Cook 'N' Tell Cooking School

Cookin' up fun since '91


Welcome to the home of Cook 'N' Tell, the longest running cooking school in Monmouth County and in central New Jersey -- the best place for both adults and kids to learn how to cook through adult cooking classes and children's cooking classes as well as cooking parties.  All adult and kids cooking parties are individually designed as are the private cooking classes.

Learn and taste a variety of cuisines in the intimate and friendly way that only Cook 'N' Tell Cooking School offers. Spend quality time in the relaxing environment next to other culinary explorers in a unique kitchen in Colts Neck, New Jersey. Located in Monmouth County in Central New Jersey, it's a charming community that still has many produce and horse farms. The relaxed home kitchen/classroom environment lends itself to classes that are more festive than formal.

Private cooking classes, such as Corporate Team Building classes, children's birthday parties, children's parties for scout troops, adult birthday parties and 'couples cooking' parties are all available.




1 package dried rice spring roll skins (Bánh tráng – Rice Paper Wrappers)

4 ounce Rice Stick (Vermicelli Noodles) or Bean Thread Noodles

1 cup (about ½ pound) cooked chicken (or turkey or shrimp), sliced or cut into bite size pieces

1 cup fresh bean sprouts

1 cup fresh cilantro leaves

1 cup thai basil leaves, or fresh mint leaves

1 cucumber, cut into matchstick-like pieces

1 cup grated fresh carrot

12 pieces fresh green or red leaf lettuce, washed and dried, shredded optional

1.    Bring a pot of water to boil. Cook rice noodles for 2-4 minutes or until just soft. Drain, rinse with cold water to cool. Set aside.

2.    Prepare all the remaining ingredients and have ready for rolls.

3.    Fill a large bowl half full of hot water. Take one of the rice skins and place in bowl of hot water. It will take between 30-60 seconds for rice skin to soften. Remove from bowl and place on clean cotton dish towel or dampened paper towel.

4.    Place a few pieces of the chicken in a horizontal line at the bottom third of the skin. Place a small portion of the cooked rice noodles over the chicken.  Distribute some cucumber, carrots, cilantro, basil or mint leaves over the noodles. (optional to place lettuce leaf over the herb leaves)

5.    Fold the bottom half of the rice skin over the filling, while using your fingers, press down the ingredients. Roll up as demonstrated, like a egg roll, burrito or cheese blintz. Serve with one of the following sauces.


1 cup dry-roasted peanuts
1/3 cup water
1 Tablespoon soy sauce
2 teaspoons sesame oil (dark, toasted sesame oil)
2 Tablespoons brown sugar
2 Tablespoons fish sauce
1 teaspoon chili sauce, or more to taste

Place all the ingredients in blender or food processor. Process thoroughly and taste for sugar and salt content, adding more brown sugar or fish sauce as needed. If too salty, can add a squeeze of lime juice. Add a small amount of water if thinner consistency desired.

¼ cup fresh lime juice
4 Tablespoons sugar
4 Tablespoons fish sauce
1 clove garlic, minced
1 teaspoon Thai chilies, minced (to preferred spice level, to taste), optional
3 Tablespoons carrots, finely shredded
¼ cup warm water


In a bowl, whisk lime juice, sugar, fish sauce,   garlic and chilies together until sugar is dissolved.  Stir in carrots.   Add warm water as needed to dilute concentration to desired taste   level.  Let stand 30 minutes before serving.  Can be made 1 day   ahead.  Store covered; refrigerated. 


 Spring rolls   if not covered tightly with plastic wrap or in a lid container, will harden   when left exposed to air. 

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thai spring rolls with peanut sauce.jpg

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