Vegan Vietnamese Spring Rolls // Chả Giò Chay

[@Thevietvegan]

It's come to my attention that these wrappers are NOT vegan, as they have undeclared milk products in them (RE: Canada Inspection Agency). I don't have another recommendation that is totally vegan, aside from using two layers of rice paper wrappers (hydrated) and then rolling those. www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-02-25/eng/1582689387122/1582689393093

[@catherinetchen7043]

No problem when using banh trang... Vietnamese rice paper. Vegan :) Personally, I don't use those Chinese type wonton wraps and avoid restaurants that use them. I'm enjoying your Vietnamese vegan videos.

[@Randilynn66]

Are you really upset that you ingested milk?

[@TheFall0fSummer]

@@Randilynn66 Well, yeah, vegans do not want to consume animal product. Plus, you can't serve this to people with milk allergies. Are you really this dense?

[@marystestkitchen]

Yum I love them I love them so much!!

[@Thevietvegan]

Maryyyy what are you doing here so early

[@hoai94]

It's so interesting seeing other people making their springrolls. I usually do not comment under videos but I think it would be interesting sharing all our recipes from our families. How my mum makes her springrolls: - chopping carrots, turnip cabbage (Kohlrabi in german), onions, morels - soak glass noodles in cold water and leaving them relatively long - adding bean sprouts - putting ingredients in a big bowl and mix it with salt, vegan fish sauce and sugar - we do not even use any meat replacement You can fry them as Lisa is showing or even put them in the oven without any oil. You can easily freeze them and eat them anytime you want by reheating them in the oven. Greetings from Germany!

[@kierstensmokowski9794]

1. This recipe looks bomb. 2. I love to see my fave youtubers getting that sponsored coin. Yes girl. Love it.

[@bw8516]

You are a vegan angel!

[@SamElle]

OH HECK YEA!!! i love ordering spring rolls at vietnamese restaurants!!

[@Thevietvegan]

They are hit or miss for me sometimes! Either they're good or only okay, mine or my grandmas are always top tier 😂

[@ascetic3312]

@@Thevietvegan Yeah. Once you have homemade versions (my mom's version), the restaurant versions aren't generally ever as good.

[@greenalien3857]

The mushroom lions mane is what I usually buy and it's super delicious I fry it then put it on quinoa or black rice .

[@tenatopps]

Omg I wanted to bite them through my phone screen so bad I'm too hungry for this !!!! Those crunchy sounds are to die for !! Thanks for sharing

[@MB-xd4ho]

Can't wait to try your recipe! I only grew up with the rice paper version, but I love both. My attempts at making a vegan filling in the past have always ended too moist and mushy, so I'm really excited about your filling!

[@MixkKazushi]

The only spring rolls I've grown up eating and to me, the OG spring rolls. The ingredients you use are the same my mom uses, except for the meat replacement. We use tofu, which works really well actually! Never tried ground round, but I'll have to. Thanks for your vegan Vietnamese recipes!

[@Joelllenicole]

ngon qua !!! I love your videos Lisa these look great

[@hankiespice]

Can’t wait for the noodle bowl to come out! Those rolls look so good!

[@SLAMSwan]

I have to make these. I like using paper shopping bags to drain fried egg rolls.

[@ladiesdays]

These look amazing! And the oily waiting game is real... The ones I used to have at Pho Hung on Spadina were made with rice paper rolls and the CRUNCH was beyond belief

[@Thevietvegan]

Oooofff yes the rice paper fried spring rolls are unreaaaal

[@ashleyzeleznik5388]

These look so good

[@linzertube]

Yum! These look so good! This is the second vegan lumpia recipe I have watched today! Sweet Simple Vegan just put out a video making Filipino lumpia with the same wrappers you used. It’s a comfort food kind of week, I suppose.☺️

[@jamiecee4960]

Those look so Yummy.😊 Noodle Bowls sound good too.❤️

[@iinamatilda]

Those look so perfect omg!!

[@linda_sue]

Yeah, our upright selves don't like frying, but our mouths really have a good relationship with what frying brings, like these spring rolls oh my goodness. Thank you!

[@mitchm81495]

These look amazing!!! I'm definitely going to pick up the ingredients on my next grocery trip.

[@Thevietvegan]

heck yeah!! My mom would always have spring roll wrappers in the freezer for these!

[@HelloGreen]

Never made spring rolls before. Good recipe.

