor, which you may or may NOT like. I can take sesame oil only in TINY doses. So I'll stick with cold water for this recipe, especially since a small bit of sticking within the rolls would not be problematic.

[@aznthy]

nope, no one does that. That is someone who doesn't know how to make them with say to use. What next, add raisins.

[@Kyiecutie]

@@lofomuses yah. Sesame a flavor for me that no matter what, when I use at home, just absolutely overpowers anything its in. Even in super small quantities. All I taste is sesame oil. Not pleasant. Cold water for me as well.

[@CrimsonStigmata]

Why? That's not authentic to this Vietnamese dish.

[@w.rowechmura8414]

I’ve realized when I used to make something similar that the mint/cilantro/basil mix is a POWERHOUSE of great fresh flavor. It tastes like a warm spring day!

[@doodahgurlie]

The usage of fresh herbs and greens are what makes Vietnamese food stand out.

[@MargaretLong-pg6it]

You have made me a very very happy woman. I used to live south of Houston and visited a Vietnamese restaurant called Les Givrals weekly. I was addicted to several menu items, the summer/spring rolls (the sauce was the thing), and the Cha Gio fried rolls. I live in an area where there are no Vietnamese restaurants in drivable distance, so now I have recipes! I also thought that the double wrap was genius as the only time I've ever tried to make the spring rolls, I kept splitting the rice paper. I've been searching for the sauce recipe and the Cha Gio recipe for a long time. Now I have them, and I'm thrilled. Thank you.

[@EmptyPinata]

That particular spring roll paper is the best out of all that I’ve used. It’s because of the tapioca that allows for a bit more give when rolled and it’s less prone to breaking.

[@biankamedeiros1]

😊

[@Billys65]

Hi, Fry-Guy-Bri! Your crispy spring rolls were a hit with the family! Thank you so much for sharing your skills and technique with us. Will definitely make again.

[@jonathanenriquez830]

This reminds me of my favorite type of Vietnamese-style fried spring rolls. We always have to get both the fried and fresh springs rolls - so different but they're each the best of both worlds.

[@jongyoonoh6721]

You mean spring roll- fresh one and eggroll-fried one

[@a_l_e_k_sandra]

Our man is close to a MILLION!!! ❤ Love these, it's been ages since I wrapped up a rice roll, gonna give it a try this weekend. Fish, seafood and vegetables, that's what we eat during the Easter lent. Fits perfectly. Thank you for another awesome video.

[@markromero930]

I went to a Vietnamese restaurant a few weeks ago and ordered spring rolls. I thought I would get the fried ones but they brought out fresh ones. They were delish. Fried or fresh, I love ‘em!

[@PeteQuaint]

For neater rolls, you should distribute the filling more length-wise, rather than just stack them onto each other, then roll the content into itself. That kept it more compact, resulting in a thinner and neater looking roll.

[@StayPrimal]

Darn ... the first roll looks YUMMY !!!! Now i'm hungry even tho I just ate.

[@delirium129]

Hi, Brian! Excellent video, as usual. I love the way you explain every step. 💜Just a note: as far as I know, the fresh rolls are called *summer rolls* and the fried ones are *spring rolls*. At least that's what they're called by Vietnamese restaurants here in my country (Panama, not Vietnam, hahaha).

[@bobbymarie8002]

ditto

[@TheSamiam253]

The fresh one is a spring roll and the fried is an egg roll

[@matthewlockhart6243]

Finally getting around to making the crispy rolls. I’ve been working up to it. So far so good

[@brettmoore6781]

Still the sauce boss! I have made both of these recently but not your versions. I'm gonna have to make more now that there's a B-Lag version out here!

[@karenfox1671]

You must be so pleased with the way your sauces drip over your perfect rolls! What great colours and, I love the CRUNCH! I can't wait to try these too!

[@nicolejohnson7897]

Made the fresh spring rolls with teriyaki chicken instead of shrimp tonight and they were delicious. That sauce is incredible and so well balanced...I don't even like hoisin that much and wanted to drink that sauce. Lorn is a genius because the pickled carrot was a game changer. Looking forward to eventually trying the fried ones too! Excellent recipe again Bri!

