Traditional Vietnamese Spring Salad Roll | 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

4 Lessons (19m)
    • 1. Shrimp Salad Rolls Intro

      2:26
    • 2. Shrimp Salad Rolls Ingredients

      2:27
    • 3. Shrimp Salad Rolls Cooking

      10:05
    • 4. Shrimp Salad Rolls Final Thoughts

      4:04
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About This Class

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This is one of my favourite summer treat that I don't feel guilty eating too much of. It's the Vietnamese style shrimp salad rolls, made with shrimp and pork belly, dipped in a delicious peanut dipping sauce. Every roll is filled with healthy fresh vegetables, rice noodles, shrimp and herbs. Make a huge impression in your next family and friends gathering with this simple delicious appetizer!

Here are the Ingredients.

  • 1 Lbs of peeled shrimp
  • 2 Lbs of pork belly
  • Bean Sprouts
  • Mints
  • Cilantro
  • Sliced Cumber
  • Spring Green Onions

Dipping Sauce

  • 1/2 Cup of hoisin sauce
  • 1/4 Cup of peanut butter
  • 1/4 Cup of water
  • 1 Tsp Sesame oil 

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Meet Your Teacher

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Easy Peesy Cooking With Me

Quality over Quantity...Let's Cook!

Teacher

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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Transcripts

