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LOCATION: Recipes >> Vegetarian >> Spring Rolls 04

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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 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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