Attention, parents: If you’re looking for a veggie-packed, kid-pleasing recipe—one that children as young as two can help you prepare—this is it. Set up a workstation with the ingredients, parchment paper for easy cleanup, and a pastry brush, and let the kids “paint” the lettuce leaves with peanut sauce.

　　

Ingredients

Makes 4 servings

　　

FOR PEANUT SAUCE

3 tablespoons finely chopped onion

　　1 small garlic clove, minced

　　3/4 teaspoon dried red pepper flakes

　　1 teaspoon vegetable oil

　　3 tablespoons water

　　1 tablespoon creamy peanut butter

　　1 tablespoon hoisin sauce

　　1 teaspoon tomato paste

　　3/4 teaspoon sugar

　　

FOR SUMMER ROLLS

1 ounce bean thread noodles (cellophane noodles)

　　1 tablespoon seasoned rice vinegar

　　4 (8-inch) rice-paper rounds, plus additional in case some tear

　　2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved

　　1/4 cup fresh mint leaves

　　1/4 cup fresh basil leaves, preferably Thai

　　1/2 cup thinly sliced napa cabbage

　　1/4 cup fresh cilantro leaves

　　1/3 cup coarsely shredded carrot (1 medium)

　　

MAKE SAUCE

Step 1

Cook the onion, garlic, and red pepper flakes in the oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in the remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

　　

MAKE SUMMER ROLLS

Step 2

Cover the noodles with boiling water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.

　　

Step 3

Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak a rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.

　　

Step 4

Arrange a piece of lettuce on the bottom half of the soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one-fourth of the peanut sauce over the lettuce and top with one-fourth each of mint, basil, cabbage, and noodles. Roll up the rice paper tightly around the filling and, after rolling halfway, arrange one-fourth of the cilantro and carrot along the crease. Then fold in the sides and continue rolling. Transfer the summer roll to a plate and cover with dampened paper towels.

　　

Step 5

Make 3 more rolls in same manner. Serve rolls halved on the diagonal.

　　

DO AHEAD

Step 6

The SUMMER ROLLS may be made 6 hours ahead and chilled, wrapped in dampened paper towels and kept in a sealed plastic bag. Bring the rolls to room temperature before halving and serving.

　　The Epicurious Cookbook