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LOCATION: Recipes >> Asian >> Spring Rolls 11

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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

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 <-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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