Description
A less fatty version of fried spring rolls.
Ingredients
- Rice Vermicelli
- Sesame Oil
- Carrot
- Green Onion
- Water Chestnut
- Bamboo Shoot
- Snow Peas
- Savoy Cabbage
- Sunflower Seeds
- Sesame Seeds
- Gingerroot
- Soy Sauce
- Vegetable Oil
- Rice Paper
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