Making fresh spring rolls is really fun and should be even more so with a Vietnamese expert to teach us how to do it correctly. Fresh spring rolls make a wonderful low-calorie and refreshing meal on those hot summer days that are just around the corner in the foothills and the valley. Don’t confuse these rolls with the deep-fat fried spring rolls. These are made with all fresh, raw crunchy vegetables and cooked meat or seafood, wrapped in rice paper that has been softened in water. The rolls themselves are not cooked. Annie Henrich, a Modesto Junior College instructor, will be with us to share her secrets for making the best, authentically Vietnamese spring rolls. Not only will she show us the best way to handle the slippery rice paper wraps, but she will show us how to make the special dipping sauces that really “make” the meal. There are still places available for this exciting demonstration. This will be a very special class that you won’t want to miss! Classes are at 10:00 AM and 6:00 PM on May 21. Please call the store at 209-728-8853 to make your reservation(s). Class fee is $30 and the class usually runs about 2 hours.