Ingredients
1 28 oz. can crushed tomatoes
6 cloves of garlic
1 shallot
salt and pepper to taste
1/4 cup of parmesan cheese
1 pkg. of chopped spinach
1/4 cup virgin olive oil
1 small zucchini diced
1 small onion diced
6 oz of sliced baby portobella
mushrooms
1 tbs chopped basil
1 teas chopped oregano
1 teas chopped mint
3 tbs chopped parsley
1 pkg of chinese eggroll
dough.
Preparation
place the half the garlic and shallotsin a small blender with halfthe olive oil and blend well.
In a sauce pot place the blended items cook till soft, add the wine and cook for 3 min. Add the crushed tomatoes and half a can of water. Put half the herbs and salt and pepper into the sauce , Cook for at least 30 min simmering.
In a saute pan add the rest of the olive oil and chopped garlic saute the zucchini, spinach (that has been thawed and drained well). Cook for 3 min. Add the parmesan cheese and all the herbs and simmer for 5 min.
Place 2 tbs of veggie mix into the the center of the chinese eggroll at a diagonal and fold forward turning the sides in on the first fold. Continue to do this till you have twelve small rolls. Place some sauce in a baking dish and place the rolls in the pan. Place some parmesan cheese on top of each roll and Cover with sauce and bake for 20 min. at 350 deg.
