Back to School

It's that time again: you pass children with backpacks on the drive to work, your local grocery store is packed with college students, (and running low on beer and Top Ramen), and a little part of you wishes that mom still took you back-to-school shopping.

This fall, you too can go back to school--cooking school! Chef Eric's Culinary Classroom in Los Angeles offers classes for cooks of all levels--from aspiring chefs to entertainers who just want new cocktail recipes, not to mention lessons specifically tailored to children and couples. His edcuated expertise, excellent staff, and hands-on cooking experience offers a first-rate learning experience for students.

The following is a sample from Chef Eric's popular "Asian Cooking" class:

Vietnamese Style Spring Rolls

1/2 package Rice vermicelli or linguine
1/2 lb. shrimp, peeled and deveined
2 scallions, finely chopped
1 medium carrot, grated
1/2 cup napa cabbage, finely sliced
1/4 cup bean sprouts
2 T cilantro leaves, whole
2 T basil leaves, whole
2 T mint leaves, whole
1 package rice paper rounds

Bring a large pot of water to a boil. Cook rice noodles 3 minutes, or linguine 8-10 minutes. Take the noodles out of the pot and keep the water hot. Drain the noodles and rinse them under cold water.

Cook the shrimp in the boiling water for about 2 minutes, or until done. Peel the shrimp and cut in half lengthwise. Set aside.

Combine the carrots and cabbage in a bowl and sprinkle with salt. Let stand for 10 minutes. Squeeze out any water that has accumulated.

Combine the scallions, carrots, cabbage, bean sprouts, basil, and mint iun a bowl. Add rice noodles and stir to combine. Season with additional sugar, lemon juice, and salt.

Soak the rice paper rounds, one at a time, in warm water until soft. Blot dry and place on a work surface. Place 2-3 T of the noodle mix on the paper round and roll it halfway, tightly. Place some shrimp and cilantro on the paper and finish rolling into a very tight small burrito.

Cut the rolls in half and arrange on a platter. Pour sauce over the rolls or use it for dipping on the side. Serve cool.

Spring Roll Dipping Sauce

Combine and stir the following:

1/3 cup fish sauce
1 T garlic, minced
1 T chili sauce
1/4 cup sugar
1 lemon, juiced
1/4 cup rice vinegar
2 1/2 T water

Though this school won't get you grades or a degree, you certainly will walk away with a full stomach, a delectable collection of recipes, and an entirely new appreciation for going back to school.