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:
JULIENNE PEELER:
3QT SAUCIER:
SMALL SAUCE POT:
FOOD PROCESSOR:
INSTANT READ THERMOMETER:
BOWL:
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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Rice Paper Dumplings
These Rice Paper Dumplings are crispy on the outside, chewy, and filled with flavourful goodies on the inside.
This recipe takes 20 minutes to make and is also vegan and gluten free.
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Ultimate Veggie Spring Rolls Recipe (With Secret Ingredient!) เปาะเปี๊ยะทอด
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:
CLASSIC PORK SPRING ROLLS RECIPE:
GREEN CURRY SPRING ROLLS RECIPE:
WRITTEN RECIPE:
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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 YouTube 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 YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Restaurant Style Chinese Spring Rolls by Tiffin Box | Chicken Vegetable Spring Roll by Tiffin Box
Restaurant Style Chinese Spring Rolls by Tiffin Box | Chicken Vegetable Spring Roll by Tiffin Box
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Crunchy and Delicious Chinese Vegetable Spring Roll Recipe
In today's episode of Wok Wednesday, Jeremy takes us through his deliciously simple vegetable spring rolls recipe - a popular Chinese snack made with rice flour. Full of flavour and crunch, these spring rolls are sure to wow your dinner guests!
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To find the recipe for this dish, click the link below!
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How to Make Vegetable Spring Rolls Recipe 春卷, CiCi Li
Spring rolls are popular traditional Chinese snacks. Back in the days, people eat spring rolls on the Li Chun Day, which is at the beginning of spring. In order to pray for good health, and they call it “bite the spring.” Later spring rolls gradually become an everyday snack. Today let’s learn to make Vegetable Spring Rolls. FOR THE FULL RECIPE CLICK HERE
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