Baked Veggie Spring RollsFrom julesong 9 years ago
- 2 tablespoons reduced-sodium soy sauce shopping list
- 1/2 teaspoon grated peeled ginger root shopping list
- 1/2 teaspoon packed light brown sugar shopping list
- 1/2 teaspoon salt shopping list
- 1 minced garlic clove, to taste shopping list
- 1/3 cup cooked rice noodles (also known as cellophane noodles, and I sometimes use more and pack 'em in!) shopping list
- 1 green onion (scallion), julienned shopping list
- 1 carrot, finely grated shopping list
- 1 red bell pepper, seeded and julienned shopping list
- 1/2 green or yellow bell pepper, seeded and julienned (I prefer the yellow) shopping list
- 1/4 cup finely shredded or julienned cabbage shopping list
- 1 cup trimmed snow pea pods, julienned shopping list
- 1 cup bean sprouts shopping list
- 1/4 cup water chestnuts, julienned shopping list
- 4 7-inch square egg roll wrappers shopping list
- 2 teaspoons olive or vegetable oil shopping list
- 1 teaspoon Asian sesame oil or toasted sesame oil shopping list
- hot Chinese mustard and/or plum sauce, for garnish shopping list
How to make it
- Preheat the oven to 375 degrees F. Spray a cooking sheet with non-stick cooking spray, or line with parchment.
- In a large bowl, combine the soy sauce, ginger, brown sugar, salt, and minced garlic. Add the rice noodles, green onion, carrot, bell peppers, cabbage, snow peas, bean sprouts, and water chestnuts; toss to coat. Place the egg roll wrappers on a clean dry work surface. Divide the mixture evenly among the wrappers; fold in the ends and roll up jelly roll fashion.
- Combine the olive or vegetable oil and sesame oil. Lightly brush each spring roll with oil mixture and place on the prepared baking sheet.
- Bake at 375 degrees F until the spring rolls are crisp on the bottoms; about 10 minutes; turn and bake until crisp all over, about 7 to 10 more minutes.
- Serve with mustard or plum sauce if desired. If you can't get egg roll wrappers, you can also use phyllo sheets.