---------- Recipe via Meal-Master (tm) v8.02

     Title: IMPERIAL ROLLS
Categories: Chinese, Vegetarian, Appetizers
     Yield: 6 servings

   1/2 lb Cellophane noodles
     2 lg Onions, sliced very thin
     2    Green peppers, sliced thin
     6    Cloves garlic, minced
     2    Jalapeno peppers, minced
   1/2    To 2/3 c sesame oil
     7    Or 8 med shiitake mushrooms,
          -sliced very thin
     3    Carrots, shredded
     1 c  Mint leaves, chopped
     1 bn Basil, chopped
     1 bn Cilantro, chopped
     1    5" piece ginger, peeled and
          -minced
   3/4 c  Roasted peanuts, chopped
   1/2 c  Soy sauce
     3 tb Teriyaki sauce
     3 tb Black rice vinegar
     1 tb Sugar
          Juice from one lime
          Black pepper to taste
     1 pk Rice paper rounds
          Vegetable oil for frying

 These crispy rolls are made with Vietnamese rice paper
 ~ huge, round, translucent and very brittle.  If you
 cannot find these exotic rice paper sheets, you can
 use filo dough instead (See Cook's Note).  I must say,
 the first time I used these rice papers I almost gave
 up after only three minutes.  Be patient and practice
 a bit.  Once you get the hang of it, the rest will go
 smoothly.  Be sure to use plenty of water when
 spraying the sheets, roll as quickly as possible and
 keep the sheets covered as you work.  A challenge
 indeed, but well worth the effort. Rice papers as well
 as cellophane noodles can be found in any Asian
 supermarket.

 Soak the cellophane noodles in warm water for 2 or 3
 minutes.  Cut into 4" lengths and drain.  Cook in
 boiling water until done, about 4 or 5 minutes. Drain
 and set aside.

 Cook onions, green peppers, garlic and jalapeno
 peppers in the sesame oil over high heat until wilted.
  Stir frequently to prevent burning. When the
 vegetables are wilted, add the shiitake mushrooms and
 cook over low heat until they are soft but not mushy.
 Place in a large bowl and cool. When the mixture is
 cool, add all the remaining ingredients except the
 rice paper and vegetable oil.  Taste and adjust
 seasonings.

 To assemble:  Take one sheet of rice paper out of the
 package, dip in a large bowl of water, or spray using
 a plastic spray bottle, and lay out on a flat surface.
 Quickly place about 3 Tbs of the filling on the bottom
 of the round and roll up, tucking the ends in as you
 go.  Seal with more water and set aside, seam side
 down.  Make all rolls in this fashion. Heat about 2"
 of vegetable in a large skillet.  When the oil it hot,
 but not smoking, add the rolls in batches and cook
 until golden brown on all sides. Remove from pan and
 drain on lint-free towels; do not use paper towels as
 the wrappers will stick to the paper.  Serve
 immediately.

 COOK'S NOTE:

 If using filo dough, cut sheets into long rectangles,
 approx. 6x8" long. Place some filling at the bottom of
 each piece of filo dough and roll up, tucking in the
 ends as you go.  Brush with melted unsalted butter to
 seal. Cook in vegetable oil until golden brown.  Be
 sure to cover the stack of filo dough at all times
 with a damp cloth to prevent it from drying out.

 From "Glories of the Vegetarian Table" by Janet Hazen.
 Makes 6 to 8 servings.

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