Asian - Thai, Indian, Vietnamese, Vegetarian (or easy fix)
Recipe:
Filling:
2 oz. (green) bean thread noodles/vermicelli, boiled to soften and cut into 2-3" pieces with scissors
barbequed pork
1 large carrot, coarsely grated
1-2 c. fresh bean sprouts, rinsed
1-2 c. romaine lettuce, slivered
few leaves of basil, finely sliced
chopped roasted peanuts
Mix all filling except peanuts.
Rice paper rounds (I use about 8”)
Hoisin sauce
Soak rice paper rounds in water (in cookie sheet works well) for a few minutes each – until they’re soft enough to bend and roll... be patient, if any part of them is still hard it will probably break open when you try to lift or roll it. I usually have two soaking, while I work on filling a third. Take one sheet out of the water and lay on a damp tea towel. Put a spoonful of filling just below center and sprinkle with a few chopped peanuts. Roll as an eggroll.