Milk Street Live Online Cooking School Features The Sauce Maven, Natalie Keng

On a hot summer day, what could be better than a bunch of crisp raw produce and vermicelli noodles wrapped up in rice paper? A fresh roll, or summer roll, is—as the name conveys—quintessentially fresh and refreshing. But if you’ve tried making homemade fresh rolls, you may have found yourself with any number of problems: over-stuff them and they are prone to exploding, creating a messy nightmare. Put too many vermicelli noodles in there and you have a bland, sticky fresh roll on your hands. Thankfully, I am  here to show you the tricks of the trade. You’ll learn why I love smoked salmon in her summer rolls. You’ll practice your knife skills as you prepare the fillings: basil, mint, green onions, cucumber and more. And you’ll whip up a batch of truly irresistible Chili Crisp Aioli, which you’ll definitely want to dunk your summer rolls—and pretty much everything else—into. As we cook, you’ll get ideas from me  on how to put your own spin on your summer rolls so that you never tire of this dish that’s perfect for summer—or any time.

Join us on June 14 from 6:00 p.m. - 7:15 p.m. Claim your seat now! Use code COOKWITHNATALIE for 15% off a class ticket.