Spring Rolls

1 cup cellophane noodles

1 cup stir fried veggies

1 tablespoon rice vinegar

1 teaspoon sugar

1 teaspoon fish sauce

2 tablespoons chopped cilantro

1 tablespoon chopped mint

1 teaspoon salt

4 rice paper wrappers

Put the veggies and cellophane noodles that were set aside from the stir fry recipe and add them to a medium bowl with rice vinegar, sugar, fish sauce, cilantro and mint leaves. Mix well.

To assemble: Fill a round cake pan halfway with hot water. Working one at a time, immerse each wrapper in the hot water until it is semisoft, which takes about 10 seconds. Watch for it to begin curling, then immediately flip it over and continue flipping until it is just semi-softened. Use both hands to pull it up out of the water, being careful so it doesn't collapse on itself, and spread it immediately on a plate.

Fill the center of the softened wrapper by adding a quarter of the veggie/cellophane mixture with sauce. Fold the top and bottom edges of the wrapper over the filling, then fold in the side edges toward the center and continue rolling until the wrapper is closed and snug. Place roll on cookie sheet and cover with a damp towel. Continue this process with each of the wrappers (you may need to change your hot water halfway through). Refrigerate until ready to serve.

Serves four.

Denise Allen, Hanover Park