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2 (1-ounce) skins mung bean noodles or cellophane noodles
8 (8 1/2-inch) round rice paper wrappers
8 small Bibb lettuce leaves, rinsed, patted dry, ribs removed, and torn into bite-size pieces
1-ounce snow pea shoots or bean sprouts
2 cups julinenned raw golden beets
32 fresh mint leaves
32 sprigs fresh cilantro
32 basil leaves
1 large carrot, peeled and shredded
Summer Roll Dipping Sauce, recipe follows
Put 2 cups hot water in a large bowl and add the noodles. Soak them until softened but slightly resilient, 20 to 30 minutes. Drain them and pat dry on paper towels. Put in a bowl and cover. Fill a large bowl with hot water. Place a clean kitchen towel next to the bowl. Submerge 1 rice paper wrapper in the water and soak it until softened, about 1 minute. Carefully remove the rice paper from the water and lay it flat on the towel. In the center of the sheet, layer 4 lettuce pieces, about 20 sprouts, 1 tablespoon golden beets, 4 mint leaves, 4 cilantro sprigs, and one-eighth of the carrots. Pull the bottom up over the filling, fold over the sides, and roll up like an egg roll. Place seam-side-down on a plate and repeat the process with the remaining rice papers and filling. Serve immediately, with the Summer Roll Dipping Sauce.
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