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Home -> Special Diets -> Vegetarian
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Crunchy Vegetable Rolls with soy dipping sauce
| Recipe Rating: N/A Printer Friendly | Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Vegetable Rolls: 1 tbsp. sesame oil 3 tbsp. chopped green onion 1 tbsp. minced garlic 1 tbsp. peeled, minced fresh ginger 3 cups fresh spinach, chopped 4 shiitake mushrooms, stemmed, caps sliced thinly 2 small zucchini, matchsticked 1 medium carrot, peeled and matchsticked 4 tsp. soy sauce 4 egg roll wrappers
Dipping Sauce: 3 tbsp. soy sauce 1 tsp. sesame oil
Directions
For vegetable rolls: Preheat oven to 375 degrees. Lightly coat a sheet pan with cooking spray. Heat oil in a wok. Add green onion, garlic and ginger. Stir- fry 1 minute. Add spinach, shiitakes, zucchini and carrot and stir- fry until crisp tender, about 3 minutes. Add soy sauce and stir to coat. Cook 30 seconds. Divide the vegetables among 4 egg roll wrappers, placing filling in a line down the middle of each wrapper. Fold in short sides of wrappers then roll tightly. Place seam side down on prepared sheet pan. Bake 10 minutes until wrappers are crisp and filling is heated through.
For sauce: Stir together soy sauce and oil.
Serve vegetable rolls warm with dipping sauce on the side.
Makes 4 rolls.
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