← All recipes

Crunchy Vegetable Rolls with Soy Dipping Sauce

Crunchy Vegetable Rolls with Soy Dipping Sauce is an appetizers asian vegetarian recipe made with Nonstick Vegetable Oil Spray, Sesame Oil, Green Onions, Garlic, and Fresh Ginger Root. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• Nonstick Vegetable Oil Spray
• 2 tsp
• 3 tbsp
• 1 tbsp
• 1 tbsp
• 3 cup
• 4
• 2
• 1
• 4 tsp
• 3 tbsp
• 4
• 3 tbsp

Method (preview)

1. 1

   Preheat oven to 375#161#F. Spray heavy baking sheet with vegetable oil spray.

2. 2

   Heat 1 teaspoon sesame oil in heavy large nonstick skillet over high heat.

3. 3

   Add green onions, garlic and ginger; stir-fry 1 minute.

4. 4

   Add spinach, mushrooms, zucchini and carrot; stir-fry until vegetables are crisp-tender and spinach wilts, about 3 minutes.

5. 5

   Add 4 teaspoons soy sauce and stir to coat vegetables, about 30 seconds.

6. 6

   Transfer mixture to colander and drain off liquid.

7. 7

   Cool completely.

8. 8

   Place egg roll wrappers on work surface.

9. 9

   Spoon filling in 4x2-inch rectangle in center of each wrapper, dividing equally.

10. 10

    Fold in short sides, then roll up tightly.

11. 11

    Arrange seam side down on prepared sheet. (Can be made 6 hours ahead.

12. 12

    Cover with plastic wrap; refrigerate. Remove plastic wrap before continuing.)

13. 13

    Bake until wrappers are crisp and filling is heated through, turning once, about 10 minutes.

14. 14

    Transfer rolls to plates. Serve warm with dipping sauce.

15. 15

    Carbohydrate; 1mg Cholesterol; 986mg Sodium