Vegetarian Spring Rolls

Ingredients

• 1 1/2 cups dried cellophane noodles
• 1 1/2 teaspoons oil
• 1 1/2 tablespoons minced garlic
• 1 cup shredded carrots
• 4 celery stalks, cut into matchsticks (about 1 cup)
• 1/2 cup dried shiitake mushrooms, soaked in warm water for 20 minutes, drained and thinly sliced
• 1/4 cup dried sliced tree ear mushrooms, soaked in warm water for 20 minutes and drained
• 3 1/2 cups shredded cabbage
• 1/2 teaspoon kosher salt
• Pinch ground black pepper
• 1 teaspoon sugar
• 1 cup mung bean sprouts
• 1 1/2 cups fried tofu, thinly sliced
• Twelve 12-inch round sheets rice paper
• 3 cups cooked rice vermicelli noodles
• 35 to 40 mint leaves
• Homemade or store-bought peanut sauce, for dipping

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