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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  leek julienned
      1 c  bean sprouts
    1/2 c  hoisin sauce
      2    minced serrano chile
      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 ounce)  bla
           refreshed and
           cut up
           Salt and black pepper to
           -taste
      1 pk lumpia wrappers. Other types
           - are eg
           and spring roll
           wrappers. I prefer lumpia.
           Eggwash (1 egg and 1/2 cup
           -of water

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.

Yield: 12 servings

- - - - - - - - - - - - - - - - - -

Per serving: 50 Calories; 4g Fat (66% calories from fat); 1g Protein; 4g
Carbohydrate; 1mg Cholesterol; 2mg Sodium

NOTES : Ming Tsai

Contributor: MIng

Preparation Time: 0:30

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