Instructions: In these spring rolls the ingredients are all neatly layered, so that when cut, the finished product somewhat resembles a sushi roll. The accompanying Lime Chile Sauce perfectly accents the hamachi (yellowfin tuna).

Prepare the Lime Chile Sauce and set aside.

Heat 2 tablespoons of the sesame oil in a wok or large saute pan and stir-fry the carrots. With one-third of the garlic and ginger over high heat for 30 seconds. Transfer to a bowl. Repeat for the bean sprouts and mushrooms, placing each in a separate bowl. Placc the cucumber and daikon in separate bowls.

Bring a stockpot of water to a boil and cook the bean thread noodles until soft, about 10 to 15 minutes. Strain through a sieve, transfer to a mixing bowl, and toss with the soy sauce, fish sauce, and cilantro. Set aside.

Dip the rice paper in warm water for 10 seconds to soften (if you let them get too wet, they will start to break). Pat dry with a clean kitchen towel and lay out on a work surface. Place a strip of the hamachi on the rice paper and add a layer of each of the different vegetables. Brush the edges of the rice paper with the beaten egg, roll up, folding in the ends like a burrito. and dust with the cornstarch
Heat enough peanut oil in a large skillet to come 1/2 inch up the sides.

Using tongs, immerse the spring rolls in the hot oil and pan-fry over medium-low heat for about 1 minute per side, or until olden and crisp.

To serve, cut each spring roll in half. Spoon I/4 cup of the Lime Chile Sauce on each serving plate and stand 4 spring roll halves, cut side up, on the sauce. Garnish the rolls with the chives and the sesame seeds.

Yield: Serves 4

Lime Chile Sauce: In a heavy saucepan, combine all the ingredients, bring to a simmer over high heat, lower the heat nd slowly reduce to about 1 cup.

Strain and cool to room temperature.

Yield: About 1 cup

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