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Mixed Mushroom And Chinese Cabbage Spring Rolls



* Exported from MasterCook *

Mixed Mushroom And Chinese Cabbage Spring Rolls

Recipe By : CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9346
Serving Size : 4 Preparation Time :0:00
Categories : Tvfn

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Pound regular mushrooms
1/4 Pound Shiitake mushrooms
1/4 Pound Portobello mushrooms
1/4 Pound 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 Large 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



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