Do you love the rice paper-wrapped spring rolls at your favorite Vietnamese or Thai Restaurant? Mastering the rice wrap is a little tricky. Join local chef, Robin Asbell, as she shares the secret method that makes it all so much easier, practice and learn how to handle the wrap and how to store your roll. We’ll make a couple of tasty sauces, make rolls, and eat what we make!

Menu: Rice paper rolls with assorted fillings, option to make yours with shrimp, tofu, or vegetables. Make a classic roll with rice noodles, cucumber, carrots, and cilantro, or a rainbow roll, with colorful vegetables.

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