Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 oz Rice vermicelli -shredded
1/2 ts Sesame oil 1/4 c Sunflower seeds
3/4 c Carrots; coarsely grated 1 tb Sesame seeds; toasted
1/2 c Green onions; thinly sliced 2 ts Ginger root; finely grated
1/2 c Water chestnuts; canned 1 ts Soy sauce
-cut into matchstick pieces 4 ts Oil; vegetable
1/2 c Bamboo shoots; cut into 8 ea Sheets rice paper; 8 1/2
-matchstick pieces -inches in diameter
1/2 c Snow peas; thinly sliced Plum sauce; for garnish
1/2 c Savoy cabbage; very finely -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 15-30 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.
Per serving: 78 cals, 2g prot, 5g fat, 7g carb, 0g chol, 64mg sod, 7g
fiber.

Recipe by Shari Dawson

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. Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 12-16-94

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