From the book "The top 100 recipes for a healthy lunchbox" that Amy sent me
2oz rice vermicelli noodles
2tsp sunflower oil - plus extra for brushing
1tsp toasted sesame oil
2 carrots, cut into thin strips
1 red bell pepper, seeded and cut into thin strips
3oz snow peas, sliced diagonally
2 garlic cloves, chopped
2 scallions, finally sliced lengthwise
1in piece fresh ginger, peeled and grated
2tsp soy sauce
3oz beansprouts
16 small springroll wrappers, 4.5in square, defrosted if frozen
1 egg white, beaten
Soak the noodles as instructed on the package, drain, and refresh under cold water. Cut into short lengths.
Heat the oils in a wok and stirfry the veg for 2 min. Add soy sauce and cook another minute. Add the beansprouts. Place in a bowl, stir and let cool.
Heat oven to 350deg F. Put one wrapper at a time on a work surface (covering the rest with a damp tea towel). Place a heaped Tblsp of filling on one corner, fold to cover it, fold in the two sides and roll the wrapper. Brush the edge with egg white and fold to seal.
Place the spring rolls on a lightly oiled baking sheet. Brush each roll with oil and bake 15min til golden.
Of course just mix and match with whatever ingred. you have on hand.
These are vegetarian ones as they are.
HTH
