Shiitake Mushroom Egg Rolls

These egg rolls were excellent!

6 oz. green cabbage, thinly sliced, hard piece removed
1 carrot, shredded (1.6 oz.)
1 scallion, white and green parts separated and finely sliced
4 fresh shiitake mushrooms, stems removed (1.8 oz. before trimming)
2 cloves garlic, pressed
soy sauce
black pepper

DSC_0008.jpgHeat a sauté pan over medium-high heat. When hot, add vegetable oil, such as sesame oil or olive oil.

Add the white parts of the scallion and cook for a minute. Add the cabbage and garlic and cook for a few more minutes. Add the carrot and cook for a few more minutes. Add the mushrooms and cook for a minute. Season with soy sauce and black pepper. Remove from the heat.
Add 1 oz. of filling to each egg roll. Makes 6 to 8.
DSC_0013.jpgDeep fry for 1 to 2 minutes at 360°F until browned.

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This page contains a single entry by Rick Kasguma published on January 12, 2010 6:30 PM.

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