Savoury Grain Paper Rolls

 

Vietnamese Rice Paper Rolls Easy Video Recipe

Video taken from the channel: Yummy


 

Vietnamese rice paper rollsHow to make (real simple steps)

Video taken from the channel: Taste of Asian Food


 

Fresh Prawn Rolls Gordon Ramsay

Video taken from the channel: Gordon Ramsay


 

11 Recipes That Use Rice Paper Way Beyond Spring Rolls (part 2)

Video taken from the channel: Alex


 

The Prettiest (and Tastiest) Vietnamese Rice Paper Rolls Marion’s Kitchen

Video taken from the channel: Marion’s Kitchen


 

5 Healthy Spring Roll Recipes | A Sweet Pea Chef

Video taken from the channel: A Sweet Pea Chef


 

11 Recipes That Use Rice Paper Way Beyond Spring Rolls (part 1)

Video taken from the channel: Alex


 

Vietnamese rice paper rollsHow to make (real simple steps)

Video taken from the channel: Taste of Asian Food


 

Fresh Prawn Rolls Gordon Ramsay

Video taken from the channel: Gordon Ramsay


 

11 Recipes That Use Rice Paper Way Beyond Spring Rolls (part 2)

Video taken from the channel: Alex


 

Vietnamese Rice Paper Rolls Easy Video Recipe

Video taken from the channel: Yummy


 

The Prettiest (and Tastiest) Vietnamese Rice Paper Rolls Marion’s Kitchen

Video taken from the channel: Marion’s Kitchen


 

5 Healthy Spring Roll Recipes | A Sweet Pea Chef

Video taken from the channel: A Sweet Pea Chef


 

11 Recipes That Use Rice Paper Way Beyond Spring Rolls (part 1)

Video taken from the channel: Alex


INGREDIENTS 520 g Turkey Breast 32 whole Rice Paper Rounds 3⅓ cup Cooked Rice Noodles 1 medium Avocado 2 medium Cucumber 2 large Carrot 2 cup Iceberg Lettuce 1 medium Red Capsicum ½ cup Tamari Sauce 4 tbsp Honey. Fill a large bowl with warm water, then one by one dip each rice paper round in the water to dampen, lay the cooked turkey, veg, and a drizzle of the tamari sauce on the round, then roll it up. Step 8 Continue until you use all the ingredients. Step 9. Place one piece of rice paper in the warm water and allow to soften (approx.

20 seconds). Remove from the water and place on a clean cutting board. Layer softened rice paper with spinach, carrots, cabbage, tofu and basil being sure not to over-stuff. On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.

Place the lettuce bundle with the seam side down onto the middle of the rice paper. Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. #popiah roll #snackfood #easycooking Please subscribe to my new channel..https://www.youtube.com/channel/UCDoWtnGek21N5WEyY_CSoBQ Thanks. They are rice paper rolls filled with slices of Fresh Strawberries, Peaches, Melon and Mango, all wrapped up to make the perfect healthy portable snack. There is no cooking required, just combine all of the fruit and let the fresh flavors speak for themselves.

These Fruit Spring Rolls are great for picnics, the beach or for summer parties. Mind blowing recipes using Rice Paper Wrapper in a different way. Versatile, Cheap, Easy! How to make Rice Chips, Steamed Salmon, Rice wrapper Noodles, Choc. Prepare the rice paper following the instruction on the package. Normally this involves soaking the rice paper wrappers in cool water for a few seconds until pliable.

Lay the rice paper on clean cloth. Arrange the mint/coriander leaves on the bottom of the rice paper and add the prawn halves in the middle. Butter/ egg wash the inside of the rice paper and add a large scoop of potato filling (around 1/3 cup) and roll the paper up like you would a burritoover, side, side, over. You can also roll it straight across and into a spiral if you prefer that style of bourekas.

Traditionally, rice paper rolls in Saigon are filled with prawn and pork. At Luke’s restaurant Vietnam House he rolls sesame-seared salmon, green mango, dill and salmon caviar for.

List of related literature:

The secrets to making great rice rolls are to use the freshest ingredients, to moisten the rice paper wrappers until they’re pliable but not too wet, and to roll the bundles tightly.

“Living Gluten-Free For Dummies” by Danna Korn
from Living Gluten-Free For Dummies
by Danna Korn
Wiley, 2011

Put about 1/2 loose cup of the filling on the lower half of the rice paper and roll up into a tight cylinder, tucking in the sides as you roll.

“The Modern Family Cookbook” by Modern Family
from The Modern Family Cookbook
by Modern Family
Time Incorporated Books, 2015

Surprisingly, these rice papers are strong enough to be used as wrappers for spring rolls containing a variety of tempting fillings.

“Nutrition and Dietetics' 2007 Ed.2007 Edition” by Mcwilliams, Margaret
from Nutrition and Dietetics’ 2007 Ed.2007 Edition
by Mcwilliams, Margaret
Rex Bookstore, Inc.,

Soften the rice paper, one sheet at a time, in a large bowl of very warm water, soaking each one for 10–20 seconds.

“The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life” by Karen Fischer
from The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life
by Karen Fischer
Exisle Publishing Limited, 2014

Soft and cooked rice is drawn between these rolls as they rotate and issues a continuous strand of dough.

“Cereals Processing Technology” by Gavin Owens
from Cereals Processing Technology
by Gavin Owens
Taylor & Francis, 2001

Through hand manipulation, the food ingredients are wrapped into the rice dough sheet and form a roundor rectangular-shaped product called yuan-zi or tong yuan.

