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Lion's Mane Eggrolls

David & Kelly's staple · lion's mane for cabbage

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  • 1 lb lion's mane, shredded
  • 1 carrot, julienned
  • 2 cups garden greens or napa
  • 3 cloves garlic
  • 1 in ginger
  • 2 Tbsp soy or tamari
  • 1 tsp sesame oil
  • eggroll wrappers
  • neutral oil to fry
What you need
  1. Sear the shredded lion's mane hard until it gives up its water and browns.
  2. Add carrot and greens, then garlic and ginger; season with soy and sesame.
  3. Cool the filling completely.
  4. Roll a couple tablespoons in each wrapper, sealing the edge with water.
  5. Fry at 350°F until deep gold; drain and salt.
Steps — tap one to keep your place

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.

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