Mixed mushroom and chinese cabbage spring rolls
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Regular mushrooms |
| ¼ | pounds | Shiitake mushrooms |
| ¼ | pounds | Portobello mushrooms |
| ¼ | pounds | Oyster mushrooms |
| 1 | tablespoon | Sesame oil |
| 1 | teaspoon | Chopped shallots |
| 1 | teaspoon | Chopped garlic |
| 1 | tablespoon | Chopped parsley |
| 1 | tablespoon | Chopped ginger |
| Salt and pepper to taste | ||
| 8 | larges | Napa cabbage leaves |
Directions
Clean and slice all mushrooms into ½-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 ⅛ 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 Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9346 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@...> on May 31, 97