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FRESH SPRING ROLLS

Sauce
2 t - soy sauce
2 t - sesame oil
1 t - rice or wine vinegar
1 pinch chili powder

Rolls
2 ozs glass noodles (soaked in boiling water for 15 minutes, drained and cut into 2" pieces)
6 rice papers (round or square)
6 lettuce leaves (red leaf or Boston bib, stems removed)
1-2 small carrots (shredded)
1-2 small cucumbers (peeled, seeded and shredded)
1/2 cup mung bean sprouts
10 fresh mint leaves (chopped)
10 fresh cilantro leaves (chopped)
1 t - salt

Drain noodles thoroughly. Put noodles, carrots, cucumbers, mint and cilantro leaves, sprinkle with salt and mix lightly. To assemble the rolls fill a wide, shallow bowl with warm water. Working with 1 rice-paper at a time, soak it in the warm water until softened, 5 or 6 seconds. Remove it from the bowl, gently shake off the excess water and place it on a work surface. Place a lettuce leaf horizontally on the bottom half of the moistened rice paper. Place about 1/6 of the mixed ingredients and a few bean sprouts on top of lettuce leaf. Be careful not to overstuff the rolls. Lift the bottom edge of the rice paper and carefully roll up halfway into a tight cylinder. Fold in the sides of the rice paper and continue to roll the rice paper and filling into a cylinder. Moisten the edge of the roll to seal. In small bowl, mix soy sauce, sesame oil, vinegar and chili powder. Pour on rolls or dip.

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