2 a 10-in. length of cucumber english cut into julienne
1 Leaves tender stems of 1/2 bunch mint fresh
6 rice paper wrappers (8 in. diameter)
1 Leaves tender stems of 1 bunch watercress
Equipment
Directions
Dip a rice paper wrapper in warm water for a few seconds--just until it's pliable.
Lay on plate and let sit 10 to 15 seconds, so the water soaks in.
Layer one-sixth of fillings on the bottom third of the wrapper, starting with watercress.
Lift filled edge up and over fillings and keep rolling it away from you, tucking fillings in firmly but gently and folding in the sides. (Stretching the wrapper as you roll helps.) Repeat with remaining ingredients.
