---------- 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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