Vegetable Spring Rolls

• 1 lb. cellophane noodles, soaked in warm water for 20 minutes, drained and finely chopped
• 2 squares fried bean curd, finely chopped
• 3 sm. potatoes, peeled and cut paper thin with a peeler and then shredded
• 1 tbsp. tree ears, soaked in warm water for 20 minutes, drained and chopped
• 1 cup bean sprouts
• 1 md. carrot, peeled paper thin, cut into 1-inch sections and shredded
• 1 white part of leek, chopped
• 1 dash black pepper
• 10 dried rice papers (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 minute the paper will become flexible enough to be filled.
4. Place about 1 tbsp.
5. of the filling on each paper and roll.
6. Heat the oil in a wok to about 350F.
7. Place rolls, flaps-down, into oil and cook 20 minutes (10 minutes each side), until completely done.

cellophane noodles, curd, potatoes, tree ears, bean sprouts, carrot, black pepper, rice papers, peanut oil

Taken from www.foodgeeks.com/recipes/3892 (may not work)