BAKED SPRING ROLLS

30 minutes Prep: 10 minutes Cook: 20 minutes

84 calories per serving view nutrition facts

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2	ounces	vermicelli
1/2	teaspoon	sesame oil
3/4	cup	carrots	coarsely grated
1/2	cup	scallions, spring or 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 pea pods	thinly sliced
1/2	cup	cabbage	savoy very finely
1/4	cup	sunflower seeds
1	tablespoon	sesame seeds	toasted
2	teaspoons	ginger root	finely grated
1	teaspoon	soy sauce
4	teaspoons	vegetable oil	oil vegetable
8 each	8 1/2 diameter	rice-paper wrappers
		plum sauce	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.

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Serving Size 50g

Amount per Serving

Calories 84 59% of calories from fat