Asian Asparagus
Rolls with Salziki Sauce Recipe
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| Asian Asparagus Rolls with Salziki Sauce |
Ingredients
Salziki Sauce
1 cup plain
fat-free yogurt
1/2 cucumber,
seeded and grated (about 1/3 cup)
1 teaspoon
snipped fresh dill
1 clove garlic,
minced
Dash white pepper
Asparagus Rolls
1-1/2 cups
shredded carrots
1 cup each
zucchini and yellow squash, cut into 2×1/4-inch strips
1/2 pound thin
asparagus, halved and cut into 2-inch pieces
1/3 pound fresh
shiitake mushrooms, stems removed and thinly sliced
1 tablespoon
water
1-1/2 teaspoons
reduced-fat margarine
1/4 cup each
diced onion and diced celery
1/2 teaspoon
salt (optional)
1/2 teaspoon
ground ginger
1 clove garlic,
minced
1/4 teaspoon
each turmeric, dry mustard and ground cumin
1/8 teaspoon
each ground cinnamon and ground coriander
Dash ground red pepper
3/4 cup
no-salt-added diced tomatoes, drained
1 teaspoon
instant flour
2 tablespoons
prepared mango chutney
12 egg roll
wrappers
4 slices fresh
ginger slices
How to Prepare :
1. Place yogurt
in cheesecloth or double paper towel-lined sieve. Set over bowl to drain about
1 hour. Combine remaining Salziki Sauce ingredients in separate bowl; set
aside.
2. Preheat oven
to 400°F. Spray medium baking sheet with nonstick cooking spray. Spread
carrots, squash and zucchini in one layer on sheet; roast 15 to 20 minutes or
until tender.
3. Place
asparagus, mushrooms and water in microwavable bowl. Cover and cook at HIGH
about 2 minutes or until tender.
4. Heat
margarine in medium saucepan over high heat. Add onion and celery; cook and
stir 2 minutes until soft. Stir in garlic and spices. Add 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.
5. Line baking
sheet with waxed paper. Lightly spray with cooking spray; set aside. Place one
egg roll wrapper on work surface with one corner pointing toward you. Place
about 1/4 cup vegetable mixture in center of wrapper in rectangle shape. Fold
left and right corners over filling; fold bottom corner over filling to form
envelope. Press gently at top of filling to remove any air. Moisten exposed
wrapper edges slightly with water; firmly roll up filled wrapper starting at
bottom. Place roll on prepared baking sheet. Repeat steps with remaining
wrappers and filling.
6. Spray steamer
rack with 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; keep warm.
7. Remove yogurt
from sieve to small serving bowl; discard any liquid. Stir in remaining
reserved sauce ingredients. Serve rolls with Salziki Sauce.
Instant flour is
used most often to thicken sauces or gravies. Because it is a granular flour,
it dissolves more easily in hot or cold liquids.
