Ingredients
- 2 cups sliced shiitake mushrooms
- 1 cup sliced button mushrooms
- 1 cup sliced cepes, chanterelles or oyster mushrooms (optional)
- 2 cups leek julienned
- 1 cup bean sprouts
- 1/2 cup hoisin sauce
- 2 minced serrano chile
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons canola oil
- 1 cup chopped scallions
- 1/2 cup chopped cilantro
- 1 (4 ounce) package bean thread (rice vermicelli), blanched, refreshed and cut up
- Salt and black pepper to taste
- 1 package lumpia wrappers. Other types are egg roll and spring roll wrappers. I
- prefer lumpia.
- Eggwash (1 egg and 1/2 cup of water)
Directions
In a hot wok or saute pan add the oil followed by the garlic, ginger and chile. Be careful not to burn. Add the hoisin and briefly saute to get the raw taste out. Add the shiitakes, leeks and bean sprouts. Check for seasoning. Let cool in a strainer and drain well. When cool, add the cilantro, scallions and bean thread. Lay out a lumpia wrapper with corner facing you. Place a small mound at the bottom, moisten edges with eggwash and roll bottom corner towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Deep fry at 350 degrees until golden brown, about 5 minutes. Serve with mint dipping sauce.
- MINT DIPPING SAUCE
- 1/4 cup fresh mint chiffonade
- 1 teaspoon sugar
- 1/4 cup thin soy sauce
- Juice of 1 lemon
Mix all ingredients in a small bowl.
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By meganwidman_2277808
Ferndale, MI
on January 30, 2011
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I followed this recipe almost exactly and they turned out perfectly! Everyone who ate them loved them, even if they didn't normally love one of the ingredients inside. I did omit the second kind of mushroom - just used shittake. I made the eggrolls because I couldn't find the lumpia wraps at my market. I will definitely be making these again!
By lli_7563290
Madison, ME
on August 13, 2007
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Coupled with a few other recipes, I had a hit of a dinner with these Spring Rolls. Most remarked that they never had good home-made 'Chinese' food - but these were fantastic. No left-overs with this one!
By aschneider80_72...
merced, CA
on February 25, 2007
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this recipe is great for vegetarians. the ginger, serrano chiles, and leeks are a nice difference from my regular lumpia, and i love hoisin sauce.
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