Crunchy Vegetable Rolls with Soy Dipping Sauce

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Try this Crunchy Vegetable Rolls with Soy Dipping Sauce recipe, or contribute your own.


1 Carrot; julienned
3 c Chopped spinach
1 tb Fresh ginger root; finely
3 tb Soy sauce
Nonstick vegetable oil spray
4 Shiitake mushrooms; stemmed
2 sm Zucchini; julienned
1 tb Garlic; finely chopped
3 tb Rice vinegar
And sliced
4 Egg roll skins; 6" size
4 ts Soy sauce
2 ts Sesame oil
3 tb Green Onions; chopped

Original recipe makes 4 Servings



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.

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