Recipe - Vietnamese-Style Spring Rolls

8 Dried black mushroom
2 pack Bean thread noodles
2 md Carrot; julienned
1 cup Snow peas; stemmed, stringed
and julienned
1 Cucumber; seeded and
julienned
1 cup Mung bean sprouts
16 Rice paper rounds
24 Mint leaf
3 Scallions; cut into thin
slivers
12 Basil leaf

From: Harris@datamax.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 eatlf.v096.n085

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