Spring Rolls - How to Make Fresh Spring Rolls - Rice Paper Wraps
Vložit
- čas přidán 24. 08. 2015
- Learn how to make Spring Rolls! Go to foodwishes.blogspot.com/2015/0... for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy How to Make Fresh Spring Rolls demo!
- Jak na to + styl
Check out the recipe: www.allrecipes.com/Recipe/244914/Chef-Johns-Fresh-Spring-Rolls/
I've been watching you since 2015 when I became adventurous with my cooking. Every time I need a recipe I come to you first! Your shakshuka recipe made me a hangover curer 😂 thank you for everything, chef John!! ❤️
I tried once and they were sticky to my hand and gummy. What did I do wrong ?
Thanks for all the tips! I'm just amazed these came out so well, considering I apparently did everything totally wrong! ;)
Food Wishes I don't know what you did wrong but I really don't care because your rolls looked very good and tasty :)
+Food Wishes you are too funny! use your fingers to tear up the herbs I caught that LMBOOOO!
+Hazel Blue why is that funny? :S ive always done that
+Food Wishes They're spring rolls. Nothing wrong about them. People just can't handle how Chef John rolls. >.>
Food Wishes I love everything you make! You cook a lot like me! What a couple we would make!
FYI: A link to the peanut sauce has been added into the video!
czcams.com/video/fMqmdc7dR88/video.html
Should try almond butter sauce
That's what I make with them
1/4 cup almond butter
2 tbsp chopped onion
2tbsp almond milk
2tbsp water
1tbsp soya sauce
1 1/2 tsp brown sugar
Pinch of red pepper flakes
Blend in like a magic bullet then done!
Where I live, these are called Spring Rolls. Deal with it.
Food Wishes Can you make a video about spinach rolls? thanks!
+Anh Nguyen I'm vietnamese too and we do dip our rice papers in water. I think everyone has its own method. No need to feel offended
I think I have heard the same thing. You sure are up late. But the food you make sure does look good!
Troy Strain I saw what you did there. hahaha
Food Wishes Here in Phoenix they are called ' Spring Rolls"...... In Louisiana they are called " Spring Rolls"... In Las Vegas they are called " Spring Rolls"... In New York they are called "Spring Rolls"... Get the Picture Yet? :-)
To the people mentioning frying these: Do you fry using just one wrapper per roll, or do you have to double-up on the rice paper? I'm asking for a friend.
yes you can, or just fold it into half (after soaking it in the water) then put the ingredients on the side and roll. if you do 1 only, it may break when you fry. (sorry for my funny English)
In Vietnam I have never seen anyone fry spring rolls. I'm pretty sure most people are just confused with Vietnamese eggrolls instead which are made with different ingredients
+Lisa Tran they call egg roll due to the type of skin roll they use. With egg roll, I think they use wonton skin instead of rice paper.
+TheTinybell yeah they use wonton skins but I'm saying no one really frys spring rolls at least in Vietnamese culture maybe in America they do? But it's not traditional
+Lisa Tran that was how my mom did in Vn, she used the rice paper too. I think there are some video on youtube showing you how to do it (they called crispy spring roll :D) I think it is Northern style though. Anyway, the ingredients inside are completely different than the fresh spring roll, I don't think fried lettuce and cucumber taste good at all. :D
The coolest cooking show ever I love the humor and professionalism
I love making these, and even more so, I love to eat them. Good job
I like how this gentle man speaks! at the end of every sentence he has an inflection. its delightful!
I'm Asian, so I can give a few tips to better your technique! Pretty good I have to say!
1. Use hot water to soak the rice paper
Dip the rice paper really quickly in almost boiling water and then lay the rice paper flat on a plate.
2. I love the three ladies brand! It soaks nicely and has a good texture. It can be found in Asian markets
Other than that, good interpretation of a "spring roll"!!!'
Also, for dipping sauce hoisin sauce with a dash of milk, siracha and peanuts makes an easy sauce
You realise that asia is a complete continent right...
I remember the the first time i tried to make it... I had used warm water and guess what.... disaster😆🤣... I don't know how looked was it.. im laughing while Im eating😂... Atleast i made it.. 😂..
