Vietnamese Spring Rolls

Join our favourite MasterChef alumna and Back to Win contestant Mai Nguyen for this virtual cooking class and learn how to make her delicious Vietnamese Spring Rolls, with a Dipping Sauce.

In her online cooking class Mai will teach you how to make a pork, dried mushroom and bean thread filling and talk about alternatives with chicken or shrimp too. Then you’ll wrap your filling in either spring roll or rice paper wrappers (your choice), and deep or pan fry them.

Class Fee: 

$30.00 plus GST (pricing is per device and allows multiple participants to attend using a single device).

Your Fee Includes: 

A 60 minute cooking class; a recipe pack including info on equipment needed; 7 day access to a recording of your class (you can extend your access to 30 days for an additional $5).

Upon purchase, your Zoom meeting link plus ID and password will be included in your Event Confirmation email – please be sure to save this information as you will need it to join your class.

Our recipes are distributed manually. If you sign up within 24 hours of your class time, you may not receive the recipe before the class starts. A summary of ingredients required follows:

Ingredients, Vietnamese Pork Spring Rolls: 

1lb ground pork (possible substitutions: ground chicken, extra firm tofu, shiitake mushrooms, shrimp) , shredded carrot, dried bean thread vermicelli noodles (not rice vermicelli), dried woodear fungus, yellow onion, garlic, sugar, fish sauce (Three Crab Brand Vietnamese Fish Sauce is recommended), salt, white pepper, spring roll wrappers or 16 cm rice papers (Mai likes Three Ladies brand).

Ingredients, Dipping Sauce: 

Fish sauce, sugar, lime juice, garlic, thai chili.