Homemade Spring Rolls

Hey everyone its Barry here welcome to my virgin kitchen I hope you are well today we’re gonna be making our very own homemade spring rolls we’re gonna fry them and we’re also gonna bake them if you know already this is part of my homemade Chinese takeaway playlist and actually this is the last one at the moment in this playlist because I don’t want to be known as the Chinese takeaway guy but we will come back to it and do another batch the actual next block of recipes we’re going to do is heavily requested vegan I’m not a vegan I’m excited about that but regards to this playlist if you’ve missed any others we’ve done loads of recipes all right on the playlist so be sure to have a Bharath on get some inspiration check out the full playlist and of course keep serving me your pictures I don’t never know I have some pretty exciting news to share soon keep an eye on my social media but it does involve you yes I’ve done a little bit of prep we’re going for pork spring rolls today I think that she realized that a spring roll and an egg roll I thought they were the same this is a different thing but actually different things egg roll actually has ech heck egg in the wrap alright so I’m using pork meat today you could use any meat you like chicken beef lamb whatever or keep it vegetarian but we have to cook whatever meat we’re using first of all I’ve just chopped that fairly fine and go small if you want you could probably get away with using mince if you want we’ve got some bamboo that I got from a tin drained off and just sliced thin some spring onions and these are some carrots carrots carrots that I’ve julienned so I didn’t slice them thinly using my obsessive chef chopping board that I use on the last gadget video oh no no I’ve got this other gadget this julienne peeler which you just run along like this and then you just get these nice fine shreds of carrot of course you can chop it fine if you want but I saved a lot of time last but not least are these mushrooms these are just some shiitake mushrooms I’ve soaked in hot water for 20 minutes drained off they’re really fragrant and all I’m gonna do is just chop them up really roughly like I’m not even gonna do it into any sort of equal amounts just like rough chunks what I mean by rough chunks is it doesn’t have to be symmetrical I’m just literally just chopping up so maybe don’t want it too big so that it’s gonna bulge out of a spring roll but just when it’s sort of nice and fine like this we’re gonna fry this off now super flavor okay walk down first we’re gonna use this twice once to cook the meat and any other to get the spring rolls frying it’s gonna add some ground nut oil I’m going to need a bit more of that to fry in or you can use vegetable oil later gonna push the pork in the pan is not completely warm yet but I don’t want I’m gonna warm it up with it or you can’t get it smoking hot if you prefer I just want to get my mushrooms in and when I’m filming I want to be a bit safer so the pork and then those chopped mushrooms a bit of carrot try to get in them but waiting it in it just frying this through then been a couple of minutes already so you can see the porks turn white from the outside but the inside some of the bigger pieces will still be pink make sure you really give it a good cook through and you can sort of use your spatula if you want to cut it in half a big piece of that and make sure there’s no pink but you know a good 5 minutes should definitely do it I’m now gonna add in some Chinese five-spice good tablespoon of that and some soy sauce about a teaspoon of that but we can change all this later we can tweak it and stuff like that mix that through and that will do for the moment so I’ll just take it off the heat let it cool down that’s it transfer the cooked mixture to a large mixing bowl and clean out your wok all right we’re gonna need it for frying it’s some holidays and the kids have just come back from morn out somewhere so they might get involved or they might just sit in one dough or they might watch the telly what mine is this is smelling and looking good carrots go in and my kids come in spring onions alright kids yeah alright spring onions alright spring rolls yeah and then the strips of bamboo go in there as well which look a little bit like pineapple does that I like pineapple to you clay she said yeah if you can hear that yeah also gonna add in a handful of bean sprouts I’ve never had so many bean sprouts in the kitchen since doing these Chinese recipes we were making loads is good I mentioned it the other day it’s been having a lot of ginger as well this is some fresh ginger which smells awesome I’m just gonna grate it about a heaped teaspoon I a little bit