Hors d'oeuvres · Snacks · Vegetables
Wild Mushroom Egg Rolls
Makes 10–12 rollsPosted August 19, 2013
There are thousands of varieties of mushroom that grow in the wild. Only a few dozen are cultivated for culinary use. The more common wild mushrooms include chanterelles, morels, oyster, shiitake and porcini. They belong to the class of fungi. Mushrooms have been eaten for centuries, and have been used for medicinal purposes in China for thousands of years.
Wild mushrooms are a good source of non-animal protein, containing all the essential amino acids. Eating mushrooms is a great way to add extra protein to a vegetarian diet.
Directions
- To clean the mushrooms, cut off the ends of the stems and discard. Brush away any debris rather than washing or soaking in water, since mushrooms are extremely porous. Alternatively, wipe them with a damp paper towel and trim any damaged areas.
- Sauté the garlic, ginger, scallions, mushrooms, carrot and Napa cabbage in the olive oil for 2–3 minutes.
- Add the hoisin and oyster sauces and the bean sprouts, mixing together well.
- Remove from heat, add the chopped cilantro and let cool a bit before rolling.
- Roll the mixture in the egg roll wrappers.
- Fry gently in sunflower oil on all sides until golden.
- Serve with your favorite dipping sauce.
℞ M.D. Notes
- Mushrooms are well known for their immune-supporting properties.
- Mushrooms are an excellent source of antioxidants, containing polyphenols and selenium. They also contain an antioxidant that is unique to mushrooms called ergothioneine.
