Light Spring Rolls
12 6-inch round rice wrappers (available at Asian groceries)
6 oz. rice vermicelli or cellophane noodles, cooked and drained
1/2 cup bean sprouts
1 cup shredded Chinese cabbage
12 snow peas, trimmed and cut into thin strips
2 scallions, chopped
2/3 cup grated carrot
1 cup shiitake mushrooms or baked tofu, slivered
1 bunch fresh mint leaves
• Immerse the rice wrappers, one at a time, in a bowl filled with cold water and let stand until the wrappers soften. Spread a towel on a work surface and place each wrapper on the towel.
• To assemble the rolls, arrange small amounts of each of the remaining ingredients, except for the hoisin sauce, on each wrapper, about halfway between the edge nearest you and the center of the wrapper. Fold the edge nearest you over the vegetables, then fold in one side and roll up lengthwise into a tight roll. Repeat with the remaining wrappers.
• Serve with hoisin sauce for dipping.
Makes 6 servings