Crunchy Vietnamese Spring Rolls

Crunchy and moreish, these deep fried rice paper spring rolls make for the perfect snack!

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To find the recipe for this dish, click the link below!

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Got a question or inquiry?

[prazuzu]

One tip for you guys, so that you can fry a lot at the same time without worrying about all of them sticking together, you can dust some maizena or corn starch very thinly all around the skin right before frying. Worked wonders every time!😊

[patrickcarter]

Thanks Jeremy! I've been making these for years but your double fry technique really makes them better and they stay crispier longer.

[zymonch]

I Love spring rolls. Can’t wait to try this recipe.🤤🤤🤤

[satangotv]

I had such miserable failures in the past to make these things. Your video just inspired me. OK, I'll try to make this again. Thanks.

[MichaelNYCBroker]

Add a little sugar to the soaking water - it will help with browning.

[shirleylum]

Yummy! Thank you for your easy step-by-step tutorial.

[tmpBO]

I just made these tonight. They were so delicious! Absolute perfection. I didn’t change a thing and the recipe was spot on. We order these at a restaurant nearby and my daughter preferred these. I’m so glad I can make them at home. Next time I’ll double the batch and freeze half. Having these on hand will be fabulous. Thank you!

[nez]

Love this channel, wakes me up every morning

[MinhThu-vlvp]

In Vietnam, we add some chop of lot leave (lá lốt) for more green and flavor 😊

[russellsage]

thnx for this

my mum made these for me as a kid

i sort of gave up on it as a home meal because the skill set was lost ❤️

and for saying
“more-ish “

my mum would have said the same 😂

[nicholasgirard]

The Trip Hop is a nice touch, oh and cheers, can't wait to make em!

[victoriagrace]

Love your double frying technique! Thank you ❤

[darrelldesouza]

The one I have been waiting for! Thanks!

[johnannan]

Made these today....absolutely delicious! Really great, doable recipe. The music is a bit too intrusive though.

[advancedbasicsAB]

These really are amazing wrapped in a lettuce leaf with mint leaves and then dipped in nuoc cham

[wendyhannan]

Thank you Jeremy, they look fantastic much better than the first batch I made 😩
Double frying is the key 😉 I can’t wait to try these again. I’m celiac so I can make them gluten free. I was wondering what type of oil do you fry in ? Many thanks.

[jsmith]

They look delicious. I'm eating some M&S ones [which says they are made in Vietnam on the packet!] and I wanna make them so came across your video. Thanks for posting.

[trygvegisholt]

Thank you very much for the recipe 🥰 from Norway 😊

[thaobenn]

Thank you so much for sharing how to make Chả giò, which could be the most popular dish in my native cuisine, Jeremy. I always use frozen spring roll wrappers, and never use these rice papers. I will definitely have a try. 👏👏👏👏👏👍👍👍👍👍

[carolharkness]

Hi J, Any chance you could show the printed recipe ? Also, can you explain at what stage can they be frozen ? Greetings from beautiful Costa Blanca, Spain