Baked Spring Rolls

• 2 ounces vermicelli pasta
• 1/2 teaspoon sesame oil
• 3/4 cup carrots coarsely grated
• 1/2 cup scallions, spring or 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 pea pods thinly sliced
• 1/2 cup cabbage savoy very finely
• 1/4 cup sunflower seeds
• 1 tablespoon sesame seeds toasted
• 2 teaspoons ginger root finely grated
• 1 teaspoon soy sauce, tamari
• 4 teaspoons vegetable oil
• 8 8 1/2 diameter rice-paper wrappers 8 1/2 diameter
• 1 x plum sauce Optional

1. Cook rice vermicelli in boiling water for 3 mins.
2. Drain.
3. Place in a large bowl and toss with sesame oil.
4. Add vegetables, sunflower seeds, sesame seeds, ginger root and soy sauce.
5. Toss again and set aside.
6. Preheat oven 450.
7. Place oil in a small dish.
8. Dip 1 sheet of rice paper into warm water for 15 to 30 seconds, until soft.
9. Place on a dish towel.
10. Brush surface lightly with oil.
11. Spoon 18 of the filling onto bottom edge of rice paper.
12. Fold bottom edge of rice paper just to cover filling; brush surface lightly with oil.
13. Fold in edges, then roll up, brushing surfaces with oil as you roll.
14. Repeat with remaining rice paper sheets and filling.
15. Place each roll seam side down on a foil lined cookie sheet.
16. Bake spring rolls on the lowest oven rack for 15 to 20 minutes turning once, until lightly browned.
17. Serve with plum sauce if desired.

vermicelli pasta, sesame oil, carrots, scallions, water chestnuts, bamboo shoots, snow pea pods, cabbage savoy very, sunflower seeds, sesame seeds toasted, ginger root, soy sauce, vegetable oil, ricepaper

Taken from recipeland.com/recipe/v/baked-spring-rolls-4669 (may not work)