@@hifromthestudio Thank you for the tips
@@haraldoldman8312 i am not the quickest of people in doing this so I understand what you experienced when using warm water. I use cold water, by the time I roll it, it's pliable
You are hilarious! My wife and I love your voice overs! Thank you :-)
I made these with shredded beef and cotija cheese, and I used flour tortillas instead of rice paper then omitted all the veggies and they were delicious! Thanks, chef John!
iWalker hahahahaha... i think you've got the technique down pat!
thats just a burrito
+HeyIt'sNatalieC thats not even a burrito though.
+karla martinez actually, that is the original burrito.
TickleMeShlomo but its not completely encased
Rolling them in two parts is so genius!! I feel so silly for those hard times wrapping contents in one go. Thanks Chef John!
My mother and I grew rainbow carrots in her garden this year. They were super tasty! What we didn't eat fresh, we pickled with white vinegar, ginger, sugar and turmeric (along with some other spices) and cauliflower. It made for a very pretty presentation in clear mason jars. Thanks for sharing your recipes. I don't ever comment on these things because every comment poster on CZcams seems to be a chef and only does things that are %100 true to other cultural standards. Thank you for thinking outside the box and putting your own spin on something classic. You rock, Chef John. I look forward to your video's every week. Enjoy!
This is a meal that I've had many times with my family. It's a great dish to create at the dinner table together! Each person has their own bowl of water and then everyone shares the veggies/noodles/tofu(or meat).
Am i the only one that finds him funny?xD i dont know his voice and the stuff he says makes me chuckle :D
Richard J. It is a new dimension.
It's making the video even better. It makes me want to watch all the videos on his channel now. LOL! He has an AMAZING voice!! Love it!
I love him. Period.
I am more of a whole wheat home fermentation hippie patchouli person, but I am addicted to his videos and I learn!
Yes, the odd cadence in his voice is noticeable.
The interesting voice, the awful dad-jokes, and amazing recipe. He’s the best! He’s the Joan Roca i Fontané, of cooking things that make my day.
I came for a cooking video and now I'm about to cry this man is so precious.. you bET life has not been the cabaret i've expected
Chef John, you're the best cook on CZcams.
cilantro, avocados, peppers, rice noodles and carrots! THE best combo I know :)
idontlikegoats I had that plus shrimp and mango couple a weeks ago and it was delicious!
+carly I always keep them veggie only, I like them light and super fresh
I love them with cucumber, carrot, mint, cilantro, lettuce and shrimp. Sometimes i make a quick pickle for the carrot to make do chua
And mint
I've always appreciated your puns and play on words, but the Sally Bowls reference made my youtube day.
I usually dip rice paper in a bowl of warm water so the entire surface gets wet and pull it out after 3 seconds or so. Then id shake off the excess water on the rice paper, lay it on a plate, add the filling, wrap it up, and eat it right away. It's a nice social food with everyone making their own wraps if you just have a table with the rice paper, a warm water bowl, veggies, and a tabletop grill going for the meat.Oh yeah and the rice vermicelli or "angel hair" really do make a spring roll more "filling."
Hi Chef John, i love all of your videos, big fan here. But as a Vietnamese i twitched for every second you kept the rice paper in the water. Normally we dunk it for just 1 sec in room temp water for the 'softening' to happen, and it will be on perfect level of 'pliability' by the time you start rolling. Maybe we have different techniques :) Anyway i love the damp towel and tissue idea. Another great video Chef !
I don't get why people are so anal about the authenticity of a traditional dish. IF you live in that mindset and always try to replicate the original, cuisine just get really boring as no new creations are being made. I actually enjoy dishes where the chef gets innovative with the ingredients and adding something new to an already awesome dish. Keep doing what you are doing chef John :D
Ethan...(three dots denote a sigh)
There are two types of western mystics (both are correct and both
serve a needed and indispensable purpose.) The conservative mystic
looks into the mists of the past, sees the work that produced the
elements of contemporary beauty and knows these details, in their
best form, must be preserved. These elements represent our more
thoughtful moments, indeed, our civilization's gains. Almost
antithetically, the radical, who, when in his best form, is original
and creative, raising classic arts and sciences to new highs, new
beauties. For a civilization to remain stable but healthy, we very
much need both of these types. It is not as you would want, for
without one or the other, an otherwise vibrant society would be in
it's death throws.
