Ingredients:
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Directions:
Put the noodles in a bowl and pour on some of the boiling water - let stand for 30 minutes, until tender.
While the noodles are softening, soak the mushrooms. Place a bowl and pour on remaining boiling water to cover. Let stand 30 minutes, until tender. Drain and rinse in several changes of water. Cut away the stems (if using whole mushrooms) and cut into thin slivers.
Drain the noodles and cut into 1-inch lengths with scissors. Cut the carrots into 1-inch matchsticks.
Heat half the oil in a wok or large, heavy-bottomed non-stick skillet over medium heat and add the ginger. Cook for about 30 seconds until it just begins to color. Then add scallions, garlic, and slivered mushrooms. Stir together fpor 1 minute and transfer to a bowl.
Add the reamining oil to the wok or skillet and heat over medium-high heat. Add the carrots, bell pepper and bean sprouts. Stir together for 2 to 3 minutes, until the vegetables are crisp-tender.
Add the noodles, cilantro, soy, vinegar, and salt and pepper to taste. Stir together and remove from the heat. Taste, then adjust seasonings.
Place 1 wrapper at a time in a bowl of hot water for about 30 seconds, until just softened.
Using 1 tablespoon of the vegetable filling for each wrapper, make up each roll as directed below. Refrigerate, covered, until ready to serve.
Arrange the spring rolls on a platter with carrot flowers, radish roses and scallion curls. Serve with dipping sauce if desired. |
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