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Shiitake Egg Rolls (Indonesian Style

Servings: 50 egg rolls


3/4 cup vegetable oil, plus oil for deep frying egg rolls
1 cup finely chopped garlic
1 cup finely chopped French shallots
1 pound carrots, chopped or coarsely grated
1 pound green beans, coarsely chopped
1 bag(16 oz or 1 lb) Shiitake Slices
2 tablespoons chopped celery leaves
1 pound skinless, boneless chicken breast, chopped very fine
Salt to taste
1 1/2 teaspoons sugar
3/4 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
2 12-ounce packages (25 sheets per package) 8-inch square Chinese spring roll wrappers, thawed if frozen
1 egg, beaten
Thai sweet chili sauce/Vietnamese hot sauce/homemade peanut sauce


Heat 3/4 cup oil until hot in a 6-quart Dutch oven over medium high. Add garlic and shallots; cook until vegetables turn light brown, about four minutes. Stir in carrots, green beans, mushrooms, and celery leaves; cook until vegetables start getting tender, about five minutes. Add chicken and green onions, mixing well. Add a little salt and sugar, nutmeg, and pepper. Cook until filling is done to your liking, crisp tender to soft, about 10 to 15 minutes, adding more salt if needed. Let cool to room temperature.

Separate spring roll wrappers and cover with a clean damp cloth so they don't dry out. Once filling is cool, put a spring roll wrapper on a work surface; keep remaining wrappers covered. Place two rounded tablespoons filling at corner of wrapper nearest you. Fold corner over filling, then fold in sides of wrappers over filling and roll up snugly. Dab edge of wrapper with egg and press to seal roll. Repeat to form remaining rolls, keeping finished ones covered with a damp towel or plastic wrap. (Freeze rolls if made ahead; thaw before frying) Deep fry rolls in small batches, in 375 degree oil until golden brown, about three minutes; drain on absorbent paper. Serve warm or at room temperature with chili sauce, and peanut sauce if using.