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  • Baked Spring Rolls

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    Baked Spring Rolls
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 ounce Rice vermicelli
    • 1/2 tsp Sesame oil
    • 3/4 c. Carrots, coarsely grated
    • 1/2 c. Green onions, thinly sliced
    • 1/2 c. Water chestnuts, canned cut into matchstick pcs
    • 1/2 c. Bamboo shoots, cut into matchstick pcs
    • 1/2 c. Snow peas, thinly sliced
    • 1/2 c. Savoy cabbage, very finely shredded
    • 1/4 c. Sunflower seeds
    • 1 Tbsp. Sesame seeds, toasted
    • 2 tsp Ginger, finely grated
    • 1 tsp Soy sauce
    • 4 tsp Oil
    • 8 x Sheets rice paper, 8 1/2 inches in diameter Plum sauce, for garnish optional

    Directions

    1. Cook rice vermicelli in boiling water for 3 mins. Drain. Place in a large bowl and toss with sesame oil.
    2. Add in vegetables, sunflower seeds, sesame seeds, ginger root and soy sauce. Toss again and set aside.
    3. Preheat oven to 450F. Place oil in a small dish. Dip 1 sheet of rice paper into hot water for 15-30 seconds, till soft. Place on a dish towel. Brush surface lightly with oil.
    4. Spoon 1/8 of the filling onto bottom edge of rice paper. Fold bottom edge of rice paper just to cover filling; brush surface lightly with oil. Mix in edges, then roll up, brushing surfaces with oil as you roll. Repeat with remaining rice paper sheets and filling.
    5. Place each roll seam side down on a foil lined cookie sheet. Bake spring rolls on the lowest oven rack for 15 to 20 mins, turning once, till lightly browned. Serve with plum sauce if you like.
    6. VT's notes: A crispy thin wrapper, delicately seasoned vegetables and the mere hint of oil make these eggless "egg" rolls marvelous as meal starters.

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