Get rolling with Pranee as she shows you how to make summer and spring rolls at home. Shell take you through the steps for crafting Thai restaurant favorites, including Por Pia Sod (summer rolls with prawns, rice vermicelli and fresh herbs) and Por Pia Tod (spring rolls with cellophane noodles, shiitake mushrooms and green onions) with hoisin-peanut and spicy-sweet dipping sauces. Learn how to balance flavors, master proper knife skills and pick up tips to make working with rice paper easy.
With seafood and peanuts; no meat, dairy, or eggs. Optional gluten (hoisin-peanut sauce).
About the instructor: Pranee learned to cook from her mother and grandmother in Phuket, Thailand. When she came to Seattle, she brought her mortar and pestle and began cooking for friends. She is now a member of the International Association of Culinary Professionals and the owner of I Love Thai Cooking, where she teaches, sharing recipes and cooking wisdom. She goes to Thailand yearly to collect and preserve authentic recipes and is working on a cookbook. Pranee says, You dont need to visit Thailand to learn Thai cooking.
This is a demonstration class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class to all registered students. Class link and recipes will be sent four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information. Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.
- Por Pia Sod (Summer Rolls or Fresh Rolls with Prawns, Rice Vermicelli, Jicama and Fresh Herbs with Hoisin-Peanut Dipping Sauce)
- Por Pia Tod (Spring Rolls with Cellophane Noodles, Cabbage, Carrot, Shiitake Mushroom and Green Onion with Spicy-Sweet Dipping Sauce)
Thursday, June 3, 4:30 - 5:30 pmRegister for class