Vegetable Rolls with Soy Dipping Sauce|
Crunchy Vegetable Rolls with Soy Dipping Sauce
Nonstick vegetable oil spray
2 ts Sesame oil
3 tb Chopped green onions
1 tb Garlic; finely chopped
1 tb Fresh ginger root; finely
3 c Chopped spinach
4 Shiitake mushrooms; stemmed
2 sm Zucchini; julienned
1 Carrot; julienned
4 ts Soy sauce
3 tb Soy sauce
4 Egg roll skins; 6" size
3 tb Rice vinegar
Recipe by: Bon Appetit/February 1996 Preheat oven to 375#161#F. Spray heavy
baking sheet with vegetable oil spra Heat 1 teaspoon sesame oil in heavy
large nonstick skillet over high heat. green onions, garlic and ginger;
stir-fry 1 minute. Add spinach, mushrooms, zucchini and carrot; stir-fry
until vegetables are crisp-tender and spinach wilts, about 3 minutes. Add
teaspoons soy sauce and stir to coat vegetabl about 30 seconds. Transfer
mixture to colander and drain off liquid. Cool completely.
Place egg roll wrappers on work surface. Spoon filling in 4x2-inch rectangl
in center of each wrapper, dividing equally. Fold in short sides, then roll
tightly. Arrange seam side down on prepared sheet. (Can be made 6 hours ahe
Cover with plastic wrap; refrigerate. Remove plastic wrap before continuing
Bake until wrappers are crisp and filling is heated through, turning once,
about 10 minutes.
Meanwhile, mix vinegar and remaining 1 teaspoon sesame oil and 3 tablespoon
soy sauce in small bowl.
Transfer rolls to plates. Serve warm with dipping sauce.