Ultimate Veggie Spring Rolls Recipe (With Secret Ingredient!) เปาะเปี๊ยะทอด
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- čas přidán 30. 07. 2024
- These are the best vegetable spring rolls I've ever had, without exaggeration. Full of flavour you don't even need dipping sauce! To make them extra special I add a secret ingredient that I share in the video. These are also vegan and can be made in advance and kept in the freezer, then fried directly from frozen! They can be baked and air-fried, and I will include those instructions in the written recipe linked below.
Special thanks to Pine Brand glass noodles for sponsoring this video!
00:00 Intro
00:42 How to make spring roll filling
02:05 How to prep taro root
04:10 Cooking spring roll filling
08:01 How to wrap spring rolls
10:00 How to fry spring rolls
SWEET CHILI SAUCE RECIPE: • Sweet Chili Sauce Reci...
CLASSIC PORK SPRING ROLLS RECIPE: • Crispy Spring Rolls Re...
GREEN CURRY SPRING ROLLS RECIPE: • Green Curry Spring Rol...
WRITTEN RECIPE: hot-thai-kitchen.com/veggie-s...
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the CZcams channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via CZcams videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com - Jak na to + styl
HELLO LOVELY VIEWERS! An Update: I've added a new perk to my Patreon Membership, which includes being able to watch my videos *ad-free* on top of the bonus content. Learn more on my Patreon page here: www.patreon.com/pailinskitchen
If you have questions about this recipe be sure to watch the whole video and read the written recipe on the website and your question might be answered there. I often add extra tips not covered in the video. If you still have questions, tweet me @HotThaiKitchen or refer to the contact page on my website. *IF YOU'RE A PATREON MEMBER* please send me a private message on Patreon and I'll get back to you ASAP! If you leave questions in the comments I may not see them due to the large volume.
Also check out these related videos you might like!
SWEET CHILI SAUCE RECIPE: czcams.com/video/JHkFmlvEzOE/video.html
CLASSIC PORK SPRING ROLLS RECIPE: czcams.com/video/wqRRuyTs240/video.html
GREEN CURRY SPRING ROLLS RECIPE: czcams.com/video/FluPJzll_IQ/video.html
As always, thank you for watching! - Pai
Hii... can I know if its fried in high med or low heat ? Mine tends to burn very quickly
Pai always gives more information than the usual cook - tips, things that I just did not know.
Taro is the basic ingredient in my mom's recipe. (Vietnamese). We make a business out of springrolls so I can guarantee it's really good.
I tried to recreate the recipe when I was abroad and Japanese sweet potatoes work quite well
We also add mung bean, like even in chả giò thịt lol mung bean in spring rolls are stable vietnamese fillings
A Vietnamese restaurant opened a few months ago in the west end of Houston. Their "meatless egg rolls" have shredded taro root and wood ear fungus and are delicious 😋 👍 👍
may i ask if what part of taro is that? roots, leaves or trunks? thank you
@@hacksncracks3249 it’s from roots
@@lutongpinoy4602 thank you
I always like looking at different cultures' spring rolls (as a filipino). They look so good!
I just found your channel, It has been missing from my life for so long. I love Thai food and you make it look even better, thank you for showing us how to cook this stuff
Hi Pailin, I'm transitioning to vegan and I LOVE that you have vegetarian recipes that I can follow to still accommodate my asian taste buds :D Thank you for your authentic Thai recipes and for always cheering us up with your big beautiful smile.
Made these tonight and they were AMAZING. Best ive ever had!
This is what I love about Asian recipes, crispy spring rolls are popular in Philippines, Pilipino makes this recipe same as yours. It is really healthy and a great meal. I can’t wait to try this with taro.
You had me at Spring Rolls, lmao. I've been making home made spring rolls for years, and this is a nice flavor to add to the mix, Thank you so much !!
Yeeeeeey I was waiting for this recipe sooo long! I know there are many versions online but I only trust you Pai 💚☺️
Hi Pai! You are one of my favourite foodies. I have you to thank for teaching me how to make Char Siu and a never fail technique for Thai Curry. Just want to show some appreciation and excitement to try out this recipe. Mmmmm Spring Rolls are one of my favourite treats!
i appreciate A LOT the lack of music during the explanation. and you give so useful tips, thanks so much for the quality!
Had all the ingredients and just finished making them! A textural flavor bomb. Love them!