Rod Hauser
British Columbia, Canada
Yes and some people think it’s fucking great adding quinoa to pho. Does this sound creative to you ‘cause in my opinion, anyone who adds quinoa to pho and still calls it “pho” needs to be thrown in fucking jail and beaten up
One of our family favorites! I do a Thai version with peanut sauce & thai sweet chili sauce. An easy way to maintain control of the rice paper when dipping in warm water is to dip it vertically, half way into the water. then turn it like a wheel. My kids actually do theirs this way. Works every time! :)
This is one of my absolute favorite channels. I just love it! ☺️
A few tips from a vietnamese background:
Hot water works better, and only dip once then let rest on dry plate with edge hanging over.
Pickled dikon & carrots has a great flavor that makes this more refreshing.
To give it some crunchy texture, you can add crushed roasted peanuts unsalted no skin.
Hoisin sauce with scriracha makes a great dip.
Just a few tips to make it closer to the original, the flavors and textures are super delicious! As always, enjoy!
Where's the cayenne?
He said the peanut sauce was spicy. I'd bet he snuck some in there
+AstroTesla
by now he has so much of cayenne in his system, that just by his *touch,* food gets infused with cayenne flavor
_PS: true fact_
+DeepBlue It must be true. I read it on the internet on youtube. If we can't trust youtube users to be honest fact checkers, who can we trust?
+AstroTesla You are the doyenne of your cayenne!
Spice them anyway you please.
Love your recipes!! This is a great alternative to sandwiches, less carbs and more crunch yum 😋
Chef John, I love how you are always experimenting with different cuisine! This is a unique way to make spring rolls your own because it is meant to be so versatile. I usually put baked salmon, vermicelli, lettuce and herbs in mine and dip it into dipping fish sauce. The method you use to soften the rice paper works but the most common and much quicker way is to submerging it quickly with hot water. As long as you take it out as soon as you put it in, it'll go soft in a matter of seconds. But both methods work!
Never stop trying and teaching us new cuisines in your video! I'm going to try and use your peanut sauce next time with my spring rolls!
When i worked in fish , seafood , vegeterian resturant, we had a peanut butter sauce with sweet chilli , sauce lime, sesame oil mixed in there, it was a good sauce for the rolls .
Chef John, i like it when you say "ooooold polka polka" it makes me laugh everytime
This guy cracks me up. I have tried about 5 of his recipes and they are all great. Making these tonight!!!
I love his performance voice and style. Very well developed and unique.
No other tutorial chef for me.
As a person with vietnamese background I highly approve of your technique and having it with peanut sauce. Gotta be peanut sauce. I'm sure my mother would approve too, even with the untraditional filling. Though my pointers would be use hot water and work fast, cut the cucumber into long strips so they don't fall everywhere and dont bother cutting just eat. I'd like to see if you could wrap it all in one big go first time around.
linited I only eat my summer rolls (as we call it) with nuoc mam (fish sauce with lemon, garlic and chili) - also we always have some thin rice noodles as a filling. Don't mind the filling in this video, but I love me some nuoc mam
Thuy Pham Yeah if I can't get the peanut sauce I have it with nuoc mam. My house always has a bucketful of it in the fridge. Thin rice noodles is normal in summer rolls aren't they?
I couldn't find vegan summer rolls at most of the Asian restaurants I visited, so I tried this and made delicious vegan summer rolls- instead of chicken I added strips of avocado, and I made an almond butter (instead of peanut butter) dipping sauce. It was delicious.
I loved you clear and joyful explication! It was a delight for the eyes! The film work was brilliantly done! Beautiful use of light! Thank you!!
The storage part was the most interesting, thank you so much! I never thought of paper towels :)
I recommend using hot water and only dipping it for around 5 seconds :) it will be much faster
Catherine Nguyen I know nothing of the technique - but i would think hot water would cause it to possibly dissolve too quickly as you worked.
