nutritional information

Per Wrap:

  • 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

Vegetable Moo Shu Wraps

Vegetable Moo Shu Wraps

Serves 8

30 minutes or fewer

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.
  • ½ cup vegetable broth or water
  • 2 Tbs. low-sodium soy sauce
  • 2 Tbs. sesame oil
  • 1 Tbs. rice wine vinegar or lime juice
  • 2 tsp. cornstarch
  • 1 tsp. honey
  • 3 large eggs
  • 1 tsp. low-sodium soy sauce
  • 1 tsp. sesame oil
  • 1 Tbs. vegetable oil, divided
  • 1 small red onion, sliced (1 cup)
  • 2 Tbs. grated fresh ginger
  • 1 cup large stemmed shiitake mushrooms, cut into thin strips
  • 2 cloves garlic, minced (2 tsp.)
  • 3 cups shredded cabbage
  • 1 ½ cups snow peas, sliced lengthwise
  • 1 ½ cups shredded carrots
  • 2 green onions, thinly sliced on the diagonal
  • 16 Chinese moo shu pancakes or small, thin flour tortillas
  • Large lettuce leaves, optional
  • Hoisin sauce, for spreading inside wrappers

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.

September 2011 p.69

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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.

Kathy - 2015-04-08 12:07:41

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.

Angela Contento - 2015-03-19 00:46:33

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!

Keller - 2015-02-25 06:26:21

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.

Chris - 2015-02-18 13:54:32

Does sound good try it tonight

Brenda - 2015-02-18 01:03:39

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!

Lauren - 2015-01-27 02:11:41

Muy buena pagina

maria - 2014-08-03 02:20:04

Usful tips.

Perumal.P - 2014-07-31 23:48:01

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.

KK - 2014-07-24 22:26:36

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

maria davalos - 2014-04-30 00:13:44

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

Mandy - 2014-03-14 22:59:23

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

Lisa Schneider Fabes - 2014-03-05 16:21:28

I LOVE these!!

Sue Hankins - 2014-02-13 22:36:21

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.

Helen - 2013-10-13 22:42:39

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!

Jamie H - 2013-10-09 01:49:41