HOME-STYLE SPRING ROLLS

HOME-STYLE SPRING ROLLS
Serves 4

1/4 pound vermicelli rice noodles, soaked in very hot tap water to tender, but not mushy (3 to 5 minutes), drained, rinsed, and drained again
1/2 pound Asian barbecued pork, or cooked beef, chicken, or tofu, thinly-sliced, or any fairly dry cooked vegetable or meat
1/2 pound cooked shrimp, halved lengthwise (optional)
12 lettuce leaves, washed, dried and thinly sliced
1 to 2 cups shredded carrots, or other vegetables shredded on a cheese grater
1 bunch spearmint, washed and dried
1 bunch coriander or basil (Thai basil, if possible), washed and dried
20 rice paper rounds (6 to 7-inch diameter)

1. Place ingredients within easy reach of everyone at the table. Moisten rice paper by rubbing with water. Let stand a few moments until softened.

2. On the bottom third of the rice paper round, make a small pile of rice noodles, a few shreds of meat, half a shrimp, some lettuce, carrot, and a leaf of each herb.

3. Roll up the rice paper over the filling, taking it halfway up the uncovered portion of rice paper. Now fold in the side flaps and continue rolling until you have a tight cylinder. Put on a plate and keep covered with a damp cloth.

4. Serve garnished with sprigs of mint and with individual bowls of dipping sauce. Use Sweet-tart dipping sauce (listed separately)