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Recipes
Baked Spring Rolls
Baked Spring Rolls
Baked Spring Rolls
photo credit: Ev Thomas
Recipe for vegetable spring rolls that are baked rather than fried.
Prep
N/A
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Total
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Serves
8 Spring rolls
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Ingredients
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
Instructions
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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