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Baked Spring Rolls
I
N G R E D I E N T S
2 oz Rice vermicelli
1/2 teaspoon Sesame oil
3/4 cup Carrots; coarsely grated
1/2 cup 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 peas; thinly sliced
1/2 cup Savoy cabbage; very finely shredded
1/4 cup Sunflower seeds
1 tablespoon Sesame seeds; toasted
2 teaspoon Ginger root; finely grated
1 teaspoon Soy sauce
4 teaspoon Oil; vegetable
8 ea Sheets rice paper; 8 1/2 inches in diameter
Plum sauce; for garnish
I N
S T R U C T I O N S
Cook rice vermicelli in boiling water for 3 minutes and 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 minutes, turning
once, until lightly browned. Serve with plum sauce if desired |
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Spring Rolls
Originally an invention of the Chinese, Spring
Rolls "chun juan" were made from the early spring vegetable crop,
wrapped in thin crepe-like sheets and fried. This basic dish has been since adapted
by other Asian and Western cultures. The Vietnamese use the rice based wrapper that
you can find in most grocery stores. Another related version is Lumpia common
in the Philippines.
Learn More About Spring Rolls
Spring Rolls - Complete article
describes the variations, recipes, uses, where to buy. |
