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How to make Vietnamese spring rolls

post #1 of 8
Thread Starter 

This dish has always been my favorite for any occasion. It does take some time to prepare and cook, but the result is very rewarding. You never get so many kind of veggie, pork, mushroom, egg, etc. just in one roll, and it tastes awesome, let's give it a try ;)

 

post #2 of 8

Thank you! From my youngest age I've loved Nems. And Nước chấm!! With LOTS of mint (I always have to ask for more at the restaurant), and lettuce leaves. Hmmmmm.

 

What I don't like is restaurants here in the U.S. who prepare them with egg roll wrappers instead of rice paper. The result is completely different! :( 

 

I've made my nems a few times and they were delicious, although the challenging bit for me was to get the proper oil temp where the nems wouldn't burst too much or worse, burst open! I've been meaning to make more nems lately, so I'll follow some of the ideas in your recipe for inspiration. I'm not a fan of dried shrimp so I usually use chopped fresh shrimps. 

post #3 of 8
Thread Starter 

Yeah I know what you meant with the rice paper, personally I don't like the egg rolls either. And about the shrimps, I think both work out well. At first I didn't think dry shrimps would be better but the result surprised me. When fried, the dry shrimps really bring out a great flavor, but it's totally your preference :)

 

I usually set the heat firstly at the highest (as in the video, until the garlic moves around), then lower to medium-high and keep it at that level, works quite alright. The rolls can easily burst open when either they're too watery (or too much egg) or you put too much pressure on them when turn, I think.

 

Anyway, let me know your result with this recipe, I'll be glad to hear about it  :thumb: 

post #4 of 8
Ok maybe I'll try the dried shrimp again next time!! 
 
Thanks for your comments on the heat. I never used egg in my mixture so that can't be the problem, I don't believe I put too much pressure... but maybe I did? Something to watch and experiment with next time, thank you for the pointers! On the other hand it's possible my rice papers were too watery. Another thing to experiment with. I definitely realized after a while that I didn't need to soak the papers for more than 10 seconds or so. 
post #5 of 8
Quote:
Originally Posted by French Fries View PostI definitely realized after a while that I didn't need to soak the papers for more than 10 seconds or so. 

 

The first couple of times I made them I also got the wrappers way too wet. Made a big difference.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #6 of 8
Thread Starter 

About the wrapper, I learn from a friend that you can just place a wet kitchen towel on top of the rice-paper for about 5-7 seconds (both sides), so it can get tender but not too wet. I assume it should work better :)

post #7 of 8

Beautiful videos you have thank you.  I can't wait to try some of your recipes.

post #8 of 8
Thread Starter 

thanks, Mike! I'm glad that you like my works :). Let's me know if it turns out well with the recipes and feel free to ask if you have any question ;)

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