Crunchy Vegetable Rolls with Soy Dipping Sauce

Title:
Crunchy Vegetable Rolls with Soy Dipping Sauce

Yield:
4 Servings

Categories:
Appetizers,
Asian,
Vegetarian




Ingredients:





          Nonstick vegetable oil spray


     2 ts Sesame oil


     3 tb Chopped green onions


     1 tb Garlic; finely chopped


     1 tb Fresh ginger root; finely


          Chopped


     3 c  Chopped spinach


     4    Shiitake mushrooms; stemmed


          And sliced


     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
4


 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.