1. Shrimp Salad Rolls Intro: my all time some retreat that I don't feel guilty eating too much of its the enemy's thous shrimp salad rolls made with trip and pork belly dipped in a delicious peanut dipping sauce . Every role is filled with healthy fresh vegetables. Rice, noodles, ship and herbs make a huge impression in your next family and friends gathering with this simple, delicious appetizer. Hi, everyone. Welcome to my kitchen as we know this is summer and in summer time, I'd like to make something that is light, easy and healthy. So for today's class, I would like to show you how to make the Vin Me style shrimp salad bowl. There's lots of different variations to this recipe, but this is the one that I always use. Also a big head When we have a potluck with our friends and family, this is a great potluck dish to make to bring to a family or friends gathering. Okay, so this Vietnamese sound shrimp salad roll ISS, also one of the very first hotel dish that you can use. But today I'll be using shrimp and pork belly. There's also like a mix of vegetables. You can use any type of vegetables you like, but I would show you my version of this family favorite. Okay, Um, so there's not There's not a lot of ingredients in this recipe is a nice short course. I would show you step by step, of how to pick the shrimp, how to how to prepare it. Same with the pork belly and all the fresh vegetables. I'll be using the rap that I'll be using. There's so many different types of the the spring roll wraps have a video to show you the different times it doesn't really matter. You just pick the one that you have available at your store. It would be fine. I would show you how to prepare it. I would show you set by set on how to wrap it beautifully and present it to your guest at the party. This is an easy peasy course to follow. Okay, so I was singing in the next video 2. Shrimp Salad Rolls Ingredients: days are all the ingredients I'll be using for this recipe. First, we have shrimp about a pound here, or and you can go by using 3/2 of a shrimp per roll. Normally, we eat about 6 to 8 rolls, so all prepared the shrimp in the number of roles each person will eat. You can buy fresh or frozen peeled to save you more time. Next, I have about £2 of pork belly. Ask your butcher for a leaner if you don't want too much fat in it. This is the spring roll paper wrapper. There are tons of brands out there, and I normally go for the very thin once if you confined. If not, it's perfectly fine to get whatever that's available. Here's a clip of the supermarket I went, and these are all the different types. It's pretty much the same, but if you can compare, get the thinner ones for the vermicelli noodles. Here is the ones I use. It comes in a sheet form, which makes it easy to cook and pushing up the perfect amount of noodles when wrapping. If it's not available to you, you can just get the regular ones. There are tons of different friends as well, Like the rice paper wrapper. I tend to get the thinner noodles because it cooks faster and not as feelings, so you can eat more fresh mint. One bunch I love leafy lettuce. Here's some natural being spells. Sliced cucumbers and green onions These air my favorite types of vegetables I love, but feel free to add in yours for the peanut dipping sauce. Here is hoisin sauce Hoisin sauce. It's pretty much available in all the grocery stores now. And peanut butter. That's it. These are all the ingredients for this recipe. See you in the next video. 3. Shrimp Salad Rolls Cooking: here have a pot of hot water ready. I use a walk, but you can use a pot because I've been using the walk to bowl my shrimp too. First put the pork belly in. It should take about 25 minutes to cook Now that it's halfway through, I put my shrimp and and put the whole shrimp inside. You don't wanna overcook the shrimp. Cook it told it turns to a orange color and curl a little bit. One system put on a plate and set aside ones that cool down a little bit. Put it on the cutting board on, Have your hands of the top. Could be very careful and slice in half. Put your night through and slice it in half like this. Okay, so do that for all of them and set aside about 20 minutes. I would go and check in my belly. Okay, so you see this skin part here? I normally don't like to eat that practice. I find it very chewy. So I would just slicing off like the shrimp with the hands of the top and put your knife slowly cutting through. Okay, so now I would cut this in half. See, you can tell that is still a little bit pink inside. I would put it back in the hot pot of water. Cook for another 10 minutes. After about 10 minutes when you take it out, they should look like this white. Then I would lay it on the side and slice it. You don't want to slice it too thick or too thin like it in the middle. I guess his personal preference, if you want a thicker or thinner, is all up to you. Okay, so I would just listen all and set aside. Now let's cook thievery. McKellen. You knows this is the regular vermicelli noodles and amusing. Make sure the part of water is boiling on. Things packed Comes in 33 and one pack. So I just cook the one for now, You don't wanna overcook the noodle so cooked. Oh, it gets soft. Should take about five minutes. Once a stun, bring it to the sink and strain it run cold water through. So don't wanted to overcook. Here is a different pack of the rice new nose. This is the race noodle sheets. If you're able to find it, great If not, that's fine. I'm showing you both ways. So this is the real a sheet. It's the same as you would cook the regular for Michelle in you toes. You don't want to overcook this one, especially because it will break apart very easily. So just cook it till it gets soft like this and scoop it out. Set aside. I have a plate that's about two inch deep. Pour hot water inside. This is where you're going to. This is where you're going to soak your rice paper. What you do is you're just gonna slowly rotate around. You don't want toe, set it in there and soak it too long as it will get too soft and it will break apart easily . Soak it in for about few seconds, take it out and lay it flat on your board or on your plate wherever you're eating. So this is the one that I'm gonna use my flat metal sheet to roll and I'll show you first. You put the noodles in, and then some bean sprouts. A couple of cucumbers. Cilantro is on top of it. If the leafy let us too big, I would rip it out into small into a smaller piece. You don't wanna have too much in there as if you have too much. Your roles will break apart very easily. So a little bit of each. And then I would put three slices of pork belly. Then I won't have the shrimp. Remember to put the shrimp face down like this. As you can see, I'm not stacking on top. I'm stacking it on the side like there. So when you roll, you can see the different ingredients you have, so you slowly roll half your fat friend, Have your fingers tightly Hold on to the to the ingredients and just slowly rolled upwards . Once you get to the shrimp, remember to put a spring onion and finish rolling up. There you go. This is what it looks like. See, now you can You can see the noodles. You can see the shrimp by laying it flat. You can when you roll, you can see all the beautiful ingredients. You happen here. I will show you how to do it with the regular vermicelli noodles. You don't want to get too much noodles, just a little bunch. And here's the vegetables. The central. The cucumbers, a little bit lettuce, pork belly on the side and the shrimp just facing downwards. There we go, its members. Three. Have shrimp. Purple is perfect. Remember to keep your fingers spread out so you can hold the other ingredients together and just slowly follow through in bulk. Stop right at the shrimp. Put a green onion and roll it up. There you have it. That's the other way. They're pretty similar is just with the sheet of the race paper. The for Michelle is sheet. It's a lot easier because you don't have to portion size. It's already done it for you. There you go. So said a sign. And if you're not ready to eat, put it down. Paper tell over top to keep it moist. Now onto the delicious dipping sauce. Have a saucepan ready. First, I would pour the hoisin sauce, half a cup off hoisin sauce, 1/4 cup of peanut butter, 1/4 cup of water. So right now you would just mix the sauce all together in the pad. Put it on medium high heat. Mix well. Makes you want to make sure the heist scene and peanut butter all together, especially the peanut butter, not close. When's this? Like all smooth and ready to go. I like to put a dash of sesame oil to give that extra extra flavor. Okay, so now that is done. You what important? A bowl set aside and I would spring. If you have some peanuts, I would do some crushed peanuts or some fried shallots. We have that on hand and just Sprinkle that on the top and put a tablespoon of hot chili pays, if you like spicy. And there you go. That's it for the sauce. Okay, so they have it. I'll see in the next video. 4. Shrimp Salad Rolls Final Thoughts: these are truly the best shrimp salad rolls you'll make. It's so refreshing and healthy to eat. They are great. As co summertime appetizers dipped in a community savory sauce, it will surely make everyone's favorite treat. There you have it that is my own version of the enemy style shrimp salad roll. How do you like it? It's not too hard to make, and I'm sure you'll be able to make it delicious and with your own type of ingredients that you love. Like I said, you don't have to use what I use you can. I thought. You can also make it sweet. You can put fruits in there like I've seen strawberries and melons and all different kinds of food, so it doesn't have to be shrimp or her belly like it could be any kind of foods are any types of vegetables. It's so versatile, but for this one, it's a VIN me style is a traditional shrimp salable that you would find in any of the Vietnamese restaurant. They use the shrimp and pork belly Well, One of the reminders that I want to talk about is the rice, the rice paper. So when you wet. Make sure to not wet it too long because it breaks easily. So you just have to put it in the water. Spin it around for, like, 10 seconds. Take it out and slowly wrap it and then take it out. Don't leave it in the water too long because it will break very easily. Okay, And secondly, for pork belly. If you don't like the fat on and you can use pork shoulder pork shoulder works very well to , um, I have friends that don't park so they substitute with chicken. You would just well, the chicken breast and just use your hand and strip into little pieces that taste very delicious also. And if you have seafood allergy, you can have shrimp. That's fine, too. Like I said, this recipe it's so versatile you can put anything you like. So for the peanut sauce, sometimes, like I love spicy food, as you know, I would also scoop a couple scoop of the of the chili paste and mix it together. That gives it an extra extra kick. I will give it an extra kick for those who like spicy food. And if you're wrapping the rules for a party. Um, make sure when you finish wrapping, each will went a paper towel, damp it and put it over top. So just to keep them rights, pepper moist as you keep yapping. And depending on how depending on how much you're you're making for the party, make sure to have some damp paper towel ready on. Just cover it. When, when you're making a big batch and this store for overnight, I would use Saran wrap and wrap it tightly and store in the fridge. But this is best when eaten fresh. What I like to do is I will have a shrimp salad roll dinner party so everybody sits around the table. They each have their own section and the rapper roles, and we just have a great time doing that. And it's fun for the kids. The kids love it. They like to put their own vegetables and their favorite ingredients in it. So it's it's fun for the whole family. Okay, so that's it for it today. And I wish you enjoy Magnus as I had lots of fun teaching you so hopefully you can make this in your next dinner party or public event please take a picture. Put it up. Put it up on the galley Where I would love to see you were Please do check out my other delicious couldn tutorials And I will see you next time Fine.