1. Bring a teapot of water to boil. Pour some into a pie pan or wide, heatproof bowl. For each spring roll: Dip 1 sheet of rice paper into the hot water—the dough will quickly become pliable. Remove, let excess water drip off and place on large plate. Soak another sheet and partially overlap it onto the first.
2. Layer the following near the bottom border: 2–3 small lettuce or spinach leaves; a few bean sprouts or radish slices; some cucumber or zucchini slivers; some noodles; 4–5 leaves of herbs; and 1–2 tablespoons meat. (Vary ingredients and their amounts as desired.)
3. Starting at the bottom edge, roll the assembly up over the filling, then fold the side edges up and over the filling and tightly roll up the spring roll the rest of the way. Reheat the water, or add additional hot water to your supply as needed while assembling the rest of the rolls. Serve at room temperature or chilled, with plum sauce.
Copyright by Terese Allen