Oven Fried Spring Rolls
2 tablespoons reduced sodium soy sauce
2 teaspoons grated peeled gingerroot
1/2 teaspoon packed light brown sugar
1/2 teaspoon salt
1 carrot, shredded
1 red bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
1 cup trimmed snow peas, julienned
1 cup bean sprouts
4 (7-inch) square egg roll wrappers
4 teaspoons Asian sesame oil
4 teaspoons hot Chinese mustard, optional
Preheat the oven to 400 degrees F. Spray a nonstick cooking sheet with nonstick
cooking spray, or line with parchment.
In a large bowl, combine the soy sauce, ginger, brown sugar, and salt.
Add the carrot, bell peppers, snow peas, and bean sprouts:
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
Brush each spring roll with 1 teaspoon of the sesame oil and
place on the prepared baking sheet. Bake until the spring rolls are crisp on the
bottoms; about 7 minutes; turn and bake until crisp all over, about 5 minutes.
Serve with mustard if desired.