[@Thevietvegan]

It's a good time!!

[@Kx____]

this looks fantastic, thank you

[@ascetic3312]

My mom started using the lumpia wrappers for her chả giò. She deep fries chả giò, and since it can take so long to prepare the ingredients, she likes to make a lot of freeze a lot of chả giò at a time and then fry and freeze some for later. One of her friends told her that the lumpia wrappers seem to stay crispy even out of the freezer as compared to the ones she used to use. She said it works. Just need to warm them up again in an oven/toaster oven, but not in a microwave.

[@Thevietvegan]

I use the same wrappers for both lumpia and cha gio haha. My grandma makes like a quardruple batch and does the same! I wonder what wrappers she used befor ethen?

[@ascetic3312]

@@Thevietvegan The wrappers she used before were basically the same as what you are using now. Just wheat, water, salt, and some kind of oil (don't remember if it's also coconut oil, so that might be different). While looking for the lumpia wrappers she uses now, this came up and I believe this is the brand: www.amazon.com/Spring-Roll-Wrappers-Square-Sheets/dp/B01IFCK90K I'd have to check with her on the brand she uses for the lumpia wrappers as I couldn't find it online. It has a different texture even though ingredients are basically the same. It could be this texture that preserves the crispiness. Lumpia wrappers are, pardon the pun, lumpier, at least the ones she used (a brand suggested by that same friend). It's more like a crepe than the thinner wrappers you used and my mom used to use.

[@Thevietvegan]

@@ascetic3312 that's the same brand I used, it's just the larger size XD I don't understand

[@ascetic3312]

@@Thevietvegan Sorry for the confusion. I was just linking what my mom used to use as it happened to come up when I was searching for what she uses now, which I couldn't find.

[@MsBeckly]

These look soooo good! Thank you! Are fresh herbs ever used in the filling?

[@Thevietvegan]

Not in the filling, but my family would wrap them in lettuce and a smattering of fresh herbs (like mint, chive, sometimes perilla leaves,k and use the greens as a wrap!

[@MsBeckly]

The Viet Vegan Thank you for the response. That sounds amazing.

[@blaze1860]

I’d love to see you make vegan bò kho! Or see what vegan substitutes you’d recommend to replace the beef in this dish.

[@nealieanderson512]

Look so good!!

[@ArtandAudacity]

These look delicious!

[@Thevietvegan]

Thank you :D They are ;)

[@dbaker0226]

Those would also be terrific in the air fryer.

[@viarech]

It looks delicious 😋 yummy

[@TheTinydogproduction]

These look amazing. Thank you! any suggestions on how to use the leftover taro? (apologies if I've spelled that incorrectly).

[@Thevietvegan]

I made che khaoi mon! I'm working on that recipe and ill be filming it in the coming weeks!

[@lydzx1992]

Yummm I love viet spring rolls and now I can make them this weekend :) Do you know where to buy the stringy lacy wrapping they are sometimes wrapped in

[@abiprobets1307]

Have you made bún xào? It’s my favourite breakfast food here in HCMC and it’s cold so you must be able to make it in advance and stuff? Would love to see a recipe for that

[@blueskiies]

"Between 1cm and an inch" hahahaha as an Aussie I found that really funny :D

[@janal6984]

time to ditch my frozen grocery store spring rolls for these, lol Sadly it's inpossible to get Taro here.. Loved the outtakes and the rant about bread bowl soup.

[@itslizmiu]

so hungry rn. WIll make dis weeeek

[@Justmeeveline]

Thank you for the recipe love it. i have 1 quatio maby you no it;-) i also use that kind for springroll can i also use this for gamoza? or steamed dumplings?

[@Thevietvegan]

I don't know what gamoza is, but I wouldn't recommend this kind for steaming, it would fall apart really easy, as this is an airier wrapper meant to be fried. Stick to a dumpling wrapper for steamed dumplings.

[@Justmeeveline]

@@Thevietvegan thank you for your quick answer

[@bongveganfamily1111]

Chả giò cuốn rau sống rất ngon😋😋😋

[@Thevietvegan]

mmmm phải có nhiều rau cho ăn ngon được!

