Fresh spring rolls

ingredients:

• rice paper spring roll wrappers
• rice noodles (or bean noodles)
• chopped lettuce
• cilantro
• carrot peels
• Optional:
• cooked chicken pieces or leftover meat
• shitake mushrooms
• dried from asian store. soak in water. Then fry in pan with soy sauce and oil.
• other meat substitutes
• sweet chili sauce for dipping

directions:

Fill a large mixing bowl or large circular pan with VERY hot tap water.
Put noodles into soak, 5-10 minutes should be enough. check texture to see when done.

Fill another large mixing bowl with hot water. Then either

• soak many rice wrappers in bowl and then lay them down flat with wet paper towel between them. Then use each wrapper to roll.
• soak 1-2 wrappers in the bowl at a time. After about 30-60 seconds pull out and begin to wrap.

Then you should lay the filling out in a line. Start with lettuce, cilantro and carrot. Then add the "meat" filling. fold over the bottom end, then the sides, then roll up until fully rolled.

serve with dipping sauce. If there are any leftovers, store them in the fridge with a wet paper towel over them. They will only last a day or two.