“Asian Foods: Science and Technology” by Catharina Y.W. Ang, Keshun Liu, Yao-Wen Huang
from Asian Foods: Science and Technology
by Catharina Y.W. Ang, Keshun Liu, Yao-Wen Huang
Taylor & Francis, 1999

Wrap individual rice cakes in wax paper, butcher paper, or plastic wrap.

“Beyond Training: Mastering Endurance, Health & Life” by Ben Greenfield
from Beyond Training: Mastering Endurance, Health & Life
by Ben Greenfield
Victory Belt Publishing, 2017

old rice-paper spring rolls are one of the most refreshing foods I know.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

-Lay dry RICE PAPER WRAPPERS on a flat surface or cutting board.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Put the rolls in a baking dish large enough to hold the rolls in two layers.

“Estonian Tastes and Traditions” by Karin Annus Kärner
from Estonian Tastes and Traditions
by Karin Annus Kärner
Hippocrene Books, 2005

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

188 comments

Your email address will not be published. Required fields are marked *

  • What if you tried the sweet banana one, but you softened the wrappers with spiced rum (Captain Morgan or Kraken) instead of water?

  • Nice idea on the egg and the flower! Also spring rolls are regional, the Central Vietnam version uses thinly sliced boiled pork belly, lettuce, carrots, cucumber, pineapple, pickled shrimps, and the rolls are dipped in fish sauce. The northern version has thinly sliced layers of stuffing including egg, boiled pork, veggies and similar herbs. I think the southern version dips the rolls in peanut sauce similar to the one you make, but the other regions dip them in sour sweet fish sauce!

  • They all looked so delicious! Thank you so much for sharing and taking the versatility to the next level of creativity!!! Definitely gonna make them��❤️

  • Excellent video, i had no idea rice paper was so versatile! Thank you for the recipes! Cant wait to try it after getting some rice paper. Great ideas and so simple too! You are awesome for sharing!

  • Hello Mr GORDON RAMSAY,I’m of origine of SUD VIETNAM.
    It’s a excellent dishes than you have make.
    Come back of VIETNAM for make of others tv show for the Asiatique food.
    Best Regards Mr GORDON RAMSAY.

  • I have never seen square rice papers that was so interesting to see. My stores around me have only ever sold the circular one. I love make these with tofu since I’m a recent vegetarian convert

  • First of all what is wrong with you? Because only crazy people will come up with these ideas! Second thank you! I freaking love you for this my diet will be soooo fun because rice paper is so low in calories �� you are the best

  • I remember seeing these on sesame street when i was younger and being so confused because i didn’t understand what kind of tortilla was clear

  • This is great, after rice paper rolls my rice papers just sit there doing nothing and I don’t know what to do with it and I don’t want to use rice paper again, this video changes everything

  • Thank you. I wished I saw your video this morning when I made five for my first time. I) I soaked the rice paper too long. 2) I overstuffed them. I’m going to make some more for dinner this evening and will let you know how they all turned out. I use organic buckwheat ramen noodles instead of rice vermicellii and it worker out well. Yours are by far show the easiset way to make them. Enjoyed the first video so well that I was prompted to subsrcribe ; )

  • I mean, we just use a normal plate. I don’t have issues with it sticking to that extent because you gotta work fast. You layer on the ingredients while the paper is starting to soften from its hardened state and by the time you’re done layering, the paper should be at a good middle state that is soft enough to fold and hold while not being super sticky to the surface. Just my take as I’ve been doing this my whole life as a Viet.

    Another thing is that they’ve been selling these plastic plates with holes in them, so it looks like a flat colander, made for making these rolls so that you don’t have that sticky problem.

  • I absolutely love this series. Thanks for the ideas! You should also try to make the Vietnamese steamed rice roll with the rice paper. It’s delicious!! Simple but mind blown.

  • I mean I do really appreciate this video and she’s doing great but my fellow Vietnamese might cringe at how wet her rice papers are. You’re supposed to sprinkle just a little water and spread it around the paper’s surface. The rice papers will soften after around 20 secs but still has their firmness and don’t get too wet. Also makes it easier to fold the rolls. Her rolls are a little too loose.

  • The transition from seeing the springrolls being made to the face shots are distracting. I prefer to watch you make them with the instructions or just the cooking portion then seeing you actually taste the items afterwards.

  • I’m a big fan of yours! Really appreciate your instructions. Your voice is also very soothing /beautiful to listen to. ขอบคุณมากนะคะ

  • Hi,I’m here fully watching your video very nice recipe, love it, and now I like too, learning for next, thanks for visiting and returning. We love you guys…

  • Amazing ideas Thank you Alex! You are so cute and fun to watch and listen to. The recipes look yummy! Cant wait to try some after I get some rice paper. Who knew it could be so useful, easy and versatile. I guess you did so thank you for sharing. So glad I found your channel.

  • Omg…got rice paper but didn’t know I could do so much with it, especially, since I am gluten intolerant. Its just awesome! Thank you so much! God bless

  • I wanted to thank you for your great recipes.
    I’ve watched at least 5 other spring roll videos on YouTube and your is head and shoulders-above the rest.
    Great dipping sauces as well.
    Keep up the great work.

  • Judging from your accent you are an american. Must say you pass as a cook venturing into exotic asian cuisine. Do pay more attention to the proper way of wrapping. Good try!

  • Yes I’m learning how to incorporate variety of cooking styles with what I have less ingredients in my cabinets or more healthier options. I loved loved LOVED the fried spring rolls. That is the ��. Jajaja. Gracias for your tips. Yes maybe I will blow my little people’s minds with these simple delicates and open up a restaurant in my tiny kitchen and start a YouTube channel in my tiny kitchen. Adieu mon ami.

