Mushroom And Leek Spring Rolls
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- salt to taste
- black pepper freshly ground
- 1 ts sugar
- 1 tb garlic minced
- 1 tb minced ginger
- 1/2 c chopped cilantro
- 1 c bean sprouts
- 2 tb canola oil
- 2 serrano chiles; minced
- (other types are egg roll
- 1/2 c hoisin sauce
- 2 c julienned leek
- 1 c sliced button mushrooms
- 1 c chopped scallions
- 1/4 c fresh mint chiffonade
- 2 c sliced shiitake mushrooms
- === mint dipping sauce ===
- wrappers i prefer lumpia)
- 1 c sliced cepes; chanterelles
- 1/4 c thin soy sauce
- lemon (juice of)
- 1 pk lumpia wrappers
- 1 pk bean thread (rice
- and cut up
- 1 egg; beaten with
- or oyster mushrooms;
- 1/2 c water; for egg wash
- Carbohydrate 8.17529166554819 g
- Cholesterol 0.32 mg
- Fat 2.77417833336098 g
- Fiber 1.1530083195345 g
- Protein 1.09928500015911 g
- Saturated Fat 0.263743583340216 g
- Serving Size 1 1 Serving (81g)
- Sodium 330.732916667773 mg
- Sugar 7.02228334601369 g
- Trans Fat 0.14364441667179 g
- Calories 58 calories
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@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-17-1999 Recipe by: Ming Tsai
