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    Vietnamese Fried Spring Rolls That Won’t Explode When You Cook Them! – Marion’s Kitchen



    Vietnamese Fried Spring Rolls That Won’t Explode When You Cook Them! – Marion’s Kitchen

    How to make Vietnamese fried pork and prawn spring rolls. This crispy Vietnamese fried spring roll recipe uses a rice paper wrapper and includes all the tips and tricks for preparing them so they don’t explode!

    Get the recipe: https://www.marionskitchen.com/vietnamese-fried-spring-rolls/

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    ABOUT MARION

    Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.

    Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

    ​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

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    50件のコメント

    1. @Abov3beyond on

      This is soggy end up. Her video looks easy but when applied alot of receipe dont work well im sorry i have to tell the truth

    12. @TH-zg8qm on

      Hi Marion
      I used vegetable oil and fry the frozen the spring rolls directly
      the oil has some burn stuff and it attached to the spring rolls. They looks very unattractive.

      Can you please help?
      How can we avoid this?
      What oil did you use? And can we fry the frozen the spring rolls directly or do we need to thaw them first?
      Many thanks

    13. @isabelleblouin7670 on

      I have been scratching my head for 5 years trying to understand what I was doing wrong with my rolls exploding! Thank you so much for these tips

    16. @JhayCMusic on

      Followed every step however we found the spring rolls ended up being chewy and a little tough. Anyone else had this? Otherwise, it was super delicious especially the nuoc cham! Thank you Marion

    17. @wolfman011000 on

      Rather than put the rolls on parchtment paper we use a rack over a sheet tray and the point a small usb fan attached to a powerbank toblow air all arounf them. I would recommend oiling the rack before placing the rolls as they can sometime stick abit.

    19. @juris123 on

      Hi marion! I'm really interested to know how gluten freespringroll are made from scratch. Hope you will teach us . Rice wrapper made of rice flour please teach us marion

    25. @dianekoepke4515 on

      I've just returned from Vietnam and the spring rolls you have just demonstrated were delicious but I noticed that they deep fry them twice over there. Is that a preference or doesn't it matter which way you do it?

    27. @maribelcrowe70 on

      I just made these today and they turned out great. Thanks very much, Marion. I love your recipes and cooking, they always turn out great.

    28. @thegreyangel-d6u on

      That is how not to make cha gio what you are calling spring rolls you have many missing ingredients, but then again you are not Vietnamese

    30. @jrenrod on

      Why arent you giving proportions. Its very off putting to see a great recipe and you dont give any measures.

    32. @hotmodelinbikini on

      You anuz suckers are all spouting things that have nothing to do with the food. It's not supposed to be green bean noodles, it's rice noodles because the starch contracts from the heat. What is going on?

    35. @lqr824 on

      I cannot believe you cannot think of a better receptacle for water for a plate-sized wrapper than a narrow bowl. It's almost torture imagining you spinning dozen upon dozen of wrappers like that. Do you not have plates in your country? Do you not have thermometers? What temperature do you use for your rolls?

    38. @ZuraRosli on

      Hi chef! M ur fan frm Mys. May i know do u have halal version recipe of pho noodles? TQSM n appreciate a lot chef. Luvs u 🌹😊

    40. @srednaart on

      I will try your tips! I tried making some earlier and they definitely exploded 😢 i was really concerned too cause the rice paper needs to be dipped in water but water + oil = 🙅‍♀️ 👎

    42. @noablaespano on

      I made this for my mom and her friends. They were surprised how good it was better than anything they ever had in America and vietnam

    50. @artemis4058 on

      Ingredients
      20 x 22cm diameter dried rice paper wrappers

      1 tbsp sugar

      vegetable oil for deep frying

      lettuce leaves to serve

      mint leaves to serve

      Pork & prawn filling:

      80g (2.8 oz) dried glass noodles

      200g (7 oz) peeled, deveined and finely chopped prawns

      250g (9 oz) pork mince

      3 Asian shallots, finely chopped

      1 egg

      1½ tbsp fish sauce

      1 tsp sugar

      1 tsp ground white pepper

      1 tsp sea salt

      Nuoc cham dipping sauce:

      3 tbsp fish sauce

      2 tbsp white vinegar

      3 tbsp sugar

      2 tbsp lime juice

      1 long red chilli, finely chopped

      2 garlic cloves, finely chopped

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