Kids\’ tastes change just as ours have, so I live in hope that my kids will soon look forward to these. They\’re a bit messy to make but within the household (not for dinner guests, especially in the era of COVID) it can be fun to just put all the ingredients in the centre of the table and let people make their own. All the time then goes into prepping the fillings. IMO, what makes them delicious depends in large part on the dressing. You could use a Vietnamese-style one (fish sauce, sugar, mirin, sesame oil, lime juice) or Chinese-style one (hoisin, light soy sauce, sesame oil).
- rice paper sheets and a bowl of water (wide enough for the sheets) to dip them into to soften, one at a time
- cucumber slices
- carrot slices
- optional bean sprouts
- rice vermicelli noodles (in boiling water for 4 minutes and then straight into cold water to stop further cooking or they will quickly break apart)
- fresh mint leaves
- crushed peanuts
- optional protein of some sort, such as egg or chicken
- dressing