How to Make Fresh Spring Rolls or Summer Rolls - Hilah Cooking Ep 30
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Date: 2022-04-30
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Comments and reviews: 10
Meredith
Suggestion: Check the ingredients of the rice wrappers to be sure that they include tapioca. Not all rice wrappers include tapioca (although many do, and this key ingredient helps prevent tearing and aids in keeping the whole thing together when rolling. Another tip: You can remove the wrapper from the water before it is completely soft/pliable because it will continue to soften as you are adding the ingredients, and if it's too soft/wet, it is harder to roll.
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Suggestion: Check the ingredients of the rice wrappers to be sure that they include tapioca. Not all rice wrappers include tapioca (although many do, and this key ingredient helps prevent tearing and aids in keeping the whole thing together when rolling. Another tip: You can remove the wrapper from the water before it is completely soft/pliable because it will continue to soften as you are adding the ingredients, and if it's too soft/wet, it is harder to roll.
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Thi
A little tip: You want to just quickly dip the rice wrapper into the water (the water does not have to be warmed, just room temp is fine) don't wait till it soft because that would be too wet and will make the wrapper tears. Just make sure the wrapper drip dry when you take the wrapper out of the water, set it down on the plate and wait for the wrapper to get soft. This will make the wrapper soft, pliable, but not too wet, and the wrapping will be much easier.
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A little tip: You want to just quickly dip the rice wrapper into the water (the water does not have to be warmed, just room temp is fine) don't wait till it soft because that would be too wet and will make the wrapper tears. Just make sure the wrapper drip dry when you take the wrapper out of the water, set it down on the plate and wait for the wrapper to get soft. This will make the wrapper soft, pliable, but not too wet, and the wrapping will be much easier.
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food
do you ever have a problem with your wrappers breaking? I do Vietnamese spring rolls all the time, and with warm water, I've found I just have to dip them thoroughly and it softens up as I am assembling and by the time rolling comes along, all soft and stretchy! Ever tried the Viet version? Super yum! Very similar, can use shrimp, pork and all the veggies you mentioned plus a few special herbs.
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do you ever have a problem with your wrappers breaking? I do Vietnamese spring rolls all the time, and with warm water, I've found I just have to dip them thoroughly and it softens up as I am assembling and by the time rolling comes along, all soft and stretchy! Ever tried the Viet version? Super yum! Very similar, can use shrimp, pork and all the veggies you mentioned plus a few special herbs.
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ej
Help! I love these. My rolls look like pasty socks with a salad floating around inside. I can't, no matter what I do roll a tight spring roll. I tried using a second rice paper, but it's no use. What is the technique exactly? And mine keep sticking to the prep plate. Maybe I am over stuffing like a carne asada burrito?
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Help! I love these. My rolls look like pasty socks with a salad floating around inside. I can't, no matter what I do roll a tight spring roll. I tried using a second rice paper, but it's no use. What is the technique exactly? And mine keep sticking to the prep plate. Maybe I am over stuffing like a carne asada burrito?
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RobP
I recently discovered summer rolls at an Asian Market and would like to make my own. I see a lot of recipes have rice noodles in them. I like these because I'm on a low carb diet so I guess I will just fill then with veggies and leave the noodles out. With low carb, maybe some protein might be good too.
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I recently discovered summer rolls at an Asian Market and would like to make my own. I see a lot of recipes have rice noodles in them. I like these because I'm on a low carb diet so I guess I will just fill then with veggies and leave the noodles out. With low carb, maybe some protein might be good too.
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Ourania
I've Seen A lot of Hate Comments On Hilah, Mostly Because Of The Cock Sauce? Okay, Yes That Is Not How You'd Say It. (it's called Siracha) But she might call it cock sauce so what? Also I know it's funny how she said cock sauce but that's just how she calls it.
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I've Seen A lot of Hate Comments On Hilah, Mostly Because Of The Cock Sauce? Okay, Yes That Is Not How You'd Say It. (it's called Siracha) But she might call it cock sauce so what? Also I know it's funny how she said cock sauce but that's just how she calls it.
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Che
I love your recipes, you are pretty cool too. I made your tofu stir fry two nites ago, but I put it together with lomein noodles. it rocked. thanks for the technique on the tofu. I used to mess up my tofu but now I understand. I will make these next.
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I love your recipes, you are pretty cool too. I made your tofu stir fry two nites ago, but I put it together with lomein noodles. it rocked. thanks for the technique on the tofu. I used to mess up my tofu but now I understand. I will make these next.
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Thomas
Oh man, Hilah. there's a Pho place here in Boston that does these fresh rolls, I always order them because I didn't assume they'd be so easy! Now I can run to the store and make em myself (for a lot less money. As always, thanks for your recipes!
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Oh man, Hilah. there's a Pho place here in Boston that does these fresh rolls, I always order them because I didn't assume they'd be so easy! Now I can run to the store and make em myself (for a lot less money. As always, thanks for your recipes!
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Meredith
I've never seen/tasted these made with bean thread noodles (they're usually made with thin rice noodles, but the great thing about these rolls is that you can put just about anything you want in them! Thanks for sharing.
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I've never seen/tasted these made with bean thread noodles (they're usually made with thin rice noodles, but the great thing about these rolls is that you can put just about anything you want in them! Thanks for sharing.
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Darren
Thanks Hilah. In Cambodia these are Nam Chow or Bao (during Pchum Ben) and I am making them today. Also thanks for just being a normal chick and not pretentious, makes the videos a lot more fun. Happy Pchum Ben!
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Thanks Hilah. In Cambodia these are Nam Chow or Bao (during Pchum Ben) and I am making them today. Also thanks for just being a normal chick and not pretentious, makes the videos a lot more fun. Happy Pchum Ben!
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