We each took a bite at the same time and were all pleasantly surprised. My husband loved them and my son said they were amazing - better than at the Chinese restaurants. And I had to agree. I think it was the combination of vegetables. Restaurant versions tend to be little more than slivered cabbage with sliced green onions. This recipe called for a generous amount of thinly sliced shitake mushrooms, fresh ginger, sliced snow peas, and carrots. The delightful sauce was not as runny as it tends to be in most restaurants either. It was comprised of a perfect blend of soy sauce, sesame oil (which I cut down to 1 teaspoon since it can be overpowering), rice wine vinegar, honey, and vegetable broth thickened with a little cornstarch. To keep the dish Vegan, the 3 scrambled eggs it calls for can be replaced with a soft-tofu scramble.
The recipe can be found at vegetariantimes.com. And the actual name of it is "Vegetable Moo Shu Wraps". To quote a favorite T.V. commercial, "Try it, you'll like it!".
I hope you all had a great Thanksgiving. Until next time, happy and healthy eating!