1packagetapioca wrappersyou can find these in any asian grocery. They are sold dry, as a stack of flat disks.
1 14 oz packagefirm or extra firm tofu
1bunch basil leaves (chopped or roughly torn)
1package bean sprouts
1packagecellophane noodlesalso known as bean thread or glass noodles
3/4cupsun butter or soy nut butter
1/3 cup water
4tspsoy sauce or Bragg's
Organize filling ingredients around your work space (something like a large cutting board is good). Take one tapioca wrapper, quickly dip it in a bowl of warm water. (Do not soak it--a quick dip is all you need, the wrapper will soften quickly as you work.) Lay the wrapper flat, place a small handful of noodles in an oblong shape, then add other ingredients to your personal preference.
Fold over left and right sides, then roll up. If you make sure 'pointier' ingredients are surrounded by softer ones, there is less chance of the wrapper tearing.
Roll quickly, and tightly, like you are making a burrito. If you make a mistake and the wrapper tears, it won't hurt to use an extra wrapper around the outside.
After each roll is assembled and wrapped, place on a tray or plate. If rolls are touching, they may stick together. Serve immediately.
Whisk all ingredients together and let sit while you assemble rolls. This will keep for a couple days in the fridge; you may just need to re-mix if the ingredients have separated.
This recipe is super flexible. You can add or omit whatever herbs or vegetables you like. You can add chili sauce if your kids don't mind spiciness, or you can mix up a separate 'grown up' batch.