Ingredients

8 rice-flour spring roll wrappers
3/4 cup cooked  cellophane noodles (mung bean threads) or 3/4 cup bean sprouts
3/4 cup thinly sliced napa cabbage
2/3 cup julienned carrot
1/2 cup cucumber thinly sliced cucumber
1/4 cup fresh mint leaves

Directions

Soften the spring roll wrappers in hot water one roll at a time. fill with noodles or bean sprouts, cabbage, carrots cucumber and mint leaves. Fold edges in and roll enclosing filling. Chill rolls and then serve.

Use

Lunch, Dinner, Asian