Ingredients
| 1 lb. | cellophane noodles, soaked in warm water for 20 minutes, drained and finely chopped | | 2 squares | fried bean curd, finely chopped | | 3 | sm. potatoes, peeled and cut paper thin with a peeler and then shredded | | 1 tbsp. | tree ears, soaked in warm water for 20 minutes, drained and chopped | | 1 cup | bean sprouts | | 1 | md. carrot, peeled paper thin, cut into 1-inch sections and shredded | | 1 | white part of leek, chopped | | 1 dash | black pepper | | 10 | dried rice papers (banh trang) | | 2 cups | peanut oil |
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Instructions
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 minute 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°F. Place rolls, flaps-down, into oil and cook 20 minutes (10 minutes each side), until completely done.
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