Mushroom and Leek Spring Rolls

What you will need:

2 cups sliced shiitake mushrooms

1 cup sliced button mushrooms

1 cup sliced crepes, chanterelles or oyster mushrooms (optional)

2 cups leek julienned

1 cup bean sprouts

½ cup hoisin sauce

2 minced serrano chile

1 Tbsp minced garlic

1 Tbsp minced ginger

2 Tbsp Patricia and Paul mild EVOO

1 cup chopped scallions

½ cup chopped cilantro

1 (4 oz) package bean thread (rice vermicelli), blanched, refreshed and cut up

Salt and black pepper to taste

1 package lumpia wrappers. Other types that can be used are egg roll and spring roll wrappers.

Egg wash (1 egg and ½ cup of water)

Mint Dipping Sauce:

¼ cup fresh mint chiffonade

1 tsp sugar

¼ cup thin soy sauce

Juice of 1 lemon

Preparation:

In a hot wok or sauté pan add the oil followed by the garlic, ginger and chile. Be careful not to burn. Add the hoisin and briefly sauté 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 wrapper with corner facing you. Place a small mound at the bottom, moisten edges with egg wash and roll bottom corner toward 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 – Mix all ingredients in a small bowl.