[@bongveganfamily1111]

@@Thevietvegan đúng rồi,ăn với nhiều rau rất ngon. Lần sau hãy thử làm món bánh bao chay nhé😊

[@sensiblecrime7699]

I've made fried spring rolls with rice paper. I use 2 sheets since the rice paper I get is thin. I've done it 3 times and I'm still experimenting with the recipe.I love your channel. What kinds of fruit do you eat? I'm going through my "tiny fruit phase" meaning I'm eating mini mangoes and bananas that are less than half the size of most bananas. Are there any Vietnamese fruit recipes I should try?

[@Thevietvegan]

Ooof they get so crispy with rice paper! So good!! Most of the fruit recipes that are Vietnamese are forms of che, which is like a form of dessert soup ahha. But most of my experience with Viet fruit is its either sugared/preserved, or enjoyed fresh. Mangosteen is my all-time favourite fruit, but I love longan and rambutan too. Soursop is also good, but a bit of a pain in the butt to eat, and star apple (hilariously called Vu sua, directly translated as "breast milk") is also really good. It gets that name because you have to squeeze it and sort of milk it before you cut into it and it's supposed to be very boob-like lol.

[@pseudomonad]

"Between 1 centimetre to an inch" I'm in the UK and this is how I measure too.

[@Yetell]

Taro in PR is “malanga”. 😄 😋

[@BTran0896]

My job as a kid was to separate the egg roll wrappers too! 😂

[@Sarah-eb9rz]

I just made spring rolls today using beyond meat, OMG SOOOOO GOOD!!!! Lol the ending of the video made me smile so big!! Who’s we?! 😂😂😂

[@La_Musse]

🤤 J'ai soudainement très faim.

[@rn2787]

I made your pickled dikon and carrots and put it on bun. Next time I will add homemade spring rolls 🙂

[@Thevietvegan]

Heck yess!

[@rn2787]

@@Thevietvegan Thank you for the recipe and content ❤

[@irmahughes245]

I might be totally ignorant,,, is Hoison sauce the same? I have vegan hoison sauce,, but have not found vegan fish sauce.

[@gruschls]

It’s not the same. Hoisin is a sweet sauce, fish sauce is salty an fermented.

[@martineo9638]

So fun they have different names, over here we call them all "lumpia" and just add the country of origin to it LOL These are called vietnamese lumpia, we do have chinese ones as well and lots of other ones from big to real small. I love them but cant handle the fat that well anymore. Maybe I'll try to make a oven-friendly version..

[@Thevietvegan]

They can be quite oily haha, you can airfry or bake them for sure!

[@savysmilesumtymes]

Yum

[@CamaraHill]

I was just craving spring rolls. The funny thing is I didn't like them until I became vegan.

[@KumaBun]

This...this is out of my league. :( Please cook for me. Will pay 😫😫😫😫 (But I love spring rolls of all kind!)

[@narfarfar]

may i ask why you wear gloves when you’re prepping your vegetables?

[@hankiespice]

It’s for her eczema .

[@cathycintolo1849]

now I want spring rolls but only one useable hand #sigh

[@TeresasSweets]

I don’t want to sound like a smarty pants but, I was watching this with my mom and she said these are egg rolls, not really spring rolls. You can call it anyway you want but that’s just how we call them

[@Thevietvegan]

I always grew up with the distinction that egg rolls had egg often in the pastry/wrapper, whereas spring rolls do not. Like the fried rolls from Americanized Chinese restaurants were always called egg rolls, while these were spring. Whatever fam, its cha gio chay lol.

[@ascetic3312]

That's an Americanism. Even the non-vegan version of what Lisa made doesn't have any egg in it. The traditional "egg roll" you find in Chinese restaurants doesn't either, although they might brush an egg wash on the outside to give it extra crispiness when frying and as to seal the wrappers (as opposed to using a water/flour mixture like Lisa did). I think most Chinese restaurants (at least in the U.S.) call them spring rolls these days. Anyone calling it an "egg roll" is just a holdover from when Westerners misnamed them decades ago (this happens a LOT). Regardless, these aren't Chinese spring rolls; they are Vietnamese spring rolls, and Vietnamese spring rolls have never used an egg wash, vegan or otherwise. For that matter, that's not what Chinese speakers call them, regardless. So you can keep calling them egg rolls if you want, but that would be incorrect. No offense intended.

[@ascetic3312]

Sorry if I sounded passive-aggressive in my previous comment. That wasn't my intention.

[@TeresasSweets]

Ascetic lol, I didn’t even know it was aggressive