SHIITAKE & ENOKI ASIAN MUSHROOMS SPRING ROLLSPrep: 45 min Cook: 15 min Servings: 30by Linda Tay Esposito31 recipes>
A vegan favorite at the dim sum table. When you bite into the spring roll, you will feel several layers of textures - texture being an important element of Chinese foods. First you have the crisp from the deep fried spring roll skin, followed by the velvety shiitake inter-mingled with the stringy mung bean thread and the silky enoki. Finally, you will experience the crunchy cloud ears fungus. The aromatic ginger and garlic complement the woody, robust shiitake. The dipping sauce is a common Cantonese dipping sauce made from Lea & Perrins! An important cooking tip is to make sure you keep the temperature of the hot oil at a constant high of 360F to ensure your spring rolls come up crisp and dry, and not soaked in oil, or burned. Always use a fry thermometer, and not fry too many pieces at a time to ensure optimal heat control.
- 20 oz fresh shiitake mushrooms, stems discarded, caps sliced ¼ inch thick
- 3 Tablespoons peanut oil
- 1 Tablespoon Shaoxing wine
- 1 Tablespoon soy sauce
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 Tablespoons peanut oil
- 1 large shallot, diced
- 1 Tablespoon ginger, peeled, grated
- 2 Tablespoons coriander stems, finely chopped
- 3 cloves garlic, peeled, minced
- 2 Tablespoon sesame seeds, toasted
- ½ cup green onions, sliced
- 1 packet 8-oz enoki, trimmed of roots, leave whole.
- 1 oz dried cloud ears, reconstituted or 6 oz fresh, hard underside removed, thinly sliced
- 1 oz bean thread noodles, cut into 3 inch pieces, soaked in hot water, 20 minutes, drained
- 1 Tablespoon sesame oil
- 30 Chinese spring roll wrappers (eggless), 4X4 inch square, thawed from frozen
- 1 large egg white beaten with 2 Tablespoons water (egg wash) or just water for vegan version
- 6 cups canola oil for frying
- 3 Tablespoons light soy sauce
- 3 Tablespoons Worcestershire sauce
- 2 Tablespoons rice wine vinegar
- 4 Tablespoons water
- 1 Tablespoon ginger, finely shredded
- 1 small Fresno chile, seeded and finely chopped
- Preparing the mushrooms: Wipe shiitake with a damp towel to clean. Remove mushroom stems and slice into Â¼ inch thick. In a large sautÃ© pan, heat 3 tablespoon of peanut oil. When hot, add all the mushrooms, and cook over high heat, stirring, for 1 minute. Cover and cook over moderately low heat, stirring a few times, until the mushrooms have released their liquid and are tender, about 8 minutes. Splash on Shaoxing wine, soy sauce, salt and pepper. Uncover and cook over moderate heat, stirring occasionally, until browned, about 4 minutes longer.
- In a small sautÃ© pan over medium heat, add remaining peanut oil. When hot, add chopped shallots and ginger. Cook till shallot is soft, about 3 minutes, then add minced garlic and coriander stems and fry till fragrant, about 1 minute. Remove from heat. Pour mixture into the mushroom mixture and toss in the sesame seeds, green onions, enoki, cloud ears and bean thread. Finish with sesame oil.
- Wrapping the springrolls: Cut off one corner (about 1 inch) from the stack of spring rolls. On a clean work surface, place 1 spring roll wrapper with the cut corner closest to you. Brush edges with egg wash. Place 2 Tablespoons of the mushroom mixture on the lower 3rd of the spring roll, parallel to the cut end. Compact to form a log, Fold the left and right side over the filling. Holding the sides in place, fold the bottom flap up and roll the roll up into a cylinder. Place on an oiled baking sheet on its seam.
- Frying the spring rolls: Heat the 2 inches of canola oil in a deep pan till 360Â°F. Drop several spring rolls into the oil and fry till golden brown, about 5 minutes. Immediately drain on a wire rack over a baking sheet.
- Preparing the dipping sauce: Mix all the sauce ingredients (soy, Worcestershire, vinegar, water, ginger, chile) together in a bowl and set aside. Serve with hot spring rolls
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