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Cooking Together Vietnamese – Imperial Rolls; Caramel Chicken;

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Starter: Vietnamese Imperial Rolls with Nuoc Cham Dressing

Main: Vietnamese Caramel Chicken with Fried Rice

Dessert: Lemon posset.

Vietnamese Imperial Rolls – (Chả Giò Chay)

Ingredients – Makes 15:

  • – 15 x 20cm spring roll wrappers
  • – vegetable oil for deep frying
  • – lettuce leaves to serve
  • – mint leaves to serve

Pork & prawn filling:

  • – 80g (2.8 oz) dried glass noodles
  • – 200g (7 oz) peeled, deveined and finely chopped prawns
  • – 250g (9 oz) pork mince
  • – 3 x shallot, finely chopped
  • – 1 egg
  • – 1½ tbsp fish sauce
  • – 1 tsp sugar
  • – 1 tsp ground white pepper
  • – 1 tsp sea salt


  1. To make the filling, soak the glass noodles in hot water for about 2 minutes or until just softened. Drain well and rinse in cold water to stop the noodles from cooking further. Drain well and place onto a clean tea towel. Twist the tea towel around the noodles to extract as much water as possible. Place the noodles in a large bowl. Use scissors to cut the noodles into short lengths.
  3. To the noodles, add the prawns, pork mince, shallots, egg, fish sauce, sugar, pepper and salt. Mix until well combined.
  5.     Place 2 heaped tablespoons of the filling onto the bottom half of the spring roll wrapper. Shape the filling into a cylinder shape. Fold the bottom of the wrapper over the filling and squeeze to expel any air. Fold in the sides and then roll up into a cylinder shape. Place on a tray lined with paper towel. Repeat until all the filling is used.
  7. Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot, cook spring rolls until golden and blistered. Drain on kitchen paper.
  9. Serve with the nuoc cham dipping sauce and use the lettuce leaves to wrap up the spring rolls along with a few mint leaves.

Nuoc Cham Dressing


  • – 3 tbsp fish sauce
  • – 2 tbsp white vinegar
  • – 3 tbsp sugar
  • – 2 tbsp lime juice
  • – 1 long red chilli, finely chopped
  • – 2 garlic cloves, finely chopped


  1. For the nuoc cham sauce, whisk together the ingredients and set aside until ready to serve.

Caramel Lime Chicken, fish, Tofu or Cauliflower – Main

Ingredients – Serves 2

  • 4 chicken thighs or 160g Tofu, 160g of Hake or any white fish/salmon
  • 2 Cauliflower steaks – pre steamed for 6 mins to soften
  • 1 small disk palm sugar or 50g brown sugar
  • 1 tsp of Nam Pla fermented fish water (optional) (use Vegan version or oyster sauce for Vegetarian/Vegan)
  • 1 tbsp water
  • 200g 1/2 a tin coconut milk
  • 1 1/2 tbsp soy sauce
  • 1 tbsp rice vinegar (optional)
  • 1 garlic clove grated
  • Grated to ginger to taste
  • 1 shallot finely sliced
  • Pinch white pepper (optional)

Garnishes (Optional):

  • 1 spring onion, sliced
  • 1 large red chilli, finely sliced
  • Coriander, chopped
  • Lime juice and zest


  1. Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except chicken.
  2. Stir, then put the Chicken/Fish/Tofu/Cauliflower into the pan
  3. Adjust the heat to medium so it is simmering energetically. Not rapidly, not a slow simmer.
  4. Pan frying time for Chicken/Fish 5 mins each side, for Tofu & pre steamed Cauliflower 3-4 mins each side.
  5. Once sauce and Chicken/Fish/Tofu/Cauliflower are brown, remove from heat.  Grate some lime zest into the pan and then roll and squeeze in lime juice.
  6. Place Chicken/Fish/Tofu/Cauliflower on serving plates, spoon over the sauce.
  8. Garnish with spring onion, chilli, coriander and lime juice and zest if using. Can be served with rice or noodle4

Red or Black Rice

Ingredients – Serves 4

  • – 300g of red or black rice, boiled and cooled – allow to dry in a sieve or colander
  • – 1tbsp of oil
  • – 2 spring onions, chopped
  • – 1 red onion, sliced
  • – Handful of chopped coriander
  • – Soy sauce to season (tamari)
  • – 1 lime, juice, and zest
  • – 1 egg


  1. Heat the oil in a wok or large frying pan, add onion and fry until translucent. Add the rice, and vegetables, and once warm, push to one side of the pan and break in your egg. Scramble the egg quickly and mix through the rice. Serve straight away.

  2. Toppings/garnishes – Serve with some toasted cashews, chopped chillies and some extra chopped coriander.

Lemon Posset

Ingredients – Serves 3-4:

  • – 300ml of double cream
  • – 60g caster sugar
  • – 1 juicy lemon


  1. Squeeze the lemon.
  3. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  5. Take the pan off the heat and whisk in the lemon juice.
  7. Strain this into a jug and leave to cool for 20minutes.
  9. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  11. Refrigerate for 6 hours minimum.
  13. Serve with fruit and edible flowers

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