| | ACCOMPANIMENTS |
| | Vegetable Platter |
| | Thin rice vermicelli (bun) OR: |
| 2 | bn | Japanese alimentary paste noodles (somen). |
| | Peanut sauce or Nuoc Cham |
| | FILLING |
| 1 | oz | Cellophane (bean thread) noodles |
| 1 | tb | Dried tree ear mushrooms |
| 6 | | Dried Chinese mushrooms |
| 1 | lg | Carrot, finely shredded |
| 1 | lg | Leek, white part only, chopped |
| 6 | | Water chestnuts, or |
| 1/2 | sm | Jicama, peeled and chopped |
| 1 | lb | Firm bean curd (tofu), crumbled |
| 1 | c | Fresh bean sprouts, coarsely chopped |
| 6 | | Garlic cloves, minced |
| 3 | tb | Nuoc mam (Vietnamese fish sauce) |
| 2 | | Eggs |
| 1/2 | ts | Freshly ground black pepper |
| | ASSEMBLY AND FRYING |
| 1/2 | c | Sugar |
| 40 | sm | Rounds of rice papers (banh trang), 6 1/2 inches in diameter |
| | Peanut oil for frying |
