Categories: Appetizers, Vegetarian, Chinese 
      Yield: 10 servings 
  
      1 oz Cellophane noodles                       - drained and chopped 
           - soaked in warm water for          1 c  Bean sprouts 
           - 20 min, drained and               1 md Carrot; peeled paper thin, 
           - chopped fine                           - cut into 1 inch sections 
      2    Squares bean curd                        - and shredded 
           - finely chopped                    1    White part of leek; chopped 
      3 sm Potatoes; peeled and                1 ds Black pepper 
           - cut paper thin with a            10    Dried rice papers 
           - peeler and then shredded               - (banh trang) 
      1 tb Tree ears; soaked in                2 c  Peanut oil 
           - warm water 20 min,            
  
  ~- Combine all ingredients except rice papers and oil.  Cut the rice papers 
  into quarters.  Wet the surface of each paper with water (use your fingers 
  or a brush) and within about 1 min the paper will become flexible enough to 
  be filled.  Place about 1 tbsp of the filling on each paper and roll. Heat 
  the oil in a wok to about 350 deg. F. Place rolls, flaps-down, into oil and 
  cook 20 min (10 min each side), until completely done. 
   
   Serve with Buddhist Nuoc Leo. 
   
  ~- Disclaimer: This recipe is fat-city.  There is another form of spring 
  roll skin which is inherently sticky and stretchy (white and barely 
  opaque), and doesn't require deep frying. (One could lighly saute the 
  carrots and potatoes beforehand.) I can't remember what this wrapper is 
  called.  BTW - With this alternate type of "spring roll" fresh chinese 
  parsley or cilantro is often included. 
   
  ~- Side note: About forming a spring roll from quartered rice paper... 
   
                         Roll down once 
                                V 
  : 
                              ***** 
                        *****       ***** 
                    ***      FILLING      *** 
  : Then turn in -> **         FILLING         ** <- Turn in 
                   *                         * 
                     *                     * 
                       *                 * 
                         *             *        | Continue rolling 
                           *         *          |  down 
                             *     *            V 
                               * * 
                                * 
   
  From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)