Napa Spring Roll With Shiitake Mushrooms

3 teaspoons peanut oil
1/2 cup sweet onion
1 teaspoon garlic
1 teaspoon ginger
1/3 cup dry white wine
3 cups napa cabbage
2 each shiitake mushroom
1 teaspoon sesame oil
1 1/2 teaspoons sesame seeds
2 3/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 each egg roll skin
1 each egg white
oil
Servings: 4
1. 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.

2. 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.

Servings: 4