Baked egg rolls

Mary Larson

subheading: INGREDIENTS:

2 ounces bean thread rice noodles

12 to 14 rice paper spring roll wrappers (or frozen flour spring roll wrappers)

subheading: Stir-Fry Sauce:

1 tablespoon minced ginger or ginger paste

¼ cup water

3 tablespoons low-sodium tamari or soy sauce

2 tablespoons pure maple syrup

1 tablespoon rice vinegar

1 tablespoon lime juice

1 teaspoon Sriracha

1 teaspoon garlic powder

3 teaspoons cornstarch

subheading: Veggies:

4 cups cabbage, thinly sliced

2 small carrots, julienned

4 green onions, thinly sliced

2 cups soy curls, hydrated (or 6 oz shitake mushrooms, sliced)

subheading: Peanut Dipping Sauce:

¼ cup peanut butter

2 tablespoons low-sodium tamari or soy sauce

1 ½ teaspoons Sriracha

1 tablespoon lime juice

2 teaspoons maple syrup

1 teaspoon garlic powder

1 tablespoon water

Preheat oven to 425° F.

Cook the rice noodles according to package instructions.

Using kitchen shears, cut the noodles

so they are 1 to 2 inches in length. Set aside.

Place the stir-fry sauce ingredients into a small bowl, whisk, and set aside.

Place the vegetables and soy curls into a large fry pan and sauté in a small amount of water over medium-high heat. Cook until vegetables are tender, about 6 to 8 minutes.

Add the sauce and noodles and continue cooking until bubbly and thickened, about 1 to 2 minutes.

Place the rice paper wrapper into a medium sized bowl of warm water for 10 seconds, allowing the wrapper to become pliable. (If you are using frozen flour spring roll wrappers, you will not need to soak the wrappers in water.)

Place the rice wrapper on a clean surface and add about 2 to 3 tablespoons of the vegetable/noodle mixture to the lower half of the wrapper. Turn the left and right sides towards the middle and begin rolling as if you are making a burrito. Be careful not to overfill. Practice makes perfect!

Arrange the spring rolls seam-side down onto a parchment lined baking sheet and bake for 20 to 25 minutes until lightly browned. For crispier spring rolls, turn after half way through. (Or...eat them fresh and skip the baking step for a fresh soft spring roll!)

Whisk together the peanut dipping sauce ingredients. If you prefer a thinner consistency, add 1 to 2 tablespoons of water.

Serve baked spring rolls with peanut dipping sauce.

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