1 package round Vietnamese rice paper
noodles (can be found in the Asian
section of most gourmet markets), about
8–9 inches in diameter
1 small bag (5–6 ounces) mixed baby
lettuce (preferably spicy mix)
Julienned or shredded cucumber
Julienned or shredded carrot
1 bunch fresh mint
1 bunch fresh basil
1. Have ready a bowl of warm water and a clean kitchen towel. Dip one of the rice paper noodles into the water very quickly. Let the water drip off the rice paper, and then lay it on a plate for each "Roll Maker". To avoid too much water — which could make the rice paper soggy — use the kitchen towel or paper towel to remove any excess water.
2. Guide the Kids to choose veggies for their rolls - make sure that they add small amounts or they will be difficult to roll - have them line up filling in the center of the rice paper.
3. Pick up that end of the rice paper closest to you, fold it over the vegetables, then fold over each side, then start rolling (away from you), slightly pressing as you roll so that your roll will be tight when it’s finished. Cut each roll in half.
4. Offer Peanut Sauce or Duck Sauce for Dipping.
Suped-up Peanut Sauce
Bottled peanut sauce may be a bit spicy for the kids, to calm it down a bit:
Mix 1 bottle of store-bought Thai Peanut Sauce with 1/4 cup peanut butter, and 2 Tbs Agave or Local Honey.