Ultimate Veggie Spring Rolls Recipe (With Secret Ingredient!) เปาะเปี๊ยะทอด

Can you cook them in air fryer

😮yessss

I love your golden frying wok😊 Where can buy those?
Thanks in advance

Where can i find the black fungus? Walmart? T&T ?

Amazing recipe! I've been making the spring rolls and freezing them. I would say that the frozen ones are less crispy (probably because I am not patient enough). But so flavourful, thank you!

Can you make the filling a day in advance, or would it be even possible to make the complete roll a day in advance of frying/baking?

❤❤

Ooh. I really like the idea of using cilantro stems! Love love cilantro!

Such a great video! Those spring rolls look so perfect, too! Your video has alot of detailed information to where anyone can make spring rolls. I think I need to level up my lumpias with those mushrooms.

Taro is traditionally used in cambodian egg rolls. So not a secret ingredient! Love you regardless

You are an extremely pleasant woman. There is something deeply satisfying in watching you cook and speak.

Would it still be good if i substitute glass noodles for rice noodles?

Hello.chef
Lovely.spring.Roll
Chef.Manuel
Bombay

Beautifully presented

I don’t know how you do it, Pai, everything you make is vicariously delicious. Thank you for yet another delicious episode.

I’m more impressed how sharp the knife is.

Made these tonight and they were AMAZING. Best ive ever had!

i appreciate A LOT the lack of music during the explanation. and you give so useful tips, thanks so much for the quality!

Thank for sharing

You had me at Spring Rolls, lmao. I've been making home made spring rolls for years, and this is a nice flavor to add to the mix, Thank you so much !!

Hi Pailin, I'm transitioning to vegan and I LOVE that you have vegetarian recipes that I can follow to still accommodate my asian taste buds :D Thank you for your authentic Thai recipes and for always cheering us up with your big beautiful smile.

Such a brilliant idea to soak the glass noodles in the mushroom water!!

I would use a peeler than cutting off with a knife and so much of the taro is wasted.

Looks good! Learned some new things here, going to try your version since I love mushrooms!

Yes taro is underrated. Another secret ingredient is ... jicama!

I just found your channel, It has been missing from my life for so long. I love Thai food and you make it look even better, thank you for showing us how to cook this stuff

Yes theses look delicious 😋 I can’t wait to try this recipe thanks.

wow!

I love your silly on screen captions for handling food, its so cute!

Can you tell me about the throw how fined in Thailand please. Thai name also possible

I always thought Vietnamese egg rolls were wrapped out of rice paper

THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜,

Were did you get the taro root?

You speak English perfectly🙋‍♀️❤

❤️ I’m hungry 😋

This is not a secret ingredient. My mom uses this all the time to make veggie egg rolls for my family. They also use this all the time in Buddhist temples.

hi, l was following all your steps to make spring rolls,everything went okay. till l deep fry them ,than ones they are in oil my spring rolls gets open so l ends up with a lot of veg in the fryers ,l did not know how to fix it,can you please help out

Mine don't look at all like yours. Instead of turning golden brown they're more translucent, very sticky until fried and bubbly on the outside. You must be using a completely different kind of wrapper than the rice spring roll wrappers we can get in eastern Canada.

Looks dilicious😊🤤

good job Pai! it looks healthy and dilicious, I will try your recipe . Besides, in Vietnam we usually add carot and taro in spring roll (esp southern), but there is also kind of incredible ingrendient making it more fantastic, that is corn. that can be corn, onion, (ground meat if you want). that is crunchy out side and softly sweet inside, that is suitable for snack time also.

Why no one wants to read the dirty instructions

Hi love your recipes. For the “Spring Roll” can I add Chinese sausage to the recipe?

Interesting…we use Jicama instead of Yam.

I put a like on this video at about the 11 second mark cause your attitude is so cheerful and fun. And oh my goodness!!! I can almost smell the delicious aromas just watching this!!

U should add sesame oil and fish sauce to the veg, Thai cuisine always had that ingredients in every dish.

These spring rolls look amazing, thank you!
Can you share a bit about the traditional wrapper, are they wheat flour or rice based?

We Loved Spring Rolls in Taiwan in 1958 - 1960, they had Shrimp and Bean Sprouts and wonderful seasoning never had to use any kind of dipping sauce. Thanks for showing this. My Wife makes wonderful Egg Rolls now we can add Spring Rolls in addition to the normal Vietnamese Fresh Spring Rolls, in which we like to use a Tamarin-based dipping sauce. I am not completely sure but the spring Rolls in Taiwan may have used Rice Paper Wrappers rather than egg roll wrappers.

Tried it... Loved it... The sauce taste so good