This week in the classroom we watched a video about how rice paper is made and the role it plays in Vietnamese food culture.
In the kitchen we made salad rolls featuring edible rice paper and rice noodles. It was a great hands-on activity and each chef got to make two rolls filled with the fillings of their choice. We had a rainbow of colorful fruits and vegetables such as cucumber, carrot, purple cabbage, red Butter lettuce, Thai basil, mint, and cilantro. For protein we had braised tofu from local food producer Hodo. For dipping, we made a sauce with nut-free sun butter as a base. Some chefs tried to spell out their initials with calendula petals! All the rolls were gorgeous to look at and fun to eat together.
