Self-wrapping summer rolls

Ingredients for 4 servings:

• 4 rice papers, round and large
• 1 package of rice noodles, Vietnamese
• 1 large carrot(s), grated
• ½ cucumber(s), peeled and diced
• 2 handfuls of bean sprouts
• 4 leaves of Batavia lettuce
• Coriander leaves, fresh
• mint
• 4 tbsp hoisin sauce
• 4 tbsp soy sauce
• 2 tbsp peanut butter and/or peanut pieces

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

This is how my Vietnamese friend eats it

Prepare all ingredients and arrange in bowls. For the sauce, mix the ingredients together and place a small portion into a separate bowl for each guest. Place a piece of well-moistened rice paper on each guest’s plate and let them assemble their summer roll to their liking. Typically, you start with a lettuce leaf, then a few noodles, then bean sprouts, carrot, and cucumber. The rolls burst easily, so it’s better to roll one more than overstuff. Finally, sprinkle a few cilantro and mint leaves on top. It’s best to start rolling from the bottom (press everything together well) and fold the sides halfway through. It usually sticks on its own. Eat with your hands and don’t forget to dip in the sauce. Tofu, omelet, and/or chicken also go well with the filling. Vegetarian-friendly, “I don’t like it,” and host-friendly, plus there’ll be lots of laughs during the first attempts at rolling. Mix any leftovers and serve them later as a Vietnamese salad.