  • Great rice paper recipes, so creative. Thank you for showing the process & not editing for the perfect wrap & leak free, etc. Funny throughout…”it’s a metaphor…”

  • I am new to cooking and since pring rolls seems easy to make, I tried browsing some vids and recipes to get an idea on how to make one. Stumbling across your vid is indeed a Godsend. Those rolls looks beautiful.

  • Those are the prettiest summer rolls I have ever seen. I have made these several times. Roll on a chopping board, will not stick & take the lint from the towel with it.

  • I am a type 2 diabetic and struggle with new things to make. These all look so amazing. Do you have a nutrition breakdown? thank you

  • Protip if you like coconut and want to kick the fried chicken up a notch, add 1/3 grated (UNSWEETENED) coconut. It gives it a tropical twist that’s killer.

  • Thank you. I wished I saw your video this morning when I made five for my first time. I) I soaked the rice paper too long. 2) I overstuffed them. I’m going to make some more for dinner this evening and will let you know how they all turned out. I use organic buckwheat ramen noodles instead of rice vermicellii and it worker out well. Yours are by far show the easiset way to make them. Enjoyed the first video so well that I was prompted to subsrcribe ; )

  • Any cutting board could be use as the working surface. We love wood cutting board, and only have them at home. Never stick to the rice paper. The key is you make it moist, same as if when you squeeze all of the water out of a towel, still moist but not wet. Another trick is before rolling, use that cutting board to cut the meat and egg, the remaining fat on them will do the work. From a Vietnamese mom

  • these ideas are so amazing and delicious.. if i made them i will return here and edit my comment aboute the results!!!
    ������������

  • Amazing! creativity, colors, whawww! I have to try!!! just a thing that works for me to roll, get the tea towel a little wet so it does stick and do not dry the rice paper to fast so there’s time to install the ingredients and roll easily. Thanks for these wondeful recipes!

  • I use a plastic cutting board. It never sticks on me. My wrappers only come in circles. I use Napa cabbage rather than lettuce, as I’m allergic to both regular latex and lettuce latex. I love spring rolls with peanut sauce. Yours are so pretty. I also use blanched bean sprouts in mine for extra crunch.

  • A Vietnamese makes a WOW for this video. So creative! Additional, just fold it and steam for 5-7mins, eat them with grill meat ball and some salats and fish sauce.

  • You’re so creative and genius ; always one of the best ������������; thank you ; but only one ☝️ Remarque; I don’t like deep frying food and greasy too ; but again ����

  • Any cutting board could be use as the working surface. We love wood cutting board, and only have them at home. Never stick to the rice paper. The key is you make it moist, same as if when you squeeze all of the water out of a towel, still moist but not wet. Another trick is before rolling, use that cutting board to cut the meat and egg, the remaining fat on them will do the work. From a Vietnamese mom

  • Thank you so much French guy. I’m Vietnamese and u have open my mind up of different ways to use it. I also trying eat more healthier too and this helps =D rice cake are light so it’s all good. Genius

  • Where can I find the written recpies for your channel. I love your way of cooking, I live in Malaysia so this is right up my all,ybut like to be precise. Thanks.

  • Hi there, what is this red coconut sauce in the dip? Need it for dinner tonight, or what else can I use? Thanks. By the way, can I use coconut oil for flavour if I can’t get this sauce? Thanks ������

  • Bravo absolutely genius!!!!! I have a opened packet of rice paper for years, now I know what to do, thank you so much ������ merci

  • I have never seen square rice papers that was so interesting to see. My stores around me have only ever sold the circular one. I love make these with tofu since I’m a recent vegetarian convert

  • Thank You! I hate salad and really most veggies. But I love spring rolls with peanut sauce! So I just decided to buy a bunch of stuff to make spring rolls and home made peanut sauce. So cheap, delicious and healthy!

  • You should not deep the rice paper wrap in the water too long. Quick deep and take it out. Place it on dry surface, leaves a couple of minutes will get super soft. Then place the fillings. That way is much easier to roll. You will find it a bit sticky, stretchy but take the time and you will have a nicer rolling experience ��

  • I use a plastic cutting board. It never sticks on me. My wrappers only come in circles. I use Napa cabbage rather than lettuce, as I’m allergic to both regular latex and lettuce latex. I love spring rolls with peanut sauce. Yours are so pretty. I also use blanched bean sprouts in mine for extra crunch.

  • So.. I did a trial run of these little bad boys.. and omg.. that dipping sauce is just the best! Cannot wait for my edible flowers to arrive and the 21st birthday cuisine begins.. ��

  • Alex, I just found your channel I love it! I’m thinking those little triangular ones would make a nice dessert filled with ricotta, honey and mint, and powdered sugar on top. You have a new subscriber!

  • Dip the rice paper in room temperature water for 1 or 2 seconds would be enough, it will turn soft in no time while you putting in the the filling. Keep the filling as dry as possible.

  • I’m a big fan of yours! Really appreciate your instructions. Your voice is also very soothing /beautiful to listen to. ขอบคุณมากนะคะ

  • The recipe is weir. Put a whole rice paper in the water will destroy the texture. Furthermore, white vinegar with fish sauce? Lime, sugar, and fish sauce together are legendary to me. Anyway, I appreciate your difference.

