Asian

Crunchy Spring Rolls is for Dinner.

Crunchy Spring Rolls takes 20 minutes to prepare.

Crunchy Spring Rolls takes 10 minutes to cook.

Crunchy Spring Rolls makes 2 servings.

The ingredients for Crunchy Spring Rolls are:

1 tsp sesame oil
3 green onions, chopped
2 cloves garlic, minced
2 tbsp minced & peeled ginger root

4 shiitake mushrooms, without stems, sliced finely
1 carrot, cut into matchsticks
2 small zucchini, peeled and cut into matchsticks
3 cups fresh spinach, chopped

4 tsp low-sodium soy sauce

1 cup fresh bean sprouts

8 Spring Roll Skins

Here is how you make Crunchy Spring Rolls:

Heat sesame oil in a wok or pan. Add onions, garlic, and ginger. Heat for 1 minute.Add mushrooms, carrot, zucchini, and spinach. Heat until spinach wilts - but veggies are still crunchy. Stir while heating. Once spinach has wilted, add 4 tsp low-sodium soy sauce. Cook about 30 seconds, making sure soy sauce is distributed.Remove from heat, drain (let it sit in a colander) until majority of moisture has dripped off. I just waited about 5-10 minutes, I was hungry. ; ) It just means that you will have more 'moist' working material.Wet spring roll skins. Place scoop of cooked veggies on skin, top with fresh bean sprouts. Roll spring roll. This is where you can get creative!That's it! I suggest serving these with some dipping sauce. The flavor is good, but not very strong, and it needs a little kick.Makes 8 Spring Rolls. Number of Servings: 2Recipe submitted by SparkPeople user OUTOFTHEBOX.

The nutritional information for Crunchy Spring Rolls is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 213.9

• Total Fat: 3.6 g
• Cholesterol: 0.0 mg
• Sodium: 858.9 mg
• Total Carbs: 41.0 g
• Dietary Fiber: 4.1 g
• Protein: 7.1 g

Crunchy Spring Rolls is Asian cuisine.

The dietary needs meet for Crunchy Spring Rolls is Vegan