Recipe - Baked Spring Rolls

2 ounce Rice vermicelli
One half teaspoon Sesame oil
Three fourths cup Carrots; coarsely grated
One half cup Green onions; thinly cut or sliced up
One half cup Water chestnuts; canned
cut into matchstick pieces
One half cup Bamboo shoots; cut into
matchstick pieces
One half cup Snow peas; thinly cut or sliced up
One half cup Savoy cabbage; very finely
shredded
One fourth cup Sunflower seeds
1 tablespoon Sesame seeds; toasted
2 teaspoon Ginger root; finely grated
1 teaspoon Soy sauce
4 teaspoon Oil; vegetable
8 Sheets rice paper; 8 1/2
inches in diameter
Plum sauce; for garnish
optional

Cook rice vermicelli in boiling water for 3 mins. Drain. Place in a large
bowl and toss with sesame oil. Add vegetables, sunflower seeds, sesame
seeds, ginger root and soy sauce. Toss again and set aside. Preheat oven
450. Place oil in a small dish. Dip 1 sheet of rice paper into warm water
for 1530 seconds, until 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. Fold 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, until lightly browned. Serve
with plum sauce if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini