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Ingredientes

Cost per serving $5.62 view details

Direcciones

  1. Trim off and throw away mushroom stems. Rinse caps, drain, and cut into 1/4-inch slices.
  2. Cut ham into thin slivers.
  3. Trim off and throw away root ends of green onions. Cut off 4 of the longest green spears from onion tops and set aside. Chop white parts of onions and sufficient of the remaining tops to make 1 c.. Throw away remaining tops.
  4. In a 5- to 6-qt nonstick pan over high heat, combine mushrooms, ham, 1/2 c. minced onions, water chestnuts, cabbage, and ginger. Stir often till mix is lightly browned, about 8 min. Spoon into a bowl.
  5. Pour 1 c. water and sufficient of the broth into pan to make liquid 1 inch deep. Bring to a boil over high heat.
  6. Immerse reserved green onion tops in liquid just till wilted, 1/2 to 1 minute. Turn heat to low and set a rack in pan above liquid.
  7. Spoon 1/4 of the mushroom mix onto the center of each egg roll wrapper. Bring corners of wrapper together and tie with a green onion top to enclose filling.
  8. Gently set bundles side by side on rack. Cover pan, turn heat to high, and steam till bundles are slightly translucent/soft and egg roll wrappers are hard (cut a small piece from top to test), about 5 min.
  9. With 2 large spoons, gently transfer 1 or possibly 2 bundles to each of 2 soup bowls. Add in remaining broth and green onions to pan, bring to a boil, then ladle into bowls. Sprinkle bundles with cilantro leaves.
  10. This recipe yields 2 servings.
  11. Comments: Egg roll wrappers are available in Asian markets and most supermarkets. They may also be labeled pasta wrappers.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 446g
Recipe makes 2 servings
Calories 439  
Calories from Fat 50 11%
Total Fat 5.61g 7%
Saturated Fat 1.23g 5%
Trans Fat 0.0g  
Cholesterol 46mg 15%
Sodium 1084mg 45%
Potassium 918mg 26%
Total Carbs 74.1g 20%
Dietary Fiber 4.6g 15%
Sugars 1.41g 1%
Protein 23.02g 37%
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