Ingredients

• 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 teaspoon soy sauce
• 3 tablespoon soy sauce
• 4 egg roll skins (6-inch size)
• 3 tablespoon rice vinegar

Directions

• Directions
• Preheat oven to 375 degrees 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 for 1 minute.
• Add spinach, mushrooms, zucchini and carrot; stir fry until vegetables are crisp-tender and spinach wilts, about 3 minutes.
• Ass teaspoon soy sauce and stir to coat vegetable 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 tightly. Arrange seam 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 tablespoon soy sauce in small bowl.
• Transfer rolls to plate. Serve warm with dipping sauce.