INGREDIENTS

INSTRUCTIONS

From: Harris@data-max.com (Michael Harris)  Date: Wed, 26 Jun 1996
10:16:01 -0700 Soak black mushrooms in hot  water to cover for 20 to 30
minutes. Stem and cut in fine julienne.  Soak bean threads in cold
water to cover 20 to 30 minutes. Cook in 2  quarts boiling water until
al dente, about 1 minute. Transfer to  colander and rinse with cold
water, drain well. Blanch carrots in  boiling noodle water 1 minute.
Rinse in cold water. Blanch, drain and  rinse snow peas and bean
sprouts the same way (blanch bean sprouts  for 30 seconds). Fill a
large shallow bowl with cold water. Soak a  sheet of rice paper for 1
minute. Carefully (very carefully!)  transfer to a dry paper towel, and
let sit 1 to 2 minutes until  pliable. To assemble rolls, arrange 2
mint leaves in a row along the  bottom third of the rice paper. Arrange
1/12 of noodles, mushrooms,  carrots, scallions, cucumber and snow peas
in a row on top. Roll up  rice paper, folding in flaps after first
turn. Add one basil leaf  after first turn. This forms a compact roll
about 6 inches long. Once  assembled, they will keep for 6 hours,
covered in refrigerator. To  serve, cut in half on the diagonal. Makes
12 rolls.  Digest eat-lf.v096.n085  From the EAT-LF recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 30
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 100.1mg
Potassium: 256mg
Carbohydrates: 6.3g
Fiber: 1.8g
Sugar: 3.6g
Protein: 1.5g