BAKED SPRING ROLLS
2 OZ RICE VERMICELLI
1/2 TSP SESAME OIL
3/4 CUP COARSELY GRATED CARROTS
1/2 CUP THINLY SLICED GREEN ONIONS
1/2 CUP CANNED WATER CHESTNUTS, CUT INTO MATCHSTICK PIECES
1/2 CUP CANNED BAMBOO SHOOTS, CUT INTO MATCHSTICK PIECES
1/2 CUP THINLY SLICED SNOW PEAS
1/2 CUP VERY FINELY SHREDDED SAVOY CABBAGE
1/4 CUP SUNFLOWER SEEDS
1 TBS TOASTED SESAME SEEDS
2 TSP FINELY GRATED GINGER ROOT
1 TSP SOY SAUCE
4 TSP VEGETABLE OIL
8 SHEETS RICE PAPER (8 1/2" DIAMETER)
PLUM SAUCE FOR GARNISH
COOK RICE VERMICELLI IN BOILING WATER FOR 3 MIN. 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 TO 450. PLACE OIL IN A SMALL DISH. DIP 1 SHEET OF RICE PAPER INTO WARM WATER FOR 15 TO 30 SEC, 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 TO JUST COVER THE 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 MIN, TURNING ONCE, UNTIL LIGHTLY BROWNED. SERVE WITH PLUM SAUCE. SERVES 8 = 78 CALORIES