Mc Kenna Cold water is fine and only dip it enough to wet it and shake off excess water. Quickly put it the surface u want to work on before it softens at all and start building. It will soften within seconds and be totally pliable and very easy to handle. If you want to use warmer water, it is still just a split second of dipping. Try it, it is a fun roll to eat. Very addicting!
I agree. Hot water or you're waiting awhile for those babies to get soft.
mypeoplesdance It only takes as long as the time you put your ingredients on the paper. Prob in 30 secs or even less, and you are ready to wrap n roll (there is a Vietnamese restaurant by that name hehe).
Mc Kenna The hot water method works pretty great, but it's harder to work with and only good if you're building it and eating it right away. Whenever I've had it, it was done with hot water. It doesn't dissolve..it just gets incredibly soft and sticky. If you leave it for too long, it just gets incredibly harder to deal with. I would probably go with the cold water method if you plan on making them presentable or want to premake them for whoever.
these rolls can be thinly coated in sesame oil to avoid drying while waiting to be served
also - some black sesame seeds on the inside look great through the rice paper,
and may help differentiate types of filling for the diners.
This is as easy as I had hoped. Headed to the store now!
Hey Chef Jon! I made these with my friends last night at our weekly Dungeons and Dragons game (pen and paper style... yeah, we like it old-school). And you'd think a bunch of out of shape nerds wouldn't go for something like this... but they all were blown away. Best part... you get so many of those skins in each package, we all had 4 or 5 of them, and we still had about 5 or 6 left over in the pack. We're gonna do the same thing next week. Seriously though... these rice paper skins.... what an easy and low calorie bread or tortilla alternative! They definitely are going to be a staple in my house from now on. OH!!... we had mock crab and cream cheese too... I made a "crab rangoon" roll..... changed my life. Love your videos! keep them coming and I'll keep sharing them!
YUMMY! Good recipe!
A lot of the complaints in the comments are from Vietnamese-American kids who know little about Vietnamese culture or cuisine but think they can speak for it. In Vietnam, there are a million varieties of fresh spring rolls (and sauces that go with it), not just the standard pork and shrimp version. Other popular stuffing varieties include steamed fish, thinly sliced beef poached in a vinegar-lemongrass broth, Grilled pork sausage (nem nuong), squid, pork skin, tofu, bo la lot (grilled beef sausages wrapped in lot leaves), brined pork or beef (thit heo/bo ngam nuoc mam), bo bia (adaptation of popiah with chinese sausage, daikon/carrot, fried eggs), and southerners have even been known to wrap up thit kho (caramelized braised pork) with pickled bean sprouts in rice paper, and any number of vegetarian or vegan options. And every day the local cuisine in Vietnam evolves and changes. In short, Vietnamese people wrap almost everything under the sun in rice paper. So to the whiners, if you're going to be a self-righteous know it all, then at least have your information right.
I'm a born New Zealander and work in a lab with a team of native Chinese, Vietnamese, Korean, Japanese, Fillipino, Indian and more nationalities. We share and swap lunches daily. Never once has anyone been offended at other people's attempts and recreations of other people's food. No one, even from the same cultures and regions has the same recipes of the same dish. Food is food, and sharing and reinventing has been part of culture since mankind started caring about food tasting good.
Chef I always wanted to try this and I'm so excited you made this video! You always have my rolling! and I love your video's! you have helped to give me confidence to cook! I love what you do and who you are thank you for doing what you do!
I love your commentary. It’s amazing! Trying them tonight!thanks for the tips!
Rice paper actually hydrates faster (Less-"Cooking" time = Better dish ) in warm water or room temperature, In Vietnam we dip it for less than 2 seconds and it's done while also maintaining the papers integrity and texture .
"They will tear open and you will be sad"😂
awesome video!! love seeing other people's take on traditional food I eat on the regular! you did great!
I love your videos and your sense of humour! Thank you for this technique :). I will try it for sure.
