Heat vegetable oil. Once the oil gets hot, sauté garlic and onion.
When the onion gets soft, add tomato and mushrooms. Stir fry for 2 minutes.
Put some salt and black pepper. Stir.
Add the cabbage and then cook for 3 minutes. Stir-in the bean sprouts and cook for 5 minutes.
Transfer the cooked vegetable in a plate. Drain the excess liquid.
Once the vegetable cools off, start to wrap it using the egg roll wrappers. Lay the wrapper flat on a work surface. Place around 2 to 2 1/2 tablespoon of vegetable on one end of the wrapper. Fold the opposite edges of the wrapper and then roll until the vegetables are secured. Seal the end of the wrapper by dipping your finger in water and run it over the end of the wrapper; gently press the wet loose end towards the egg roll.
Heat the remaining cooking oil in a cooking pot. Once the oil gets hot, fry one side of the egg rolls in medium heat until the color of the wrapper turns golden brown. Flip the egg roll to cook the opposite side.
Remove the egg rolls from the cooking pot and arrange in a plate lined with paper towel.
Serve with sweet and chili sauce.
To Make the Pancit
Soak noodle in a large bowl with water.
Prep the vegetables by cutting them into uniform sizes.
Heat oil in a large pan. Add yellow onion, garlic, and soy sauce. Cook 3-5 minutes, season to taste with salt and pepper.
Add vegetable stock, tofu, mushrooms, cabbage, carrots, and green onions.
Cook 3-5 minutes or until vegetables have softened. Add noodles to tofu and vegetable mixture. Toss to combine. Season to taste with salt and pepper. Serve.
My 11 year old daughter was born to cook and she had the time of her life!
She learned a lot of cooking skills, made a ton of great food and played games in the process.
They also gave her a very nice printed booklet with recipes, and made a wonderful YouTube video of the class.
Lindy, San Mateo
I used them last week for my twins (boy/girl) 9th birthday party. It was fantastic!
The location, decorations, etc. were all top notch.
They handled all the details from start to finish (set up and clean up too!)
Carolyn, Redwood City
Best summer camp my 8 year old daughter ever had! She's comfortable and confident in the kitchen now,
either cracking eggs, or rolling cookie dough, or mixing on the side.
She is always so happy at the end of day talking about what they learned!
Our kids are 14 and 12, and enjoy cooking immensely.
This is a wonderful little school - easy-going and knowledgeable instructors,
inviting little kitchen, very clean and friendly.
Lisa, San Jose
I love to cook with my daughter.
She has taught both my husband and her friends how to cook these dishes.
Her confidence in the kitchen is astounding.
This is the ONLY camp that she has asked to repeat next year.
My 7 year old son has been begging for cooking lessons. He had a blast!
They made so much food, Dad enjoyed it for dinner and
he was so impressed that his son had made it all from scratch.