Wednesday, July 21, 2010

Shitake and Cabbage Springrolls

Shitake mushrooms are so yummy. I decided to steamfry them with a combination of Napa Cabbage and regular Cabbage til the cabbage was wilted and soft but not coming apart.

I soaked my Springroll Skin in warm water til soft and placed it on a damp paper towel. I then soaked another as I was working with the first one.

I put a bit of Chinese Oyster Sauce in the middle and topped it with slivered scallions. Then I took the steam-fried cabbage and mushrooms and put that on top. I rolled them up burrito-style. Nummy!

These are a nice change from my tortilla wraps and definitely lower calorie.

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