Crunchy Vegetable Rolls with Soy Dipping Sauce

Name: Crunchy Vegetable Rolls with Soy Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 2 teaspoons oriental sesame oil; 3 tablespoons chopped green onions; 1 tablespoon finely chopped garlic; 1 tablespoon finely chopped peeled fresh ginger; 3 cups (packed) coarsely chopped fresh spinach; 4 fresh shiitake mushrooms, stemmed, caps thinly sliced; 2 small zucchini, cut into matchstick-size strips; 1 carrot, cut into matchstick-size strips; 4 teaspoons plus 3 tablespoons low-sodium soy sauce; 4 6-inch egg roll wrappers; 3 tablespoons rice vinegar

Servings: persons

Nonstick vegetable oil spray
2 teaspoons oriental sesame oil
3 tablespoons chopped green onions
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
3 cups (packed) coarsely chopped fresh spinach
4 fresh shiitake mushrooms, stemmed, caps thinly sliced
2 small zucchini, cut into matchstick-size strips
1 carrot, cut into matchstick-size strips
4 teaspoons plus 3 tablespoons low-sodium soy sauce
4 6-inch egg roll wrappers
3 tablespoons rice vinegar

1
Preheat oven to 375F.
2
Spray heavy baking sheet with vegetable oil spray.
3
Heat 1 teaspoon sesame oil in heavy large nonstick wok or skillet over high heat.
4
Add green onions, garlic and ginger; stir-fry 1 minute.
5
Add spinach, mushrooms, zucchini and carrot; stir-fry until vegetables are crisp-tender and spinach wilts, about 3 minutes.
6
Add 4 teaspoons soy sauce and stir to coat vegetables, about 30 seconds.
7
Transfer mixture to colander and drain off liquid.
8
Cool completely.
9
Place egg roll wrappers on work surface.
10
Spoon filling in 4x2-inch rectangle in center of each wrapper, dividing equally.
11
Fold in short sides, then roll up tightly.
12
Arrange seam side down on prepared sheet.
13
(Can be made 6 hours ahead.
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
Transfer rolls to plates.
19
Serve warm with dipping sauce.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Nonstick vegetable oil spray, 2 teaspoons oriental sesame oil, 3 tablespoons chopped green onions, 1 tablespoon finely chopped garlic, and more.

Yes, Crunchy Vegetable Rolls with Soy Dipping Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!