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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 48 |
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Directions: 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 1/4-inch 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. This recipe yields 48 to 60
miniature spring rolls.
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