Instructions: Preheat oven to 375F. Spray heavy baking sheet with cooking spray. Heat 1 tsp sesame oil in heavy large non-stick wok or skillet over high heat. Add green onion, garlic and ginger; stir-fry 1 mins. Add spinach, mushrooms, zucchini, carrot and cabbage; stir-fry until vegetables are crisp-tender and spinach wilts, about 3 mins. Add 4 tsp soy sauce and stir to coat vegetables, about 30 seconds. Transfer mixture to colander and drain off liquid. Cool completely.

Place egg roll wrappers on work surface. Spoon filling into each wrapper, dividing equally. Fold in short sides, then roll up tightly. Arrange seam side down on prepared sheet. (Can be made 6 hrs ahead. Cover with plastic wrap, refrigerate. Remove plastic before continuing.)

Bake until wrappers are crisp and filling is heated through, turning once, about 10 mins.

Meanwhile mix vinegar and remaining 1 tsp sesame oil and 3 Tbs soy sauce in small bowl.

Transfer rolls to plates. Serve warm with dipping sauce.

NOTES : This is an appetizer recipe that I usually make for the holidays.

I thought Id share it with everyone.

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