Preparation / Directions:
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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