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Title: Mushroom And Leek Spring Rolls
Yield: 12 Servings

Ingredients

      2 c  Sliced shiitake mushrooms
      1 c  Sliced button mushrooms
      1 c  Sliced cepes, chanterelles
           or oyster mushrooms;
           -(optional)
      2 c  Julienned leek
      1 c  Bean sprouts
    1/2 c  Hoisin sauce
      2    Serrano chiles; minced
      1 tb Minced garlic
      1 tb Minced ginger
      2 tb Canola oil
      1 c  Chopped scallions
    1/2 c  Chopped cilantro
      1 pk Bean thread (rice
           -vermicelli) - (4; blanched,
           and cut up
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
      1 pk Lumpia wrappers
           (other types are egg roll
           -and sprin
           wrappers.  I prefer lumpia)
      1    Egg; beaten with
    1/2 c  Water; for egg wash
           === MINT DIPPING SAUCE ===
    1/4 c  Fresh mint chiffonade
      1 ts Sugar
    1/4 c  Thin soy sauce
           Juice of 1 lemon

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.

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

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Contributor: Ming Tsai

Preparation Time: 0:00

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