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
-shredded
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    Sheets rice paper; 8 1/2
-inches in diameter
Plum sauce; for garnish
-optional

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.