Title: BAKED SPRING ROLLS
Categories: Vegetarian
Yield: 8 servings
2 oz Rice vermicelli
1/2 ts Sesame oil
3/4 c Carrots; coarsely grated
1/2 c Green onions; thinly sliced
1/2 c Water chestnuts; canned
-cut into matchstick pieces
1/2 c Bamboo shoots; cut into
-matchstick pieces
1/2 c Snow peas; thinly sliced
1/2 c Savoy cabbage; very finely
-shredded
1/4 c Sunflower seeds
1 tb Sesame seeds; toasted
2 ts Ginger root; finely grated
1 ts Soy sauce
4 ts Oil; vegetable
8 ea 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 450. 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. ---
