Moo Shu Rolls Recipes

MOO SHU MUSHROOM WRAPS

Steps:

• In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic and ginger; cook 1-2 minutes longer or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce and chili sauce; add to pan. Stir in sprouts and eggs; heat through., Spread about 2 teaspoons hoisin sauce over each tortilla to within 1/4 in. of edges. Layer with 1/2 cup vegetable mixture and about 1 tablespoon green onion. Roll up tightly.

VEGETARIAN MOO SHU EGG ROLLS

Steps:

• 1. In a small bowl, cover the dried mushrooms with very hot water. Let stand until softened, about 30 minutes. Drain, remove and discard the stems, and cut the mushrooms into 1/4-inch wide strips. Set aside. 2. In a small bowl, mix together the soy sauce, sherry, sesame oil, sugar, and salt. Set aside. Heat a large wok or skillet over high heat. Add the oil and tilt to coat the inside of the pan. Add the scallions and garlic and stir-fry until fragrant, about 15 seconds. Add the cabbage, carrot, bamboo shoots, and water chestnuts and stir-fry until the cabbage wilts, about 3 minutes. Stir the soy sauce mixture into the vegetables and mix well. Transfer to a shallow dish and let cool completely. Sprinkle with the cornstarch and toss until the vegetables absorb the cornstarch. 3. Preheat the oven to 200°F. Line a baking sheet with waxed paper. Place an egg roll wrapper on a work surface, with the points at 12, 3, 6, and 9 o'clock. Place one sixth of the filling on the bottom third of the wrapper, forming it into a log that comes no closer than 1/2 inch to the edges of the wrapper. Fold up the bottom point, and roll up the wrapper, folding in the side points as you roll it into a thick cylinder. Place a dab of water on the last point to adhere it to the roll. Place the roll, seam-side down, on the waxed paper. Repeat with the remaining filling and wrappers. 4. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the egg rolls until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack and keep warm in the oven while deep-frying the remaining egg rolls. Serve immediately, with small bowls of the hoisin sauce, mustard, and duck sauce, for dipping.