Wow that was quick! Glad to hear!
Wow! I never would've thought of this secret ingredient, ขอบคุณค่ะ.
Thanks again for an awesome video. I need to make these for my vegan daughter next weekend because these are different to my regular Thai spring roll recipe. What I learned:
1. Soy sauce for seasoning rather than oyster sauce to make it vegan
2. Shitake mushrooms. What a great idea. Same with the taro.
3. Your rolling technique is much better than mine...I need more practice
4. I always overcook mine so now I know when they are crispy
OMG! I think I just binged watch your show like a buffet.
I don’t know how you do it, Pai, everything you make is vicariously delicious. Thank you for yet another delicious episode.
Wow.. that looks so delicious.. you are one of the best!!! Thanks for sharing
Yes! Love spring rolls! Used to gobble these down in Bangkok. Sure miss Thailand.
Tarro?! How clever.
I discovered tarro while jumping on the bubble tea train (I found bubbles odd but jellies are ok) in the Tarro root smoothie. Delicious! I will definitely be making this. And wonderful for my Vegan friends. Love your channel.
I can't wait to try to make this! Looks so yummy!
Yummy recipe, I need to try this!! Thank you for the recipe 🙌
Thank u for making the vegan recipe! ❤️❤️
YES! Can't wait to try them, all of your recipes have worked well for me. So yum.
But my favorite? Entertainment value. I LOVE the post production text add-ins. That's so me. When Pai pounded the salt lump I laughed so hard because I would also be giving reactive commentary from the inanimate objects. 😂
Looks good! Learned some new things here, going to try your version since I love mushrooms!
amazing dish as always and you are so more authentic in your dishes and lauguage thank you pailin
THANK YOU! I always love your recipes.
I love your silly on screen captions for handling food, its so cute!
Yes theses look delicious 😋 I can’t wait to try this recipe thanks.
Delish! I will have to try this recipe...Mahalo! 🤙🏼🌺
I put a like on this video at about the 11 second mark cause your attitude is so cheerful and fun. And oh my goodness!!! I can almost smell the delicious aromas just watching this!!
Another great recipe! I can't wait to make them.
I did! And they were truely amazing!! Wow....
잘 보고 갑니다. Thank you for your recipe.
I swear you’ve been in my kitchen cupboard! I have exactly those ingredients waiting for this recipe 😂
We Loved Spring Rolls in Taiwan in 1958 - 1960, they had Shrimp and Bean Sprouts and wonderful seasoning never had to use any kind of dipping sauce. Thanks for showing this. My Wife makes wonderful Egg Rolls now we can add Spring Rolls in addition to the normal Vietnamese Fresh Spring Rolls, in which we like to use a Tamarin-based dipping sauce. I am not completely sure but the spring Rolls in Taiwan may have used Rice Paper Wrappers rather than egg roll wrappers.
Looks so good Pai!!!
Such a great video! Those spring rolls look so perfect, too! Your video has alot of detailed information to where anyone can make spring rolls. I think I need to level up my lumpias with those mushrooms.
The filling would make a lovely healthy noodle dish! Served with sweet chilli sauce....that would be absolutely yummy! 😋
Bravissima! Trasmetti tanto amore con i tuoi piatti! Non conoscevo la versione con i funghi! Li proverò oggi stesso! Grazie❤❤❤
Now I know what to make for lunches at work this week! I'll just eat it like a yummy salad. May add a bit of shredded chicken as well. Looks so great!
Thx for sharing the recipe Pailin-san, greetings from germany! 🙂
Such a brilliant idea to soak the glass noodles in the mushroom water!!
Thanks a ton for a veggie recipe for an all time favourite 🙂
Khun Pailin, never realized your Knife skill is so awesome. Entertaining video as always , even though i live in Bkk, my Thai recipe still comes from you, keep them coming 🥰
These look delicious! I always like to add bean sprouts :)
Thank you so much Pai! 🙏Great recipe
Looks absolutely delicious 👍
I love taro. In Cambodia we caramelized it with white sugar after we fried it. It made an amazing dessert.
Ooh. I really like the idea of using cilantro stems! Love love cilantro!
I'm drooling 🤤
That is such an awesome recipe. In my quest to learn Thai cooking and eating more vegetarian dishes, I'm going to try and make this filling. I think I will try a different twist on the cooking method and try them on my kamado style grill at 350 degrees with a little peach wood to add a slight smokiness flavor. Thanks for sharing.
