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      title: napa spring roll with shiitake mushrooms
 categories:
   servings: 4
 
       3 t  peanut oil
     1/2 c  sweet onion
       1 t  garlic
       1 t  ginger
     1/3 c  dry white wine
       3 c  napa cabbage
       2 ea shiitake mushroom
       1 t  sesame oil
   1 1/2 t  sesame seeds
   2 3/4 t  kosher salt
     1/4 t  freshly ground black pepper
       1 ea egg roll skin
       1 ea egg white
            oil
 
 heat peanut oil in a skillet, over a moderate flame
 add onions, garlic, and ginger
 heat and stir for 3-4 minutes, until onions have softened
 add wine and simmer, until liquid has reduced by one-third
 add cabbage, mushrooms, sesame oil, and sesame seeds
 heat and stir until cabbage wilts
 season to taste with salt and pepper
 remove from heat and allow to cool
 cover and chill for up to 72 hours
 place cabbage mixture in the center of egg roll skin
 brush edges with egg white
 fold sides over filling and rollup into a log
 heat frying oil to 350 degrees
 add roll and fry to a deep golden brown
 remove to drain on a cooling rack, blot with paper towels
 slice thinly as an appetizer
 serve hot, with hot mustard to the side
 
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