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Ingredients
- Filling:
- 1 12/ tbs peanut oil
- 1 cloves garlic, minced
- 1/2 cup cabbage, shredded thin
- 1/2 cup bamboo shoots, drained and sliced thin
- 1 cup carrots, shredded sl
- 1 oz dried shitake mushrooms rehydrated and sliced thin
- 2 tbs Hoisin sauce
- 2 tbs chile sauce
- 1 tbs soy sauce
- 1 tsp water
- 2 tsp cornstarch
- 14 egg roll wrappers
- Salt and pepper to taste
- Ingredients for Paste Mixture:
- 2 tbs flour
- 2 tbs water
Details
Preparation
Step 1
Heat peanut oil in a hot wok pan. Stir fry cabbage, bamboo shoots, carrots and
mushrooms and garlic for 2 minutes. Remove from wok.
In a small bowl, combine Hoisin sauce, chile sauce, soy sauce, water and cornstarch.
Combine until smooth. Place mixture in a small saucepan and bring to a boil. Remove
from the heat and thoroughly combine with the vegetables.
To wrap the egg rolls, place the egg roll skin on work surface with one corner facing
towards you. Spoon 3 tbs of filling into center of wrapper. Moisten edges with flour paste
mixture and form egg roll by folding lower third over the filling. Fold in the two sides and
continue to wrap the filing. Place on a baking sheet coated with nonstick spray. Repeat
with remaining wrappers and filling. Lightly spray tops of egg rolls with nonstick spray.
Bake at 425 for 10-15 minutes or until lightly browned.
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