You may have had Spring Rolls at Thai and Vietnamese restaurants.
These are our Autumn version. They're great to grab if you want a light
snack after school but before dinner.
The sprouts, carrots and
red peppers make a beautiful pattern if you lay them down first. The
red of the pepper and orange of the carrot reflect the season. And you
will be able to see the delicate little leaves of the sprouts shining
through the rice paper.
BTW, Liv and Joe got a little too enthusiastic with the Hoisin sauce so we're suggesting you use a lot less.
Begin by soaking 2 rice paper wrappers in cold water for about 3 minutes or according to directions on the box. They are delicate so take your time.
When the wrappers are soft, transfer them to two separate plates.
In the middle of each wrapper, arrange a couple pinches of sprouts, a few pepper strips, a little carrots shreds, a few tofu cubes and a little onion. Try not to overstuff the rolls because it will be hard to wrap them.
Drip about a half of a tablespoon of Hoisin Sauce along the length of the veggies.
Fold one edge of the wrapper over the veggies. Then fold in the two sides making sort of an envelope.
Carefully roll the packet toward the open flap. Place the Autumn Rolls on the dry plate and serve.
