Vegetable Spring Rolls
soaked in warm water for 20 minutes, drained and chopped fine
squares, chopped fine
peeled, cut paper thin, shredded
soaked in warm water for 20 minutes, drained, chopped
mung bean sprouts
cut paper thin, cut into 1 inch sections, shredded
white part, chopped
papers, dried, (banh trang)
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 tablespoon of the filling on each paper and roll.
Heat the oil in a wok to about 350℉ (180℃).
Place rolls, flaps-down, into oil and cook 20 min (10 min each side), until completely done.
There is another form of spring roll skin which is inherently sticky and stretchy (white and barely opaque), and doesn't require deep frying.
(One could lighly sauté the carrots and potatoes beforehand.)