  • Compare to some other western chefs who “claims” to make authentic stuff but ended up messing it up this man is significantly better, and i appreciate his feelings for our country

  • I’m Vietnamese and I have never seen anyone use a tea towel before. I’ve been using an plate my whole life and it has never broke. Maybe it’s the brand of rice paper you use because there are different types. There ones for eating raw, ones that uses hot water, and ones that use cold water. In Vietnam sometimes we don’t even dip it in water and use the remaining water from our freshly wash vegetable as there also different thickness in rice paper rolls. Love the creatively in your video though ����.

  • Hi Marion, You are so creative. I love this spring roll, so beautiful. Unfortunately i cant find edible flowers.if not it will be perfect.Thanks again

  • Those are the prettiest summer rolls I have ever seen. I have made these several times. Roll on a chopping board, will not stick & take the lint from the towel with it.

  • For the prawn part. Can I use tomato paste instead of the korean paste she used?? I haven’t seen that kind of paste in the grocery.

  • For all those who want to do these ahead of time and want to prevent the paper from going hard, wrap the finished roll in some washed lettuce or other greenery. It is better for the environment than single use plastic wrap.

  • Marion you are so lovelyyour recipes, voice, personality, but those thick bulky eyeglass frames really overpower your eyes. I find myself searching for your lovely eyes.

  • Thank you for the recipes! I made spring rolls for the first time tonight, and was surprised how well they went over. I made dino nugget rolls. My little one loved the dino ‘burritos’ and my husband even enjoyed it. i made a sauce that was equal parts peanut butter, hoisin, and water, with a sprinkle of salt. I want to try some of yours, though! I’m a sucker for avocado!

    I definitely think the garlic chicken wraps would go ove well here! I love the fruit idea too! I might have to get some veggies for the rainbow roll! We have one stire that carries them here, and I hope I can convince them to keep the wrappers in stock. Spring rolls make salads easy!

  • A Vietnamese makes a WOW for this video. So creative! Additional, just fold it and steam for 5-7mins, eat them with grill meat ball and some salats and fish sauce.

  • the dumpling trick was great. considering i just spend ages making 200 from scratch. thought id never do that again but now i may.

  • My 8 yr old made her own quarantine creation the other day using instant oatmeal, pumpkin butter, homemade dandelion jelly, and cinnamon wrapped in rice paper.

  • Subscribed after the second idea! First video I’ve seen of yours and the most creative (and practical) ideas I’ve ever seen for rice paper!

  • Bought rice paper had a bunch left over. Starting to meal prep today and my family cant stop eating my food. Now I have to buy more! Thanks for the ideas!

  • Bought rice paper had a bunch left over. Starting to meal prep today and my family cant stop eating my food. Now I have to buy more! Thanks for the ideas!

  • I love how gordon ramsay make this the way I want it to be. I always wanted to make it more flavour for the wrap so you can still eat it w/o the sauce bcoz people normally didn’t put anything to season the wrap which for me it’s quite tasteless just to eat it like that and depending only on the sauce to taste

  • Oh my! I hv to try these! But I’m going to squeeze some mandarin juice on inside of sweet rice roll recipe and also add a sprig of mint ��

  • You are so inspiring. You make me want to get out of my comfort zone. Oh that’s right, I haven’t been in the kitchen long enough to have one��. Well, I guess I won’t be cultivating that bad habit and I owe it all to you Alex. Thank you!!

  • Thank you for the recipes! I made spring rolls for the first time tonight, and was surprised how well they went over. I made dino nugget rolls. My little one loved the dino ‘burritos’ and my husband even enjoyed it. i made a sauce that was equal parts peanut butter, hoisin, and water, with a sprinkle of salt. I want to try some of yours, though! I’m a sucker for avocado!

    I definitely think the garlic chicken wraps would go ove well here! I love the fruit idea too! I might have to get some veggies for the rainbow roll! We have one stire that carries them here, and I hope I can convince them to keep the wrappers in stock. Spring rolls make salads easy!

  • I was diagnosed gluten intolerant many years ago. I learned to make lots of great stuff with rice wrapper samosas, spanakopita, egg rolls, wraps. I am impressed. Haven’t had fried chicken for over 20 years. Very simple, and it looks SOOOO yummy.
    Merci, Alex.

  • Little trick: Don’t put your rice paper too long in warm water. Just one go, then put them on a dry CLOTH. Then when you put your filling it’s easier to wrap it up, actually as a result, the spring rolls are tighter.

  • Alex, I’m waiting for part 3! You are #️⃣1️⃣ ❤️ your creative mind. I’m Vietnamese and rice paper originated from Vietnam but I only knew few of using it. Thanks.

  • These are absolutely fabulous but can anyone please tell me how to keep them from drying out if I take them for lunch or have them on a lunch buffet? Thank you.

  • I have lived gluten free for almost 10 years. Rice paper is permanent part of my pantry. I have tried a lot of these applications but was never satisfied with the outcomes. I just keep it around out of habit. I think I see a few techniques and tricks I can improve upon. Thank you for these videos.

  • I mean I do really appreciate this video and she’s doing great but my fellow Vietnamese might cringe at how wet her rice papers are. You’re supposed to sprinkle just a little water and spread it around the paper’s surface. The rice papers will soften after around 20 secs but still has their firmness and don’t get too wet. Also makes it easier to fold the rolls. Her rolls are a little too loose.

  • Thank you so much French guy. I’m Vietnamese and u have open my mind up of different ways to use it. I also trying eat more healthier too and this helps =D rice cake are light so it’s all good. Genius

  • Glad I found this. Within 30 seconds I realized a better kitchen cabinet concept and still excited for the spring rolls if they’re on this vid.

