Baked Spring Rolls
Ingredients
2 ounces rice vermicelli
1/2 tsp. 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 shredded
1/4 C. sunflower seeds
1 Tbsp. sesame seeds, toasted
2 tsp. ginger, finely grated
1 tsp. soy sauce
4 tsp. oil
8 each sheets rice paper, 8 1/2 inches in diameter
plum sauce, for garnish optional
Cooking Instructions
Cook rice vermicelli in boiling water for 3 minutes. 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 degrees. 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. Serve with plum sauce if desired.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)