Baked Spring Rolls

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A less fatty version of fried spring rolls.

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Steps

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Cook rice vermicelli in boiling water for 3 minutes and drain.

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Place in a large bowl and toss with sesame oil.

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Add vegetables , sunflower seeds , sesame seeds , ginger root and soy sauce.

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Toss again and set aside.

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Preheat oven 450.

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Place oil in a small dish.

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Dip 1 sheet of rice paper into warm water for 15-30 seconds , until soft.

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Place on a dish towel.

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Brush surface lightly with oil.

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Spoon 1 / 8 of the filling onto bottom edge of rice paper.

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Fold bottom edge of rice paper just to cover filling.

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Brush surface lightly with oil.

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Fold in edges , then roll up , brushing surfaces with oil as you roll.

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Repeat with remaining rice paper sheets and filling.

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Place each roll seam side down on a foil lined cookie sheet.

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Bake spring rolls on the lowest oven rack for 15 to 20 minutes , turning once , until lightly browned.

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Ingredients

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rice vermicelli, sesame oil, carrot, green onion, water chestnut, bamboo shoot, snow peas, savoy cabbage, sunflower seeds, sesame seeds, gingerroot, soy sauce, vegetable oil, rice paper