Vegetable Spring Rolls

Source: Tea Cozy

1 oz Cellophane noodles

2 squares bean curd, finely chopped

3  small potatoes, peeled and shredded

1 Tbsp tree ears (a tree mushroom)

1 cup bean sprouts

1 medium carrot, shredded

1 white part of leek, -chopped

1 pinch black pepper

10  dried rice papers (banh -trang)

2 cups peanut oil or equivalent

Soak cellophane noodles and tree ears in warm water for 20 min, drain and chop fine.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 tb of the filling on each paper and roll. Heat the oil in a wok to about 350 degrees Farenheit.   Place rolls, flaps-down, into oil and cook 20 min (10 min each side), until completely done.