Kitchen Arts: Making Fresh Spring Rolls

Join us on July 31 to learn how to make Fresh spring rolls. They are made with rice wrappers and filled with rice noodles and lots of fresh veggies, cooked poultry, seafood or tofu, then each person dips into choice of sauce.

We want to take advantage of home gardens and the Farmer’s Market, so everyone is encouraged to bring an ingredient. Pick from the list below (please bring a cutting board and knife to prep your ingredient) and RSVP to kate@pragmatixgroup.com.

We only need 1 person to bring each ingredient – enough to make about 1 ½ to 2 cups of julienned slices.

Spring Roll ingredient options: (Vegetables will be cut julienne style)

• Carrots
  
• Jicama
  
• Cucumber
  
• Zucchini – raw, grilled or roasted
  
• Snap or sugar peas
  
• Lettuce, spinach or other tender greens
  
• Bok Choy or other Asian vegetables
  
• Cooked shrimp
  
• Cooked chicken: grilled, poached or baked
  
• Tofu: can be marinated & cooked or fresh
  
• Fresh herbs (chopped): mint, Thai basil, cilantro

Please feel free to bring something else to experiment with – the list isn’t exclusive.

We will provide the wraps, noodles and dipping sauces. We look forward to seeing you! Email kate@pragmatixgroup.com if you have questions, and to RSVP. Suggested $10 donation for non-BARN members.