preparation

• 1 Peel and dice the two garlic cloves.
• 2 Remove the head off the bean sprouts to make them our “fake” baby eels.
• 3 Sauté half the garlic in a pan with olive oil and the bean sprouts for 2 minutes until toasted.
• 4 Chop the mushrooms and sauté in the same pan with the other half of garlic for 2 minutes. Remove from stove, strain any excess liquid and set aside.
• 5 Chop the sun-dried tomatoes and drain any excess oil.
• 6 Wet the rice paper one sheet at a time in a bowl with warm water until flexible, about 15 seconds depending on the temperature of the water.
• 7 Shake off excess water.
• 8 Place 1 leaf of lettuce on the rice paper, then in the middle of the lettuce, add 1 spoonful of mushrooms, cooked bean sprouts, and sun-dried tomatoes, and roll.
• 9 Decorate with broccoli and alfalfa sprouts and accompany with Tomato & Porcini Mushroom Sauce for dipping.