Vegetarian, Gluten and Dairy Free Cooking: How to Make Spring Rolls
In this class, students will learn how to make a homemade version of Korean-style spring rolls and dipping sauces that are also suitable for vegetarian, gluten and dairy free diets.
12 total reviews for this teacher
1 review for this class
Completed by 1 learner
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learners per class
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Meets once at a scheduled time
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During this class, students will learn how to make a homemade version of Korean-style spring rolls. We will discuss the ingredients and process of making it step by step. As the teacher, I will guide the students to determine the proportions of each ingredient so that it complements individual tastes and preferences. After an overview of the ingredients and process, students may observe or participate while I demonstrate making the dish. Four types of spring rolls with two dipping sauces will...
Students will improve their ability to multi-task based on their current level of skills and experience. Students will learn a methodology in thinking and performing multiple steps of a recipe. Students will learn about proportions and measurements as it relates to the class topic(s). Students will learn about new ingredients and kitchen tools and equipment. Cooking participants will learn how to manage their time in the kitchen while practicing their skills and remaining attentive to the teacher’s instructions.
Preparation before attending class • Formulate a question, a learning goal, or a fact from your knowledge and experience on class topics to share with the class • Familiarity with ingredients, tools, and equipment • Preparation of materials Tools and Equipment: Chef’s knife, cutting board, large pot with lid, colander, salad spinner, small bowls, shallow pan, small and medium mixing bowls, serving dish, whisk, heat resistant spatula, pot holders or oven mitts, kitchen towel, vegetable peeler, food processor or blender, small pot with lid, citrus reamer/juicer, cookie sheet tray, plastic wrap Ingredients: spring rolls skin, Asian soba or buckwheat noodles, carrot, shrimp, red leaf lettuce, pickled daikon radish, cucumber, avocados, red bell pepper, soy sauce, Korean red pepper flake (gochugaru), sugar, white vinegar or rice vinegar, sesame seeds, minced garlic, egg, peanut butter, limes, roasted peanuts, cilantro, Sriracha hot sauce, Japanese mayo, ground black pepper, sesame oil, kimchi, garlic, lemons Note: Each cooking participant will choose to make one out of the four types of spring rolls discussed with the teacher during class demonstration. Four types of spring rolls – 1, 2, 3, 4 — and two dipping sauces – A, B – will be labeled in the Materials Checklist and each student is responsible for preparing those ingredients prior to class. For example, if a student is interested in making a Vegetable spring roll with Sesame soy dipping sauce only prepare the ingredients that are noted 1 and A in columns “Spring Roll/Dipping Sauce Type” for class demonstration. Information will be available to learners once they enroll for class and everyone is encouraged to post which spring roll they plan on making for class demonstration either before class or at the beginning of class discussion.
1 hour per week in class, and an estimated 0 - 1 hours per week outside of class.
Handling hot liquids will require parental supervision and approval. Handling sharp kitchen tools and equipment over the stove top will require parental supervision and approval. Learners will be working with ingredients that may contain soy, eggs, nuts, wheat, and shellfish. Learners with possible allergies to these types of foods are encouraged to take appropriate precautionary measures and parental approval and supervision is required.
Mary G.Cooking and Baking
12 total reviews
45 completed classes
Hello! I teach topics about cooking and baking for students on the Outschool platform. I have six years of professional experience and a bachelor's degree from a leading culinary institution in New York. I have enjoyed teaching various baking...