1 1/2 Tablespoons peanut oil (plus more for frying)
8-10 fresh shiitake mushrooms, thinly sliced
1 bunch green onions
1 Tablespoon fresh ginger, minced
1 large carrot, julienned (about 3/4 cup)
3 cups Napa cabbage, thinly sliced
1 cup bean sprouts
Salt, to taste
10 egg roll wrappers (vegan or gluten free if desired)
Instructions:
Mix the cornstarch, tamari and 1/3 cup water in a small bowl, set aside.
Heat the oil in a large skillet over medium-high heat. Add the mushrooms, green onions, ginger and carrot and saute for 3-5 minutes.
Add the cabbage and sprinkle with a little salt. Saute until it starts to get limp (about 3 minutes).
Stir in the cornstarch mixture and saute until vegetables are covered and no excess liquid remains in pan (about 3-5 minutes).
Remove from heat and add a little more salt if needed. Let cool slightly.
Put about 2 Tablespoons of the filling in each egg roll wrapper and assemble/roll up according to package directions.
Heat deep fryer to 325-375F (or heat 2 inches of oil in a large skillet). Fry for 1-3 minutes, or until golden brown.
Remove and drain on paper towel-lined plate.
Serve warm
Nutrition Info Per Serving: Calories 138 Total Fat 3 g Cholesterol 3 mg Sodium 345 mg Potassium 148 mg Total Carbohydrate 24 g Dietary Fiber 2 g Sugars 1 g Protein 5 g