Instructions: Makes about 40 rolls

Prepare noodles according to package directions. Drain and rinse with cold water until noodles are completely cooled; let noodles sit in strainer until well-drained.

In a mixing bowl, combine carrots, cabbage, celery, bean sprouts, cilantro and cooled noodles.

In a blender or food processor, combine sesame oil, vinegar, garlic, chilies

(if desired), ginger, hoisin sauce, peanut butter and soy sauce. Blend until the sauce is emulsified.

Taste and add salt or pepper if necessary. The sauce should be very flavorful.

Pour sauce over the mixed vegetables and toss well to coat. Refrigerate 30 minutes.

Place a clean, dry dish towel on flat surface. Fill a mixing bowl with lukewarm water. Put a rice paper in the water and gently move it around until it softens. There should be no more crispness left in the paper.

Lay the softened rice paper on the dish towel. Place a heaping tablespoon of the vegetable mixture in the center of the rice paper. Fold the sides of the paper over the mixture toward the center. The sides should overlap.

Roll up rice paper starting from the bottom. The rice paper should be sticky enough to glue itself together at the end.

Repeat this procedure until all the salad mixture is gone. Refrigerate rolls until serving. The salad rolls are best enjoyed the day they are made.

Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

Note: Rice noodles and round rice papers are available at Asian grocery stores and other markets specializing in Asian foods, and in some supermarkets.

Cuisine:
"African/middle Eastern"

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