Shiitake Egg Rolls (Indonesian Style
Servings: 50 egg rolls
Ingredients:
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
Procedure:
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.