Fresh Spring Rolls: Fried Tofu & Shrimp-Pork Version

HOW DO YOU KEEP THEM FROM STICKING TOGETHER?

Beautiful job!! Thanks for sharing!

I never knew you could boil pork 😃learn something new everyday day. Thank you

Thank you for explaining step by step! ❤

OK SO this may sound dumb ,but do you have to cook the rice paper at all ??

🙌👍👍👍

I'm sad that the 3 ladies brand have the prob 65 warning ⚠️ i love springrolls but please find other healthier rice papers. Why risk eating cancer and how sad that so many things at the asian market is now having this labeled!

Lovely presentation, thanks for sharing. 🎉😊

First time on Your Channel and
I LOVE your Recipe. I Know I will
Try it to my little family!❤😊
Thank You for Sharing your Love
and Your Recipe with Us.

I make them with hamburger a pickle spear ketchup or mayo and a slice of cheese hit it in the microwave for 35 seconds

Where do you get the bigger rice paper?

EXCELLENT DEMONSTRATION on how to prepare the rice paper!!! I am a pretty good cook, and tried these rolls the other night and it was a MESS! :( Because of you, i discovered i was soaking them way too long! How long does the extra rice paper last for in the pantry? Do you need to seal them securely airtight?
THANKS!

Rice paper too wet.brush cold water instead not soak hot water

I used crab sticks instead of pork and shrimp 😊

Are the three ladies wrappers the best wrappers to use ? As I can’t by them in super markets here in Australia 🇦🇺

Fabulous camera work,and instructions. This is so easy to follow, thank you.

When I prepare the spring rolls after I have prepared about 5 I notice the rice paper on the spring rolls starts to cut open, I dont know what I'm doing wrong. How can I make them so once I have a few rolls done the rice paper does not rip open ?

Can’t wait to try your sauce recipe tonight! All the other ones are too light in color which means the majority of it is PB. But this one is based with hoisin and pb is secondary. I think that’s how Vietnamese restaurant do it

You’re so adorable! I can’t wait to try the tofu version. New sub!

Thank you for sharing your yummy recipe, 🥰🥰🥰

From Vietnam, this is such an ordinary food for me.

HUNGRY NOW FOR THEM ITS 1:18 A.M.

My favorite sauce. Great recipe.

Can't say that I have ever seen a spring roll, rolled so perfectly. Great job, and thank you.

Love your videos with all the yummy food! Subscribe.❤❤❤❤❤

Easy explanation and easy to follow

Not able to get fresh perilla leaves.

❤😊

Can I use chicken?

Really clear & simple presentation for delicious recipes. Thanks for sharing, Chef !! 😋😝👍

Thank you for your slow and detailed method of making spring rolls and sauce. Your voice is lovely, and your directions are easy to follow. I love your personality. You are enjoyable to listen to. This is the best video I have watched on making spring rolls.

Excellent presentation! Thank you! I will follow your recipe, love spring rolls!

Question... how do you keep it overnight? The rice paper usually becomes dry and stiff like plastic...

Good cook looking yummy and thank for sharing 😋😋👍❤️

Yummy 😋

Good show

Thanks for sharing

Do you eat perilla leaves? I thought it was only eaten in Korea.

Thank you. Very well explained and very good sauce recipe. ❤

Would be better to have the sambal in a separate dish for dipping.

YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO SOOOOOOOO DELICIOUS. LOOOOOOOOOVE SPRING ROLLS

Thank you for sharing 😃👍

Going to ask, though if addressed later in the video I will delete this, can you make spring rolls early in the day or day before to eat later? If so, how do you store them? Thank you 😊

Did you boil the bean sprouts?

I never get enough of Spring rolls! They are the best!

We call this rice paper rolls

Our spring rolls are smaller egg rols

It don't matter how ugly you roll they will still taste fantastic one of my favorite things to eat is spring rolls yummy

Vinegar is really not optional...the dip ALWAYS has vinegar to balance the salt & sugar... the shallot, however, is optional. I don't ever put in shallots, nether do the restaurants

not enough z

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