Asian Asparagus Rolls With Salziki Sauce
- Ready In:
- 1hr 20mins
- Ingredients:
- 28
- Serves:
-
6
ingredients
-
SALZIKI SAUCE
- 1 cup nonfat plain yogurt
- 1⁄2 cucumber, seeded and grated
- 1 teaspoon fresh dill
- 1 garlic clove, minced
- 1 dash white pepper
-
ASPARAGUS ROLLS
- 1 1⁄2 cups carrots, shredded
- 1 cup zucchini, cut into strips
- 1 cup summer squash, cut into strips
- 1⁄2 lb thin asparagus, halved and cut into 2 inch pieces
- 1⁄3 lb fresh shiitake mushroom, thinly sliced
- 1 tablespoon water
- 1 1⁄2 teaspoons margarine
- 1⁄4 cup onion, diced
- 1⁄4 cup celery, diced
- 1⁄2 teaspoon salt (optional)
- 1 garlic clove, minced
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon ground cumin
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon ground coriander
- 1 dash red pepper
- 3⁄4 cup diced tomato, drained
- 1 teaspoon flour
- 2 tablespoons prepared mango chutney
- 12 egg roll wraps
- 4 slices fresh ginger
directions
- Place yogurt in cheesecloth lined sieve.
- Set over bowl to drain for 1 hour.
- Combine remaining sauce ingredients in separate bowl; set aside.
- Preheat oven to 400.
- Spray medium baking sheet with nonstick cooking spray.
- Spread carrots, zucchini and squash in 1 layer; roast 15 to 20 minutes or until tender.
- Place asparagus, mushrooms and water in microwavable bowl.
- Cover and cook at HIGH about 2 minutes or until tender.
- Heat margarine in medium saucepan over high heat.
- Add onion and celery; cook and stir 2 minutes or until soft.
- Stir in salt, garlic spices and tomatoes; simmer 2 minutes.
- Add flour; cook and stir 2 minutes or until sauce thickens.
- Pour into medium bowl; stir in chutney, carrot and asparagus mixtures.
- Line baking sheet with waxed paper.
- Lightly spray with cooking spray; set aside.
- Place 1 egg roll wrapper on work surface with 1 corner pointing toward you.
- Place about 1/4 cup vegetable mixture in center of wrapper.
- Fold left and right corners over filling; fold bottom corner over filling.
- Press gently at top of filling to remove any air.
- Moisten exposed wrapper edges slightly with water; roll up filled wrapper starting at bottom.
- Place on baking sheet.
- Repeat steps with remaining wrappers and filling.
- Spray steamer rack with nonstick cooking spray; set in pot over simmering water.
- Add ginger to water.
- Place rolls on rack with seam side up.
- Steam 16 to 18 minutes or until roll is hot and wrapper is cooked through.
- Place on serving plate.
- Transfer drained yogurt to small serving bowl.
- Stir in reserved sauce ingredients.
- Serve rolls with salziki sauce.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Stephanie S.
Lincoln, NE
<p>Hello! I am in Nebraska with three of my four children and a husband of 20 yrs.(the fourth child is in the Army stationed at Fort Bragg) I get to be a stay home mom and LOVE it.(which gives me time to look for new recipes...LOL) We like to camp, play sports,watching movies and lots more. I have a fairly large collection of recipe books, but then you can't ever have enough...right? I came across this site(recipezaar) and instantly fell in love with it. I am sooooo glad I found it.<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg alt= /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CameraLesschef-STICKER.jpg alt= /> <br /><img src=http://i13.photobucket.com/albums/a254/Sharon123/Copyoftag300-banner.jpg border=0 alt=Susie's Banner for Newest Zaar Tag /> <br /><img src=http://i13.photobucket.com/albums/a254/Sharon123/NZT-2-AnnaciasZaarTagbanner.jpg border=0 alt=Annacia's banner for Zaar Tag /></p>