Since today is Halloween I thought I would try something kind of in the spirit of Halloween such as rice paper spring roll wraps! These were a burst of freshness by the end but they were the most difficult item I have attempted to make so far. The individual items that went into this dish were too easy that I knew I was doing something wrong. It included finely chopping carrots, cucumbers, spinach, and cook thin vermicelli noodles. After all those ingredients are prepared, I created the sauce for the spring rolls. This involved whisking together peanut butter, soy sauce, hoisin sauce, 2 cloves of smashed garlic, siracha sauce, and a bit of water to make the consistency where I wanted it. I believed this was themed for Halloween as the noodles slightly resembled brains so that was my idea of making it festive. This is where the hard part came, wrapping all the ingredients into the rice paper wrappers. The trick is to get them wet to they can therefore stick and keep everything together, however, as soon as they begin sticking to something other than the exact spot you want them to, they won’t move!! They become permanently folded and you will have to start from scratch. Although I was forced to start from the beginning and waste 3 rice paper wrappers, after I finally got it, it was worth the wait as they tasted 10/10 delicious. Perfect for if you are wanting to stay on the lighter but still filling side for dinner.