Baked Spring Rolls Recipe

Baked Spring Rolls Recipe

Yield: 8 Servings
Recipe by luhu.jp

Ingredients:
2 ounce: Rice vermicelli,
1/2 tsp: 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
1/4 cup: Sunflower seeds,
1 tbsp: Sesame seeds, toasted
2 tsp: Ginger root, finely grated
1 tsp: Soy sauce,
4 tsp: Oil, vegetable
8 each: Sheets rice paper, 8 1/2 inches in diameter
Plum sauce, for garnish optional

Directions:

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. ---


Source from luhu.jp