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Fresh Chinese Spring Rolls

From Asian Wraps: Easy Hand Held Bundles to Stuff, Wrap & Relish

24 spring roll skins (also labeled lumpia wrappers) or flour tortillas
Toasted sesame oil, as needed
2 tablespoons safflower or corn oil
2-1/2 tablespoons minced garlic
2 tablespoons peeled and minced fresh ginger
10 dried Chinese black mushrooms, softened in hot water to cover, drained, stems removed and caps shredded

3 cups shredded and well-washed leeks, white sections only
2 cups grated carrots
5 cups cored and finely shredded Chinese (napa) cabbage
1-1/2 tablespoons rice wine or saké
4 cups bean sprouts, rinsed and drained

3 tablespoons soy sauce
1-1/2 teaspoons toasted sesame oil

1/4 teaspoon freshly ground black pepper
1/2 teaspoon cornstarch
1/2 cup store-bought hoisin sauce, heated with 3 tablespoons water


Separate the spring roll skins or flour tortillas and lightly brush with sesame oil. Fold in half, arrange on a rack in a steamer filled with boiling water and steam for 5 minutes. Keep warm in a basket covered with a towel.

Mix together the sauce ingredients, except for the hoisin sauce and water. Set aside.

Heat a wok or a large heavy skillet over high heat until very hot. Add the oil and heat until hot, about 30 seconds. Add the garlic, ginger and mushrooms and stir-fry for about 10 seconds. Add the leeks and stir-fry for about 1 minute, then add the carrots, cabbage and rice wine and cook, tossing until the vegetables are crisp-tender. Add the bean sprouts and sauce mixture and cook, stirring, until thickened. Transfer to a serving platter.

To serve: Smear a spring roll skin or tortilla with a dollop of the hoisin mixture, arrange some of the stir-fried vegetables on top, roll up and eat with your fingers. Serve hot or at room temperature. Yields 24 spring rolls.


(Updated: 10/30/08 SN)

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