In Hanoi, I had a half day class (with market tour) at Hanoi Cooking Centre. It turns out I was the only student who signed up for the Central Coast Seafood class so I got one-on-one instruction.
Here we are making lacy fried spring rolls with taro, pork and shrimp. I'll post with a recipe when I test it out with American ingredients when I get back to my kitchen.
This style of spring roll uses two types of rice wrappers -- a lacy outer and a rectangular inner.
Here the instructor is rolling one up. His hands were quicker than my camera.
These are fresh wrappers rather than dried so they needed no soaking. The rolls are fried twice but were still not greasy.
Since there were no other students and we made a lot of food, the centre invited Gary to come join me for a dinner featuring the foods I made. It was the first time he had been able to eat my cooking in weeks
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