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Put the cellophane noodles, vegetables, cilantro and peanuts in a large
bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and
pepper.
Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper
wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice
paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while
you work to prevent them from drying out and curling.
To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane
and vegetable mixture and lay it across the bottom third. Use less filling than you think you
should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to
cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint
leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint
leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and
cover with a damp towel.
Ingredients
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