REC:Mixed Mushroom & Chinese Cabbage Spring Rolls

[Guest guest]

Title: Mixed Mushroom & Chinese Cabbage Spring Rolls

Categories: Chinese,Vegetables

Yield: 4 Servings

 

1/4 lb Regular mushrooms

1/4 lb Shiitake mushrooms

1/4 lb Portobello mushrooms

1/4 lb Oyster mushrooms

1 T Sesame oil

1 t shallots,Chopped

1 t garlic,Chopped

1 T parsley,Chopped

1 T ginger,Chopped

Salt and pepper,To Taste

8 lg Napa cabbage leaves

 

Clean and slice all mushrooms into 1/2-inch pieces. Saute the

mushrooms in a large saute pan in the sesame oil for about 5 minutes,

stirring occasionally. Add shallots, garlic, parsley and ginger. Cook

for another 6 to 8 minutes. Season to taste with salt and pepper.

Chill. Blanch the cabbage leaves in 1 quart of boiling water and

immediately chill in ice water. Dry the cabbage leaves on paper

towels. Place 1/8 of the mushroom mixture in the center of each

cabbage leaf, fold the side of the leaf and roll. Serve with light

soy sauce for dipping. Yield: 4 servings