Facilitated by Kelly Meredith from Under The Pickle Tree. Learn how to dampen and roll rice paper so your rolls stay together and how to keep them fresh so you can make them ahead for parties. Learn how to dry out rice paper and use them to make deep fried spring rolls and how to ensure they can be frozen and re-heated. Acquaint yourself with a range of new Vietnamese ingredients and how to prepare and choose the best produce. Practice the art of char-grilling to give your grilled betel leaf with lemongrass beef its charry taste. Learn to pickle and store Vietnamese vegetables for daily use.