Mushroom And Leek Spring Rolls

Recipe Ingredients

2 cups	474ml	Sliced shiitake mushrooms
1 cup	237ml	Sliced button mushrooms
1 cup	237ml	Sliced cepes, chanterelles
		Or oyster mushrooms - (optional)
2 cups	474ml	Julienned leek
1 cup	160g / 5.6oz	Bean sprouts
1/2 cup	118ml	Hoisin sauce
2		Serrano chiles - minced
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Minced ginger
2 tablespoons	30ml	Canola oil
1 cup	146g / 5.1oz	Chopped scallions
1/2 cup	8g / 0.3oz	Chopped cilantro
1		Bean thread (rice vermicelli) - (4 oz) - blanched, refreshed,
		And cut up
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Lumpia wrappers
		(other types are egg roll and spring roll
		Wrappers. I prefer lumpia)
1		Egg - beaten with
1/2 cup	99g / 3.5oz	Water - for egg wash
		Mint Dipping Sauce
1/4 cup	59ml	Fresh mint chiffonade
1 teaspoon	5ml	Sugar
1/4 cup	59ml	Thin soy sauce
		Juice of 1 lemon

Recipe Instructions

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.

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

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