Print
Email
Add a photoServings: 2
Ingredients
- 1/4 lb fresh shiitake mushrooms
- 1/4 lb sliced cooked ham
- 7 x green onions - (about) including tops
- 1/2 c. sliced water chestnuts liquid removed, minced (half of an 8-ounce can)
- 3 c. minced napa cabbage
- 1 Tbsp. chopped fresh ginger
- 2 c. fat-skimmed chicken broth
- 4 x egg roll wrappers - (6" square)
- 1/3 c. fresh cilantro leaves
Directions
- Trim off and throw away mushroom stems. Rinse caps, drain, and cut into 1/4-inch slices.
- Cut ham into thin slivers.
- Trim off and throw away root ends of green onions. Cut off 4 of the longest green spears from onion tops and set aside. Chop white parts of onions and sufficient of the remaining tops to make 1 c.. Throw away remaining tops.
- In a 5- to 6-qt nonstick pan over high heat, combine mushrooms, ham, 1/2 c. minced onions, water chestnuts, cabbage, and ginger. Stir often till mix is lightly browned, about 8 min. Spoon into a bowl.
- Pour 1 c. water and sufficient of the broth into pan to make liquid 1 inch deep. Bring to a boil over high heat.
- Immerse reserved green onion tops in liquid just till wilted, 1/2 to 1 minute. Turn heat to low and set a rack in pan above liquid.
- Spoon 1/4 of the mushroom mix onto the center of each egg roll wrapper. Bring corners of wrapper together and tie with a green onion top to enclose filling.
- Gently set bundles side by side on rack. Cover pan, turn heat to high, and steam till bundles are slightly translucent/soft and egg roll wrappers are hard (cut a small piece from top to test), about 5 min.
- With 2 large spoons, gently transfer 1 or possibly 2 bundles to each of 2 soup bowls. Add in remaining broth and green onions to pan, bring to a boil, then ladle into bowls. Sprinkle bundles with cilantro leaves.
- This recipe yields 2 servings.
- Comments: Egg roll wrappers are available in Asian markets and most supermarkets. They may also be labeled pasta wrappers.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 446g | |
| Recipe makes 2 servings | |
| Calories 439 | |
| Calories from Fat 50 | 11% |
| Total Fat 5.61g | 7% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 1084mg | 45% |
| Potassium 918mg | 26% |
| Total Carbs 74.1g | 20% |
| Dietary Fiber 4.6g | 15% |
| Sugars 1.41g | 1% |
| Protein 23.02g | 37% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
