27 Apr 2019
Our instructor was Chef Linda and she was great with us. We made xiao long bao (a steamed soup dumplings filled with pork) and Shanghai-style fried spring rolls. These spring rolls pack a lot of flavor from a small bit of pork, cabbage, bamboo shoots, and shiitake mushrooms. The trick to making anything fired healthier and light is to have your cooking oil on high heat and only fry for 10 seconds until spring roll wrapper turns golden brown. Both were delicious and we ended up with lots of leftovers.