1/2 head of white cabbage (sliced into small strips)
1/2 cup shredded carrots
3 green onions diced
2 tbsp Hoison sauce
1 tbsp soy sauce
1 clove garlic minced
1/4 cup chicken stock
1/2 cup mushrooms thinly diced
1/2 tsp ground ginger
Salt & Pepper to taste
Egg Roll Wrappers (we used Melissa's Egg Roll Wraps)
1 egg (You need a scrambled egg (non-cooked) to seal the edges.)
In a medium pan, combine the first 9 ingredients and cook on medium until slightly tender, remove from heat and drain liquid. This is when we tasted to make sure it was the flavor we wanted. We added a little salt and pepper and then let cool slightly.
Lay egg roll wrapper on your work area. Place some of the stuffing mixture across the bottom 1/3 and roll up like a burrito being sure to fold in the sides. Moisten the top edge with the egg yolk and seal egg roll closed. Repeat for the remaining wrappers. Heat oil to 360ºF and fry the egg rolls until golden brown.
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