  • You’re so funny! I love part 1 and 2, I will try them all, they sound delicious! You’re very creative, thanks for sharing!!!!! ������������

  • Brilliant video:) I have just arrived back from Travelling South East Asia and bought back rice paper! Excited to have these recipes to try now. Loved the personality too! ��

  • This is AWESOME!! Thank you for sharing your culinary recipes. You are very CREATIVE, and you also have a GREAT sense oh HUMOR. You go strait to the point. AWESOME!!!! ����������

  • excuse me.. i am coming from Belgium.. i speak Dutch, but I like your recepis very much. I think You are French.. et je parle et je comprends mieux votre langue.. BUT PLEASE SPEAK MORE SLOWELY….. LOV’YE

  • you are delightfully awkward. im trying the chicken garlic first. Twist: Slicing my chicken breast into batons for less droppage than that large dice. Love you!

  • Hold up…
    Every time I’ve tried to fry rice wrappers they stick to the pan. I’ve tried those fried rice rolls sooo many times. Always stick and break.

  • des airs de savant fou (compliment) de la cuisine, des recette faciles, bon marché et délicieuses, de l’humour et de la créativité, mais que demander de plus??

  • Thích anh ấy nhưng không biết anh ấy nói gì, chỉ biết anh ấy đã từng làm hủ tiếu Việt Nam cơ mà nhìn ngon quá������������. Còn đây là gỏi cuốn

  • This is AWESOME!! Thank you for sharing your culinary recipes. You are very CREATIVE, and you also have a GREAT sense oh HUMOR. You go strait to the point. AWESOME!!!! ����������

  • Ramsay I respect your cooking. I love you to watch you show. However, the way you make spring, It is a baby steps. Too much water for the spring roll warp. This is my first make a comment on your video.

  • des airs de savant fou (compliment) de la cuisine, des recette faciles, bon marché et délicieuses, de l’humour et de la créativité, mais que demander de plus??

  • Terrible job. You appear to be struggling the entire way, and the results are shoddy looking spring rolls that look like they were beaten with a paddle. And you dont boil peeled shrimp, you pan sear them in their shell. Then slice them in half, THEN remove vein. Are you sure youre Asian? And whats with the scallions at the end? Thailand is not happy with you, my friend.

  • Dip the rice paper in room temperature water for 1 or 2 seconds would be enough, it will turn soft in no time while you putting in the the filling. Keep the filling as dry as possible.

  • Bánh tráng đừng nhúng hết vô nước vậy chú ơi, nên xoa nước lên bánh tráng cho nó vừa đủ ẩm thôi, như vậy vừa đủ để cho chú cuốn mà bánh vẫn giữ đc độ dai, ăn sẽ cuốn hút hơn rất nhiều

  • Hello Mr GORDON RAMSAY,I’m of origine of SUD VIETNAM.
    It’s a excellent dishes than you have make.
    Come back of VIETNAM for make of others tv show for the Asiatique food.
    Best Regards Mr GORDON RAMSAY.

  • Little trick: Don’t put your rice paper too long in warm water. Just one go, then put them on a dry CLOTH. Then when you put your filling it’s easier to wrap it up, actually as a result, the spring rolls are tighter.

  • I mean, we just use a normal plate. I don’t have issues with it sticking to that extent because you gotta work fast. You layer on the ingredients while the paper is starting to soften from its hardened state and by the time you’re done layering, the paper should be at a good middle state that is soft enough to fold and hold while not being super sticky to the surface. Just my take as I’ve been doing this my whole life as a Viet.

    Another thing is that they’ve been selling these plastic plates with holes in them, so it looks like a flat colander, made for making these rolls so that you don’t have that sticky problem.

  • Compare to some other western chefs who “claims” to make authentic stuff but ended up messing it up this man is significantly better, and i appreciate his feelings for our country

  • I bought these rice paper sheets and soaked in warm water for 8 seconds and they tasted slimey, stuck to my fingers when i tried to roll them with veggies inside, what am i doing wrong, the recipe looks so nice, plse advise xx

  • Terrible job. You appear to be struggling the entire way, and the results are shoddy looking spring rolls that look like they were beaten with a paddle. And you dont boil peeled shrimp, you pan sear them in their shell. Then slice them in half, THEN remove vein. Are you sure youre Asian? And whats with the scallions at the end? Thailand is not happy with you, my friend.

  • I would like to try this recipe, I will probably have difficulty finding the “sheets”, I do not see them in the shops, is there a chance to make them at home?

  • What if you tried the sweet banana one, but you softened the wrappers with spiced rum (Captain Morgan or Kraken) instead of water?

  • Oh my! I hv to try these! But I’m going to squeeze some mandarin juice on inside of sweet rice roll recipe and also add a sprig of mint ��

  • Subscribed after the second idea! First video I’ve seen of yours and the most creative (and practical) ideas I’ve ever seen for rice paper!

  • Excellent video, i had no idea rice paper was so versatile! Thank you for the recipes! Cant wait to try it after getting some rice paper. Great ideas and so simple too! You are awesome for sharing!

