Vegetable Egg Rolls
- 8 fresh shiitake mushroom caps or Chinese dried mushroom caps, julienned
- 1/2 small cabbage (about 3 cups), shredded (napa or regular cabbage)
- 2 medium carrots, julienned
- 8-ounce can bamboo shoots, drained and julienned
- cooking oil
- 2 cloves garlic, finely minced
- 2 teaspoons grated fresh ginger
- 1 stalk green onion, finely chopped
- 2 handfuls of fresh bean sprouts
- 1 tablespoon low sodium soy sauce
- 1 teaspoon dark sesame oil
- 1 tablespoon cornstarch
- 50 spring roll wrappers, defrosted
- cooking oil, for frying
- This recipe is vegetarian
- Produce
- Bamboo shoots (1 8-ounce can)
- Cabbage (about 3 cups), small (1/2)
- Carrots, medium (2)
- Fresh bean sprouts (2 handfuls)
- Garlic (2 cloves)
- Ginger, fresh (2 teaspoons)
- Green onion (1 stalk)
- Shiitake mushroom caps or chinese dried mushroom caps, fresh (8)
- Condiments
- Soy sauce, low sodium (1 tablespoon)
- Cooking & Baking
- Cooking oil (2)
- Cornstarch (1 tablespoon)
- Sesame oil, dark (1 teaspoon)
- Bread & Baked Goods
- Spring roll wrappers (50)
Preparation
Read recipe preparation on steamykitchen.com
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Recipe Stats
Published February 8, 2013 (1 week ago).
67 people saved this recipe.