[@peglamphier4745]

25 years ago, when I was first married and we were poor, I used to make fresh spring rolls for parties, except with chicken (which is way cheaper than good shrimp). They'd be festive and impressive, but hadn't cost me much but effort. I used to use a second skin as well, because I found that they would delaminate with time in one skin. So two skins made them more portable and time resistant. I really like the pickled carrots... gonna do that from now on. Thanks Bri.... You're great!

[@wlkrevans]

Oh man, my wife is gonna love this one!!! Might have to give it a go this weekend! Thanks!

[@corrosivecub]

Did she love it??

[@AlexDerBoss1]

In Germany we call the first variation with the rice paper "Sommerrollen" - Summer Roles and the second "Frühlingsrollen" Spring Rolls

[@CrimsonStigmata]

Depending on where you go the names are interchangeable. I grew up on the West Coast near Little Saigon in the OC and they would call it Summer Rolls or Gỏi Cuốn in Vietnamese which translates to salad roll/wrap.

[@wildlifewarrior2670]

Question what are the dot above the vowels is that a long sound

[@lofomuses]

Thanks for the recipe! I've been wanting to get back into making my own spring rolls. This was the nudge I needed!

[@larrybrown1971]

The chili dipping sauce looks amazing.

[@therealnancycarol]

Excellent video. Very clear, instructional, delicious looking recipe. Aside from the rolling, which can take a bit of practice, it looks simple enough for anyone to tackle. Thank you and your camera person for this wonderful gem! 💕💕💕

[@purplerose9041]

Nice presentation ❤. My Korean friend likes to add thin-sliced green apples and it is delicious. Some tips. Make sure all the veggies are dried otherwise the water from veggies will make the rice-paper soggy and will break it. Also, when rolling, lay the veggies and meats horizontally with soft items as a first layer (like noddles) so it doesn’t break the rice-paper. Enjoy and happy rolling ❤.

[@ThatDonovanKid]

Seriously one of the best food-tubers out there. My son and I love to watch your videos "Is he gonna say let's eat this thing?". Super happy to see you're approaching 1 million subs. This channel deserves it!

[@nicolasfaucompret9764]

Nice receipe, thank you. In order to roll the rice paper properly, a great tip is to use a wet towel instead of rolling it on a plate. That would avoid tearing rice paper apart and makes things way easier

[@saturejsavory]

i swear we have the same taste in food, you make recipes for all the faves! for example green bean casserole, crusty bagels and pizza, and summer rolls are also BIS!!!

[@omarcortes5754]

They look fantastic.

[@jmk261]

I have been craving both and will make both. Great timing thanks!

[@robertoaguilar2150]

Love that you add the recipe in the description! Thanks for the recipe!

[@freiherrvonstein]

Wow !!! That is a lot of work !!! For a single guy anyhow- gave me a much better appreciation Thanks

[@ThorstenKnatz]

I do the 2nd version often. But instead of frying I bake them. I think it works even better. For sure it's less greasy. BTW- I use exactly the same brand of sheets.

[@PanchoPringles]

@Thorsten Knatz what time and temp do you bake them?

[@bobbymarie8002]

@@PanchoPringles good Q

[@LordDucky1]

​@@PanchoPringlesfor me, 30 minutes at 200 degrees works pretty well

[@CaribbeanLife101]

Looks so delicious. The sauces look amazing too.

[@nilabakery]

Your recipe is so versatile, I can see myself adapting it to suit my own taste preferences. Thanks for sharing such a flexible and adaptable recipe 🤌😋👌👌

[@rhydlerincarnadine5213]

Great video @BrianLagerstrom here's a couple of suggestions. For the fresh spring roll wrappers: you don't have to fully submerge them. It's much more efficient to barely wet each one that you're going to use, and then arrange them in alternating venn diagram layers, where water from each subsequent wrap will moisten them adequately. How many you do in one go depends on your skill/speed level and the quality of the wrapper because if it's too wet and too many of them, the wrappers will fuse into one giant blob. In a family cooking setting, the youngest kid is in charge of soaking the wrapper, and the elders do the fillers, wrapping and teaching. Don't take this the wrong way because I think you've done a very good job overall, but a second wrap is a sign of ineptitude for the fresh version, so don't serve that to a culturally Vietnamese person. Think of it this way, what would think if you got a double wrapped burrito? (Also, the cabbage has cheap Americanized Chinese overtones, which won't be well received. The bell pepper will likely be viewed as a bizarre white guy thing.) For the fried version, that's quite a lot of wrapper (the filling amount is perfect). Don't be afraid to cut them down to size if that's all you can find. Finally, the reason why you may see lettuce served separately with both versions of spring rolls to Vietnamese people is that you're meant to wrap either of them in lettuce, dip and eat. For the fresh version, the lettuce is left out of the wrap because the wrap won't hold its form after you take the first bite; a sign of a quality roll is that it holds its form for the entire time you eat it. For the fried version, you may not see the lettuce (and herbs) served with them in a restaurant (food costs), but in a home/party setting it's much more common.