  • I tried the first one yes it was crispy but every tiny bubble was filled with oil so every mouth full was a nauseating mouth full of oil. DEBUNKED ‼‼‼‼‼

  • Ahhh…..mazing. ❣️they r too pretty to eat, marion.. how I ��seeing those vibrant colors in those paper rolls. Such a creative and brilliant idea! They don’t look just pretty, but look delish n healthy, too. Thanx much for sharing n greetings from Indonesia����‍♀️����������

  • First of all what is wrong with you? Because only crazy people will come up with these ideas! Second thank you! I freaking love you for this my diet will be soooo fun because rice paper is so low in calories �� you are the best

  • I remember seeing these on sesame street when i was younger and being so confused because i didn’t understand what kind of tortilla was clear

  • This is great, after rice paper rolls my rice papers just sit there doing nothing and I don’t know what to do with it and I don’t want to use rice paper again, this video changes everything

  • I was looking for a recipe including rice paper because we bought them long time ago and will expire in 3 days. Thanks for this video, I feel absolutely blessed.

    Greetings from Chile.

  • Nice idea on the egg and the flower! Also spring rolls are regional, the Central Vietnam version uses thinly sliced boiled pork belly, lettuce, carrots, cucumber, pineapple, pickled shrimps, and the rolls are dipped in fish sauce. The northern version has thinly sliced layers of stuffing including egg, boiled pork, veggies and similar herbs. I think the southern version dips the rolls in peanut sauce similar to the one you make, but the other regions dip them in sour sweet fish sauce!

  • Love spring rolls. Just love to see how foods spreads to different parts of the world and make them their own. For ex. Tomatoes peppers peanuts corn chocolate and many other all were discovered by the Spaniards when they learned of them from the Aztecs in Mexico. In Mexico in present times Asian food is a country favorite. For ex chop suey, stir fry, soy sauce, and many other asian food were a part of my family’s menu even included by my grandparents who were born in the early 1900s. ( 1906 and 1910). Many chinese people and their bloodlines still exist in the Sonoran border tiny towns both AZ. USA and Sonora Desert.

  • …. I watched to many spring roll recipe videos, this looks boring, gave me some ideas so i can’t complain, just not my idea of delicious

  • Ramsay I respect your cooking. I love you to watch you show. However, the way you make spring, It is a baby steps. Too much water for the spring roll warp. This is my first make a comment on your video.

  • How do you keep the avocado sauce from browning throughout the night. I always have a tough time with that. Any suggestions? Or does it not do that with this recipe she did?

  • Hi,I’m here fully watching your video very nice recipe, love it, and now I like too, learning for next, thanks for visiting and returning. We love you guys…

  • Might I suggest you only wait till you can roll it. Don’t wait until it is that soft. Terribly hard to roll if you wait that long. They stick together at that point. It is quick to get these done. Get all your ingredients ready before you even wet anything.

  • I love these, because I have both gluten and soy allergies, and spring rolls can easily be adapted to both! Thanks for the creative ideas!

  • …. I watched to many spring roll recipe videos, this looks boring, gave me some ideas so i can’t complain, just not my idea of delicious

  • Judging from your accent you are an american. Must say you pass as a cook venturing into exotic asian cuisine. Do pay more attention to the proper way of wrapping. Good try!

  • The transition from seeing the springrolls being made to the face shots are distracting. I prefer to watch you make them with the instructions or just the cooking portion then seeing you actually taste the items afterwards.

  • I wanted to thank you for your great recipes.
    I’ve watched at least 5 other spring roll videos on YouTube and your is head and shoulders-above the rest.
    Great dipping sauces as well.
    Keep up the great work.

  • I like how Gordon has pretty much been everywhere and eaten everything to the point that people from other countries are just people, and food from other countries are just food, nothing more, nothing less.

  • I am a type 2 diabetic and struggle with new things to make. These all look so amazing. Do you have a nutrition breakdown? thank you

  • Thank You! I hate salad and really most veggies. But I love spring rolls with peanut sauce! So I just decided to buy a bunch of stuff to make spring rolls and home made peanut sauce. So cheap, delicious and healthy!

  • Marion you are so lovelyyour recipes, voice, personality, but those thick bulky eyeglass frames really overpower your eyes. I find myself searching for your lovely eyes.

  • you are delightfully awkward. im trying the chicken garlic first. Twist: Slicing my chicken breast into batons for less droppage than that large dice. Love you!

  • these ideas are so amazing and delicious.. if i made them i will return here and edit my comment aboute the results!!!
    ������������

  • You are so inspiring. You make me want to get out of my comfort zone. Oh that’s right, I haven’t been in the kitchen long enough to have one��. Well, I guess I won’t be cultivating that bad habit and I owe it all to you Alex. Thank you!!

  • I am new to cooking and since pring rolls seems easy to make, I tried browsing some vids and recipes to get an idea on how to make one. Stumbling across your vid is indeed a Godsend. Those rolls looks beautiful.

  • I was only teasing…
    We all know these celebrity chefs do not follow the books..they must bring out their own style in their creations….Its not Gordon if he did it prim & proper ������

  • lol im italian “caro alessio, ti ammazzo. cordiali saluti, Tony” means: “dear Alessio (italianized version of Alex ), i’ll kill you. Yours sincerely, Tony”

  • excuse me.. i am coming from Belgium.. i speak Dutch, but I like your recepis very much. I think You are French.. et je parle et je comprends mieux votre langue.. BUT PLEASE SPEAK MORE SLOWELY….. LOV’YE

  • Creativity level: GODDESS! Going to try your dipping sauce for my ones and compare to the stuff I just got from my local Asian store…

  • Where can I find the written recpies for your channel. I love your way of cooking, I live in Malaysia so this is right up my all,ybut like to be precise. Thanks.

