Asian Asparagus Rolls With Salziki Sauce

mommyoffour's Note:

These are very good. I got this recipe years ago from one of those cookbooks you buy at the checkout line in the supermarket. I tried these because we are a big fan of steamed anything. The list of ingredients are long but the taste is amazing and so worth it.

• Total Time: 1 hrs 20 mins
• Prep Time: 30 mins
• Cook Time: 50 mins

Ingredients:

Servings: 6

SALZIKI SAUCE

• 236.59 ml nonfat plain yogurt
• 1 cucumber, seeded and grated
• 4.92 ml fresh dill
• 1 garlic clove, minced
• 0.25 ml white pepper

ASPARAGUS ROLLS

• 354.88 ml carrots, shredded
• 236.59 ml zucchini, cut into strips
• 236.59 ml summer squash, cut into strips
• 226.79 g thin asparagus, halved and cut into 2 inch pieces
• 149.68 g fresh shiitake mushroom, thinly sliced
• 14.79 ml water
• 7.39 ml margarine
• 59.14 ml onion, diced
• 59.14 ml celery, diced
• 2.46 ml salt (optional)
• 1 garlic clove, minced
• 2.46 ml ground ginger
• 1.23 ml turmeric
• 1.23 ml dry mustard
• 1.23 ml ground cumin
• 0.59 ml cinnamon
• 0.59 ml ground coriander
• 0.25 ml red pepper
• 177.44 ml diced tomato, drained
• 4.92 ml flour
• 29.58 ml prepared mango chutney
• 12 egg roll wraps
• 4 slice fresh ginger

Directions:

1. Place yogurt in cheesecloth lined sieve.
2. Set over bowl to drain for 1 hour.
3. Combine remaining sauce ingredients in separate bowl; set aside.
4. Preheat oven to 400.
5. Spray medium baking sheet with nonstick cooking spray.
6. Spread carrots, zucchini and squash in 1 layer; roast 15 to 20 minutes or until tender.
7. Place asparagus, mushrooms and water in microwavable bowl.
8. Cover and cook at HIGH about 2 minutes or until tender.
9. Heat margarine in medium saucepan over high heat.
10. Add onion and celery; cook and stir 2 minutes or until soft.
11. Stir in salt, garlic spices and tomatoes; simmer 2 minutes.
12. Add flour; cook and stir 2 minutes or until sauce thickens.
13. Pour into medium bowl; stir in chutney, carrot and asparagus mixtures.
14. Line baking sheet with waxed paper.
15. Lightly spray with cooking spray; set aside.
16. Place 1 egg roll wrapper on work surface with 1 corner pointing toward you.
17. Place about 1/4 cup vegetable mixture in center of wrapper.
18. Fold left and right corners over filling; fold bottom corner over filling.
19. Press gently at top of filling to remove any air.
20. Moisten exposed wrapper edges slightly with water; roll up filled wrapper starting at bottom.
21. Place on baking sheet.
22. Repeat steps with remaining wrappers and filling.
23. Spray steamer rack with nonstick cooking spray; set in pot over simmering water.
24. Add ginger to water.
25. Place rolls on rack with seam side up.
26. Steam 16 to 18 minutes or until roll is hot and wrapper is cooked through.
27. Place on serving plate.
28. Transfer drained yogurt to small serving bowl.
29. Stir in reserved sauce ingredients.
30. Serve rolls with salziki sauce.