The Best Vietnamese Spring Rolls | Easy Peesy Cooking With Me | Skillshare

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

7 Lessons (32m)
    • 1. Introduction

    • 2. Ingredients

    • 3. Prepping

    • 4. Dipping Sauce

    • 5. Wrapping

    • 6. Cooking

    • 7. Final Thoughts

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About This Class


Vietnam is one of my favourite place to visit because of all the authentic cuisines and It's also where my husband is from! Everytime we get a chance to visit, I always have to go eat one of my most favorite dish, Vietnamese Fried Spring Rolls, known as Cha Gio. This is one of most popular and tasty appetizer served in most vietnamese restaurants.

To start making these crispy and delicious fried spring rolls, you'll need these fresh ingredients. Here I'll show you exactly what you'll need to  prepare these fillings before wrapping them with the vietnamese rice paper. 


  • 3 oz Mung Bean Noodles
  • 7 oz Peeled, Deveined and Finely Chopped Shrimp
  • 9 oz Lean Ground Pork
  • 2 Asian Shallots, Finely Chopped
  • 10 oz Taro, Finely diced
  • 1 Large Egg
  • 1 Tbsp Fish Sauce
  • 1 Tsp Sugar
  • 1 Tsp Ground White Pepper
  • 1 Tsp Sea Salt
  • 1 1/2 Tsp Chicken Powder
  • 1 Bunch Fresh Mint
  • 1 Bunch Leafy Lettuce
  • 1 Bag Of Rice Paper 

Meet Your Teacher

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Easy Peesy Cooking With Me

Quality over Quantity...Let's Cook!


Hello, My name is Sandy or you can call me Mama. That's what my 2 little girls call me when they're hungry! Welcome, first I would like to introduce myself. I'm a mother of 2 beautiful little girls Mimi and Coco. They are the most fun loving and very energetic girls you'll ever meet. They love to eat, dance and swim all day long. I'm not a professional cook but I've been cooking all my life, thanks to my parents. They own a Chinese buffet restaurant and I got a chance to learn some of the most delicious recipes which I'll be sharing with you here! I'm constantly learning, trying to better myself and pass along my success along the way. I'm a huge believer of Quality over Quantity, in life and with my food. So please join me, discover delicious recipes and let's cook!

