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

Жыл бұрын

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

Жыл бұрын

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

@Sangsstuff

Жыл бұрын

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

@Shadeadder

Жыл бұрын

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

Жыл бұрын

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

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!!

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 KZread channel, for the recipe. Thank you Brian and Lorn!

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

Жыл бұрын

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

Жыл бұрын

​@@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

Жыл бұрын

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

5 ай бұрын

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

4 ай бұрын

They called these summer rolls

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

Жыл бұрын

Cold water prevents them from sticking

@lofomuses

Жыл бұрын

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

Жыл бұрын

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

Жыл бұрын

@@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

Жыл бұрын

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

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.

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

Жыл бұрын

Herbs in the noodles is a fantastic idea!

@bobbymarie8002

Жыл бұрын

good idea. I might try that next time

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.

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!

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

5 ай бұрын

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

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.

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

Ай бұрын

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

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

6 ай бұрын

😊

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

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!

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

Жыл бұрын

Might as well just use crunchy peanut butter

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!

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

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!

The chili dipping sauce looks amazing.

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

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

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 🤌😋👌👌

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

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

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! 💕💕💕

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+. ❤

Looks so delicious. The sauces look amazing too.

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

They look fantastic.

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

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

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

@corrosivecub

9 ай бұрын

Did she love it??

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

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

Brilliant presentation🎉thank you 🙏🏼

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

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

Excellent presentation and recipes. Thanks.

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

Жыл бұрын

ditto

@TheSamiam253

6 ай бұрын

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

thanks for the ideas, especially the rich paper dough.

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

These sound amazing, I want both of them immediately!

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

I CAN'T WAIT TO MAKE THESE!!

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

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!

great recipes, will try both out.

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

Love your videos Brian!!

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

Жыл бұрын

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

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

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

@CrimsonStigmata

Жыл бұрын

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

Жыл бұрын

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

These look very good.

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

Great video, def going to try this one!

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.

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

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!!!

i love evenly combined messes

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

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!

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!

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

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. 😉

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

Nice presentation. Thanx.

ooo that crunch

Sounds delicious

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! 😂

Great video. Thank you

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

Thanks!

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

I’m going to make the fresh rolls today!

That let’s eat this thing song is a BANGER

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!

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 ❤.

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

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

Жыл бұрын

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

@bobbymarie8002

Жыл бұрын

@@PanchoPringles good Q

@LordDucky1

10 ай бұрын

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

Thank you

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

👍🏻 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!

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

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

awesome!💗💗💗

Good taste

You give me the confidence to try crazy shit from restaurants. Both of these are next on my list!!

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

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

fantastic video. I'm fairly new here, but I had one of those cold spring rolls at a pho shop in canada years ago, and never knew they were a variant of spring roll until now. definitely gonna have to try and make some and see if they're as tasty as I remember.

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!

Ridin' Dirty!!! hahahaha I love you man!

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

Жыл бұрын

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

Thanks for sharing vietnamese food

oh my godddddddddd that THUMBNAIL IS BEAUTIFUL! 💛

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

I HAAAAVE to make these!

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!

Can't wait to try the fresh version of this Bri. Also patiently waiting for that philly roast pork and broccoli rabe sandwich! :)

@shattiiee

Жыл бұрын

the fresh one is a godsend on hot summer days, and plus, its ultra light, you can easily eat like twice as much as you would initially think lol

@virginiaf.5764

Жыл бұрын

​@@shattiiee I've made dinner out of them ... I won't say how many I've eaten in one sitting.