Prep 45 mins
Cook 20 mins
A less fatty version of fried spring rolls.
- 2 ounces rice vermicelli
- 1⁄2 teaspoon sesame oil
- 3⁄4 cup carrot, coarsely grated
- 1⁄2 cup green onion, thinly sliced
- 1⁄2 cup water chestnut, canned cut into matchstick pieces
- 1⁄2 cup bamboo shoot, 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 tablespoon sesame seeds, toasted
- 2 teaspoons gingerroot, finely grated
- 1 teaspoon soy sauce
- 4 teaspoons vegetable oil
- 8 sheets rice paper, 8 1/2 inches in diameter
- Cook rice vermicelli in boiling water for 3 minutes and 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 minutes, turning once, until lightly browned.
I don't know if I did this wrong, but I tried baking them and they were sticky and mushy... It didn't work at all! I am giving it 1 star for that reason, but maybe I'm just a dolt!