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Mu Shu Style Veggie Wraps

What you need: 

8 ounces mushrooms, sliced
1 tablespoon minced ginger
1 (16 ounce) bag coleslaw mix
6 green onions, sliced
1/4 cup stir fry sauce
1 (12 ounce) box firm silken tofu
1 (20 ounce) package spring roll wrappers
hoisin sauce, to taste

What you do: 

1. Saute mushrooms and ginger until mushrooms are soft. Add coleslaw mix and green onion. Cook until cabbage is cooked but still a little crunchy, about 5 minutes over high heat.
2. Add stir fry sauce and mix well. Crumble tofu into veggie mixture and cook another 1-2 minutes until tofu is warm. Put veggies in bowl.
3. Soak spring roll wrappers in warm water until pliable, about 1 minute. Assemble wraps, spread about 1/4 cup veggies into middle of wrapper, add hoisin sauce on top and wrap up like egg roll.
Enjoy!
Source of recipe: I whipped this up for dinner last night and thought I would share, the original recipe has eggs in it and I adapted it to be vegan.

Preparation Time: 
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

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