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Wild Mushroom Spring Rolls
submitted by Staples Family, copyright Michael Lomonaco 1997
  • 1 pound assorted mushrooms, such as shiitake or oyster or hanshimiji
  • 2 tablespoons vegetable oil
  • 3 large shallots, peeled and finely chopped
  • 2 tablespoons finely grated ginger
  • 2 teaspoons five spice powder
  • 1/2 cup finely chopped scallions
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons Asian toasted sesame oil
  • 1 pound package egg roll wrappers
  • 1/2 cup water
  • 1/2 cup peanut oil for frying
Dipping sauce:
  • 1/4 cup warm honey
  • 2 tablespoons soy sauce

Remove any hard fibrous stems from the mushrooms and clean carefully by brushing the mushrooms with a damp cloth or mushroom brush to remove excess dirt. Place the mushrooms in a food processor and pulse quickly to chop into 1/4-inch bits.

Heat 2 tablespoons vegetable oil in a large skillet over high heat until hot but not smoking. Add the mushrooms to the pan and saute until the mushrooms begin to sweat, about 2 to 3 minutes. Add the chopped shallots and ginger and saute until translucent. Sprinkle in the five spice powder and chopped scallions, season with salt and pepper and stir in the sesame oil. Set aside to cool.

Lay out the egg roll wrappers and cut into 4 equal squares. Brush a square of wrapper with some water, place a dollop of the mushroom mixture in the center and roll the sides of the wrapper inwards to enclose the filling. Rolling away from yourself, roll up the wrapper into a cigar shape and enclose the filling completely. Seal the ends with some of the water. Continue to finish filling the wrappers and refrigerate them several hours to firm them before cooking.

Heat the oil in a deep skillet to 345 degrees. Fry the spring rolls, in batches, until crisp. In a bowl, combine the ingredients of the dipping sauce and serve with the spring rolls.

Alternate Spring Roll Filling

  • 1/2 pound raw shrimp, peeled, de-veined, and roughly chopped
  • 1/2 cup bok choy, chopped
  • 1/2 teaspoon dried chili pepper flakes
  • 2 tablespoons vegetable oil
  • 2 tablespoons sesame oil
  • 2 tablespoons low sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Place all of the ingredients into the bowl of a food processor and pulse rapidly to a very coarse texture. Do not make too soft or pasty. Fill the springroll wrappers with the shrimp filling and follow all directions for cooking.

Yield: 48 to 60 miniature spring rolls

Remember, store mushrooms only!

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