Recipe by Cooking Light December 1999


Recipe Summary

1 dozen (serving size: 1 vegetable roll and about 1 tablespoon sauce)


Ingredient Checklist


Instructions Checklist
  • To prepare 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 sauce, combine hoisin sauce and remaining ingredients in a small bowl. Serve with rolls.

Nutrition Facts

90 calories; calories from fat 26%; fat 2.6g; saturated fat 0.4g; mono fat 0.8g; poly fat 1.1g; protein 2.3g; carbohydrates 11.1g; fiber 1.2g; iron 0.8mg; sodium 308mg; calcium 45mg.