"Regular peasant carrots will work" thanks chef Chuan for mocking me and my wallet :(
HAHAHAHHAHAHAA This is the best line in the entire video. I can't even hahahahaha too funny. He's great!
Now is the winter of my discontent, my downfall was making spring rolls with summer squash.
Warm water is a MUST!!!!! These things are AWSOME.
What a pleasure watching this video! “Provocative” rolls! So funny 😁
In future, save yourself 30 sec making each roll by using room temp/warm water instead of cold. Instead of going 1:47-2:20, you only dip fully once (1-3 sec) and continue. By the time you're going to roll, it's the same consistency. Waste of time using cold water.
+Apocalyps Yep. I don't understand all the people telling him to use hot or warm water. Room temperature water works fine. Hot water actually makes it very sticky. Use room temp water and dip it for few seconds. While you are putting in your filling, the rice paper will soften up.
where is the peanut sauce recipe?
I laughed several times! Thanks for making it entertaining and informative. Can’t wait to try this.
I brought these today along with rice noodles, so am going to give it a try, they do look delicious
can you fill them with dank kush?
greenlizardballs yea
so it's basically, an Asian burrito. sweet
Paul Castro wow I never thought of it like that...
your a genius
+Paul Castro Or a burrito is a mexican spring roll. Mind blown.
Ann Nguyen I instantly thought of it even though I never had a burrito…
+animehbkscm XD
I love your recipes!
Thank you!
I love making these at home! I am definitely going to try the cold water method that you demonstrated though! I have been using hot water and often end up with torn and unmanageable wrappers. Thanks for the tip!
Vietnam food :D
Thank u.
Adding Thai stale seafood sauce!!! It bring u more flavor!!!
I was thinking this too :)
kira yoshikage STALE seafood sauce....oh my. (Yeah, I know... my daughter, the foodie, tells me I have a palate the size of a postage stamp.)
Mc Kenna haha sorry Thai style seafood sauce...
awesome!! i have had these Spring Rolls in so many ways they are absolutely delicious! thanks for the technique video!
Chef John has such a way of making seemingly complicated recipes so simple. I have to admit that I am guilty of replicating a few of his recipes over the years ( Lasagna, Shepherd's pie...shall I go on?!)...So I did this one with shrimp and some other veggies and I gotta tell ya it was easy and delicious. Now I can make these at home without having to go to an Asian restaurant every time I feel like having few of these!
"Regular peasant carrots" hahaha
Can I deep fry it? Twice?
I just started making them yesterday and they are very easy to make. I had no. problems with the paper.
I used chicken. shredded carrot, almond slices, greens, cucumber and toasted sesame seeds and a few crunchy chow mein noodles.
For Sauce ..I just used a Thai peanut dressing. everyone loved them.
I’m glad I bought these to try. I also bought crepes. Was looking for something thinner than the usual tortillas. Plus they safe refrigerator space, more than a loaf of bread.
haha, cucumber with an great english accent :D
Spring roll is a Vietnamese reference, fried spring rolls are a Chinese reference, egg rolls is a fried American term. Can we just leave it alone already, thanksssssss
+JosieTanPhotography Fried spring rolls are also Vietnamese, but yeah, what ever.
JosieTanPhotography These are actually called summer rolls, not spring rolls.
JosieTanPhotography I am Chinese, and I haven't seen any fried spring rolls in China :p
+jot0ub I've seen them called summer rolls in Americanize Asian restaurants only.
+Zhanna P I'm Chinese from China too and never heard of fried spring roll, but that's how they do here.
I used those rice paper wraps with Middle Eastern flavours and it was amazing !
Love the subtle humor!
LOL "regular peasant carrots."
they dont just look like translucent piece of plastic, they taste like translucent piece of plastic too!
86Corvus maybe you didn't have them made properly or had a good brand...
Good vocal inflections on this video. I want to try this recipe now!
that looks sooooo good Chef John! cant wait to make these for my mom!
Why are people always trying to "Americanize" asian food? What's wrong with the original?
