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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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