with Personal Chef Alan, March 22, 7-9PM

Each participant in this class will prepare their own spring rolls using rice paper rounds, julienned and chopped vegetables, minced fresh Cilantro, boiled shrimp and fresh Basil leaves. Two dipping sauces will be made to compliment the spring rolls.. One dipping sauce will be made using Leaning Ladder Champagne Wine Vinegar, mirin, soy sauce, grated fresh Ginger and minced green onions. The other dipping sauce will be made using Leaning Ladder Japanese Roasted Sesame Oil, hoisin sauce, peanut butter, lime juice, chile-garlic paste and garlic. $25.00 per person