Baked Veggie Spring Rolls

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 preheat the oven to 375 degrees f. spray a cooking sheet with non-stick cooking spray, or line with parchment.
• 2 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.
• 3 combine the olive or vegetable oil and sesame oil. lightly brush each spring roll with oil mixture and place on the prepared baking sheet.
• 4 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.
• 5 serve with mustard or plum sauce if desired. if you can't get egg roll wrappers, you can also use phyllo sheets.