Mushroom Eggrolls

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Mushroom Eggrolls

Oregon offers us an abundance of mushrooms, and we’ve chosen some shiitake and wood ear varieties. Wood ear is available in the dried mushroom area of our Produce Department, and they provide a distinctly firm but pleasant texture to the filling with a very mild, woodsy flavor. You can try different combinations of cremini, maitake, enoki or others, as you’d like. Just make sure to have plenty of eggrolls ready to serve, as many of our taste-testers couldn’t stop with just one.

Serves: 6
Difficulty: moderate
Prep time: 20 mins
Diet: vegetarian


2 T sesame oil
2 c total chopped mushrooms (cremini, shiitake, wood ear,
or other)
1 T soy sauce
1 T oyster sauce
1 c shredded carrot
1 c celery, diced fine
4 c Napa cabbage, shredded
4 c green cabbage, shredded
1 T water
1 t sugar
pinch white pepper
2 green onions, chopped
12 eggroll wrappers
1 beaten egg, with 2 T water added
2 c vegetable oil, for frying


Sauté mushrooms in sesame oil until softened, 2 minutes. Add soy sauce, oyster sauce, carrots and celery, cooking 1 min more. Add wood ear mushroom if using, water and cabbage and cook until slightly wilted. Season with sugar, pepper, and more soy sauce/ oyster sauce as desired (flavor should be mild vegetal/mushroom). Remove from heat and cool. Add green onion and roll small handfuls, about ¼ cup of filling, in eggroll wrappers, using egg wash to seal edges. Fry in vegetable oil, moving constantly, until golden and puffed on all sides, about 4 minutes.