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8 oz thin rice vermicelli or 2 bunches Japanese alimentary paste noodles
Peanut sauce or Nuoc Cham

1 oz cellophane (bean thread) noodles
1 tb dried tree ear mushrooms
6 dried Chinese mushrooms
1 lg carrot, finely shredded
1 lg leek, white part only, chopped
6 water chestnuts, or 1/2 sm Jicama, peeled and chopped
1 lb firm bean curd (tofu), crumbled
1 c fresh bean sprouts, coarsely chopped
6 garlic cloves, minced
3 tb nuoc mam (Vietnamese fish sauce)
2 eggs
1/2 ts Freshly ground black pepper

1/2 c Sugar
40 sm Rounds of rice papers (banh trang), 6 1/2 inches in diameter
Peanut oil for frying

Prepare the Vegetable Platter, noodles and dipping sauce. Set

Soak the noodles in warm water and the mushrooms in hot water for
30 minutes, drain. Cut the noodles into 1/2-inch lengths. Remove
and discard the stems from the mushrooms, squeeze to extract most
of the soaking liquid. Mince all of the mushrooms.

Combine all of the filling ingredients in a large mixing bowl,
blend well with your hands. Set aside.

Assemble the rolls: Fill a large bowl with 4 cups of warm water
and dissolve the sugar in it.

Rice paper is quite fragile. Work with only 4 sheets at a time,
keeping the remaining sheets covered with a barely damp cloth to
prevent curling.

Immerse the rice paper, one sheet at a time, into the sweetened
warm water. Quickly withdraw it and lay it flat on a dry towel.
Do this with 4 sheets without letting them touch each other. The
rice paper will become pliable within seconds.

Fold over the bottom third of each round. Put 1 generous teaspoon
of filling in the center of the folded-over portion. Press it into
a compact rectangle. Fold one side of the paper over the mixture,
then the other side. Roll from the bottom to the top to completely
enclose the filling. Continue until all of the mixture is used.
(The rolls can be prepared 1 day in advance. Wrap and refrigerate.)

Fry the rolls: If possible use 2 skillets. Pour 1 to 1 1/2 inches
of oil into each skillet and heat to 325F. Working in batches,
add some of the rolls without letting them touch, or they will
stick together. Fry for 10 to 12 minutes, turning often, until
golden and crisp. Remove the rolls from the oil with tongs and
drain on paper towels. Keep warm in a low oven until all of th
rolls are cooked.

To serve, each diner wraps a roll in a lettuce leaf along with some
noodles and selected items from the Vegetable Platter and dips the
package in the dipping sauce.

The fried rolls can be frozen, then thawed and reheated in a 350F
oven just to crisp and heat through.

Yield: 40 rolls.


1/2 c plum preserves
1 tb vinegar
1 tb soy sauce
1/8 ts garlic powder
1/8 ts ground ginger
1 ds ground red pepper


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