These rolls are baked instead of deep-fried, making them a healthful, satisfying alternative to traditional egg rolls.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Spray heavy baking sheet with vegetable oil spray. Heat 1 teaspoon sesame oil in heavy large nonstick wok or 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.
Step 2
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 before continuing.) Bake until wrappers are crisp and filling is heated through, turning once about 10 minutes.
Step 3
Meanwhile, mix vinegar and remaining 1 Teaspoon sesame oil and 3 tablespoons soy sauce in small bowl.
Step 4
Transfer rolls to plates. Serve warm with dipping sauce.
