Vegetable Spring Rolls

• 1 ounce cellophane noodles soaked in warm water for 20 minutes, drained and chopped fine
• 2 each bean curd squares, chopped fine
• 3 small russet potatoes peeled, cut paper thin, shredded
• 1 tablespoon tree ears soaked in warm water for 20 minutes, drained, chopped
• 1 cup mung bean sprouts
• 1 medium carrots cut paper thin, cut into 1 inch sections, shredded
• 1 each leeks white part, chopped
• 1 dash black pepper
• 10 each rice papers, dried, (banh trang)
• 2 cups peanut oil

1. Combine all ingredients except rice papers and oil.
2. Cut the rice papers into quarters.
3. 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.
4. Place about 1 tablespoon of the filling on each paper and roll.
5. Heat the oil in a wok to about 350F (180C).
6. Place rolls, flaps-down, into oil and cook 20 min (10 min each side), until completely done.
7. There is another form of spring roll skin which is inherently sticky and stretchy (white and barely opaque), and doesn't require deep frying.
8. (One could lighly saute the carrots and potatoes beforehand.)

noodles, curd squares, russet potatoes, water, bean sprouts, carrots, leeks, black pepper, rice papers, peanut oil

Taken from recipeland.com/recipe/v/vegetable-spring-rolls-46812 (may not work)