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Shiitake And Leek Spring Rolls With Spicy Soy Dipping Sauce
Ingredients
- 2 Tbsp. canola oil
- 1 Tbsp. chopped garlic
- 1 Tbsp. chopped ginger
- 2 x serrano chiles chopped
- 1/2 c. hoisin sauce
- 3 c. sliced shiitake mushrooms
- 2 c. julienned leeks
- 1 c. bean sprouts
- 1/2 c. minced cilantro
- 1 c. minced scallions
- 1 pkt bean threads, rice vermicelli - (4 ounce) blanched, refreshed,
- and c. up
- 1 pkt lumpia wrappers
- Salt to taste
- Freshly-grnd black pepper to taste
- 1 x egg lightly beaten with
- 1 Tbsp. water
- 1/2 c. thin soy sauce
- 1/4 c. rice wine vinegar
- (can substitute other vinegars, such as balsamic)
- 1 Tbsp. sambal
- 1 Tbsp. minced scallions
- 1 x red leaf lettuce head
- 1 bn mint
Directions
- In a warm wok or possibly saute/fry pan, add in the oil. Stir in the garlic, ginger, and chiles. Be careful not to burn. Add in the hoisin and briefly saute/fry to remove the raw taste. Add in the shiitake mushrooms, leeks, and bean sprouts. Taste for seasoning. Transfer mix to a strainer, drain and let cold. When cooled, fold in the cilantro, scallions and bean threads.
- Lay out a lumpia wrapper with the corner facing you. Place a small amount of the mix at the bottom, moisten the edges with the eggwash and roll the bottom corner towards the middle. Mix in both sides and continue rolling. When finished, let rest.
- In a deep pan, heat oil to 350 degrees. Fry till golden, about 5 min. Drain on a paper towel-lined plate. Serve immediately.
- For the Spicy Soy Dipping Sauce: In a bowl, combine soy sauce, rice wine vinegar, sambal, and minced scallions. Serve with Spring Rolls. (Makes 3/4 c.)
- 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 which not only adds flavor, texture and temperature difference, but also keeps your fingers oil free!
- This recipe yields 4 servings.
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