Shiitake and Leek Spring Rolls with Spicy Soy Dipping Sauce

Shiitake and Leek Spring Rolls with Spicy Soy Dipping Sauce Ingredients

2 tb Canola oil	1 c Chopped scallions
1 tb Minced garlic	1 Four ounce package bean
1 tb Minced ginger	1 pk Lumpia wrappers
2 Minced serrano chiles	Salt
1/2 c Hoisin sauce	Pepper
3 c Sliced shiitake mushrooms	1 Egg lightly beaten with 1
2 c Leeks; julienned	OPTIONAL GARNISH
1 c Bean sprouts	1 Head red leaf lettuce
1/2 c Chopped cilantro	1 bn Mint

Instructions for Shiitake and Leek Spring Rolls with Spicy Soy Dipping Sauce

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" on Sep 15, 1997

Main Ingredient: LeeksCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bean Sprouts	Beans	Canola Oil	Chile
Cilantro	Egg	Garlic	Ginger
Hoisin Sauce	Leek	Lettuce	Mint
Mushroom	Salt	Scallion

for flavor and categorization

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