6-10 servings SERVINGS
Ingredients
- 1 medium head green cabbage, shredded or thinly sliced
- 1 tablespoon salt
- 1 tablespoon Asian sesame oil
- 1 tablespoon peanut or sunflower oil
- 6 ounces shiitake mushrooms, thinly sliced, stems removed and discarded
- 1 tablespoon soy sauce
- 1 carrot, peeled and shredded
- 1 cup bean sprouts
- 4 scallions, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, peeled and minced
- Canola or other vegetable oil, for deep-frying
- 1 egg white
- 1 package (1 pound) egg roll wrappers
- Hot mustard and Thai sweet chili sauce or Chinese plum sauce, for dipping
Directions
More from Recipes from the Root Cellar:
- Bacon-Sauteed Brussels Sprouts Recipe
- Potato Knishes Recipe
- Stuffed Cabbage Rolls Recipe
- Pumpkin Waffles Recipe
- Vegetable Recipes from the Root Cellar
Reprinted with permission from Recipes from the Root Cellar by Andrea Chesman, published by Storey Publishing. PRINT RECIPE