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
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.
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