[@zrinkabuljan4498]

Brilliant presentation🎉thank you 🙏🏼

[@candiramer4099]

Excellent presentation and recipes. Thanks.

[@lisaturner2871]

I CAN'T WAIT TO MAKE THESE!!

[@kentborges5114]

OUTSTANDING ! I have rolled many hundreds of these delicious rolls !

[@wintergirl17]

I so enjoy a fresh Spring Roll and will give these a try. Thanks, Brian!

[@a12fe154]

These recipes are perfect. They are quick and easy to make.

[@nancyiriye9000]

Oh yes, these were so delicious. And also fun to make on a Saturday night. The marinade for the carrots and the dipping sauce for the spring rolls were A+. ❤

[@deebrake]

Thank you Bri, another great recipe. Have a great day. Yumm

[@DH-.]

My local pho place has a peanut sauce thats ridiculously good for dipping.. it has a hint of pineapple flavor or something

[@wayneschembri3754]

I have tried some of the recipes you have done and it has changed the way I cook thank you amazing content

[@saigonmoingay]

Thanks for sharing vietnamese food

[@SuzanaMantovaniCerqueira]

I love this. And indeed, the first Spring Roll: It’s healthy, tasteful and literally perfumed.

[@markhaugland4620]

thanks for the ideas, especially the rich paper dough.

[@ijustwantmynametobemax]

Your videos always make me so happy ☺ Thank you for all the amazing recipes

[@Totokuma]

you can put the rice paper in water for one second, the water that stays on the paper is enough to make it soft, after you put down all of your fillings its soft enough to roll

[@gazzasbees9377]

Nice Recipes, also a good dipping sauce is homemade coconut sriracha , nom nom

[@TheCelestialhealer]

They turned out perfect🎉🎉thanks to your excellent recipe🙏

[@moonbaby1723]

These sound amazing, I want both of them immediately!

[@pamyacuzzo6614]

Love you and this channel! You're the BEST!

[@marlieken.3075]

Just made the first ones but with chicken instead of shrimp. I love it!

[@taccosnachos]

My goodness the colorful spring rolls look so good. I can't help but imagine how many layers of rice paper wrappers would be too much? Just keep rolling! 😂

[@moolasckin]

Awesome video! Munch munch, crunch crunch to the crispy spring rolls🎉🎉🎉🎉

[@29Martin100]

Awesome, I love spring roll ... Thank you.

[@ZAPIZOOLIO]

great recipes, will try both out.

[@tashatopalakis2035]

Perfection!! Hope I can copy this, too. Very, very delicious sauces too. And great tip to turn frying pan away from body ❤

[@RedReazie]

Great video, def going to try this one!

[@saraphillips1038]

Wow this was timely for me! I literally just bought the last of the ingredients I needed to make the fresh spring rolls. Thanks for all the tips Brian!

[@ppink1]

Make sure you check out other videos for Vietnamese spring rolls for authentic recipes!

[@CordeliaWagner]

I am going to try the vietnamese rolls with a sauce of coconut yoghurt, something frsh and light seems to fit better. And no rice noodles, that's just empty carbs. Fresh veggies are always a great thing, they give such a nice energy boost!

[@amaratuber]

ooo that crunch

[@williamzander4732]

Those spring rolls in rice paper are my favorite could eat a million of them

[@AVMMM]

Love your videos Brian!!

[@vistaoalry4883]

DAMN - these both look so delicious! Spring rolls of one of my favourite foods 🤤🤤

[@KyleW1719]

All your recipes I've followed have turned out great but what really keeps me coming back to your videos are the small details and tips and tricks you work into them. Like turning the handle on the fry oil pot. While that seems like common sense, it's so easy to get too busy while cooking and simply forget small things like that and end up ruining the dish or worse, hurting someone.

