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Home| Mushroom and Leek Spring Rolls with Mint Dipping Sauce
Mushroom and Leek Spring Rolls with Mint Dipping Sauce
Mushroom and Leek Spring Rolls with Mint Dipping SauceMushroom and Leek Spring Rolls with Mint Dipping Sauce

Copyright Blue Ginger, 1999 Clarkson Potter

These rolls are a Blue Ginger favorite, developed after a stay in France, where I took my postgraduate degree in leeks. Such a great onion!

The rolls are easy to fill and form. Just make sure to drain the filling thoroughly to ensure a dry, cohesive mixture and to seal the rolls well with the egg wash so they won’t break open during frying!

They are, of course, perfect for parties!

Beverage tip: Lager (Tsingtao, Shangahi, Singha)

Makes 10 rolls

Ingredients: 
2 tablespoons canola oil, plus more for frying the rolls
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
2 serrano chiles, stemmed and finely chopped
½ cup hoisin sauce
2 cups thinly sliced shiitake mushroom caps
2 large leeks, white parts only, well washed and julienned
Salt and freshly ground black pepper
½ cup chopped fresh cilantro
1 cup chopped scallions, white and green parts
1 cup bean threads, soaked in warm water to cover until soft, 10-15 minutes, drained well and cut into 2-inch pieces
1 pound package lumpia/menlo wrappers or egg roll or spring roll wrappers
1 egg beaten with ¼ cup water, for egg wash


Mint Dipping Sauce (recipe follows)
Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Reduce the heat to medium, add the hoisin sauce and cook until it loses its raw bean taste, about 3 minutes. Add the shiitakes and leeks and cook until soft, about 6 minutes. Season with the salt and pepper to taste, transfer the mixture to a strainer and with a large spoon press the mixture well to drain it thoroughly. Cool.

Transfer the filling to a medium bowl and add the cilantro, scallions and bean threads. Stir to blend.

Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point near you and cover the remainder with the cloth to prevent drying. Place about ¼ cup of the filling on the wrappers just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this permits the egg to set. Fill and roll the remaining wrappers, cover and allow the rolls to rest at least 2 minutes.

Fill a fryer or medium pot, one-third full with the oil and heat to 350 degrees over high heat. Add the spring rolls 4-6 at a time and fry them until golden, turning as needed, about 5 minutes. Remove them with a slotted spoon and drain on paper towels. Slice the rolls on the diagonal and serve hot with the dipping sauce.

Mint Dipping Sauce
Makes about 1/4 cup
1/4 cup fresh mint leaves cut into thin ribbons
1 teaspoon sugar
1/4 cup soy sauce
Juice of 1 lemon

In a small bowl, combine the mint, sugar, soy sauce, and lemon juice. Stir to dissolve the sugar and serve.

 

 

Copyright 2013 Ming Tsai