more soy sauce about a teaspoon or so so pepper and then we’re just gonna give this a mix together and they’re filling even though it’s a little warm still that’s fine because it will actually help to wilt some of these vegetables down a little bit we just want to coat it mingle it because this will essentially be our filling not only that but the five-spice and the soy inside the pork and the mushrooms is just coating these other ingredients as well it’s working the gaps like a fusion a little medley so right here is some filo pastry these are sheets I’ve actually got two on top of each other because I was told that’s quite good to add strength to it if you can’t get spring roll pastry in your supermarket like I couldn’t I want to try and make this as common to everyone so rather than ordering out online or ever or go into a specialist shop if they don’t stop it apparently filo pastry is almost just as good so I’m gonna spoon the fill in on my oven to preheat you can hear that in the background put it into like a a log shape and then you’re gonna lift it forward so that it encases it in like so then you’re gonna bring this side over and then this side over so this is two parts corn flour one part water and I’m just brushing it onto the pastry lightly to act as a sort of glue and it will help to seal it when we press it down hopefully roll it towards it right now so one and then to sitting it on the seal like so that is the first ever spring roll I’ve made we’re gonna leave it at sit on the seal so it dries and holds that together once we fry it slush bake it and I’m gonna repeat that a couple more times I’ve got my oil in the wok heating up in the background but this is gonna be our baked version so I’ve got a little bit extra ground up over there and I’m just gonna brush it all over our wrapper dugu we’ll do the other side too all right my oven is preheated to 180c or 160 C fan and it’s gonna go in there for about 20-25 minutes do you want to try one of my spring roll was in a minute all right the only other option guys is frying it so we’re just getting this nice and warm I’ve got a bit of bread there which I’ll chuck in and once it fries and goes golden brown after 10-15 seconds I’ll know that that groundnut oil is hot enough and you have one is in the oven all right so this is just a piece of bread that I’ve dropped in and it’s starting to fry pretty much immediately so we can put a spring roll in I’ve just turned it over I’ve got a nice light golden color on it already just really wanting it to firm up crisp gently but not be too well-done all right just turn this over and get that nice even golden color on both sides oh my gosh haha kitchen towel just to let that oil cool down absorb some of the fat I am loving that smells amazing we’re really interested to see how the baked one compares to this but I’ve got one more wonderful eye and I’ma bring it together and compare it oh these are naughty all right there we go that is our fried one I’m gonna get the other one from the oven and in comes the baked one so you can see the difference in color it’s actually not that much it’s obviously less of a fried smell going on but visually quite impressed by that I think this one’s gonna be a bit more crunchy though so um a slice it in half all right so this is the baked one oh my gosh that is still like a proper spring roll look at the feeling that is wedged now to be fair to the fried one that has been sat there for five minutes because the baits did take half an hour but yeah it’s a bit softer it was crispy when it came out look at that loaded filling oh my gosh ready mrs.

B this is the fried one mmm oh is that close it’s very nice that felt a lot more like proper authentic that one this is the bait one hmm mm-hmm it is hot in the middle girls come out the oven that was really not there’s not much they were different I think that I think that fried one would have been as crunchy if we’d have eaten it straight away yeah yeah it took a little bit longer to have extra five minutes on the baking time just to get that most brownness on there just to make it a little bit more even looking the fried ones got that but you said that authentic yeah it feels a bit warm I like this this is good yeah it’s got a nice crunch on it as a healthier alternative so definitely worth the try I know it’s deleting it so there we go if you wanna check out the rest of the day all right recipes in the Chinese playlist keep your requests coming so we’ll come back to and add more recipes to it but any vegan recipes do let me know down below and I’ll get cracking on those so see you later bye

Chinese Street Food LEVEL 9000 -The ULTIMATE Chinese Street Food Tour of Chengdu, China – SICHUAN!

