Vegetarian Moo Shu Egg Rolls

Serves: 6
Total Calories: 114


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 scallion, 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 chestnut, 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.

Nutritional Facts:

Serves: 6
Total Calories: 114
Calories from Fat: 53

This Vegetarian Moo Shu Egg Rolls recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.

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