Baked Spring Rolls
Instead of deep-frying, these baked spring rolls have much less fat but still come out golden, brown and crispy. You will be amazed how delicious they are!
Yield
8 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
vermicelli pasta
|
|
| ½ | teaspoon |
sesame oil
|
|
| ¾ | cup |
carrots
coarsely grated |
|
| ½ | cup |
scallions, spring or green onions
thinly sliced |
|
| ½ | cup |
water chestnuts
canned cut into matchstick pieces |
*
|
| ½ | cup |
bamboo shoots
cut into matchstick pieces |
|
| ½ | cup |
snow pea pods
thinly sliced |
|
| ½ | cup |
cabbage
savoy very finely |
|
| ¼ | cup |
sunflower seeds
|
|
| 1 | tablespoon |
sesame seeds
toasted |
|
| 2 | teaspoons |
ginger root
finely grated |
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 4 | teaspoons |
vegetable oil
|
|
| 8 | 8 1/2 diameter |
rice-paper wrappers
8 1/2 diameter |
* |
| 1 | x |
plum sauce
Optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
vermicelli pasta
|
|
| 2.5 | ml |
sesame oil
|
|
| 177 | ml |
carrots
coarsely grated |
|
| 118 | ml |
scallions, spring or green onions
thinly sliced |
|
| 118 | ml |
water chestnuts
canned cut into matchstick pieces |
*
|
| 118 | ml |
bamboo shoots
cut into matchstick pieces |
|
| 118 | ml |
snow pea pods
thinly sliced |
|
| 118 | ml |
cabbage
savoy very finely |
|
| 59 | ml |
sunflower seeds
|
|
| 15 | ml |
sesame seeds
toasted |
|
| 1E+1 | ml |
ginger root
finely grated |
|
| 5 | ml |
soy sauce, tamari
|
|
| 2E+1 | ml |
vegetable oil
|
|
| 8 | 8 1/2 diameter |
rice-paper wrappers
8 1/2 diameter |
* |
| 1 | x |
plum sauce
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 to 30 seconds, until soft.
Place on a dish towel.
Brush surface lightly with oil.
Spoon ⅛ 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.
Serve with plum sauce if desired.