***** Did you ever consider we're not trying to Americanize anything? But simply making something delicious using an Asian ingredient like rice paper? Think of what you are saying... that someone can only use rice paper if they make "authentic" spring rolls, otherwise it's somehow less worthy. Sort of ignorant, IMO.
boom! roasted
There could be nothing wrong with the original, but what's wrong with this? As long as someone thinks it's tasty it's good in my books, if I had books.
If you don't agree with Anna that is fine and many good points were made in the reply comments, however there are ways to respond intelligently and respectfully while still communicating your message. Also, I think she has a right to an opinion on the matter as do you all. It is the mark of intelligence to be able to understand an opposing opinion and , respectfully, disagree. Also, the debate is on Asian foods and Asian culture - why is the first reaction to reject the opinion of someone who is of Asian descent?
+TheXxjackchopxX I totally agree with you on this, everyone is titled to their opinion and should not be called ignorant based on their opinion. I have been long time fan of Chef John and totally respect his talent in making good food, however it is comments like this that get to me and I start losing respect for the channel.
+Food Wishes take that and put some Cayenne on it.
Thank you for this video! It has inspired me to make something healthy for me and my family!
these are great! i've used smoked tofu strips, marinated tempeh, fried mushrooms or with just the vegetables. so versatile!
made mine with Korean style pork bbq, pickled red cabbage, green edamame noodles, and spiral cucumber with a hoisin almond butter vinaigrette. Thanks Chef John! I appreciate your videos.
Loved the preparation! very delicious thanks for sharing your unique recipe
Great technique aside....how delightful to hear you speak :)! Thank you for video.
These look so good!! I can't wait to try for myself!! :) Thank you!
i used this technique using some persian cucumbers, cilantro, sweet peppers, and leftover chicken. turned out super yummy. thank you!
Thank you chef! Your tips were really useful 🎉 my little rolls look beautiful 😍
We love all your videos, Chef John. You always make me laugh so hard!!!
I made a big batch of your summer meat slaw and then I used the leftovers for rolls using this wet rice paper technique, (which my late mom taught us years ago but I'd forgotten about it til I saw your vid here.) Took em on the boat with some tako poke and we almost forgot about fishin' after eating! Nice vid!!! Thanx for always makin' good stuff!!
Thank you so much for a wonderful recipes.
Thanks for the video it was great this is my first try I am making the rice paper spring rolls and of course I left the wrappers in the water a little too long so I ended up just doubling them up but I learned a lot from your video here thanks a lot it certainly is a very diverse products that you can put whatever you like and
My family have made many different versions of spring rolls, yes.. they're called SPRING ROLLS as long as their wrapped in rice paper. Anyways, I recommend trying it with grilled mackerel (seasoned with just salt), lettuce and rice noodles. Dipping sauce : Sweet fish sauce (fish sauce, sugar, lime juice, water) with sambal. So good!
That sounds amazing. I fucking love mackerel
In Australia we call these Vietnamese rice paper rolls.
The deep fried ones are 'spring rolls' and eaten with fresh herbs and wrapped in a fresh lettuce leaf... then the clear dipping sauce which has fish sauce... omg... so good... the freshness of the herbs and lettuce leaf elevates that fried spring roll to another level. THE BEST LEVEL.
You are so silly I love this vid!! Why ? I don't know because of your silliness!! I am making my first spring rolls and came across your vid, go figure I was addicted and watched the full vid because it made me smile! Oh as for my first spring rolls...im doing that next lol. Thank you!
Borderline provocative! indeed! loved loved loved your instructions! Just starting this wonderful spring roll journey :)
Chef John is my spirit animal.
Very good job chef John! I'm Vietnamese and I approve it:) you can also wrap them individually in Saran wrap until served to prevent dry out! Thumb up!
We do those rolls, since My dad is vietnamese. We put lots of veggies and usually use salmon and shrimps, sometimes meat. Really love it *-*
thanks for unwrapping the mystery of wraps :)
Really glad I watched this video. We have rice paper at the house and I didn't know how to do anything with it. Ended up making crab and cream cheese spring rolls. They didn't look super pretty but they were wonderful.
One of my Favorite things in the World Chef... Spring rolls..... NICE! :)
huge chef john fan, by the way...you're a rockstar.