Beautiful!
In Australia, the restaurants substitute the expensive wood ear fungus for the cheaper celery to satisfy the crunch factor. Still tastes good. Celery and carrots always works well together.
Thank you for sharing this wonderful recipe with us, greetings from Ontario 🇨🇦
You are an extremely pleasant woman. There is something deeply satisfying in watching you cook and speak.
Ohhh love taro with coconut cream
My ALL TIME FAV ♥️♥️♥️
Love egg rolls and love this recipe!
This looks so tasty!!!
SUBSCRIBED!!! 💕😊💕
I am looking forward to binging on your videos! And of course making sure that I don’t always “skip” ads because I want my favorite CZcams channels to be paid for all the hard work that goes in to creating wonderful content. Thank you for making these videos! You are charming, fun, an excellent teacher and gorgeous! Love this already! I am soooo inspired! I have wanted to learn how to cook Thai food for years! Now I can…. right from my home!! ☺️
Tjok dee everyone, khab! Thanks for the video Pailin!
You the best Polin 🥰!!
Excellent recipe thank you.
Watching from Cambodia 🇰🇭!
Just subscribed to your channel too. Love SE Asian food!
Waiting for your next video Thyda
Lazy noodle 🍄🍜 with a side of spring roll I love your videos 🌴😁
So nice to hear your voice again!
Thanks a lot for giving a great veggie ROLLS
Yes l believe you are right when you buy it its to bla i do enjoy your stuff all blessing to you😍
We looove taro!
good job Pai! it looks healthy and dilicious, I will try your recipe . Besides, in Vietnam we usually add carot and taro in spring roll (esp southern), but there is also kind of incredible ingrendient making it more fantastic, that is corn. that can be corn, onion, (ground meat if you want). that is crunchy out side and softly sweet inside, that is suitable for snack time also.
Looks very good!
น่าทานมาดๆ เลยครับพี่
I think the black fungus mushroom in Thai is เห็ดหูหนู or literally “mouse ear mushroom” they really need to work on the naming of this lol
in viet it can be translated into cat mushrooms lol
Beautifully presented
Yummy & thanks for sharing
This is my kinde of food ❤❤❤
I just stumbled upon your video tonight, and I cannot wait to make these!! 😋 New Subbie!
Gorgeous Spring Rolls , thanks 😊. Here Ppl call different!
Lovely 👌🏻 Greetings from Scotland ♥️ Have a wonderful day everyone 🌻
very delicious🤤👍😊
Thank you!!!
Delicious
Wooow looks yummmmy and tasty 😋😋😋👍👍👍👍
Tasty, vegetable spring rolll.
Palin, what can I talk about you!!you are THE BEST OF BEST 👍👌✅👏🏽🥰🍾🎻🎤
Thank you :)
Nice recipe....and happy to see you after a long time.... happy to see you back into the shape....give my love to your son......
,🙏
Great 👍👍👍
Great 👌
Yummy looks Great
Hope your weekend is Wonderful
Looks dilicious😊🤤
Most of my friends here in the Philippines would go crazy over spring rolls, especially if they look as neat at pailin's
Thank for sharing
Very nice👍
Fried spring rolls are always good with rice. Please try making Filipino Lumpia. 😋😋😋😋😋😋
I love the one in Vietnam. Also I had rice roll inside sausage casing in Bangkok. We also have vegetarian spring roll in the Philippines, which looks like crepe with vegetables. It has heart of palm and peanut sauce. I'll add these hashtags #lumpiangsariwa #freshlumpia
Love theeeese! Myum myum myummmm!!!
These spring rolls look amazing, thank you!
Can you share a bit about the traditional wrapper, are they wheat flour or rice based?
Hi Khun Pai! When I first came to study in central Europe in the "dark ages", you could not find many asian ingredients in stores. Can you imagine I experimented making spring rolls by filling Apfelstrudel wrappings with sauerkraut?! Thank you for showing me how to make proper ones! 🙏😄
Hahahaha, sounds like an interesting combination!
I like Taro in everything :D
I've done spring rolls before (i followed another recipe i found for a cantonese version, essentially the same ingredients surprisingly sans taro). I didnt stir fry the veggies and the pork and it worked and it was cooked well. Curious why it is necessary to cook it down before wrapping?