1 c. cabbage, thinly sliced
1 carrot, grated
1/2 can of bean sprouts
3 green onions, chopped
1/2 c. mushrooms, cut into thin pieces
(snow peas and shrimp would also be good)
2 T. sesame oil
2 T. soy sauce
2 tsp. lime juice
garlic, ginger, and cayenne to taste
1/3 pkg. Rice or cellophane noodles
1 pkg. spring roll wrappers*
Set the rice noodles to soak in a bowl of hot water for 15 minutes, or until soft. Meanwhile, stir fry all other ingredients (except for wrappers) until done. Drain the noodles thoroughly, then assemble as follows:
Set a wrapper to soak in a shallow dish of hot water (make sure it's submerged). When it is soft, remove and let drip dry for a few seconds, then set on a plate and immediately put the next wrapper to soak.
Break off a small handful of noodles and place towards the bottom of the wrapper.
Add about 2T. of vegetables, well drained (I just squeezed them out in my hand).
Fold up the bottom and press to seal, then the sides, then roll up.
Place on waxed paper, making sure they don't touch. At this point, you can eat them as is, or deep fry them in hot oil for about a minute per side. I actually found it easier to keep one submerged with my spatula and cook for around a minute total.
Makes 20 rolls. (I fried 10, and froze the other 10 between layers of waxed paper.)
Serve with dipping sauces such as Hoisin or sweet and sour.
*I used Vietnamese (rice) spring roll wrappers. This recipe would also work with Thai (wheat) wrappers, but obviously you wouldn't soak them; just wet the edge to seal.