INGREDIENTS

INSTRUCTIONS

In a bowl soak noodles in very hot water to cover 15 minutes and  drain
well in a colander. Reserve half of noodles for another use.  With
scissors cut remaining noodles into 3- to 4-inch lengths and in  a
small bowl toss with vinegar and salt to taste.  Cut out and discard
ribs from lettuce leaves, halving each leaf.  In a shallow baking pan
or cake pan soak 2 rounds rice paper in hot  water to cover until very
pliable, 45 seconds to 1 minute.  Carefully spread 1 soaked round on a
paper towel, leaving remaining  round in water, and blot with paper
towels. Arrange 1 piece of  lettuce leaf on bottom half of sheet,
leaving a 1-inch border along  edge. Top lettuce with about one fourth
of peanuts and about one  fourth of noodles, arranging them in a line
across lettuce. Top  noodles with one fourth each of scallion, carrot,
cabbage, and herbs.  Roll up filling tightly in rice paper, folding
insides after first  roll to completely enclose filling, and continue
rolling.  Spread remaining soaked rice paper round on paper towel and
blot with  another paper towel. Wrap rice paper around spring roll in
same  manner. (Double wrapping covers any tears and makes roll more
stable  and easier to eat.) Wrap spring roll in rinsed and squeezed
paper  towel and put in a resealable plastic bag. Make 3 more rolls
with  remaining ingredients in same manner. Rolls may be made 1 day
ahead  and chilled, wrapped in wet paper towels in sealed plastic bag.
Before serving, bring rolls to room temperature.  Discard paper towels.
Halve rolls diagonally and serve with peanut  sauce.  Serves 4 as a
first course.  Gourmet June 1995  Converted by MC_Buster.  Per serving:
22 Calories (kcal); trace Total Fat; (2% calories from  fat); 1g
Protein; 5g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food  Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0  Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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