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Vegetarian Moo Shu Egg Rolls |
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Serves: 6 When recently faced with using up a container of leftover moo shu vegetables, I wrapped the veggies in egg roll skins and deep-fried them for an almost-instant appetizer. Served with little bowls of bottled Asian condiments, the result was so successful that now I stir-fry the vegetables from scratch. I leave out some moo shu ingredients like tree ear fungus and lily buds, but if you like, you can add them to the filling.Makes 6 large egg rolls 6 large dried shitake mushrooms 1 tablespoon Japanese soy sauce 1 tablespoon dry sherry 2 teaspoons Asian dark sesame oil 1/2 teaspoon sugar 1/4 teaspoon salt 2 tablespoons vegetable oil 1/2 cup chopped scallions, including white and green parts 2 cloves garlic, minced 3 cups shredded napa cabbage 1 medium carrot, peeled and cut into very thin strips about 2 inches long and 1/16 inch wide 1/2 cup canned water chestnuts, rinsed, drained, and thinly shredded 1 tablespoon cornstarch 6 egg roll wrappers Vegetable shortening or vegetable oil for deep-frying Hoisin sauce, hot Chinese mustard, and duck sauce for dipping
1. In a small bowl, cover the dried mushrooms with very hot water. Let stand until softened, about 30 minutes. Drain, remove and discard the stems, and cut the mushrooms into 1/4-inch wide strips. Set aside. 2. In a small bowl, mix together the soy sauce, sherry, sesame oil, sugar, and salt. Set aside. Heat a large wok or skillet over high heat. Add the oil and tilt to coat the inside of the pan. Add the scallions and garlic and stir-fry until fragrant, about 15 seconds. Add the cabbage, carrot, bamboo shoots, and water chestnuts and stir-fry until the cabbage wilts, about 3 minutes. Stir the soy sauce mixture into the vegetables and mix well. Transfer to a shallow dish and let cool completely. Sprinkle with the cornstarch and toss until the vegetables absorb the cornstarch. 3. Preheat the oven to 200°F. Line a baking sheet with waxed paper. Place an egg roll wrapper on a work surface, with the points at 12, 3, 6, and 9 o'clock. Place one sixth of the filling on the bottom third of the wrapper, forming it into a log that comes no closer than 1/2 inch to the edges of the wrapper. Fold up the bottom point, and roll up the wrapper, folding in the side points as you roll it into a thick cylinder. Place a dab of water on the last point to adhere it to the roll. Place the roll, seam-side down, on the waxed paper. Repeat with the remaining filling and wrappers. 4. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the egg rolls until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack and keep warm in the oven while deep-frying the remaining egg rolls. Serve immediately, with small bowls of the hoisin sauce, mustard, and duck sauce, for dipping. |
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