Mushroom Spring Rolls

* Exported from MasterCook *

MUSHROOM SPRING ROLLS

Recipe By : chefmad@macconnect.com
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Thai
Asian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 dried Chinese mushrooms
3/4 pound fresh mushrooms
1 tablespoon cornstarch
3 ounces tofu, crumbled
1 tablespoon carrot, finely grated
1 tablespoon ginger root, finely grated
1 clove garlic, crushed
1 tablespoon , light soy sauce
1/2 tablespoon dark soy sauce
2 teaspoons hoisin sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 tablespoon Chinese rice wine or sherry
3 tablespoons scallions, chopped
12 small spring roll wrappers
1 egg white beaten
oil for deep-frying

1. Soak the dried Chinese mushrooms for 30 minutes in hot water to cover.

2. Wipe and trim the fresh mushrooms and discard the stems.

3. Finely chop both the fresh and dried mushrooms.

4. Mix all the remaining ingredients except wonton wrappers and egg
white and oil for frying.

5. Leave the mixture to stand for fifteen minutes in a cool place.

6. Place the spring roll wrappers on a worktop or chopping board. Make
the mixture into 12 small rolls of equal size. Place one on each
wrapper. Brush the uncovered part with egg white. Fold in two corners
across the filling and roll up tightly from one of the unfolded corners
and dampen the last corner and press to secure.

7. Heat the oil until very hot and fry 3-4 rolls at a time. Turn the
rolls occasionally using a skimmer or slotted spoon. Fry until golden
brown.

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