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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.
8 Servings -
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Servings:8  | Calories:315 | Total Fat:13g  | Chol:70mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 13g
20 %
Sat Fat 2g
10 %
Total Carb 41g
14 %
Fiber 4g
16 %
Sugars 6g
Cholesterol 70mg
23 %
Sodium 738mg
31 %
Protein 9g
19 %
59% Flour tortillas
22% Others combined
9% Sesame oil
8% Eggs
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1/2 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 1/2 cups snow peas, sliced lengthwise
1 1/2 cups shredded carrots
2 green onions, thinly sliced on the diagonal
16 Chinese moo shu pancakes or small, thin flour tortillas

Directions : View recipe directions on
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