Baked Spring Rolls

Ingredients

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

Preparation

1
Cook rice vermicelli in boiling water for 3 mins. Drain. Place in a large bowl and toss with sesame oil.
2
Add 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 warm water for 15-30 seconds, until 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. Fold 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, until lightly browned. Serve with plum sauce if desired.
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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Yield:

8.0 servings

Added:

December 4, 2009

Creator:

Anonymous

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