Fried Egg Rolls
By Chef Tom Fraker


3 ½ ounce packages Dried Shiitake Mushrooms reconstitued and sliced
1 head Organic Cabbage shredded
1 bunch Organic Green Onions chopped
6 Organic Carrots shredded
Salt and Pepper to taste
1 Egg Yolk scrambled
Canola Oil as needed


In a bowl, combine the first 4 ingredients and season with salt and pepper.

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.

I like to add cooked, crumbled sausage or shrimp to my filling.

Servings: 15