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Vietnamese Spring Rolls
To Make the Filling: Rehydrate dried mushrooms and bean thread noodles for 30 minutes. Squeeze water out of mushrooms, discard the woody stem, and slice. Cut drained bean threads in 1-inch cuts. Combine filling ingredients and mix well.
Wrapping Rolls: In shallow round dish, combine the warm water, sugar, and cider vinegar. Stir to dissolve mixture. Rehydrate rice paper briefly and drain in colander. Don't stack on each other because they will stick. Place filling on paper and roll burrito style. Don't roll too tight because filling will expand.
Deep fry and serve with dipping sauce and lettuce, herbs, and noodles if desired.
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