Recipe Credit: Chef Isabel Chung
Ingredients
- 1 lb Ali’i Mushrooms, julienne
- ½ lb Shiitake Mushrooms, sliced
- ½ lb Napa Cabbage, shredded
- 2 Tbsp Oyster Sauce
- ½ cup Green Onion, thinly sliced
- 2 tsp Garlic, minced
- 2 tsp Ginger, minced
- 2 Tbsp Canola oil
- 8” Springroll wrapper
- ¼ cup AP flour
Method:
Sauté mushrooms and cabbage in canola oil till cooked through and moisture reduced
Add garlic and ginger and saute lightly
Add oyster sauce and check seasoning
Remove mixture to shallow pan and cool
Wrap in springroll wrapper using flour white wash to seal
Deep fry in 350F fryer till golden and crispy
Drain well
Serve with plum sauce, sweet chili or other desired condiment