The Following recipe has been excerpted from The Best of Bloodroot, Volume Two: Vegan Recipes by Selma Miriam & Noel Furie, with Lagusta Yearwood

chilled thai rice paper
spring rolls

You will have to find a market which sells Thai and Chinese ingredients. Note that we substitute a thick Chinese sauce called soy paste for Thai fish sauce. Try to choose fresh-looking, unbroken rice papers for best results.

1. Soak 1 cup of the dried fungus called tree ears in water to cover for 5 minutes. Clean the tree ears of dirt and wood, and chop coarsely.
2. Bring 1 1/2 cups water to a boil in a medium-sized pot and add 1 oz. cellophane noodles and the tree ears. Simmer 3 minutes. Drain and season with 3 tablespoons soy paste and fresh ground pepper. Combine with 1 1/2 cups diced wheat gluten (seitan) and set aside to cool.
3. Prepare 1/4 cup chopped cilantro, 2 tablespoons minced Thai basil or fresh mint and 1/4 cup chopped red onion. Combine in a bowl and set aside. Shred enough carrots to yield 3/4 cup and set aside.
4. Pour water on a dinner plate or pie plate and dip rice paper rounds or wedge shapes into the water to soften, one at a time. Lift out onto the work surface and spread with wheat gluten-fungus mix. Top with shredded carrots, a dribble of soy paste, and a pinch of the herb-onion mix. Roll up, tuck in ends, and place on tray. Cover with plastic wrap and refrigerate.
5. Make spicy peanut sauce (see following recipe). Toast 1/2 cup peanuts and chop. Toast 1/4 cup sesame seeds also.
6. Shred lettuce to serve as a bed under the spring rolls. Lay 3 rolls on top. Spoon a band of peanut sauce over the rolls. Garnish with mung bean sprouts, and the sesame seeds and peanuts. Slices of cucumber and red onion complete the plate.

10 servings

spicy peanut sauce

1. Chop 1 teaspoon lemongrass very fine. Combine 1 tablespoon tamarind juice or 1 tablespoon lime juice with 1 teaspoon chili-paste-with-garlic (available in jars in Chinese markets), 2 tablespoons minced garlic, 1 1/2 cups creamy peanut butter (preferable unsweetened, from a health food store), 2 cups coconut milk, 1 tablespoon maple syrup or agave nectar, 2 teaspoons salt, and 1/2 cup shallots, minced. Refrigerate.

makes 3 1/2 cups

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