Crunchy Vegetable Rolls With Soy Dipping Sauce
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
61
Spice
49
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Arrange seam side down on prepared sheet
2
(Can be made 6 hours ahead
3
Preheat oven to 375°F
4
Spray heavy baking sheet with vegetable oil spray
5
Heat 1 teaspoon sesame oil in heavy large nonstick wok or skillet over high heat
6
Add green onions, garlic and ginger; stir-fry 1 minute
7
Add spinach, mushrooms, zucchini and carrot; stir-fry until vegetables are crisp-tender and spinach wilts, about 3 minutes
8
Add 4 teaspoons soy sauce and stir to coat vegetables, about 30 seconds
9
Transfer mixture to colander and drain off liquid
10
Cool completely
11
Place egg roll wrappers on work surface
12
Spoon filling in 4x2-inch rectangle in center of each wrapper, dividing equally
13
Fold in short sides, then roll up tightly
14
Cover with plastic wrap, refrigerate
15
Remove plastic before continuing
16
) Bake until wrappers are crisp and filling is heated through, turning once about 10 minutes
17
Meanwhile, mix vinegar and remaining 1 Teaspoon sesame oil and 3 tablespoons soy sauce in small bowl
18
Preheat oven to 375°F
19
Spray heavy baking sheet with vegetable oil spray
20
Heat 1 teaspoon sesame oil in heavy large nonstick wok or skillet over high heat
21
Add green onions, garlic and ginger; stir-fry 1 minute
22
Add spinach, mushrooms, zucchini and carrot; stir-fry until vegetables are crisp-tender and spinach wilts, about 3 minutes
23
Add 4 teaspoons soy sauce and stir to coat vegetables, about 30 seconds
24
Transfer mixture to colander and drain off liquid
25
Cool completely
26
Place egg roll wrappers on work surface
27
Spoon filling in 4x2-inch rectangle in center of each wrapper, dividing equally
28
Fold in short sides, then roll up tightly
29
Arrange seam side down on prepared sheet
30
(Can be made 6 hours ahead
31
Cover with plastic wrap, refrigerate
32
Remove plastic before continuing
33
) Bake until wrappers are crisp and filling is heated through, turning once about 10 minutes
34
Meanwhile, mix vinegar and remaining 1 Teaspoon sesame oil and 3 tablespoons soy sauce in small bowl
35
Transfer rolls to plates
36
Serve warm with dipping sauce
37
Transfer rolls to plates
38
Serve warm with dipping sauce