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1. Introduction: Hi everyone, welcome to my class. Today, I'll be showing you how to make my version of the Vietnamese deep fried spring rolls with fresh ingredients. How to wrap it with simple, easy tricks, and how to fry that to perfection. As you know, Vietnam is one of my favorite place to visit because other authentic cuisine. And it's also where my husband is from. Everytime we get a chance to visit and go eat one of my most favorite dish of enemies, fried spring wells, known as scenario. This is one of the most popular and tasty appetizers serve in most venomous restaurants. Okay, so I hope you can all follow along and let's get started. 2. Ingredients : To start making these crispy and delicious fried spring laws, you need these fresh ingredients. Here, I'll show you exactly what you need to prepare these fillings before wrapping them with the Vietnamese rice paper. Ok, let's start. Let's start with about nine pounds of lean ground pork. Next, I have about seven pounds peeled and domain shrimp. Here I have two Asian shallots and one bunch of fresh men. One bunch of leafy greens. You want the ones with flood, the really leafy greens like these ones here. And this is mung bean noodles, also known as glass view, knows about three outs. Teaspoon of sea salt, one teaspoon of sugar, and one large aik. This is white ground pepper, one teaspoon. If you can find this, I got mine from the Asian supermarket. But if you can't find a there it's, you can also use black pepper. And here I have the rice paper. You can find these in any Asian supermarket. The rice paper I have here, you can have two different brands. There's many different brands. If you don't have these certain ones, you can just find the ones and just read the ingredients in the back that tells you that is made from tabby LCA flower, fish sauce, one table spoon. Terrible to about ten hours. You can pretty much find any supermarket now. This is what it looks like. And finally, the chicken powder, about 1.5 teaspoon. 3. Prepping: To begin, we'll have a bow and put the mung bean noodles, also known as the glass the arrow. Show the water just above the noodles. Just above to nato to soften it. And then you will get your Asian shallots peeled and cut in small pieces. It would be really handy if you have a food processor. It can speed up your preparation half the time. Put in the shallots and have it finally diced. Then with the big ball, I will skip that into the big bowl and set aside. Next, I will have my shrimp that is peeled and to veined. Put it, put the shrimp in the food processor and have it diced. You don't want it to be in a pace, so just give it a couple of spins and have it in small diced shrimp. K. This is what it looks like. And scoop it in the same bowl that you have, your shallots. Next new half, your Terrell. This is the material that I have leftover from last time that I was making. Spring rolls with terror is really good. Like when I bought, when, when you go and write the taro, it comes in a big piece. I like to cut in small pieces and put it in the freezer is very freezer friendly. So here I have. That piece that I have just thaw and you just slice the side. You just have to cut off to the side skin. After I would cut off in chunks. Can up the pieces and chunks and put it in my food processor. You want to have it diced APP S minus. You can like this here. Grab your phone and pour the rest of the material into the bowl with the shrimp n shallots. Next, you pour it in your name ground. And adding your mung bean noodles that you wear soaking in water earlier. You want to make sure that you want to take the mung bean units out and squeeze out as much water as you can. Once you put it in the fall, I will get a pair of scissors and just cut them up. Finally, at year one, large ache. You're one tablespoon of fish sauce. Sugar, white pepper. If you don't have white pepper and you can also use black pepper. You're one teaspoon of sea salts and 1.5 teaspoon of the chicken powder. Makes sure that this part here you have some gloves handy. So make sure you have some disposable gloves. It's just makes your job a lot easier when you have them and it can help you mix well. So mix them all up as much as you can mix them well, get other ingredients mixed. In fact, That's it. So after you have mixed it, n just set aside and I'll see you in the next video to get this all wrapped up. 4. Dipping Sauce: Before we start, I just want to talk to you a little bit about this dipping sauce, which in the enemies is called No mom. For different dishes, there are slight variations on nuke Mom, but I will use this as the base recipe that works great. For most things. You can adjust it to your own taste if needed, depending on what is pairing with getting the hang of making this dipping sauce? Nope, mom is very important step to making your cuisine perfect. Since it's just about everywhere in the Dummies Cooking is simply referred to as just the dipping sauce. I normally make a big batch and store it in the mason jar and leave it in the fridge. It can be good for a long time, especially when I make my enemies spring rolls for my family. You will learn that in my next class. Get a small pot and we're going to add the sugar First. It's 1.5 tablespoon. So we're gonna do three scoops of 1.5 tablespoon