Mushroom and Leek Spring Rolls

Bob helped Larry blow out the sprinklers for the season so I made dinner for everyone as “payment”. It was really just an excuse to get together and enjoy each other’s company, but then good friends never need an excuse to get together. Dinner was an Asian theme and it was a big hit with everyone. After dinner, we played a couple of rounds of Farkle. Bob won both rounds.

One of the menu items was mushroom and leek spring rolls. I made a mint soy sauce to go with them. These ended up being mini spring rolls because I could not find the larger egg roll wrappers, but they were a delicious hit all the same.

Mushroom and Leek Spring Rolls

2 TBSP canola oil, plus more for frying

1 TBSP garlic

1 TBSP ginger

2 serrano chilies, seeded and chopped very fine

1/2 cup hoisin sauce

2 cups shiitake mushroom caps, sliced very thin

2 large leeks, white parts only, rinsed and sliced very thin

salt & pepper to taste

1/2 cup fresh cilantro, chopped

1 cup green onions, sliced thin

1 package wonton or egg roll wrappers

egg wash

Get a skillet very hot and add the canola oil. Them add the ginger, garlic and chilies and cook for about 2 minutes, or until nice and aromatic.

Reduce the heat to a medium heat and add the hoisin sauce. Cook for about 3 minutes.

Add the mushrooms leeks and seasonings and cook for about 6 minutes, or until most of the liquid has evaporated, stirring constantly.

When the mushroom mixture is done, combine it with the green onions and cilantro.

Make an egg wash and separate the egg roll wrappers. Add enough filling, pressing out the moisture, to fill the wrappers, regardless of the size. My egg roll wrappers were small, so I wrapped them at an angle, and only used about a heaping tsp of filling for each one. Then roll the egg rolls nice and tight, adding just a smidge of egg wash on the ends to seal the spring rolls.

I let my spring rolls chill in the refrigerator before frying them up, which helped set them too. When you are ready to fry the spring rolls, get the oil to 350* F or about 190* C first, then add a few spring rolls at a time, making sure not to crowd them. Cook for about 2-3 minutes, or until light and crispy and golden brown.

Serve with a mint soy dipping sauce on the side.

Mint Soy Dipping Sauce

1/4 cup fresh mint, chiffonade or cut into very thin strips

2 tsp sugar

1/4 cup soy sauce

about 2-3 TBSP lemon juice

Mix everything together and serve.

All these flavors compliment each other very well to make a unique fusion of flavors. Your taste buds are truly going to love these delicious and unique spring rolls. Enjoy or qing xiangyong.

Have a great day Everyone. Stay safe and stay well. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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