Baked Spring Rolls

A less fatty version of fried spring rolls.

• Ready In: 1 hr 5 mins
• Yields: 8 Spring Rolls

Ingredients

• 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

Directions

1. Cook rice vermicelli in boiling water for 3 minutes and Drain.
2. Place in a large bowl and toss with sesame oil.
3. Add vegetables, sunflower seeds, sesame seeds, ginger root and soy sauce; toss again and set aside.
4. Preheat oven 450.
5. Place oil in a small dish.
6. Dip 1 sheet of rice paper into warm water for 15-30 seconds, until soft.
7. Place on a dish towel.
8. Brush surface lightly with oil.
9. Spoon 1/8 of the filling onto bottom edge of rice paper.
10. Fold bottom edge of rice paper just to cover filling; brush surface lightly with oil.
11. Fold in edges, then roll up, brushing surfaces with oil as you roll.
12. Repeat with remaining rice paper sheets and filling.
13. Place each roll seam side down on a foil lined cookie sheet.
14. Bake spring rolls on the lowest oven rack for 15 to 20 minutes, turning once, until lightly browned.