Baked Spring Rolls with Easy Thai Dipping Sauce

For the Spring Rolls:

Remove the frozen spring roll wrappers from the freezer and allow to come to room temperature.

Soak the glass noodles in hot water for 10 minutes, until soft.

In a large skillet over medium heat combine the 2 teaspoons of vegetable oil, soy sauce, softened noodles, carrots, green beans, and mushrooms over medium heat. Cook, stirring frequently, until the ingredients are evenly combined and fragrant, about 5 minutes. (The carrots and green beans should be tender, but still slightly crisp.)

Working with one wrapper at a time, place a heaping tablespoon of the glass noodle and vegetable filling in the lower half of the wrapper. Fold the bottom edge of the wrapper up to the center of the wrapper to enclose the filling. Turn the right and left hand sides of the wrappers into the middle and roll the wrapper up towards the top.

Place the filled spring rolls seam-side down on parchment paper. At this point the rolls can be refrigerated for up to a day. Cover them with a slightly dampened paper towel to keep them from drying out.

When you are ready to make them… Preheat the oven to 350 degrees F.

Pour 2 tablespoons of vegetable oil onto a baking sheet. Place the spring rolls on the baking sheet, seam side down. Bake for 20 minutes, turning them halfway through, until both sides are golden brown and crisp. Serve immediately, with Simple Thai Dipping Sauce.

For The Dipping Sauce (makes about 1 cup):

Combine one and a half cups water with sugar, vinegar, garlic, and red chili flakes in a small pan over medium-high heat. When mixture reaches a boil, reduce heat to a simmer. Allow to simmer until mixture is reduced and thickened, about 20 minutes. Cool to room temperature. Use immediately or refrigerate for up to 2 weeks.