Ingredients

1 ounce(s) cellophane noodles soaked in warm water for 20 min, drained and chopped
fine
2 squares bean curd finely chopped
3 small potatoes; peeled and cut paper thin with a peeler and then shredded
1 Tbsp. tree ears; soaked in warm water 20 min, drained and chopped
1 C.(s) bean sprouts
1 medium 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 C.(s) peanut oil

Cooking 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 min the paper will become flexible enough to be filled. Place about 1 Tbls. of the filling on each paper and roll. Heat the oil in a wok to about 350 deg. F. Place rolls, flaps down, into oil and cook 20 min (10 min each side), until completely done.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)