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
Heat 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.
Deep fry for 1 to 2 minutes at 360°F until browned.
I also have another recipe for shrimp egg rolls .