Baked Spring Rolls


2 ounces Rice vermicelli
1/2 teaspoon Sesame oil
3/4 cup Carrots, coarsely grated
1/2 cup Green onions, thinly sliced
1/2 cup Water chestnuts, canned cut into matchstick pieces
1/2 cup Bamboo shoots, cut into matchstick pieces
1/2 cup Snow peas, thinly sliced
1/2 cup Savoy cabbage, very finely shredded
1 tablespoon Sesame seeds, toasted
2 teaspoons Ginger, finely grated
1 teaspoon Soy sauce
4 teaspoons Oil
8 Sheets rice paper, 8 1/2 inches in diameter
Plum sauce, for garnish optional


Cook rice vermicelli in boiling water for 3 mins. Drain. Place in a large bowl and toss with sesame oil.
Add vegetables, sunflower seeds, sesame seeds, ginger root and soy sauce. Toss again and set aside.
Preheat oven to 450F. Place oil in a small dish. Dip 1 sheet of rice paper into warm water for 15-30 seconds, until soft. Place on a dish towel. Brush surface lightly with oil.
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. Fold in edges, then roll up, brushing surfaces with oil as you roll. Repeat with remaining rice paper sheets and filling.
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, until lightly browned. Serve with plum sauce if desired.
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.





8.0 servings


Friday, December 4, 2009 - 1:12am



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