VEGGIE ROLLS

VEGGIE ROLLS image

Number Of Ingredients 18

rolls
5 black dried mushrooms
2 teaspoons vegetable oil
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
2 cups shredded bok choy
1 cup shredded carrot
3/4 cup fresh bean sprouts, rinsed and drained
1/2 cup chopped green onions
2 tablespoons sesame seeds
12 (8-inch) round sheets rice paper
For the Sauce:
1/2 cup hoisin sauce
3 tablespoons water
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 1/2 teaspoons dark sesame oil
1/8 teaspoon crushed red pepper

Steps:

TO PREPARE THE ROLLS: Combine mushrooms and boiling water to cover in a bowl; cover and let stand 10 minutes. Drain and thinly slice mushrooms. Heat vegetable oil in a small nonstick skillet over medium-high heat. Add mushrooms, ginger, and garlic; stir-fry 2 minutes. Remove from heat. Combine the mushroom mixture, bok choy, carrot, bean sprouts, green onions, and sesame seeds in a large bowl; set aside. Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish of water. Let stand 2 minutes or until soft. Place rice paper sheet on a flat surface. Spoon about 1/3 cup vegetable mixture in center of sheet. Fold sides of sheet over filling, and roll up jelly-roll fashion. Gently press seam to seal; place, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining rice paper and vegetable mixture. Slice each roll in half crosswise. TO PREPARE THE SAUCE: Combine hoisin sauce and remaining ingredients in a small bowl. Serve with rolls. Serving size: 1 vegetable roll and about 1 tablespoon sauce Recipe reprinted by permission of Cooking Light magazine. All rights reserved.