Look at how thick that is Oh green chili sesame broad bean paste noodles all right check it out guys as Trevor James I’m here with ping we are in Chengdu China the land of extremely delicious sit twenties spicy food and today is a super special occasion we’re gonna be bringing you to a ton of different locations in Chengdu delicious spicy hot pot amazing spicy noodles since when is desserts and more it’s gonna be a ton of fun so check it out get ready for spicy c20 street food of your dreams today we’re bringing you deep for special locations in Chengdu China the land of Sichuan spicy and mouth numbing cuisine and we’re pinning the locations on a map for you as well on the food Ranger comm link down below first up we’re going for the best bowl of noodles you’ll ever be alright guys next up is one of the most delicious incredible rare bowls of noodles deep in the back streets of Chengdu the Fuego road twice cooked pork noodles oh look at this guy’s me huh hua Zhu kadosh a quick aroma oh so you’re high Bangla so look at all the Empty Bowls here Jigga should you’re my Jenna Jenna Jenna so this sesame paste hi ocean madam she dota Chickasha Julie OMA Julie oh yeah so we’ve got the lard here and that’s going in as giving an extra flavor tae Alma oh and here’s the secret sesame chili oil hi look at that we’re just topping it up this is one of the most amazing things to watch so what we’ve just stepped into is absolutely noodle heaven so much aroma here you can smell the chili you can smell the sesame oh it’s gonna be so good and we’re gonna order up twice cooked pork noodles so they’re gonna add twice cooked pork on top so it’s gonna be so good that’s amazing Amanda I’m gonna do Jimmy Fong so Janelle Emma and over here you can see is the most beautiful bowl of Quaker oh this is it right here so we’ve got the twice cooked pork this is gonna go over top and you can see there’s green peppers in there so it’s gonna be spicy fragrant is cooking with broad bean paste oh and they’re gonna add it right on top of a bowl right here hye-young wow that is amazing Oh hyojong DOMA tae yong hwa and we are just gonna go into the back and take a look at how they’re frying the Quaker Oh oh you love and Neha Oh gibberish a Chou plague aroma we just added in fermented broad bean and chili paste oh look at that that is what gives it the shine the fragrance the aroma incredible hi Jean la hey oh and look at all these green chillies Wow latch out sure I don’t know this Oh dice yonder it has to be fragrant so he’s adding in tons of fresh green chillies look at that that is one of the most fragrant things he will ever smell no banjo latch ow yes you love it oh yeah oh this is gonna be perfect let’s go triable you can see they just add that beautiful clay Goro on top of the noodle let’s go try it up here it is guys the way Goro twice cooked pork noodles oh look at that mix that up mix that chili oil in this is such a rare beauty in Chengdu at Shanker man Guan one of the best old loud – how classic shops and look at how thick that is Oh green chili sesame broad bean paste fat chili oil soaked noodles just look at how thick that is look at all those chili oil sesame paste soaked noodles oh wow that is the sole Laver full and thick the ultimate bowl of noodles this is one of if not the best bowl of noodles you’ll ever eat the noodles are just soaked with that chili oil that sesame paste spicy smoky fragrant slightly sweet and there’s a depth of flavor in there from that broad bean and sweet bean paste oh when the pork is lean it’s not fatty and it’s just the most soothing comforting spicy hittin you in the soul bowl of noodles you’ll have your taste and this right here is worth flying to Chengdu for a chancre man guan sway how should a wanker roll man – I know Chula all right that’s just one of the best balls you can ever eat we’re gonna pin this joint cuz you’ve got to come here and chungu out of the map and keep going next up before going to a hidden homemade wonton joint we’re going for a classic sit 20s dessert the Tang yogurts and today at the most famous joint in Chengdu have a taste of the two brothers who run it alright guys next up we are going for one of the most classic Sichuan desserts here at dum dum tshhh indeed I hung your poster me huh young man I’ll jump again oh look what we got here Tommy Oh Bertha courser the time you’re good to look at this guy’s so we’ve got sticky rice balls Jewish a normal edema Normie Normie Padma Norma said whoa so with done well Ben the two brothers here mimicking in OH younger so we’ve got these beautiful Normie sticky rice balls and they puffed up we just saw him putting them in and then he’s gonna put this ultra sweet dark brown molasses in and