40 Meatless Meals: Spring Rolls

For the rolls pictured here, I used Vietnamese (rice) spring roll wrappers. To make this recipe with Thai (wheat) wrappers, omit the soaking step, wet the edge to seal, and deep-fry after assembly.

Makes 20 rolls (four-five servings).

• 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 (350º) oil for about a minute per side.

Serve with dipping sauces such as Hoisin or sweet and sour.