  • Hi there, what is this red coconut sauce in the dip? Need it for dinner tonight, or what else can I use? Thanks. By the way, can I use coconut oil for flavour if I can’t get this sauce? Thanks ������

  • Ahhh…..mazing. ❣️they r too pretty to eat, marion.. how I ��seeing those vibrant colors in those paper rolls. Such a creative and brilliant idea! They don’t look just pretty, but look delish n healthy, too. Thanx much for sharing n greetings from Indonesia����‍♀️����������

  • Protip if you like coconut and want to kick the fried chicken up a notch, add 1/3 grated (UNSWEETENED) coconut. It gives it a tropical twist that’s killer.

  • I was looking for a recipe including rice paper because we bought them long time ago and will expire in 3 days. Thanks for this video, I feel absolutely blessed.

    Greetings from Chile.

  • Thích anh ấy nhưng không biết anh ấy nói gì, chỉ biết anh ấy đã từng làm hủ tiếu Việt Nam cơ mà nhìn ngon quá������������. Còn đây là gỏi cuốn

  • Hi Marion, You are so creative. I love this spring roll, so beautiful. Unfortunately i cant find edible flowers.if not it will be perfect.Thanks again

  • So.. I did a trial run of these little bad boys.. and omg.. that dipping sauce is just the best! Cannot wait for my edible flowers to arrive and the 21st birthday cuisine begins.. ��

  • Hold up…
    Every time I’ve tried to fry rice wrappers they stick to the pan. I’ve tried those fried rice rolls sooo many times. Always stick and break.

  • Amazing! creativity, colors, whawww! I have to try!!! just a thing that works for me to roll, get the tea towel a little wet so it does stick and do not dry the rice paper to fast so there’s time to install the ingredients and roll easily. Thanks for these wondeful recipes!

  • How do you keep the avocado sauce from browning throughout the night. I always have a tough time with that. Any suggestions? Or does it not do that with this recipe she did?

  • When I do them on a regular plate or cutting board, they aren’t as sticky like you said. Putting food in a cotton towel…that’s kinda icky for me.
    But I am loving the your colors of those rolls…BEAUTIFUL!

  • Creativity level: GODDESS! Going to try your dipping sauce for my ones and compare to the stuff I just got from my local Asian store…

  • I’m Vietnamese and I have never seen anyone use a tea towel before. I’ve been using an plate my whole life and it has never broke. Maybe it’s the brand of rice paper you use because there are different types. There ones for eating raw, ones that uses hot water, and ones that use cold water. In Vietnam sometimes we don’t even dip it in water and use the remaining water from our freshly wash vegetable as there also different thickness in rice paper rolls. Love the creatively in your video though ����.

  • Glad I found this. Within 30 seconds I realized a better kitchen cabinet concept and still excited for the spring rolls if they’re on this vid.

  • I have lived gluten free for almost 10 years. Rice paper is permanent part of my pantry. I have tried a lot of these applications but was never satisfied with the outcomes. I just keep it around out of habit. I think I see a few techniques and tricks I can improve upon. Thank you for these videos.

  • For the prawn part. Can I use tomato paste instead of the korean paste she used?? I haven’t seen that kind of paste in the grocery.

  • Hi! You ve got such inventive variations for the Vietnamese spring rolls. Especially the rolls with omelette and tiny flowers, they re really amazing, stunningly attractive. Well done Marion! Keep sharing your ideas. Encore bravo!

  • Alex, I just found your channel I love it! I’m thinking those little triangular ones would make a nice dessert filled with ricotta, honey and mint, and powdered sugar on top. You have a new subscriber!

  • Yes I’m learning how to incorporate variety of cooking styles with what I have less ingredients in my cabinets or more healthier options. I loved loved LOVED the fried spring rolls. That is the ��. Jajaja. Gracias for your tips. Yes maybe I will blow my little people’s minds with these simple delicates and open up a restaurant in my tiny kitchen and start a YouTube channel in my tiny kitchen. Adieu mon ami.

  • Alex, I’m waiting for part 3! You are #️⃣1️⃣ ❤️ your creative mind. I’m Vietnamese and rice paper originated from Vietnam but I only knew few of using it. Thanks.

  • the dumpling trick was great. considering i just spend ages making 200 from scratch. thought id never do that again but now i may.

  • I like using the water from the shrimps / pork belly that I cook in for the dipping sauce. It adds some savory taste while getting the right consistency

  • My 8 yr old made her own quarantine creation the other day using instant oatmeal, pumpkin butter, homemade dandelion jelly, and cinnamon wrapped in rice paper.

  • Amazing ideas Thank you Alex! You are so cute and fun to watch and listen to. The recipes look yummy! Cant wait to try some after I get some rice paper. Who knew it could be so useful, easy and versatile. I guess you did so thank you for sharing. So glad I found your channel.

  • Might I suggest you only wait till you can roll it. Don’t wait until it is that soft. Terribly hard to roll if you wait that long. They stick together at that point. It is quick to get these done. Get all your ingredients ready before you even wet anything.

  • I love these, because I have both gluten and soy allergies, and spring rolls can easily be adapted to both! Thanks for the creative ideas!

  • Hey, Alex! Congrats for all your creative ideas. Would be nice to focus on the future in vegan food. Cheers and stay healthy, Liana

  • lol im italian “caro alessio, ti ammazzo. cordiali saluti, Tony” means: “dear Alessio (italianized version of Alex ), i’ll kill you. Yours sincerely, Tony”

  • For all those who want to do these ahead of time and want to prevent the paper from going hard, wrap the finished roll in some washed lettuce or other greenery. It is better for the environment than single use plastic wrap.

