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thewoksoflife.com

Beth Larson

6 dried shiitake mushrooms

(35g by weight; soaked and sliced)

1 package mung bean glass noodles (50g dry; about 2 cups when rehydrated)

2 tablespoons peanut oil (or vegetable oil, plus more for frying)

3 cloves garlic (minced)

2 cups carrot (140g, shredded)

1 red bell pepper (140g, finely julienned)

7 cups savoy cabbage (425g, shredded)

7 cups Taiwanese flat cabbage or regular green cabbage (425g, shredded)

2 tablespoons Shaoxing wine

2 ½ teaspoons salt

2 teaspoons sugar

1 tablespoon sesame oil

¼ teaspoon white pepper

¼ teaspoon five spice powder (optional)

1 cup scallions (55g, chopped)

1 package egg roll wrappers (about 20 to 24 pieces)

1 egg (beaten)

Directions at thewoksoflife.com

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