Just like my friend Punxsutawney Phil (I call him my friend on the good years) said on February 2, spring is coming early this year. I know that after the harsh storms in the east everyone is ready for it too. And to celebrate spring coming early, I'm making spring rolls.
Typically spring rolls are a big treat for me. I am not a big fan of deep fried food and eating it is always a special occasion for me. Luckily, these spring rolls are baked and taste almost as delicious as theie deep fried cousins. Actually, considering I don't get sick after eating these spring rolls, they're way better!
Read on for how to make them. They're way easier than you might have guessed!
Baked Spring Rolls - makes 24
1 oz rice vermicelli noodles
1 tablespoon oil
1 teaspoon grated ginger
2 green onions, finely sliced
1 small carrot, grated
1/2 cup snow peas, finely sliced
1/2 cup baby spinach, finely sliced
3/4 cup bean sprouts
1 tablespoon each of mint and cilantro, finely sliced
2 tablespoons light soy sauce
24 spring roll wrappers
Water with corn starch, for wrapping the spring rolls
1. Soak the noodles according to the package and then snip into 1 inch pieces.
2. In a large frying pan, add the oil and veggies. Stir fry about 3 minutes.
3. Add the herbs, soy sauce, and noodles. Stir fry another minute and let cool slightly.
4. Place a spring roll wrapper on the counter and spoon some filling into the middle. Don't over fill or your spring rolls will be hard to roll.
5. Dip your finger in the water and run it along all the edges and fold in half to make a triangle.
6. Wet the two far corners of the triangle and fold in half to make an envelope shape.
7. Finally tightly roll from the flat edged bottom to finish your spring roll and repeat until rolls or filling is used up.
8. Preheat oven to 400 degrees and line a cookie sheet with parchment paper. Spray with oil and lay spring rolls on top. Spray the tops of the spring rolls with more oil and bake about 10 minutes or until crispy.
9. Enjoy on their own or dip in plum sauce or Sweet That Chili Sauce.