Hoisin vegetable spring rolls

Slice Brussels sprouts thin, shave carrots, slice scallions on the bias and thinly slice green pepper; a pepper whose seeds have not darkened is still good.

Soak rice paper in warm water for 15 minutes to soften.

Fill with the vegetables and hoisin, roll halfway, tuck in the sides and finish rolling.

Fry seam side down first over medium-low so the water evaporates and the heat reaches the center.

Variation: a roll with a Bavarian hot dog, hoisin, cabbage and scallions.

Pan frying gave a glassy, crisp wrapper and hotter vegetables than the low-temperature fry, which left them floppy and greasy.