March 3 - "Spring Rolls and Rice Noodles" with Chef/Author Longteine de Monteiro

Cambodian is very much a rice-based culinary culture. And, in a sense, this is very much a class based on rice - but rice in its alternate forms. Both spring roll wrappers and the noodles used in Cambodian cooking are made from rice flour. In this class Nyep will teach you how to make The Elephant Walk's extremely popular spring rolls made with rice paper wrappers [with emphasis on how to roll a tight spring roll, and one that won't unravel!], and delicious dishes made with rice noodles.

This class will be taught at the CAMBRIDGE restaurant.