*  Exported from  MasterCook Mac  *
 
               Crunchy Vegetable Rolls with Soy Dipping Sauce
 
 Recipe By     : Bon Appetit/February 1996
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Asian
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Nonstick vegetable oil spray
    2      teaspoons     sesame oil
    3      tablespoons   chopped green onions
    1      tablespoon    garlic -- finely chopped
    1      tablespoon    fresh ginger root -- finely chopped
    3      cups          chopped spinach
    4                    shiitake mushrooms -- stemmed and sliced
    2      small         zucchini -- julienned
    1                    carrot -- julienned
    4      teaspoons     soy sauce
    3      tablespoons   soy sauce
    4                    egg roll skins -- 6 size
    3      tablespoons   rice vinegar
 
 Preheat oven to 375#161#F. Spray heavy baking sheet with vegetable oil spray.
 Heat 1 teaspoon sesame oil in heavy large nonstick skillet over high heat. Add
 green onions, garlic and ginger; stir-fry 1 minute. Add spinach, mushrooms,
 zucchini and carrot; stir-fry until vegetables are crisp-tender and spinach
 wilts, about 3 minutes. Add 4 teaspoons soy sauce and stir to coat vegetables,
 about 30 seconds. Transfer mixture to colander and drain off liquid. Cool
 completely.
 
 Place egg roll wrappers on work surface. Spoon filling in 4x2-inch rectangle
 in center of each wrapper, dividing equally. Fold in short sides, then roll up
 tightly. Arrange seam side down on prepared sheet. (Can be made 6 hours ahead.
 Cover with plastic wrap; refrigerate. Remove plastic wrap before continuing.)
 Bake until wrappers are crisp and filling is heated through, turning once,
 about 10 minutes.
 
 Meanwhile, mix vinegar and remaining 1 teaspoon sesame oil and 3 tablespoons
 soy sauce in small bowl.
 
 Transfer rolls to plates. Serve warm with dipping sauce.
 
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 Per serving: 94 Calories; 3g Fat (24% calories from fat); 4g Protein; 15g
 Carbohydrate; 1mg Cholesterol; 986mg Sodium