sugar. Next we're going to add the nope, mom, which is dipping sauce. Here is two that I'm showing you. The one with the three crab is the one that I'm using right now. And it's the premium kind. The other one is a script kinds that one is easier to find. So either one of those is good. And we're going to add 1.5 tablespoon of the fish sauce we're gonna do for four scoops. So four of 1.5 tablespoon of the fish sauce. Next, we're willing to bring it to the stove and turn on the heat. We're going to cook this. So the sugar will melt. And with the fish sauce, I'm having this on high heat and stirring it all the time. You don't want to leave a stick in there because the sugar will burn and stick to the bottom. So you don't want that. You want to have it on high heat, cook it, melt the sugar, and mix it well with the fish sauce. So you just keep staring it until it starts to boil. And then you can turn the heat off. Keeps staring. Ok. And then just turn it off. Setting aside, grab a bowl and part into the ball. Slowly pour it into the bowl. Okay, so set aside and let it cool down for a little bit. More than is cooling down, cools down a little bit. I will add 2 third cups of water and mix it together. Next is using the same 1.5 tablespoon. I will add 2.51 tablespoon of vinegar, and it's just white vinegar. Mix it together. Ok, so this is the base one. The, so this is the base sauce. I like it. I tend to like it a little bit more spicier. So I like to cut up some Thai chili peppers and add it into it. You don't have to. But I like mine just a little bit of a kick. So you can cut up some chili pepper. And then I would cut out two little pieces of lemon and squeeze the juice in there. If you like it a little bit more sour, you're welcome to add more lemon juice, but unlike it, evenly sweet and sour, so just 22 is good for me. So stir it, mix it well. Okay. It's pretty much ready to go. But before I do that, I'd like I'd like to do this ahead of time so I can put it in the fridge and keep it nice and cold. When your meal is ready, it's really hot. So if you have this nice and cold SaaS to pour on top, it just it tastes a lot better. Okay, so this is the enemies dipping son's note, mum. See you in the next class. 5. Wrapping: To start wrapping the spring roll, you'll need a glass bowl. Have a pot of boiling water, ready and part in neural glass bowl halfway. Here. I have a square glass bowl. The shape is just easy for me to have my rice wrapper dept and made for easy rapping. I would add one tablespoon of sugar, the water, stir it until it dissolves. The reason why I have sugar in the water for my rice wrapper to dip it in. So when you fry the spring roll, it caramelize the spring roll faster. And it doesn't take too long for you to try to do the oil. Here. I have this other container that I bought from the enemies supermarket. If you can find one that would be good. It's just easier to set on the table standing up versus laying down. And you can just spin it around easily to get your rice wrapper kind of wet and made for easy rapping. So this is what it looks like. If you can find it, that would be great if not, just use a glass bowl, like how I show you here. So you grab their rice wrapper and you just want to dip it halfway and spin it around. Do not push the whole wrapper inside the water. Just halt the rice paper and just lightly spinning around and get it like the wet, not soap but wet. A dab paper towel. Ready? That damn paper towel is to soak up the excess water. So when you deep fry, it doesn't explode. Are here. Okay. So you laid the paper on top? Just the regular size bone and I would skip one spoonful after filling and put it at the edge of the wrapper. You would then roll it up China and make it as tight as you can, pull it up and pull it back to squeeze. Trying to squeeze out as much air and packet really tight. Roll it halfway and fold the sides n. After he photo sites n, continue rolling to the end. And there you go. That's it. Ok, so let's try it again. I have the rice wrapper kinda damp and paper towel will help it greatly to soak up the access excess water. But in a scoop of the filling. Roll it up, pull it back and just try to make it as tight as you can. Roll it up halfway through, folding your sides and keep rolling through this rice wrapper. When it gets wet, it gets very sticky. So at once when you wrap it and hold sits and peace and they won't follow. Then I won't have a baking sheet ready and align it with parchment played paper. Like I said, this price paper gets really sticky when it's wet. So have it at, on parchment paper will help you pick it up and move it around for much easier. When you place the finish will finish wrapped spring roll, make sure that you space well, because if you have them stick together when you try to pull them apart, they will break apart and it would waste. It would be a waste of your hardware. And another tip that I like to do is after you finish wrapping and have it lined in your baking sheet, I will put it in the fridge and refrigerate it for about at least half an hour. The reason why is the villager not cover habit open like this? How I showed you? Don't cover it. Put it in the refrigerator, will help drive the moister. So it's better if you too, when you fry it, it doesn't explode and break apart. 