Vegetable Spring Rolls

1 oz Cellophane noodles

- soaked in warm water for - 20 min, drained and - chopped fine 2 Squares bean curd

- finely chopped 3 sm Potatoes; peeled and

- cut paper thin with a - peeler and then shredded 1 tb Tree ears; soaked in

- warm water 20 min, - drained and chopped 1 c Bean sprouts

1 md Carrot; peeled paper thin,

- cut into 1 inch sections - and shredded 1 White part of leek; chopped

1 ds Black pepper

10 Dried rice papers

- (banh trang) 2 c Peanut oil

~- Combine all ingredients except rice papers and oil. Cut the rice papers into quarters. Wet the surface of each paper with water (use your fingers or a brush) and within about 1 min the paper will become flexible enough to be filled. Place about 1 tbsp of the filling on each paper and roll. Heat the oil in a wok to about 350 deg. F. Place rolls, flaps-down, into oil and cook 20 min

(10 min each side), until completely done. Serve with Buddhist Nuoc Leo. ~- Disclaimer: This recipe is fat-city. There is another form of spring roll skin which is inherently sticky and stretchy (white and barely opaque), and doesn`t require deep frying. (One could lighly saute the carrots and potatoes beforehand.) I can`t remember what this wrapper is called. BTW - With this alternate type of "spring roll" fresh chinese parsley or cilantro is often included. ~- Side note: About forming a spring roll from quartered rice paper... Roll down once V : ***** ***** ***** *** FILLING *** : Then turn in -> ** FILLING ** <- Turn in * * * * * * * * | Continue rolling * * | down * * V * * *