Shiitake And Leek Spring Rolls With Spicy Soy Dipping Sau

God can answer prayer, though He bestow not the very thing for which we pray. He can sometimes better answer the lawful desires and good end we have in prayer another way. If our end be our own good and happiness, God can perhaps better answer that end in bestowing something else than in the bestowment of the very thing which we ask. And if the main good we aim at in our prayers be attained, our prayer in answered.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Vietnamese	Cooking liv, Import	1	Servings

INGREDIENTS

2	T	Canola oil
1	T	Minced garlic
1	T	Minced ginger
2		Minced serrano chiles
1/2	c	Hoisin sauce
3	c	Sliced shiitake mushrooms
2	c	Leeks, julienned
1	c	Bean sprouts
1/2	c	Chopped cilantro
1	c	Chopped scallions
1		Four ounce package bean
		threads rice
		vermicelli
		blanched refreshed and
		cup
		up
1		Lumpia wrappers
		Salt
		Pepper
1		Egg lightly beaten with 1
		tablespoon water
1		Head red leaf lettuce
1		Mint

INSTRUCTIONS

In a hot wok or saute pan, add the oil. Stir in the garlic, ginger,
and chiles. Be careful not to burn. Add the hoisin and briefly saute
to remove the raw taste. Add the shiitake mushrooms, leeks, and bean
sprouts. Taste for seasoning. Transfer mixture to a strainer, drain
and let cool. When cooled, mix in the cilantro, scallions and bean
threads.  Lay out a lumpia wrapper with the corner facing you. Place a
small  amount of the mixture at the bottom, moisten the edges with the
eggwash and roll the bottom corner towards the middle. Fold in both
sides and continue rolling. When finished, let rest.  In a deep pan,
heat oil to 350 degrees. Fry until golden brown, about  5 minutes.
Drain on a paper towel lined plate. Serve immediately.  Optional
garnish: Place a fried roll on top of a leaf of red leaf  lettuce. Top
with mint and wrap the mint and roll up in the lettuce.  This is a
Vietnamese technique that not only adds flavor, texture and
temperature difference, but also keeps your fingers oil free!  Yield: 4
servings  Recipe by: Cooking Live Show #CL8940  Posted to MC-Recipe
Digest V1 #782 by "Angele and Jon Freeman"  <jfreeman@netusa1.net> on
Sep 15, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1616 Calories From Fat: 369 Total Fat: 41.8g Cholesterol: 189.8mg Sodium: 3707.7mg Potassium: 4593.9mg Carbohydrates: 269.8g Fiber: 56.7g Sugar: 52g Protein: 63.8g