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Ingredients

• 2 tablespoons reduced-sodium soy sauce
• 1/2 teaspoon grated peeled ginger root
• 1/2 teaspoon packed light brown sugar
• 1/2 teaspoon salt
• 1 minced garlic clove, to taste
• 1/3 cup cooked rice noodles (also known as cellophane noodles, and I sometimes use more and pack 'em in!)
• 1 green onion (scallion), julienned
• 1 carrot, finely grated
• 1 red bell pepper, seeded and julienned
• 1/2 green or yellow bell pepper, seeded and julienned (I prefer the yellow)
• 1/4 cup finely shredded or julienned cabbage
• 1 cup trimmed snow pea pods, julienned
• 1 cup bean sprouts
• 1/4 cup water chestnuts, julienned
• 4 7-inch square egg roll wrappers
• 2 teaspoons olive or vegetable oil
• 1 teaspoon Asian sesame oil or toasted sesame oil
• hot Chinese mustard and/or plum sauce, for garnish

Description

I Love Spring Rolls! I Have Great Memories From During My Teenage Years When I'd Get Them At A Restaurant In Woodburn, Oregon, For My Lunches. This Is One Of My Comfort Foods. I'd Rather Bake Them Than Fry Them, Any Day. Here's The Recipe I Use. Don

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