Baked Veggie Spring Rolls

Name: Baked Veggie Spring Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons reduced sodium soy sauce; 1/2 teaspoon grated peeled gingerroot; 1/2 teaspoon packed light brown sugar; 1/2 teaspoon salt; 1 minced garlic clove, to taste; 1/3 cup cooked rice noodles (also known as cellophane noodles, and I sometimes use more and pack 'em in!); 1 green onion, julienned (scallion); 1 carrot, finely grated; 1 red bell pepper, seeded and julienned; 1/2 green bell peppers (I prefer the yellow) or 1/2 yellow bell pepper, seeded and julienned (I prefer the yellow); 1/4 cup finely shredded cabbage or 1/4 cup julienned cabbage; 1 cup trimmed snow pea pods, julienned; 1 cup bean sprouts; 1/4 cup water chestnut, julienned; 4 (7 inch) square egg roll wraps; 2 teaspoons olive oil or 2 teaspoons vegetable oil; 1 teaspoon sesame oil or 1 teaspoon toasted sesame oil; hot Chinese mustard (and or or, not necessarily one or the other) or plum sauce, for garnish (and or or, not necessarily one or the other)

Submitted by Julesong

"I love spring rolls! I have great memories from during my teenage years when I'd get them at a restaurant in Woodburn, Oregon, for my lunches. This is one of my comfort foods. I'd rather bake them than fry them, any day. Here's the recipe I use. Don't be daunted by the large ingredient list... the items just make them that more tasty! :)"

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Ready In:: 35mins
Ingredients:: 18
Serves:: 4

ingredients

2 tablespoons reduced sodium soy sauce
¹⁄₂ teaspoon grated peeled gingerroot
¹⁄₂ teaspoon packed light brown sugar
¹⁄₂ teaspoon salt
1 minced garlic clove, to taste
¹⁄₃ cup cooked rice noodles (also known as cellophane noodles, and I sometimes use more and pack 'em in!)
1 green onion, julienned (scallion)
1 carrot, finely grated
1 red bell pepper, seeded and julienned
¹⁄₂ green bell peppers (I prefer the yellow) or 1/2 yellow bell pepper, seeded and julienned (I prefer the yellow)
¹⁄₄ cup finely shredded cabbage or 1/4 cup julienned cabbage
1 cup trimmed snow pea pods, julienned
1 cup bean sprouts
¹⁄₄ cup water chestnut, julienned
4 (7 inch) square egg roll wraps
2 teaspoons olive oil or 2 teaspoons vegetable oil
1 teaspoon sesame oil or 1 teaspoon toasted sesame oil
hot Chinese mustard (and or or, not necessarily one or the other) or plum sauce, for garnish (and or or, not necessarily one or the other)

directions

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.

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RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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