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Spring Rolls
makes 20 small spring rolls, serving 10 as an appetizer

2 oz rice vermicelli
2/3 cup coarsely snipped cilantro leaves
2/3 cup coarsely snipped mint leaves
3 oz carrots, peeled and grated (about 1/2 cup tightly packed)
1/4 lb bean sprouts or slivered cucumber
2 heaped Tb pickled ginger, chopped or cut into fine slivers
8 large romaine lettuce leaves, washed, dried, and cut into thin chiffonade
1/4 cup fresh lime juice
1 Tb chinese or dark sesame oil
lots of freshly ground pepper
salt to taste
20 small round dry rice flour wrappers, about 6" in diameter

Soak the rice vermicelli in warm water for about 20-30 min, until
tender. Drain and break them apart. Pat dry with paper towels and
transfer to a bowl. Add all the remaining ingredients except the
wrappers and toss together. Taste and adjust seasonings.

One at a time, place a wrapper in a bowl of hot water for about 30
sec, until tender. Remove from the water, drain onto a kitchen
towel, and lay out on the towel. Place a heaped Tb slightly off
center (closer to you) in the middle of the wrapper. Fold the sides
of the wrapper over the filling and roll up tightly. The spring
roll should be about 1 1/2 to 2" long. Arrange the spring rolls on
a plate and continue until you've used up all of the filling. Cover
tightly with plastic wrap and refrigerate until shortly before


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