Baked spring rolls
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Baked spring rolls
  Rolls    Vegetarian  
Last updated 6/12/2012 1:06:25 AM. Recipe ID 31893. Report a problem with this recipe.
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      Title: Baked spring rolls
 Categories: Vegetarian
      Yield: 8 Servings
      2 oz Rice vermicelli
    1/2 ts Sesame oil
    3/4 c  Carrots; coarsely grated
    1/2 c  Green onions; thinly sliced
    1/2 c  Water chestnuts; canned
           -cut into matchstick pieces
    1/2 c  Bamboo shoots; cut into
           -matchstick pieces
    1/2 c  Snow peas; thinly sliced
    1/2 c  Savoy cabbage; very finely
    1/4 c  Sunflower seeds
      1 tb Sesame seeds; toasted
      2 ts Ginger root; finely grated
      1 ts Soy sauce
      4 ts Oil; vegetable
      8    Sheets rice paper; 8 1/2
           -inches in diameter
           Plum sauce; for garnish
  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 15-30 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 mins, turning once, until lightly browned.
  Serve with plum sauce if desired. ---

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Recipe ID 31893 (Apr 03, 2005)

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