  • I was diagnosed gluten intolerant many years ago. I learned to make lots of great stuff with rice wrapper samosas, spanakopita, egg rolls, wraps. I am impressed. Haven’t had fried chicken for over 20 years. Very simple, and it looks SOOOO yummy.
    Merci, Alex.

  • Great rice paper recipes, so creative. Thank you for showing the process & not editing for the perfect wrap & leak free, etc. Funny throughout…”it’s a metaphor…”

  • Normally,I am lazy and just simply eat with cucumber,mint,spring onion and crab meat ������ (since it’s liked by me so much anyhow)… now you did wonderful,even colorful spring rolls that never been done by me… probably I would try in a day when so free to prepare all those in needs.. ��������

  • When I do them on a regular plate or cutting board, they aren’t as sticky like you said. Putting food in a cotton towel…that’s kinda icky for me.
    But I am loving the your colors of those rolls…BEAUTIFUL!

  • Love spring rolls. Just love to see how foods spreads to different parts of the world and make them their own. For ex. Tomatoes peppers peanuts corn chocolate and many other all were discovered by the Spaniards when they learned of them from the Aztecs in Mexico. In Mexico in present times Asian food is a country favorite. For ex chop suey, stir fry, soy sauce, and many other asian food were a part of my family’s menu even included by my grandparents who were born in the early 1900s. ( 1906 and 1910). Many chinese people and their bloodlines still exist in the Sonoran border tiny towns both AZ. USA and Sonora Desert.

  • Omg…got rice paper but didn’t know I could do so much with it, especially, since I am gluten intolerant. Its just awesome! Thank you so much! God bless

  • Hey, Alex! Congrats for all your creative ideas. Would be nice to focus on the future in vegan food. Cheers and stay healthy, Liana

  • You’re so funny! I love part 1 and 2, I will try them all, they sound delicious! You’re very creative, thanks for sharing!!!!! ������������

  • Brilliant video:) I have just arrived back from Travelling South East Asia and bought back rice paper! Excited to have these recipes to try now. Loved the personality too! ��

  • Receive your hand, an excellent chef, can you follow the Egyptian kitchen and Egyptian cuisine channels with the honor of your presence https://youtu.be/HD1EVlS4kUE

  • You’re so creative and genius ; always one of the best ������������; thank you ; but only one ☝️ Remarque; I don’t like deep frying food and greasy too ; but again ����

  • Normally,I am lazy and just simply eat with cucumber,mint,spring onion and crab meat ������ (since it’s liked by me so much anyhow)… now you did wonderful,even colorful spring rolls that never been done by me… probably I would try in a day when so free to prepare all those in needs.. ��������

  • They all looked so delicious! Thank you so much for sharing and taking the versatility to the next level of creativity!!! Definitely gonna make them��❤️

  • You should not deep the rice paper wrap in the water too long. Quick deep and take it out. Place it on dry surface, leaves a couple of minutes will get super soft. Then place the fillings. That way is much easier to roll. You will find it a bit sticky, stretchy but take the time and you will have a nicer rolling experience ��

  • Hi! You ve got such inventive variations for the Vietnamese spring rolls. Especially the rolls with omelette and tiny flowers, they re really amazing, stunningly attractive. Well done Marion! Keep sharing your ideas. Encore bravo!

  • Receive your hand, an excellent chef, can you follow the Egyptian kitchen and Egyptian cuisine channels with the honor of your presence https://youtu.be/HD1EVlS4kUE

  • I like how Gordon has pretty much been everywhere and eaten everything to the point that people from other countries are just people, and food from other countries are just food, nothing more, nothing less.

  • The recipe is weir. Put a whole rice paper in the water will destroy the texture. Furthermore, white vinegar with fish sauce? Lime, sugar, and fish sauce together are legendary to me. Anyway, I appreciate your difference.

  • I love how gordon ramsay make this the way I want it to be. I always wanted to make it more flavour for the wrap so you can still eat it w/o the sauce bcoz people normally didn’t put anything to season the wrap which for me it’s quite tasteless just to eat it like that and depending only on the sauce to taste

  • I like using the water from the shrimps / pork belly that I cook in for the dipping sauce. It adds some savory taste while getting the right consistency

  • Bánh tráng đừng nhúng hết vô nước vậy chú ơi, nên xoa nước lên bánh tráng cho nó vừa đủ ẩm thôi, như vậy vừa đủ để cho chú cuốn mà bánh vẫn giữ đc độ dai, ăn sẽ cuốn hút hơn rất nhiều

  • I tried the first one yes it was crispy but every tiny bubble was filled with oil so every mouth full was a nauseating mouth full of oil. DEBUNKED ‼‼‼‼‼

  • Bravo absolutely genius!!!!! I have a opened packet of rice paper for years, now I know what to do, thank you so much ������ merci

  • I was only teasing…
    We all know these celebrity chefs do not follow the books..they must bring out their own style in their creations….Its not Gordon if he did it prim & proper ������

  • I bought these rice paper sheets and soaked in warm water for 8 seconds and they tasted slimey, stuck to my fingers when i tried to roll them with veggies inside, what am i doing wrong, the recipe looks so nice, plse advise xx

  • These are absolutely fabulous but can anyone please tell me how to keep them from drying out if I take them for lunch or have them on a lunch buffet? Thank you.

  • I absolutely love this series. Thanks for the ideas! You should also try to make the Vietnamese steamed rice roll with the rice paper. It’s delicious!! Simple but mind blown.

  • I would like to try this recipe, I will probably have difficulty finding the “sheets”, I do not see them in the shops, is there a chance to make them at home?