- 3 ounces bean thread noodles, cooked and drained

		- 1 cup finely shredded cabbage

		- 1/3 cup grated carrot

		- 1/4 cup sliced green onion

		- 1/4 cup sesame seeds, toasted

		- 16 cilantro leaves, whole

		- 1 pound shrimp, cooked, peeled and split in half lengthwise

		- 16 (6-inch) round sheets rice paper

		- In a large bowl combine the bean thread noodles, cabbage,
		carrots, green onion, and sesame seeds.
		Place the cilantro and shrimp in 
		separate work bowls nearby.

		- Fill a pie plate or shallow baking dish with tepid water.
		Place 2 or 3 rice paper sheets in the water 
			and allow to soak about 45 seconds to 1 minute. 
		Remove 1 at a time and carefully stack between sheets
			of paper towels. 
		Continue soaking and draining until you have softened
			16 rice sheets.

		Turn over the stack and begin working from the bottom
			of the stack first. 
		Place a softened rice paper sheet on a clean work surface. 
		On the bottom third of the sheet, pile 1/4 cup of the noodle
			mixture.
		Just above the noodles, place a shrimp half, skin side down,
			and top with a cilantro leaf. 
		Fold the bottom of the paper up and over the noodle
			mixture, then fold each side toward the center,
			rolling gently and as tightly as possible from
			the bottom until completely rolled.
				
		Place rolls seam side down on a plate and continue
			until all ingredients have been used.


		Keep assembled rolls under wet paper towels covered
			with plastic wrap.
		Store at room temperature up to 3 hours, 
			do not refrigerate.