MUSHROOM AND LEEK SPRING ROLLS
Steps:
- 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.
- Mix all ingredients in a small bowl.
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Antonio Gaither
[email protected]These spring rolls were a fun and easy way to get my kids to eat their vegetables.
Abhishek Subedi
[email protected]I would definitely recommend this recipe to anyone who loves spring rolls.
Suhan Sarkar
[email protected]These spring rolls were a great appetizer for my dinner party. They were light and refreshing.
David Wangari
[email protected]I loved the combination of mushrooms and leeks in these spring rolls. They were so flavorful and delicious.
Fun - Gallery
[email protected]These spring rolls were easy to make and they turned out great! I will definitely be making them again.
Jessie Hogsett
[email protected]I made these spring rolls for a party and they were a huge hit! Everyone loved them.
Efrata Essayas
[email protected]These spring rolls were delicious! The filling was flavorful and the spring rolls were crispy and golden brown.
Tasawwar Hayat
[email protected]I thought these spring rolls were a bit bland. I would add more seasoning to the filling next time.
Haiderbaba Haiderali
[email protected]These spring rolls were a bit too spicy for my taste. I think I would use less chili sauce next time.
Md Sahalom Khan
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these spring rolls. The leeks and cheese helped to balance out the flavor of the mushrooms.
renee mayes
[email protected]These spring rolls were a great way to use up leftover mushrooms and leeks. They were also a healthy and delicious snack.
carletta stone
[email protected]I loved the crispy texture of these spring rolls. The filling was also very flavorful.
Cornelius Twumasi
[email protected]These spring rolls were perfect for my party. They were easy to make ahead of time and they were a big hit with my guests.
Isha Bishowkarma
[email protected]I had a great time making these spring rolls with my kids. They were easy to make and my kids loved them!
Andenet Mengesha
[email protected]The spring rolls were a bit too oily for my liking. I think I would use less oil next time.
Kefuoe Sekamane
[email protected]These spring rolls were a little bland for my taste. I think I would add more garlic and ginger to the filling next time.
Victor Ekene
[email protected]These spring rolls were easy to make and turned out great! I used a mix of shiitake and oyster mushrooms and they were so delicious. I served them with a sweet and sour sauce and they were a hit with my friends.
Apon Manush
[email protected]I've tried many spring roll recipes, but this one is by far the best. The mushroom and leek filling is so flavorful and the spring rolls are perfectly crispy. I will definitely be making these again!
Yafet Ayalew
[email protected]I made these mushroom and leek spring rolls for my family and they loved them! The filling was flavorful and the spring rolls were crispy and delicious.
Dawit Daniel
[email protected]These spring rolls were a hit at my dinner party! The combination of mushrooms, leeks, and cheese was delicious. I loved that the recipe used wonton wrappers instead of traditional spring roll wrappers, as they were much easier to work with.