How To make Spring Rolls
1/2 lb Ground Pork
1 ts Soy Sauce
1 ts Dry Sherry
1/2 ts Garlic Salt
2 tb Vegetable Oil
3 c Fresh Bean Sprouts
1/2 c Sliced Onion
1 tb Soy Sauce
1 tb Cornstarch
3/4 c Water, Divided
8 Sheets Egg Roll Skins
1/2 c Prepared Biscuit Mix
1 Egg, Beaten
Vegetable Oil For Frying Hot Mustard Tomato Catsup Soy Sauce Combine pork, 1 teaspoon soy sauce, sherry and garlic salt; mix well. Let stand 15 minutes. Heat 2 tablespoons oil in hot wok or large skillet over medium-high heat; brown pork mixture in hot oil. Add bean sprouts, onion and 1 tablespoon soy sauce. Stir-fry until vegetables are tender-crisp; drain and cool. Dissolve cornstarch in 1/4 cup water. Place about 1/3 cupful pork mixture on lower half of egg roll skin. Moisten left and right edges withcornstarch mixture. Fold bottom edge up to just cover filling. Fold left and right edges 1/2 inch over; roll up jelly-roll fashion. Moisten top egde with cornstarch mixture and seal. Complete all rolls. Combine biscuit mix, egg and remaining 1/2 cup water in small bowl; dip each roll in batter. Heat oil for frying in wok or large saucepan over medium-high heat to 370oF. Deep fry rolls, a few at a time, in hot oil 5 to 7 minutes, or until golden brown, turning often. Drain on paper towwels.
Slice each roll into 4 pieces. Serve with hot mustard, catsup and soy sauce as desired. Typed by Syd Bigger.
How To make Spring Rolls's Videos
Spring Rolls 2 Ways
Two recipes plus sauces for Spring Rolls - one fresh and one crispy. Go to 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:
FRESH SPRING ROLL:
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SPRING ROLL SHEETS:
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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.
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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
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???? How to make the PERFECT Egg Roll (春捲)
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Watch Daddy Lau teach us how to make egg rolls. This popular Chinese takeout appetizer is wildly adaptable and can be easily made at home!
Mung Bean Vermicelli:
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⏲ CHAPTERS ⏲
00:00 - Prepare dried ingredients
00:24 - Prepare dried ingredients
01:00 - Cut ingredients
03:12 - Create glue
03:33 - Stir-fry filling
08:15 - On egg/spring rolls
09:03 - Wrap rolls
12:13 - Deep fry rolls
13:05 - How to prevent rolls from exploding
13:43 - Rolls staying pale?
14:30 - How to keep them crispy
15:17 - What to do with leftover oil
15:49 - THE CRUNCH
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Fresh Spring Rolls, SIMPOL!
Enjoy the combination of fresh vegetables, firm-to-the-bite Good Life Premium Vermicelli, and tender shrimps. These spring rolls are refreshing from the usual fried variety! They are great appetizers or even as a main dish! And don’t forget to add Good Life Sesame Oil to your spring rolls sauce for that satisfying flavor and aroma!
Try this at home and comment your versions!
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Best Homemade EGG ROLLS - Better Than Takeout
These homemade Egg Rolls are crisp on the outside with a satisfying pork and mushroom filling. Watch the video recipe and learn how to make egg rolls that are better than takeout!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR EGG ROLLS:
► Half of a 6.75oz package vermicelli rice noodles (angel hair rice noodles)
► 1 lb ground pork
► 1/2 lb mushrooms, thinly sliced
► 1 medium onion, chopped
► 2 medium carrots, grated or thinly julienned
► 4 cups green cabbage, thinly sliced
► 40 eggroll or spring roll wrappers (about 8”x8”)
► 1 1/2 Tbsp soy sauce
► 1 tsp sesame oil
► 1 1/2 tsp sea salt, or to taste
► 1/2 tsp black pepper
► peanut oil or Canola Oil for frying
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:30 Prepping noodles
0:56 Slicing cabbage for egg rolls
1:21 Slicing mushrooms
1:43 Rinsing & cutting noodles
2:21 Prepping carrots & onion
3:05 Sauteing pork
3:39 Sauteing veggies
4:54 Egg roll filling seasoning
5:25 Best egg roll wrappers for ultra-crisp shell
6:21 Egg roll assembly
7:37 Frying egg rolls
8:07 Cooling fried egg rolls
8:35 Taste Test
9:37 Tips for storing egg rolls
10:32 Special taste tester
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Vietnamese Fresh Spring Rolls That Anyone Can Make (2 Ways)
Homemade fresh spring rolls (also called summer rolls) are super easy to make and require very little cooking. It's more of like an assembly than anything else. Sort of like a less stressful burrito.
Recipe:
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Mandolin:
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How to Roll the perfect Vietnamese Shrimp Spring Roll | MyHealthyDish