Vegetable Spring Rolls
| Yield: | 10 Servings |
| Categories: | Vietnamese, Appetizers, Vegetarian |
| 1 | oz | Cellophane noodles soaked in warm water for 20 min, drained and chopped fine |
| 2 | Squares bean curd finely chopped | |
| 3 | sm | Potatoes; peeled and cut paper thin with a peeler and then shredded |
| 1 | tb | Tree ears; soaked in warm water 20 min, drained and chopped |
| 1 | c | Bean sprouts |
| 1 | md | Carrot; peeled paper thin, cut into 1 inch sections and shredded |
| 1 | White part of leek; chopped | |
| 1 | ds | Black pepper |
| 10 | Dried rice papers (banh trang) | |
| 2 | c | Peanut oil |
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