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Appetizer
Asian
15 servings
15 minutes
5-10 minutes
3½ ounces packages dried Shiitake Mushrooms, reconstituted and sliced
1 head organic cabbage, shredded
1 bunch organic green onions, chopped
6 organic carrots, shredded
Salt and pepper to taste
1 package Egg Roll Wrappers
1 egg yolk, scrambled
Canola oil as needed
In a bowl, combine the first 4 ingredients and season with salt and pepper.
Lay egg roll wrapper on your work area. Place some of the stuffing mixture across the bottom 1/3 and roll up like a burrito being sure to fold in the sides. Moisten the top edge with the egg yolk and seal egg roll closed.
Repeat for the remaining wrappers.
Heat oil to 360ºF and fry the egg rolls until golden brown.
I like to add cooked, crumbled sausage or shrimp to my filling.
