Vegetable Moo Shu Wraps Recipe | Vegetarian Times Skip to main content

Vegetable Moo Shu Wraps

Skip the restaurant, and enjoy Chinese food at home with a veggie stir-fry served with hoisin sauce and moo shu pancakes (found in the frozen section of Asian markets). To assemble, smear hoisin on a pancake, spoon in stir-fry, and roll like a burrito. Vegans can substitute rice paper wrappers and swap baked tofu strips for the eggs and agave syrup for the honey. Recipe by Kirstin Uhrenholdt.

Ingredients: 

Ingredient Set Name: 

Sauce

Ingredients: 

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½ cup vegetable broth or water
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2 Tbs. low-sodium soy sauce
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2 Tbs. sesame oil
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1 Tbs. rice wine vinegar or lime juice
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2 tsp. cornstarch
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1 tsp. honey

Ingredient Set Name: 

Filling

Ingredients: 

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3 large eggs
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1 tsp. low-sodium soy sauce
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1 tsp. sesame oil
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1 Tbs. vegetable oil, divided
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1 small red onion, sliced (1 cup)
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2 Tbs. grated fresh ginger
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1 cup large stemmed shiitake mushrooms, cut into thin strips
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2 cloves garlic, minced (2 tsp.)
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3 cups shredded cabbage
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1 ½ cups snow peas, sliced lengthwise
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1 ½ cups shredded carrots
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2 green onions, thinly sliced on the diagonal

Ingredient Set Name: 

Wraps

Ingredients: 

Ingredient Line: 
16 Chinese moo shu pancakes or small, thin flour tortillas

Instructions: 

1. To make Sauce: Combine all ingredients in jar, close lid, and shake to combine. Set aside.

2. To make Filling: Whisk together eggs, soy sauce, and sesame oil in bowl. Heat 1 1/2 tsp. vegetable oil in wok or large skillet over medium heat. Add eggs, swirl to spread over pan, and cook 1 minute. Flip with spatula, and cook 1 minute more. Slide onto cutting board, and slice into thin strips. Set aside.

3. Wipe out wok or skillet, add remaining 1 1/2 tsp. oil, and heat over medium-high heat. Add onion and ginger; stir-fry 2 to 3 minutes, or until onion begins to soften. Add mushrooms and garlic, and stir-fry 5 minutes, or until mushrooms are golden. Add cabbage, snow peas, carrots, and green onions; stir-fry 
2 minutes more. Stir in Sauce, and simmer 2 to 3 minutes, or until Sauce thickens. Fold egg strips into stir-fry mixture. Transfer to serving platter, and serve with warm moo shu pancakes, lettuce leaves (if using), and hoisin sauce.

Nutrition Information: 

Calories: 
119
Protein: 
4 g
Total Fat: 
4 g
Saturated Fat: 
<1 g
Carbohydrates: 
17 g
Cholesterol: 
35 mg
Sodium: 
278 mg
Fiber: 
2 g
Sugar: 
4 g
Yield: 
Serves 8

Comments on this Recipe

Loved this meal! My husband commented that he liked this meal a lot. This will become a staple meal at our home.

My teenage daughter who isn't a big fan of vegetables loved these. Great combination of crunchy and sweet flavor.

I made this recipe using most of the ingredients listed (with some minor substitutions for what I had lying around) and they turned out great! Definitely will be making this again.

this will be for the next shopping trip

We LOVED these! I'll be making them again, for sure!

WOW! Better than the restaurant, and so nutritious, packed with a ton of veggies! This dish was excellent, truly very delicious. I added some smoked tofu for a little extra protein.

Is hoisin sauce vegan? I thought it was a fish or oyster sauce??

i think i know who wants to make a pizza now :] !!!! it looks good~ but im curious, your a vegan, do you cosdenir spam as meat? because hopefully i can become a real vegan someday and i want to know because i love spam ! hope you see my comment! thanks !

These turned out quite well. Added 1/2 tsp of chili garlic sauce for a little heat in the dish but other than that, followed recipe exactly as written.

We love this meal!. I make it twice a month, and we never get tired of it. I use flour tortillas to wrap it up, since they are cheaper and easier to find than moo shu pancakes.

If you plan on using this as your entree, it feeds about 3! NOT 8!

Made this for dinner tonight and I loved it! Used tortilla's and cut out some of the onion...just because I am not a fan of onions. Other than that... I followed the recipe. If you are thinking about making this....you should!

This is definitely going on my 'to-do' list! Thanks for the recipe!

Love this dish, lots of prep however worth it. I use purple cabbage because it makes the dish so colorful. I am a want to be vegan, so if I can make a dish that my non vegan guy enjoys then it’s a win win.

The dish is delicious, but a lot of prep work. I can see why people just do take-out. I left out the green onion and didn't miss it. Used baby portobella mushrooms instead of shiitake and the dish turned out very well.

Bagged coleslaw salad vegetables (often sold alongside bagged lettuce) is a great shortcut as it already contains the cabbage and carrots pre-cut into shreds!

This was very good. I didn't have carrots or green onion and it turned out fine. I used whole wheat wraps in place of the pancakes. We will be making this again!

This was delicious!! My husband is not a vegetarian, he added shredded chicken to his and also enjoyed it. I will definitely make this again but will use some short cuts as there is a lot of prep involved.

I LOVE these!!

Warning? I made it using napa cabbage. Huge mistake. The dish was super watery.

These were very yummy!! It was quite a production to make though.

This delicious wraps would go awesome with Mushroom Pho from the amazing book "Best vegan recipes from North America's Vegan-serving Top Restaurants" by Jamie Parker. Its a fantastic book!! It has over 130 recipes, of which at least 100 are Gluten Free!! Recipes are rated from 1 to 5 in terms of difficulty, and they are all super delicious!! After all they are the favourite recipes of top chefs of North America!! You can find the book here best-vegan.com

I make lots of vegetarian "Chinese" dishes and this was a disappointment. Made it exactly as written except used baby bellas instead of shiitake (cheaper) and small tortillas instead of mooshu wraps as I couldn't find them. I felt the sesame oil flavor was too strong and it didn't taste like any takeout/restaurant mooshu I'd ever had. It was fine, but not something I'd make again.

Usful tips.

Muy buena pagina

This is one of my favorite veggie dishes. I use the leaves from the baby bok choy as wrappers and usually add a little side of rice to soak up any of the filling/sauce that falls out while eating. So eat to make and delicious!

Does sound good try it tonight

Wow. People are saying it's a lot of prep - obviously you don't bother to cook usually! This looks great and cutting up a few vegetables is hardly a lot of prep! No wonder this country is fat on take outs.

To respond to Chris'comment: Many people cook regularly, myself included. However, I am not a fast cook, nor fast at prep work. I think it is useful for readers to know that the recipe is delicious, but that they should leave ample time for prep work of slicing and chopping vegetables for this recipe. I imagine other readers are also not "fat on take-out", but perhaps just slower in the kitchen like I am. For all those interested - I've taken to doing the prep work for this recipe the night before, so that the day of I can just throw it all together, which makes the recipe seem less laborious. Enjoy!

I can't tell if I used to much ginger or just didn't cook it long enough. Overall pretty good. I thought the hoisin sauce would pull it together but I ended up not liking it.

Delicious!!! I made this for my vegetarian daughter who loved it for the texture and the flavor. Used rice spring roll wrappers which were perfect! I also substituted baby bella mushrooms for shitake. I cook with fresh veggies all the time- the prep time is long, however totally worth it. Slicing the peas took the most time. I used a food processor for the carrots and the cabbage.