Spring Rolls

1. Saute garlic and onions in oil on low heat until onions are transparent. Add carrot, salt, and pepper. Stir and cover. Continue to cook on low until carrots begin to soften (8 to 10 minutes). In a small sauce pan, add cabbage to boiling water, and cook until softened. (about 8 to 10 minutes). Drain and remove from heat.
2. Add broth powder and water to pan with carrot mixture. Stir, cover and continue cooking on low heat. When the water is almost all absorbed, add green onions, stir, cover and continue cooking on low heat for 5 minutes. Add cabbage to pan with carrots, stir well, cover and cook for another 5 minutes or so.
3. In a small sauce pan, bring some water to a boil. Add vermicelli and continue to boil for 1 1/2-2 minutes, stirring with a fork to keep from sticking. When ready, drain and place in pan with carrot mixture, stir well, separating vermicelli with 2 forks if needed, and remove from heat.
4. Add hot water to a large dinner plate and soak 1 rice paper for 5-10 seconds, or until soft. Place 1 damp tea towel on counter, and place rice paper on top. Place 1/4 of the pan mixture in the middle, top 1/2 the rice paper circle.
5. Fold the bottom 1/2 up, and fold the left side over to the right, and roll snug. Place 2nd damp cloth on small plate, and put each finished roll here, and fold cloth over to cover and keep warm while rolling the rest.
Enjoy! I don't know if they keep as left overs. My rice paper package says to use within 8 hours of rolling; I'm not sure why though. I prepare the filling in advance (minus the cabbage and vermicelli), and reheat enough for a meal in a pan, cooking the cabbage and vermicelli on the side, and rolling as needed.
Source of recipe: I had some rice paper that I was dying to try out, and couldn't think of anything else to do with it.