Name: Baked Spring Rolls
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 12 servings
Ingredients: 5 cm ginger (grated finely); 1 clove garlic (crushed); 2 tbsp dark soy sauce; 0.5 tbsp sesame oil ((or replace with vegetable oil)); 0.5 tbsp neutral oil (+ more for greasing); 2 tsp chinese five spice powder; 12 null spring roll wrappers; 0.5 null courgette (julienned); 1 null red peppers (julienned); 1 null carrots (julienned); 1 wedge white cabbage (shredded); 2 null spring onions (white part finely sliced, green cut lengthwise into thin strips); 60 g vermicelli (rice noodles); 0.5 tbsp cornflour; 1 tbsp water; 2 tbsp dark soy sauce; 0.5 tbsp toasted sesame oil; 1 tbsp rice vinegar (wine vinegar); null null fresh chilli (finely sliced or pinch of chilli flakes); 1 tsp sesame seeds; 2 cm spring onion (finely sliced)

Instructions

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1

Whisk all the dressing ingredients together and set aside for the flavors to marry.
2

Prepare vermicelli (60 g) according to packet instructions.
3

Pour the dressing over julienned courgette (0.5), peppers (1 red), carrots (1) and white cabbage (1 wedge) and mix well. Pre-heat the oven to 425° F / 220° C.
4

Place a single [spring roll wrapper] on a wet kitchen towel (cover the remaining wrappers with another kitchen towel so that they don't dry). Arrange the wrapper in a diamond shape, place a bit of [vermicelli] at the bottom, then a stack of marinated vegetable and start rolling it up. Stop when you reach half way, fold the right and left corner in so that the roll looks like an open envelope. Brush a bit of cornflour (0.5 tbsp) mixed with water (1 tbsp) on the final corner and finish rolling. Place under a damp kitchen towel while you roll the rest.
5

Brush the rolls with a small amount of [neutral oil] and place on a baking tray lined with a piece of baking parchment.
6

Bake for about 15 minutes on one side, then flip and bake for another 10-15 minutes on the other side, until the rolls are golden brown.
7

Mix all the ingredients for the dipping sauce.
8

Cut rolls in half gently with a serrated knife and enjoy them warm dipped in the sauce.