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Рецепт Crunchy Vegetable Rolls With Soy Dipping Sauce

by Global Cookbook

Ингредиенты

Nonstick vegetable oil spray 2 tsp Sesame oil 3 Tbsp. Minced green onions 1 Tbsp. Garlic, finely minced 1 Tbsp. Fresh ginger root, finely Minced 3 c. Minced spinach 4 x Shiitake mushrooms, stemmed And sliced

2 sm Zucchini, julienned 1 x Carrot, julienned 4 tsp Soy sauce 3 Tbsp. Soy sauce 4 x Egg roll skins, 6" size 3 Tbsp. Rice vinegar

Инструкции

1. Preheat oven to 375#161#F.
2. Spray heavybaking sheet with vegetable oil spra Heat 1 tsp. sesame oil in heavy large nonstick skillet over high heat. green onions, garlic and ginger; stir-fry 1 minute. Add in spinach, mushrooms, zucchini and carrot; stir-fry till vegetables are crisp-tender and spinach wilts, about 3 min. Add in 4 tsp. soy sauce and stir to coat vegetabl about 30 seconds. Transfer mix to colander and drain off liquid. Cold completely.
3. Place egg roll wrappers on work surface. Spoon filling in 4x2-inch rectangl in center of each wrapper, dividing equally. Mix in short sides, then roll tightly. Arrange seam side down on prepared sheet. (Can be made 6 hrs ahe Cover with plastic wrap; chill. Remove plastic wrap before continuing Bake till wrappers are crisp and filling is heated through, turning once, about 10 min.
4. Meanwhile, mix vinegar and remaining 1 tsp. sesame oil and 3 Tbsp. soy sauce in small bowl.
5. Transfer rolls to plates. Serve hot with dipping sauce.

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