2 c Warm water
1/4 c Sugar
Sixteen 8-inch round dried -rice paper wrappers Peanut oil for deep-frying Lettuce leaves Fresh mint leaves Cilantro leaves
FILLING:
3 tb Small dried tree ear
-mushrooms 2 oz Bean thread noodles
1 lb Ground pork butt
4 Garlic cloves, finely minced
4 Shallots, minced
1 tb Fish sauce
1/2 ts Pepper
1 c Grated carrot
1 c Bean sprouts, tailed
DIPPING SAUCE:
1 Garlic clove, squeezed
-through a garlic press 1/2 tb Sugar
4 tb Fresh lime juice
3 tb Fish sauce
1 Fresh or dried red chile
-seeded, finely minced 3 tb Water
1 tb Finely grated carrot
Here's scanned recipe number two++another recipe for a perennial favorite, Cha gio or Vietnamese Spring Rolls. I haven't tried this one yet, but it's from Joyce Jue, the SF Chron columnist and her stuff is usually bang-on. In 2 separate bowls, soak the tree ears and the bean thread noodles in warm water until soft and pliable, about 6 minutes. Rinse tree ears and drain. Remove and discard any hard centers. Coarsely chop and set aside, Drain the noodles and roughly chop into about 2-inch lengths; set aside. Mix together the pork, garlic, shallots, fish sauce and pepper. Add tree ears, noodles, carrots and bean sprouts; mix together with your hands. Nuoc Cham Dipping Sauce: Combine garlic, sugar, lime juice, fish sauce, chile and water; let sit at room temperature for at least 10 minutes, When ready to use, strain into a small bowl and add grated carrot. Makes 1/2 cup. To form spring rolls: Combine warm water and sugar in a wide shallow pan (such as a cake pan). Immerse 1 wrapper in the sugar water for a second and immediate immediately place it flat on the counter or on a wet, wrung-out, kitchen towel. Let sit until it wrinkles and softens to a pliable skin, about 1 minute, sometimes longer. Using your hands, shape 3 tablespoons of filling into a tight compact log, about 1-inch in diameter and 4 to 5 inches long. Place the log along the bottom third of the wrapper. Roll the bottom edge over the log, then roll it over the filling once more. Make sure the wrapper is taut around the filling. Fold the outside wrapper edges inward to enclose the ends. Roll up to seal. If there is a tear in the wrapper, bandage it with a soften softened rice paper remnant. Set rolls seam side down on a lightly oiled baking sheet and cover with a damp towel. Continue making the remaining rolls. To deep fry rolls: Pour 2 inch inches of oil into a wok or deep-fat fry fryer. Heat to 325F. Add a few rolls at a time. Do not crowd. Fry for 10 seconds. Immediately increase heat to high (375F). Continue to fry, turning occasionally, until golden brown, about 6 to 8 minutes.
Remove rolls to paper towels to drain. Serving suggestions: Cut fried rolls crosswise into 1 1/2-inch pieces . Dip into sauce and enjoy as an appetizer. Or, wrap rolls lettuce leaves with sprigs of coriander and mint. Dip into sauce and eat as a light lunch or part of a multi course meal. NOTE: If you're working ahead, place the rolls (unfried) on a tray with a sheet of plastic wrap be between each layer, and refrigerate them overnight, wrapped in plastic. Don't keep them longer than 1 day. Fried, cooled rolls may be sealed in airtight freezer bags and frozen for up to 2 months. To reheat, thaw, place on a baking sheet and bake at 350F for 10 minutes. Makes 16 rolls. PER ROLL: 175 calories, 5 g protein, 18 g carbohydrate, 8 g fat (3g saturated), 1 mg cholesterol, 90 mg sodium, I g fiber. Joyce Jue, San Francisco Chronicle, 9/2/92. Posted by Stephen Ceideberg; October 19 1992.
How To make Vietnamese Imperial Rolls's Videos
Air Fry Vietnamese Spring Rolls | Gluten, Dairy & Soy Free
Hello Foodies!
Trying out vietnamese spring rolls using the air fryer. Not as crispy as frying them in oil, but a healthier alternative!
#glutenfree #airfryer #vietnamesespringrolls
Blue Dragon Rice Spring Roll Wrapper (134g)
8 wood ears
1 pack glass vermicelli
½ carrot sliced
5 gloves garlic minced
8 prawns minced
1 shallot / ½ onion diced
1 cup ground pork
3 cups water
1 cup coconut amino
1 tablespoon oil
salt to taste
Feel free to leave comments in the comment section if there's anything you want to see me cook next time!
Please like and subscribe for more receipes to come and click the bell button to get notifications for new video uploads!
------------------------------------------------------------------
A B O U T S A R A ' S B U F F E T
Sara follows a Gluten Free, Dairy Free and Soy Free diet. She hopes to share such recipes but some may not be, so she can cater for her husband who isn't restricted. Sara enjoys cooking and would like to share her love for food and cooking to others.
