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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!
74

Yield

8

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 8459% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 48mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 38% Vitamin C 14%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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