Recipe - Crunchy Vegetable Rolls With Soy Dipping Sauce

Nonstick vegetable oil spray
2 teaspoon Sesame oil
3 tablespoon Chopped green onions
1 tablespoon Garlic; finely chopped
1 tablespoon Fresh ginger root; finely
Chopped
3 cup Chopped spinach
4 Shiitake mushrooms; stemmed
And cut or sliced up
2 small Zucchini; julienned
1 Carrot; julienned
4 teaspoon Soy sauce
3 tablespoon Soy sauce
4 Egg roll skins; 6" size
3 tablespoon Rice vinegar

Recipe by: Bon Appetit/February 1996 Preheat oven to 375#161#F. Spray heavy
baking sheet with vegetable oil spra Heat 1 teaspoon sesame oil in heavy
large nonstick skillet over high heat. green onions, garlic and ginger;
stirfry 1 minute. Add spinach, mushrooms, zucchini and carrot; stirfry
until vegetables are crisptender and spinach wilts, about 3 minutes. Add 4
teaspoons soy sauce and stir to coat vegetabl about 30 seconds. Transfer
mixture to colander and drain off liquid. Cool completely.

Place egg roll wrappers on work surface. Spoon filling in 4x2inch rectangl
in center of each wrapper, dividing equally. Fold in short sides, then roll
tightly. Arrange seam side down on prepared sheet. (Can be made 6 hours ahe
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 tablespoon
soy sauce in small bowl.

Transfer rolls to plates. Serve warm with dipping sauce.