JillSklar
03-16-2004, 11:10 AM
Baked Spring Rolls
Deep fried spring rolls often have more crust than filling. Not these, made with super-thin rice paper. The paper merely holds the filling together, a nice change from the doughy Chinese restaurant type.
3 ounces thin rice noodles (vermicelli, available in Asian markets)
1/2 tsp. sesame oil
1 Tbsp. white sesame seeds
1/2 cup grated or shredded carrots
1/2 cup fresh or canned water chestnuts, drained and slices thin
1/2 cup thinly sliced pea pods
1 cup finely shredded green cabbage
2 tsp. minced fresh gingerroot
1 Tbsp. light soy sauce
1 Tbsp, olive oil
Warm water
8-12 large (8-9-inch diameter) rice paper rounds (available in Asian markets)
Preheat oven to 400ºF. Spray a cookie or baking sheet with nonstick cooking spray. Set aside.
Bring a medium pot of water to a boil over high heat. Add the rice noodles and boil for about two minutes or according to package directions. Drain well and transfer the noodles to a large bowl. Add sesame oil, sesame seeds carrots, water chestnuts, pea pods, cabbage, gingerroot, and soy sauce. Toss well to combine. Set aside.
Place olive oil in a small bowl. Fill a shallow bowl with very warm water. Float a sheet of the rice paper in the water and submerge it gently with your fingers for about 20 to 30 seconds, until the paper is just softened. Remove from the bowl and place on a clean surface. Gently brush the rice paper with a little olive oil.
Spoon 1/4 cup of the filling onto the edge of rice paper closest to you. Fold the filling-lined edge of the rice paper over once. Fold the sides of the rice paper over the filling and roll up the rice paper like a cigar. Place the roll seam side down on the prepared baking sheet. Spray the top of the rolls with the nonstick cooking spray. Repeat with remaining filling and wrappers. Bake the spring rolls for about 20 minutes, turning once or twice until golden. Serve hot. Makes 8 to12 servings.
Deep fried spring rolls often have more crust than filling. Not these, made with super-thin rice paper. The paper merely holds the filling together, a nice change from the doughy Chinese restaurant type.
3 ounces thin rice noodles (vermicelli, available in Asian markets)
1/2 tsp. sesame oil
1 Tbsp. white sesame seeds
1/2 cup grated or shredded carrots
1/2 cup fresh or canned water chestnuts, drained and slices thin
1/2 cup thinly sliced pea pods
1 cup finely shredded green cabbage
2 tsp. minced fresh gingerroot
1 Tbsp. light soy sauce
1 Tbsp, olive oil
Warm water
8-12 large (8-9-inch diameter) rice paper rounds (available in Asian markets)
Preheat oven to 400ºF. Spray a cookie or baking sheet with nonstick cooking spray. Set aside.
Bring a medium pot of water to a boil over high heat. Add the rice noodles and boil for about two minutes or according to package directions. Drain well and transfer the noodles to a large bowl. Add sesame oil, sesame seeds carrots, water chestnuts, pea pods, cabbage, gingerroot, and soy sauce. Toss well to combine. Set aside.
Place olive oil in a small bowl. Fill a shallow bowl with very warm water. Float a sheet of the rice paper in the water and submerge it gently with your fingers for about 20 to 30 seconds, until the paper is just softened. Remove from the bowl and place on a clean surface. Gently brush the rice paper with a little olive oil.
Spoon 1/4 cup of the filling onto the edge of rice paper closest to you. Fold the filling-lined edge of the rice paper over once. Fold the sides of the rice paper over the filling and roll up the rice paper like a cigar. Place the roll seam side down on the prepared baking sheet. Spray the top of the rolls with the nonstick cooking spray. Repeat with remaining filling and wrappers. Bake the spring rolls for about 20 minutes, turning once or twice until golden. Serve hot. Makes 8 to12 servings.