VIETNAMESE SOFT SPRING ROLLS

1 1/2 ounces uncooked bean threads (cellophane noodles)
2 cups shredded romaine lettuce
1 cup shredded carrot
1 cup fresh bean sprouts
1/3 cup crumbled firm tofu
1/4 cup thinly sliced green onions
2 tablespoons thinly sliced fresh mint
2 tablespoons fresh cilantro leaves
2 tablespoons thinly sliced fresh basil
1 tablespoon low-sodium soy sauce
1 teaspoon dark sesame oil
6 (8-inch) round sheets rice paper
Hoisin Dipping Sauce (recipe follows)

Combine bean threads and hot water to cover in a bowl; let stand 20 minutes. Drain; cut into 2-inch pieces with scissors.

Combine bean threads, lettuce, and next 9 ingredients (lettuce through oil).

Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish of water. Let stand 2 minutes or until soft.

Place rice paper sheet on a flat surface. Spread about 1/2 cup bean thread mixture in center of wrapper. Fold sides of rice paper sheets over filling, and roll up jelly-roll fashion. Gently press seam to seal; place, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining rice paper and bean thread mixture.

Slice each roll in half crosswise. Serve with Hoisin Dipping Sauce.

HOISIN DIPPING SAUCE

1/2 cup hoisin sauce
1/4 cup water
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons chile paste with garlic

Combine all ingredients; cover and chill. Makes about 1 cup.

Servings: 6 (serving size: 1 spring roll and about 2 tablespoons sauce)
Source: Cooking Light Magazine, September 1998