they’re gonna put them on a stick and the chewy crispy and delicious we just turned it off and now we’re gonna put in the dark brown all just sweet molasses while that is true street sweet heaven oh yeah here we go look at that that is right from the markets ty how deep in the oil deep in the oil awesome and we’ve got a huge crowd gathering around because everyone loves the Hong Kong Kong yo quarter number one that is real heaven you can smell that aroma yeah hi how this is incredible you can see that they’re getting crispy the oil is slightly cooling down we’re gonna eat rich beep I’m soaked in that dark molasses sweet dark molasses oh look at that watch your mouth Germa look at that Germa beautiful Oh oh yeah that is incredible this is incredible so weird is at the back of the line waiting now guys I’m guessing about a 20 30 minute wait here it’s gonna be so delicious young man holla I’m Yoko it’s a creature Leon Karma so we just got the beautiful tongue you’ll all attempt the real secret with Tommy on board sir if you want these to actually get a little cool so the outside is crispy and the inside is soft and gooey and then it’s just covered and that ultra sweet molasses that is perfectly crispy on the outside gooey on the inside the molasses has that super rich sweetness and the secret rice is so gooey don’t love em tae-ho chula whoa we’re gonna pin this joint keep going from walkthrough and next up before going to a deep local style hotpot in a hidden alleyway of chengdu we’re going to a popular yet secret homemade ultra luxurious wonton joint run from a home in chengdu all right guys right up here is one of the best if not the best wonton joint and chungu it’s in a local little neighborhood and they have extremely plump and delicious and spicy custom wonton we’re gonna go check it out here we are guys gang hideout council best Chow Chow and Chengdu such variety and here we are Chao showed a ten-time look at this guy’s we’ve got exclusive access here to the ultimate choice on wonton joint we’re gonna take a look they make them and then have a big bowl oh and Charlie I’m so jiggly Shahi oh hi Oh Oh hunter Oh ground Honeyman Fung jacket i- g 2g as i’ma show – G – oh so beautiful that it’s gonna be so flavorful and then also over here there’s the classic just pork filling and these are all one by one as you can see we’ve got the wonton sheets and those are just one by one filled with pomp kalam filling demon demon farming let sugar Jigga Sharma sugar shit’s a lava and thumbing the money oh so this is the place that invented this ultra combo apart from these beautiful wontons that we’re making we’ve also got this whole table of wontons already made and these are all gonna go into the cauldron and after watching the Bulls get filled with chili oil and secret ingredients the wontons were ready to put in the cauldron here we go guys they’re going to write and look at that beautiful walk full of calcio and you can see as we’re making these it’s all about the stock that goes with the wontons so we’ve got the real king right here this is the caterpillar fungus bamboo fungus chicken stock oh that is going to give it to so much umami and yep Wow here we go look at those Oh beautiful wontons oh that’s just a massive planet oh yes and here we go we’re just plating them we’ve got dried chilies going in that’s the Kanban that’s the Kanban style right there so we got their specialty these are the Kanban hi ciao ciao ciao so that she’ll do that’s Cheerios on the bottom they covered it in sesame green onions you got to mix those up oh look at those those are the most pull beautiful dumplings of your dreams and then look at these these are the most luxurious plump dumplings in all of Sichuan it’s all about the stock and the add-ons here so we’ve got that classic club filled shrimp and crab and pork and then the stock is actually chicken with oh look at this this is the bamboo fungus and then the orange is the caterpillar fungus and then look at this beauty here these are pure pork with some room these are matsutake mushrooms these are some of the most pricey yet the most elegant and flavorful wontons you’ll ever taste first thing I want to try is the can hide out here oh that is incredible you could see the – oh this place is so long oh yeah there we go let’s go in mmm that’s awesome look at that look at the shrimp in there and those crab eggs those pop in your mouth what a mouthfeel that is it is pop in your mouth oh it’s got that seafood shrimp flavor and you can really taste the depth in that stock so you can just load up all of that fungus whole caterpillar fungus bamboo fungus and gold right and that is luxury that is an elegant that is upgraded those are super wontons and