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. .