- January 28, 2006 at 5:02 pm #235870mosParticipant
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
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