Baked Spring Rolls

Here’s what you need:

1 Tbsp. gingerroot, minced 1 Tbsp. garlic, minced 2 Tbsp. sesame oil 1 Tbsp. canola oil 2 cups bean sprouts, rinsed 12 ounces raw shrimp, minced 8 ounces water chestnuts, diced 1/4 pound Canadian bacon, diced

1/2 cup green onion, sliced fine 1 medium carrot, diced fine 4 tsp. soy sauce 2 tsp. cornstarch 2 Tbsp. water 1 package egg roll wrappers 2 Tbsp. butter, melted 2 Tbsp. sesame seeds

Here’s how to make it:
Preheat the oven to 350.
Stir fry the ginger, garlic, bean sprouts, shrimp, water chestnuts, bacon, green onion and carrot in the sesame and canola oils for about 5 minutes. Add the soy sauce and the cornstarch dissolved in water to thicken the mixture. Remove from heat and cool.
Place an egg roll wrapper in front of you with one corner pointing toward you. Place 2 Tbsp. of the stir-fry mixture in the lower third of the wrapper. Bring the point closest to you up and over the mixture, fold in each side and roll until the top point is showing. Dab a little water on it and complete the roll.
Place all the spring rolls on a baking sheet. Brush each roll with a little melted butter and then sprinkle sesame seeds on top.

Bake in the oven until the spring rolls turn pale golden. Serve with your favorite Asian style dipping sauces.


taken by : http://kitchenguyarchive.com/baked-spring-rolls/