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1
Trim off and throw away mushroom stems.
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2
Rinse caps, drain, and cut into 1/4-inch slices.
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3
Cut ham into thin slivers.
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4
Trim off and throw away root ends of green onions.
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5
Cut off 4 of the longest green spears from onion tops and set aside.
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6
Chop white parts of onions and sufficient of the remaining tops to make 1 c..
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7
Throw away remaining tops.
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8
In a 5- to 6-qt nonstick pan over high heat, combine mushrooms, ham, 1/2 c. minced onions, water chestnuts, cabbage, and ginger.
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9
Stir often till mix is lightly browned, about 8 min.
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10
Spoon into a bowl.
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11
Pour 1 c. water and sufficient of the broth into pan to make liquid 1 inch deep.
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12
Bring to a boil over high heat.
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13
Immerse reserved green onion tops in liquid just till wilted, 1/2 to 1 minute.
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14
Turn heat to low and set a rack in pan above liquid.
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15
Spoon 1/4 of the mushroom mix onto the center of each egg roll wrapper.
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16
Bring corners of wrapper together and tie with a green onion top to enclose filling.
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17
Gently set bundles side by side on rack.
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18
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.
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19
With 2 large spoons, gently transfer 1 or possibly 2 bundles to each of 2 soup bowls.
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20
Add in remaining broth and green onions to pan, bring to a boil, then ladle into bowls.
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21
Sprinkle bundles with cilantro leaves.
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22
This recipe yields 2 servings.
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23
Comments: Egg roll wrappers are available in Asian markets and most supermarkets.
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24
They may also be labeled pasta wrappers.
