Egg Roll wrappers
1 large napa cabbage, chopped
24 ounces button mushrooms, chopped
1 bunch of cilantro
1 bunch of green onions
1 TBS fresh ginger, minced
1 TBS corn starch
Toasted sesame oil (1-2 tsp)
Salt, and pepper to taste
Chop the napa cabbage and mushrooms in a small pieces. Having the vegetables chopped small will make it easier to stuff the egg roll wrappers.
Cook the cabbage separately than the mushrooms. The cabbage is done much quicker than the mushrooms.
In a separate pan, cook the mushrooms with the fresh ginger. Make sure to cook all of the water out, and let the mushrooms get browned. Right after the heat is turned off, add in the chopped cilantro and green onions. The residual heat will wilt them down. Also, stir in the cooked napa cabbage.
Add in the sesame oil to taste. I am a sesame oil freak, and use a lot. Start off with 1-2 teaspoons. You can always add more. Check for salt and pepper as well, and add as needed.
Place the stuffing in a bowl to cool down. Spread the mix to the sides of the bowl, and leave an empty spot on the bottom. This will make it easy to remove the excess liquid with a paper towel.
If there is too much liquid left in the mix, the egg roll wrappers will get soggy and tear.
Once the mix has cooled down, it is time to mix in the 1 TBS of cornstarch. This will help turn the remaining liquid into a gel. That will also help keep the egg rolls from becoming soggy. Now it is time to stuff them. Each wrapper will hold about 2 TBS of the vegetable mix.
Egg roll wrapping directions are on the back of package of the wrappers, or watch the video above.
You can either deep fry the egg rolls, or bake them in the oven. Place the egg rolls on a non-stick baking tray. Brush some olive oil on the egg rolls, and bake for 10-12 minutes at 450o.
Dip in some soy sauce and enjoy!