Directions
Prepare the bean thread noodles according to the directions on the package. Cut into manageable sizes. Wash the Napa cabbage leaves. For each spring roll, dip a sheet of rice paper into warm water for about 20 seconds or until it gets soft. Remove from the water and lay flat on a damp cloth. Place 1 sprig of basil and 1/8th of the bean thread noodles into a Napa Cabbage leaf, then wrap everything in the rice paper like a burrito. Repeat for all rolls. Keep finished rolls covered with damp cloth until ready to serve.
Serve with
nuoc cham as a dipping sauce