I N S T A G R A M
M U S I C
------------------------------------------------------------------
HOW TO MAKE VIETNAMESE FRIED ROLLS | TET SERIES | #WHATTHEPHO
Nem ran or cha gio is Vietnamese fried roll contains of pork, mushroom, wood ear mushroom, carrots, glass noodles, onions, shallots, kohlrabi, eggs, and species. Vietnamese people eat fried rolls themselves or with noodles and vegetables. Nem ran is a very popular dish during Vietnamese Lunar New Year. Here is a recipe how to make the Vietnamese fried rolls. Hope you like it!
✨Subtitle Contributor: Dominic Nguyen
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
???? Ultimate Vietnam Travel E-book
????Wanna customize your Vietnam trip?
????Book a tour
✈️Health insurance
????Want to support my channel?
Buy me a coffee:
???? Connect with me to learn more about Vietnam:
- Website:
- Instagram:
- Facebook:
- Tiktok:
- Subscribe to my Youtube here:
☀️About me:
Hey, I’m Van Vu from Vietnam! I’m gonna show you a BUN CHA good food besides PHO (Hope you like the puns :)) I love sharing Vietnamese unique food, hidden gems, and especially our culture. I strongly believe that the world will be a better place if we know each other’s culture. Learn more about me here:
For business inquiries - vanvu@whatthephovn.com
???? How to make the PERFECT Egg Roll (春捲)
Go to for $20 off your first box and use code madewithlau at checkout!
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:
------
???????? JOIN THE CANTO COOKING CLUB ????????
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club:
------
???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
???? SUPPORT OUR CHANNEL ????
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
???? CONNECT WITH US ????
------
???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
-
-
Options for Gluten Free Oyster Sauce
-
-
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
------
???? LINKS MENTIONED ????
Dianxi Xiaoge:
Munchies:
The Chinese Cook Book (1917):
Bon Appétit:
Tasty:
Street Food And Travel:
Foodeigh:
Made With Lau Recipes
General Tso's Chicken:
Egg Foo Young:
------
⏲ 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
------
???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
-----
???? 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 -
Vietnamese Fried Spring Rolls That Won't Explode When You Cook Them! - Marion's Kitchen
How to make Vietnamese fried pork and prawn spring rolls. This crispy Vietnamese fried spring roll recipe uses a rice paper wrapper and includes all the tips and tricks for preparing them so they don't explode!
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Music by LiQWYD
soundcloud.com/LiQWYD
Free download:
INSTAGRAM:
Music by @LiQWYD
Egg Rolls/Crispy Spring Rolls (Cha Gio/Nem Ran)
Learn how to make this ever-popular appetizer. This Egg Roll/Crispy Spring Roll recipe has a filling of pork, shrimp, carrots, taro root and noodles. Fried until golden brown, they are the perfect balance of wrapper, meat and vegetables! Enjoy these delicious rolls as an appetizer with a dipping sauce or as an ingredient in other dishes.
Written recipe:
Dipping Sauces to enjoy with these Egg Rolls/Crispy Spring Rolls:
Fish Sauce Dipping Sauce (Nuoc Mam Cham)
Sweet and Sour Sauce (Sot Chua Ngot)
Links to other recipes:
Grilled Shrimp, Egg Rolls and Rice Vermicelli (Bun Cha Gio Tom Nuong)
Tools used in this video:
KitchenAid K45SSWH K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer, White
KitchenAid Slicer/Shredder Attachment for Stand Mixers
KitchenAid Food Grinder Attachment for Stand Mixers
Presto 06006 Kitchen Kettle Multi-Cooker/Steamer
Website:
Facebook:
Twitter:
______________________________________
Ingredients:
1 lb ground pork
1/2 lb shrimp, peeled and deveined
1/2 lb carrots
1/4 lb onion
1/2 lb taro root
1-1.8 oz pkg bean thread noodle
2 tsp salt
2 tsp sugar
1/2 tsp black pepper
2 tsp cornstarch (optional)
1 pkg egg roll wrappers (25 pieces)
1 Tbsp cornstarch + 1 Tbsp water
vegetable oil for deep frying
Yields: 35-40 egg rolls
Nguyên liệu:
450 g thịt heo xay
225 g tôm, lột vỏ và rút chỉ đen
225 g cà rốt
120 g hành tây
225 g khoai môn - (tươi hay trong đông lạnh)
50 g bún tàu – 1 cuộn nhỏ
2 m. cà phê muối
2 m. cà phê đường
½ m. cà phê tiêu xay
2 m. cà phê bột bắp (tùy thích)
1 xấp vỏ cuốn egg roll (25 miếng vuông)
1 m. canh bột bắp + 1 m. canh nước
dầu ăn để chiên
Được: 35-40 cuốn chả giò
______________________________________
WANT TO HELP RUNAWAYRICE?
Use this link to buy things from Amazon:
I pay out-of-pocket so that you can enjoy these recipe videos for free! If you'd like to support RunAwayRice, simply use this link when you buy things on Amazon:
That's all it takes! By using my link when you shop at Amazon, you're supporting my videos and recipes every time you purchase something -- no matter how big or small. With your support, I'll be able to continue cooking up some really tasty dishes and sharing them with you all!
Thank you for your support!
This eggroll recipe is sure to win over anyone!!!