Recipe - Mixed Mushroom And Chinese Cabbage Spring Rolls

One fourth pound Regular mushrooms
One fourth pound Shiitake mushrooms
One fourth pound Portobello mushrooms
One fourth pound Oyster mushrooms
1 tablespoon Sesame oil
1 teaspoon Chopped shallots
1 teaspoon Chopped garlic
1 tablespoon Chopped parsley
1 tablespoon Chopped ginger
Salt and pepper to taste
8 lg Napa cabbage leaves

Clean and slice all mushrooms into 1/2inch pieces. Saute the mushrooms in
a large saute pan in the sesame oil for about 5 minutes, stirring
occasionally. Add shallots, garlic, parsley and ginger. Cook for another 6
to 8 minutes. Season to taste with salt and pepper. Chill. Blanch the
cabbage leaves in 1 quart of boiling water and immediately chill in ice
water. Dry the cabbage leaves on paper towels. Place 1/8 of the mushroom
mixture in the center of each cabbage leaf, fold the side of the leaf and
roll. Serve with light soy sauce for dipping. Yield: 4 servings

Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9346 Posted to MCRecipe
Digest V1 #632 by "Ed Bauman" BIRCHCREEK@msn.com on May 31, 97