[@lurklingX]

oh my godddddddddd that THUMBNAIL IS BEAUTIFUL! 💛

[@DOGO8991]

Saw the title for this one and was instantly excited. Love the content

[@wendyhannan2454]

Thank you, I love this recipe, especially pickling the carrots, that gives it extra taste. The sauce looks great too, good idea doing a second skin on the roll. I can’t wait to try this recipe. 😉

[@johncspine2787]

I grew up in a suburb of Houston, Tx called Spring Branch. We had a restaurant called the “Empress,” their Chinese style wheat flour egg rolls/spring rolls were spectacular..fat, huge, dry ish, bubbly crispy, redolent with five spice, very finely shredded dark greens, not pasty gray cabbage, and I swear, they were the very best. I’ve never had any that come remotely close..I know one trick is to stir fry the ingredients first and press out hard all the moisture, then fluff and re season to fill the wrappers, but..I sure do miss those!

[@clarkosaurus]

Thanks!

[@philochristos]

These look very good.

[@1firstchef]

Great video. Thank you

[@ianrickey208]

Sounds delicious

[@peterplantec7911]

Nice presentation. Thanx.

[@joescullion5604]

Did a search, and you have never done pancit and lumpia. Both very popular wherever there is a Navy base. I make what I think is very good pancit. Would like to see this,

[@joypolk3093]

Just found your site🤗Awesome recipes, thanks so much!🇺🇸

[@dwalker6868]

Thank you

[@kimberlycooper6321]

I adore Spring Rolls!! Watching this vid while I eat my lunch - leftovers of your Bibimbap recipe that include the same pickled carrots!! - realizing how good they would be in a spring roll...MMMM Can't wait to try your recipe & method. The dipping sauces look dope as hell & Imma put that filling for the fried version inside a great GF dumpling wrap I learned from another source. Thanks again for killer recipes, methods, and inspo. Hi from the Chicago 'burbs!

[@masakprasak]

Kimberly, would you mind sharing the source for GF wraps ? Fellow gluten intolerant girly :)

[@IvyMaeInReno]

Bri, you are such a clever boy to roll the spring roll twice! And I jumped out of my skin when you dropped the scallion bowl. And I'm so stoked that your channel is blowing up!

[@Theonekhaled1]

I found you throu that poolish three different bread video. I love your videos and learns stuff and get inspired almost everytime! Keep up the great work!

[@joekoscielniak8576]

Loving the spring rolls, umm! Fried or raw, that very satisfying !!

[@brendanh6316]

I’m going to make the fresh rolls today!

[@braxtonwise9897]

i love evenly combined messes

[@nathaliecuisine2667]

I like it. I m Thai but like the way your cooking style

[@nicholasgarcia2607]

Great video, I learned one thing for presentation, I add my protein after the 1st revolution, it's purely for aesthetics since you can see your protein more clearly and in my opinion makes it more appetizing

[@tridsonline]

👍🏻 Great stuff, tx Bri. And packed as usual with clever tricks - I've never thought of double-wrapping them; how do you get so much filling to behave so obediently? Love the pickled carrot idea; and thanks for the 2 dipping sauces. Can't wait to try all these!

[@NodnarbBrando]

YYEEEESSS! Got a cheat meal coming up, this is on the menu! Perfect timing

[@coryballiet8260]

Made the rice paper wrapped ones. It was a lot of fun and they're delicious. I will certainly be experimenting with different ways to make spring rolls in the near future! Also, DAMN shrimp is expensive these days.

[@ronruethain5521]

As usual Bri this was out of the park. I made the fried Spring Rolls for my 40ish twin daughters and wife and got 6 thumbs up. It was fun to make and fun to receive the compliments of my cooking expertise. It seems I forgot to tell them that it was your recipe. My bad. Keep it up Bri.

[@Quixan]

That steam coming out of the spring roll at 14:00 👌 incredible shot

[@jhunmagnum6897]

Good taste

[@craighanus]

My local Thai joint says they use two sheets of paper per roll. I tried it, and it’s amazing!

[@WendyHannan-pt7ez]

I wish they’d make GF spring roll wrappers 😔 I love fried spring rolls.