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Ingredientes
- Nonstick vegetable oil spray
- 2 tsp Sesame oil
- 3 Tbsp. Minced green onions
- 1 Tbsp. Garlic, finely minced
- 1 Tbsp. Fresh ginger root, finely Minced
- 3 c. Minced spinach
- 4 x Shiitake mushrooms, stemmed And sliced
- 2 sm Zucchini, julienned
- 1 x Carrot, julienned
- 4 tsp Soy sauce
- 3 Tbsp. Soy sauce
- 4 x Egg roll skins, 6" size
- 3 Tbsp. Rice vinegar
Direcciones
- Preheat oven to 375#161#F.
- Spray heavybaking sheet with vegetable oil spra Heat 1 tsp. sesame oil in heavy large nonstick skillet over high heat. green onions, garlic and ginger; stir-fry 1 minute. Add in spinach, mushrooms, zucchini and carrot; stir-fry till vegetables are crisp-tender and spinach wilts, about 3 min. Add in 4 tsp. soy sauce and stir to coat vegetabl about 30 seconds. Transfer mix to colander and drain off liquid. Cold completely.
- Place egg roll wrappers on work surface. Spoon filling in 4x2-inch rectangl in center of each wrapper, dividing equally. Mix in short sides, then roll tightly. Arrange seam side down on prepared sheet. (Can be made 6 hrs ahe Cover with plastic wrap; chill. Remove plastic wrap before continuing Bake till wrappers are crisp and filling is heated through, turning once, about 10 min.
- Meanwhile, mix vinegar and remaining 1 tsp. sesame oil and 3 Tbsp. soy sauce in small bowl.
- Transfer rolls to plates. Serve hot with dipping sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 4 servings | |
| Calories 65 | |
| Calories from Fat 23 | 35% |
| Total Fat 2.61g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1006mg | 42% |
| Potassium 413mg | 12% |
| Total Carbs 7.84g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.22g | 1% |
| Protein 3.23g | 5% |
