Shiitake and leek spring rolls with spicy soy dipping sauce

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Canola oil
1 tablespoon Minced garlic
1 tablespoon Minced ginger
2 Minced serrano chiles
½ cup Hoisin sauce
3 cups Sliced shiitake mushrooms
2 cups Leeks; julienned
1 cup Bean sprouts
½ cup Chopped cilantro
1 cup Chopped scallions
1 Four ounce package bean threads, (rice vermicelli), blanched, refreshed and cup up
1 pack Lumpia wrappers
Salt
Pepper
1 Egg lightly beaten with 1 tablespoon water
1 Head red leaf lettuce
1 bunch Mint

Directions

OPTIONAL GARNISH

In a hot wok or saute pan, add the oil. Stir in the garlic, ginger, and chiles. Be careful not to burn. Add the hoisin and briefly saute to remove the raw taste. Add the shiitake mushrooms, leeks, and bean sprouts. Taste for seasoning. Transfer mixture to a strainer, drain and let cool. When cooled, mix in the cilantro, scallions and bean threads.

Lay out a lumpia wrapper with the corner facing you. Place a small amount of the mixture at the bottom, moisten the edges with the eggwash and roll the bottom corner towards the middle. Fold in both sides and continue rolling. When finished, let rest.

In a deep pan, heat oil to 350 degrees. Fry until golden brown, about 5 minutes. Drain on a paper towel lined plate. Serve immediately.

Optional garnish: Place a fried roll on top of a leaf of red leaf lettuce.

Top with mint and wrap the mint and roll up in the lettuce. This is a Vietnamese technique that not only adds flavor, texture and temperature difference, but also keeps your fingers oil free! Yield: 4 servings

Recipe by: Cooking Live Show #CL8940 Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman" <jfreeman@...> on Sep 15, 1997

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