In a large skillet, melt the butter and saute the mushrooms, bok choy, and garlic for 3 to 5 minutes, or until the vegetables are wilted. Add the cheese and soy sauce and stir until the cheese has melted. Chill for 30 minutes.
In a large, deep skillet, heat 2 inches of the oil on medium-high heat. Fill the wrappers with 1/4 cup of the chilled mixture and deep-fry until golden brown. Drain on paper towels. Keep warm.
In another skillet, heat the 2 to 3 tablespoons oil and fry the potatoes until crisp. Drain on paper towels and separate into 6 servings.
Place 1 "nest" of potatoes on each plate and place 2 egg rolls on the potatoes. Serve immediately.
Wine Pairing(s)
Vision 'Gary's' Pinot Noir
Bernardus Sauvignon Blanc
Casa de la Vega Tempranillo
Arthur Barolet Gevrey-Chambertin
Chalone Pinot Noir
Chateau de Camarsac 'Prince Noir' Bordeaux Superieur
Louis Jadot Bonnes Mares Grand Cru
Bouchard Pere & Fils Bonnes-Mares Grand Cru
Seghesio Zinfandel
Chateau Saint-Robert Graves
Calories From Fat 166 Protein 6 Total Fat 18 Carbohydrates 4
Calories 199 Dietary Fiber 1 Calcium 111 Iron 1 Sodium 320 Vitamin A 999 Vitamin C 35 Cholesterol 16
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