Spring Rolls
This easy to prepare entrée will be very popular with your guests.
Ingredients
- 1/2 cup cooked rice vermicelli or rice noodles (about 1 3/4 oz.)
- 1 medium onion, finely chopped
- 1 clove garlic, crushed
- 7 fresh mushrooms with stalks, finely chopped (1.7 oz)
- 1 tsp freshly ground black pepper
- 1/2 tsp salt *
- 10 1/2 oz lean ground veal
- 1/4 cup finely chopped green onions
- 1 cup finely chopped cabbage
- 2 tsp wheat flour (such as all-purpose flour)
- 1/4 cup water (for flour mixture)
- 36 spring roll wrappers
- 1 Tbsp canola oil
Directions: Standard directions Microwave directions
Cook rice noodles by pouring boiling water over them in a pan and letting them stand for 5 minutes. Drain.
Combine rice noodles, onion, garlic, mushrooms, black pepper, salt, veal, green onions, and cabbage.
In a separate bowl, mix flour and water together to make a smooth paste to use in sealing the rolls. Set aside.
Place baking sheet(s) on flat baking pan(s). Put 1 well packed tablespoon of noodle mixture on each wrapper. Moisten edges with flour and water mixture, fold in sides and roll and seal, turning the sealed edges to the underside.
Continue to prepare spring rolls, placing each on baking sheets. Allow space between rolls. Brush with oil and bake in a 350ºF oven 40 minutes, or until brown and crisp.
These may be reheated in a microwave for 8 minutes on MEDIUM HIGH. They will not be as crisp.
Variations:
* 1/2 teaspoon 'Lite' salt can be substituted for regular salt.
Substitute beef, chicken or pork for veal. Vegetables may also be varied.
Serving suggestions are not included in the recipe analysis.
Tips:
Keep fresh spring roll wrappers covered so they won't dry out.
Spring Rolls may be frozen and reheated in low oven for 20 minutes.