What you will need:
  • 12 spring rolls wrappers
  • Peanut oil for deep-frying
  • 5 oz bamboo shoots (brined or canned)
  • Dash of salt
  • 4 oz dried shiitake mushrooms (soaked in water until plumped up)
  • 2½ oz Chinese chives
  • 1 tsp sesame oil
  • Dash of soy sauce
  1. Cut the bamboo shoots into thin slices and then into very fine slivers. If you get the canned one, you can get the one in fine strips to save you some work. Blanch them in boiling water with 1 tsp of sugar, and then shake dry, set aside
  2. Cut the soaked shiitake mushrooms into thin slices and set aside
  3. Dry-fry the bamboo shoots in the wok over a medium heat so they lose some of their water content; set aside
  4. Preheat your wok in high heat and add about 3 Tbsp of oil. Tip in the bamboo shoots and continue to stir-fry until they are sizzly and fragrant. Add in the mushrooms and continue to stir-fry until fragrant. Off the heat and stir in the sesame oil and chives
  5. Lay a spring roll wrapper on a clean plate with one corner facing you. Place about 2-3 tablespoons filling in a line on the wrapper. Fold the near edge (or corner) away from you and start to roll up the wrapper, turning in the sides as you go. Moisten the far edge of the wrapper with a dab of water to seal it. Repeat with the rest of the wrappers
  6. Preheat the peanut oil for deep-frying in the wok over a high flame until it reaches 350 F. Add the spring rolls in batches and deep-fry for just few minutes, until pale golden, remove and set aside on paper towels to drain
  7. Return the oil to 350 F again and fry the rolls again until crisp and deeply golden. Serve immediately with your favorite chili sauce or soy sauce
The first frying can be done early, and spring rolls can also be frozen at that stage. When ready to use, it goes straight from frozen to the deep-frying. DO NOT THAW them. You can also substitute the shiitake mushrooms with: green beans, asparagus or other long-shape vegetables of your choice. Blanch them in boiling water first and then follow instruction on the rest of the recipe
Recipe by What To Cook Today at http://whattocooktoday.com/spring-rolls-with-three-silken-threads.html