6. Cooking: Finally, let's get cooking. As I mentioned, by putting the spring was in the fridge will help draw out the moisture. So now I have my spring most in the fridge for about half an hour already. So I'm gonna take it out. And on. I have my pot ready. And then the part I will pour in some foil. This is to canola oil I have, you can use canola oil or vegetable oil that you may have on hand. Turn on the stove to medium. You do not want to have this on high heat or very low heat. You want to have this heat on in the medium range. Because having on high heat would definitely make your spouse spring rolls explode. By checking to see if it's ready. I normally would have a wooden chopstick in the pot. So you, when you check to see, you can see that the wooden chopsticks will create bubbles. When you see bubbles, it means the oil is perfectly heated. Then I would slowly take out the spring or one at a time and place it in the oil mixture. You do not need you do not want to put in too much at a time. I put in about one or two. At first. You want to deep fry for little bit and then, and slowly keep adding more and make sure to have some space in between them. Because if you get them sticking together and try to pull apart, your sprinkler will break apart very easily. See here, one of the spring or you can see a bubble bursting and that's okay too. When you see that happening, just used to chopstick and pumpkin popped the bubble in there. Don't let it pop itself because it will splash oil on you and it will be very dangerous. So when you see the bubble coming up, just use your chops thing and just poke it and pop it yourself. And remember to keep the sprinkles apart as much as you can. I would like to use a wind to do this because you can just pick out it and spread them easily. Remember to flip it around. The process of making the spring will is very easy. The hardest part is standing there and deep fried the define process takes a little bit of work. But trust me, at the end of the at the end when the spring was done, your tummy. Well, thank you very much. Especially my girls. They this is their favorite snack food. Okay, so see you can see that once you see this, once the spring will start to harden, it will not stick together. So you can put them closely together and push it to the side and put some new ones and and make sure when you put the new ones in trying to keep them spreading apart. It would take about a few minutes for each one to get, get the rapper hardened. Once it does, it will no longer stick together anymore. Okay. So now you can see that and the spring roll is starting to brown. And when it starts to brown like this, it means this almost ready. With this, you just have to have a little patience. Good things comes when you wait right here. I have a plate with a paper towel to soak up the excess oil. Okay. So you just put it and you will want to have it cool down for at least ten minutes before you get into them. And the one to burn your mouth or else he wouldn't be able to eat them anymore. Anyways. So just have them one-by-one and the paper towel. Okay. So set aside and let it cool down. Here. I will show you how to wrap it up early. And my Ukrainians I have showed you that. I have asked you to have meant and leafy greens ready? And this is why you can eat it by itself. That's fine. Or for me, I like to wrap it in lattice MIT to give it a more healthier, it makes you feel a little bit healthier to have some vegetables. So here I have the vegetables and the mentor ready with my dipping sauce. See how it's so nicely golden brown. And to serve this, I would like to cut it in bite-sized pieces. So by cutting it in bite-sized pieces is easier to wrap it and eat it as a one byte size. Okay, so to, to serve to eat this, I will have an honor table and everybody would just grab their own lattice. They'd been to a small piece, put a couple minutes in there, wrap it up, dip it in the sauce. And there you go. That's it. He easy-peasy, swoopy, one of your most popular snack food in the household. They will keep asking you for more. If you have this for a potluck, it would be a show stopper. I hope you enjoy this very delicious minimise Dao spring roll. 7. Final Thoughts: Welcome back. These chris speed, the lifo traditional minimise spring was, are so good, especially parent with fresh leafy greens and meant that in a tiny fish sauce makes this one of the best, tastiest appetizers of all time. Here, I just want to share some of the few key points to remember when making them. First of all, you need to soak them mung bean noodles in a bowl of water. Use a food processor to speed up your preparation tie, or get a family member to help you prep adding sugar to your water before dipping your race paper. Use a paper towel to soak up the access water when wrapping. Wrap tightly and push out the air. Not having any air pockets in the spring will will be a lot easier to deep fried and avoid splashing of the hot oil. Deep fried in medium heat, refrigerate for at least 30 minutes before frying. Okay, so these are the, some of the key points. I just want to remind you. Thank you for following along and I hope you can post your creation on the galleries so I can take a look and see what great work you have done. Please do check out my other delicious, yummy recipes. I hope to see you next time in one of my another delicious videos. Ok, Have a nice day.