---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian
       Yield: 8 servings
       2 oz Rice vermicelli
     1/2 ts Sesame oil
     3/4 c  Carrots; coarsely grated
     1/2 c  Green onions; thinly sliced
     1/2 c  Water chestnuts; canned
            -cut into matchstick pieces
     1/2 c  Bamboo shoots; cut into
            -matchstick pieces
     1/2 c  Snow peas; thinly sliced
     1/2 c  Savoy cabbage; very finely
     1/4 c  Sunflower seeds
       1 tb Sesame seeds; toasted
       2 ts Ginger root; finely grated
       1 ts Soy sauce
       4 ts Oil; vegetable
       8 ea Sheets rice paper; 8 1/2
            -inches in diameter
            Plum sauce; for garnish
   Cook rice vermicelli in boiling water for 3 mins.
   Drain.  Place in a large bowl and toss with sesame oil.
   Add vegetables, sunflower seeds, sesame seeds, ginger
   root and soy sauce. Toss again and set aside.
   Preheat oven 450.  Place oil in a small dish.  Dip 1
   sheet of rice paper into warm water for 15-30 seconds,
   until soft.  Place on a dish towel. Brush surface
   lightly with oil. Spoon 1/8 of the filling onto bottom
   edge of rice paper.  Fold bottom edge of rice paper
   just to cover filling; brush surface lightly with oil.
   Fold in edges, then roll up, brushing surfaces with
   oil as you roll.  Repeat with remaining rice paper
   sheets and filling. Place each roll seam side down on
   a foil lined cookie sheet.  Bake spring rolls on the
   lowest oven rack for 15 to 20 mins, turning once,
   until lightly browned.  Serve with plum sauce if
   desired. ---