• 30servings
  • 15minutes
  • 431calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 20 oz fresh shiitake mushrooms , stems discarded, caps sliced

  2. 1/4 inch thick

  3. 3 Tablespoons peanut oil

  4. 1 Tablespoon Shaoxing wine

  5. 1 Tablespoon soy sauce

  6. 1 teaspoon kosher salt

  7. 1/4 teaspoon freshly ground black pepper

  8. 2 Tablespoons peanut oil

  9. 1 large shallot , diced

  10. 1 Tablespoon ginger , peeled, grated

  11. 2 Tablespoons coriander stems, finely chopped

  12. 3 cloves garlic , peeled, minced

  13. 2 Tablespoon sesame seeds, toasted

  14. 1/2 cup green onions , sliced

  15. 1 packet 8-oz enoki, trimmed of roots, leave whole.

  16. 1 oz dried cloud ears, reconstituted or 6 oz fresh, hard underside removed, thinly sliced

  17. 1 oz bean thread noodles, cut into 3 inch pieces, soaked in hot water,

  18. 20 minutes, drained

  19. 1 Tablespoon sesame oil

  20. 30 Chinese spring roll wrappers (eggless),

  21. 4X4 inch square, thawed from frozen

  22. 1 large egg white beaten with

  23. 2 Tablespoons water ( egg wash) or just water for vegan version

  24. 6 cups canola oil for frying

  25. 3 Tablespoons light soy sauce

  26. 3 Tablespoons Worcestershire sauce

  27. 2 Tablespoons rice wine vinegar

  28. 4 Tablespoons water

  29. 1 Tablespoon ginger , finely shredded

  30. 1 small Fresno chile, seeded and finely chopped

Instructions Jump to Ingredients ↑

  1. Preparing the mushrooms: Wipe shiitake with a damp towel to clean. Remove mushroom stems and slice into ¼ inch thick. In a large sauté 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.

  2. In a small sauté 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.

  3. 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.

  4. Frying the spring rolls: Heat the 2 inches of canola oil in a deep pan till 360°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.

  5. 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


Send feedback