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Ingredientes
- 2 ounce 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 pcs
- 1/2 c. Bamboo shoots, cut into matchstick pcs
- 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 x Sheets rice paper, 8 1/2 inches in diameter Plum sauce, for garnish optional
Direcciones
- Cook rice vermicelli in boiling water for 3 mins. Drain. Place in a large bowl and toss with sesame oil.
- Add in vegetables, sunflower seeds, sesame seeds, ginger root and soy sauce. Toss again and set aside.
- Preheat oven to 450F. Place oil in a small dish. Dip 1 sheet of rice paper into hot water for 15-30 seconds, till 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. Mix 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 mins, turning once, till lightly browned. Serve with plum sauce if you like.
- VT's notes: A crispy thin wrapper, delicately seasoned vegetables and the mere hint of oil make these eggless "egg" rolls marvelous as meal starters.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 8 servings | |
| Calories 82 | |
| Calories from Fat 38 | 46% |
| Total Fat 4.44g | 6% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Potassium 169mg | 5% |
| Total Carbs 9.43g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.89g | 1% |
| Protein 1.84g | 3% |
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