Vietnamese-Style Spring Rolls 8 Dried black mushrooms 2 packages of Bean Thread Noodles 2 medium carrots, julienned 1 cup of snow peas; stemmed, stringed 1 Cucumber; seeded and diced 1 cup of  Mung Bean Sprouts 16 Rice paper rounds 24 Mint leaf 3 Scallions, cut into thin pieces 12 Basil leaf

From: Harris@data-max.com (Michael Harris) Date: Wed, 26 Jun 1996 10:16:01 -0700 Soak black mushrooms in hot water to cover for 20 to 30 minutes. Stem and cut in fine julienne. Soak bean threads in cold water to cover 20 to 30 minutes. Cook in 2 quarts boiling water until al dente, about 1 minute. Transfer to colander and rinse with cold water, drain well. Blanch carrots in boiling noodle water 1 minute. Rinse in cold water. Blanch, drain and rinse snow peas and bean sprouts the same way (blanch bean sprouts for 30 seconds). Fill a large shallow bowl with cold water. Soak a sheet of rice paper for 1 minute. Carefully (very carefully!) transfer to a dry paper towel, and let sit 1 to 2 minutes until pliable. To assemble rolls, arrange 2 mint leaves in a row along the bottom third of the rice paper. Arrange 1/12 of noodles, mushrooms, carrots, scallions, cucumber and snow peas in a row on top. Roll up rice paper, folding in flaps after first turn. Add one basil leaf after first turn. This forms a compact roll about 6 inches long. Once assembled, they will keep for 6 hours, covered in refrigerator. To serve, cut in half on the diagonal. Makes 12 rolls.

 Digest eat-lf.v096.n085 From the EAT-LF recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.