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  Baked Spring Rolls
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 229
Ingredients:
2 oz 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
Instructions:
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. ---
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