Wild Mushroom Spring Rolls
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Wild Mushroom Spring Rolls
  Rolls    Mushrooms  
Last updated 6/12/2012 12:59:52 AM. Recipe ID 22872. Report a problem with this recipe.
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      Title: Wild mushroom spring rolls
 Categories: 
      Yield: 4 Servings
 
      1 lb Assorted mushrooms, such as
           Shiitake or oyster or
           Hanshimiji
      2 tb Vegetable oil
      3 lg Shallots, peeled and finely
           Chopped
      2 tb Finely grated ginger
      2 ts Five spice powder
    1/2 c  Finely chopped scallions
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
      2 tb Asian toasted sesame oil
      1 lb Package egg roll wrappers
    1/2 c  Water
    1/2 c  Peanut oil for frying
           Dipping sauce:
    1/4 c  Warm honey
      2 tb 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.
  
  Yield: 48 to 60 miniature spring rolls.
  




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Recipe ID 22872 (Apr 03, 2005)

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