the stocks to these soups are so elegant no wonder you pay a high price tag for this until these bowls is like four dollars which is way way above average let’s just try that stock where’s the matsutake mushroom stock oh it’s perfect for winter it just has this super umami rich rich mushroomy earthy flavor that was just amazing guys and we’re gonna pin this point next up to finish the day we’re bringing you into one of the deepest most local style hotpot joints in Chengdu with so many chilies bubbling that when you walk in it feels like you’re walking into a chili sauna all right guys next up for the final meal we are going for a really really deep local hotpot joint super spicy super delicious in this local neighborhood and we’re gonna be pinning this on the map so if you want to come here you can check it out – it’s right up here go check it out look at this guy’s we alternate the local style hot pot joint and here’s our pot look at the color here Wow Wow oh look at this guy’s Oh buddy ah yes yeah Wow look at that the ultimate hot pot and you can see she just put a bunch of stock in there’s this condensed beef lard with chili in it a few different varieties this is just pure and then these two have chili and you can see it just so much it’s one peppercorn in there so let’s take a look all the raw ingredients are on the bottom look at that oh look at the color there so this here is all pure beef fat oh and there’s just chili infused into it we’ve got pure we’ve got the pure version here and then we’ve got a brick of it here and she just put the heat on so this is gonna slowly melt and dissolve and become the ultimate spicy broth let’s just sink it in oh and it’s gonna get redder and redder and spicier and spicier and you can see the bottom there it’s just like a pure sphere a appeared disc of condensed beef lard and chili oh and it’s just gonna slowly melt into this beautiful beautiful pot and it’s just incredible the flavor and the aroma in this place okay guys so the first step to any hot pot and we’re gonna be reviewing and visiting a few hot pot joints in this chengdu series that we’re doing for you to show you all the good spots is to take your Swan take this garlic and put it into a bowl just load it in take as much as you like let’s just take the whole thing and then you want to put a little bit of this young yo sesame oil in oh yeah Oh beautiful that is incredible we also got to add chun-tae a little bit of cilantro some green onion chopped green onion one way to reduce the heat a pot pot is to add two black vinegar it really takes the heat down if you don’t it could be too spicy add a bit of to add a ton of tude for me I’m just gonna add a little touch so the food just arrived we’re just gonna add a touch of Xiaomi laughs fresh chilies and then you’ve got to add a touch of Howie Ulster sauce you can see the beautiful pot is starting to boil it’s turning red and it’s gonna get brighter red and even more young as we go we got delicious lamb we got numb Nero soft beef we got fatty beef we got chicken wings we got Chinese Celtics we got shrimp and then we got Oh lotus root and the pot check ahead tones it up and knowing that I’ll chat him up oh and look at that it’s really boiling oh it’s all coming together the heat is on pretty high now we’re gonna reduce that a bit oh it’s so red all the chilies you can just see all the chilies in there my bong chicken head Lama chicken head Lama bubble pop all the time thing that I’m finding them okay so the shrimp is in and now we’re just gonna drop a bunch of this num Nero soft OH soft beef right in the pot look at the collar there oh look at the beef is ready beautiful and you can see she’s covered in those dried red chilies but this right here is what dreams are made of and we’re just gonna dip it in get a ton of garlic and cilantro on it take it for a swim that is pure beauty right there oh yeah that is absolutely the best my pot you will ever eat oh the shrimp is so tender slightly springy and when you dip it into this sesame oil with garlic it’s got a perfect burning garlicky joy and as you eat this you can just keep scooping out delicious pieces your milk gets spicier and spicier and all the chilies in your the dried chilies the intense spice from them starts to infuse into that oil even more and by the end you’re burning so I hope you guys are enjoying this new style of videos with a pinning locations check them out on the food Ranger comm they’re gonna help you find locations when you travel I would also love to hear from you in the comments below let me know what you think make sure you subscribe and click that little bell notification button to don’t any of these videos well and thank you so much for watching