For the spring rolls, cut carrots and leeks into thin strips Soak glass noodles in warm water for 1 minute, strain and cut into short pieces.
Mix the glass noodles well with the carrots, leeks and bean sprouts. Season with salt and cilantro, dip the rice paper briefly in warm water.
Put some mixture in the center of each rice paper and roll up the rice paper tightly. Deep-fry the spring rolls in hot fat, drain on kitchen paper and serve.
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