SHIITAKE & ENOKI ASIAN MUSHROOMS SPRING ROLLS Recipe

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.

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.

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.

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.

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