Sep 242012

20 Rice Paper Skins
5 oz. cellophane noodles
½ C shredded Napa cabbage
1 Carrot julienned
1 Stalk Celery julienned
1 Cucumber peeled, seeded and julienned
1 Red bell pepper seeded and julienned
¼ C Thai Basil shredded
¼ C Mint shredded
3 T Mirin
2 T Light soy sauce
1 T Thai chili oil

Whisk soy sauce, mirin and chili oil in glass bowl large enough to hold all the above veg. Toss all veg in dressing, set aside. In second bowl of hot water, soak noodles, drain and set aside.
Here is the “tricky” part. Place a clean damp kitchen towel flat on prep surface. Have a large bowl of hot water at the top of the prep area. Soak one skin in hot water for 3-5 seconds and place softened skin on the towel. Starting at one end of the skin, place a few strands of noodles, arrange salad in a line on noodles leaving enough space at each end of the skin to fold over salad. Roll. Repeat 19 more times.

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