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1
Make the dipping sauce: Child: To remove some of the salt from the beans, put them in a small bowl of warm water for 2 minutes.
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2
Rinse in a small colander or a strainer, and repeat 3 times.
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3
Adult: Mince garlic cloves.
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4
Trim ends of chives.
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5
Child: In another small bowl, mix beans and garlic, and give to the adult.
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6
Using a pair of small blunt kitchen scissors, cut chives into tiny pieces.
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7
Adult: In a small frying pan over medium heat, heat oil until shimmering, and add beans and garlic.
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8
Stir until they begin to sizzle, about 1 minute, then reduce heat to low, add soy sauce and cook for 2 minutes.
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9
Pour into a small bowl.
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10
Child: Garnish sauce with chives.
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11
Make the summer rolls: Adult: Trim ends of chives.
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12
Child: Count out 16 chives and, using kitchen scissors, cut them in half.
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13
Tear basil leaves in half.
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14
Adult: Mince remaining chives and set aside for garnish.
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15
Cut bell pepper in half lengthwise, discard seeds, and cut 8 slices 1/2 inch wide.
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16
(Reserve remaining bell pepper for another use.)
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17
Adult: Place a wide shallow bowl or baking pan on the counter and add 1 to 2 inches of cold water.
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18
Slide a rice wrapper into the water until pliable but not soggy, about 10 to 30 seconds.
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19
Transfer wrapper to a large plate.
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20
Child: In the center of the wrapper, place a row (about 4 pieces) of basil, mint (about 5 leaves), cilantro (about 6 leaves) and chives (about 4 pieces).
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21
Add 10 bean sprouts and a strip of red bell pepper.
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22
Adult: Roll up wrapper halfway to cover filling, then tuck in ends of wrapper.
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23
Continue rolling, wrapping tightly.
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24
Place roll, seam-side down, on a serving plate.
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25
Continue to make 8 rolls.
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26
Child: Garnish rolls with minced chives; serve with dipping sauce.
