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.