Free Recipe Mushroom And Leek Spring Rolls
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Mushroom And Leek Spring Rolls Recipe
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 oz);
-blanched, refreshed,
And cut up
Salt; to taste
Freshly-ground black pepper;
-to taste
1 pk Lumpia wrappers
(other types are egg roll
-and spring roll
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
Mushroom And Leek Spring Rolls Preparation
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 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 12
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