Mushroom and leek spring rolls

12 servings

Ingredients

Quantity Ingredient
2 cups Sliced shiitake mushrooms
1 cup Sliced button mushrooms
1 cup Sliced cepes; chanterelles
Or oyster mushrooms; (optional)
2 cups Julienned leek
1 cup Bean sprouts
½ cup Hoisin sauce
2 Serrano chiles; minced
1 tablespoon Minced garlic
1 tablespoon Minced ginger
2 tablespoons Canola oil
1 cup Chopped scallions
½ cup Chopped cilantro
1 pack Bean thread (rice vermicelli) - (4 oz); blanched, refreshed,
And cut up
Salt; to taste
Freshly-ground black pepper; to taste
1 pack Lumpia wrappers
(other types are egg roll and spring roll
Wrappers I prefer lumpia)
1 Egg; beaten with
½ cup Water; for egg wash
=== MINT DIPPING SAUCE ===
¼ cup Fresh mint chiffonade
1 teaspoon Sugar
¼ cup Thin soy sauce
Juice of 1 lemon

Directions

In a hot wok or saute pan add the oil followed by the garlic, ginger and chile. Be careful not to burn. Add the hoisin and briefly saute to get the raw taste out. Add the shiitakes, leeks and bean sprouts. Check for seasoning. Let cool in a strainer and drain well. When cool, add the cilantro, scallions and bean thread. Lay out a lumpia wrapper with corner facing you. Place a small mound at the bottom, moisten edges with eggwash and roll bottom corner towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Deep fry at 350 degrees until golden brown, about 5 minutes. Serve with mint dipping sauce. MINT DIPPING SAUCE: Mix all ingredients in a small bowl. This recipe yields 12 servings.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A09)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

01-17-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

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