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Shanghai - Mixed Mushroom Spring Rolls

There’s nothing like making your own fried spring rolls from scratch and these ones are wonderful with a rich mushroom filling.

Makes: approx. 15

Ingredients

Spring Rolls:
1 cup dried mixed mushrooms
3 cups mixed fresh mushrooms – oyster, straw, brown button (not white button or Portobello)
2 tbsp oil
4 tbsp light soy sauce
1 tbsp Chinese rice wine
1 tsp corn flour mixed with 2 tablespoons water
4 fresh Chinese garlic chives, chopped finely
1 packet spring roll wrappers (wheat, not rice flour)
Cooking oil – rice bran

Dipping Sauce:
4 tablespoons dark soy sauce
2 tablespoons Chinese rice wine
1 tablespoon sugar
1 teaspoon grated ginger
1 teaspoon sesame oil
½ teaspoon cornflour mixed with 2 tablespoons water
Pinch of white pepper

Method
In a bowl, cover dried mushrooms with hot water and leave to soak until they are plumped up. Drain well. Chop fresh & dried mushrooms. Heat 2 tablespoons oil in wok or pan.Saute mushrooms until cooked through, then add soy sauce, rice wine and cornflour mixed with water and stir. As it cooks and thickens add more water if you need to, to form a small amount of sauce that binds the mushroom mixture together. Add the chives, set aside and cool.

Assemble spring rolls:
Take one wrapper, place it as a diamond on a board and take one tablespoon of mushroom mix. Roll once, then tuck in left & right points of diamond and continue rolling. Seal by brushing water (with a pastry brush) on top edges. Roll and ensure well sealed.

Heat the oil in small pot or wok for shallow frying.

Cook 3-4 spring rolls at one time, carefully lowering them into the oil (it should be hot enough that they bubble immediately and brown to golden in approx. 2-3 minutes). Cook to golden. Remove and set aside. These will stay hot for some time so make your dipping sauce.

For the dipping sauce, warm all ingredients in a pot until sugar has dissolved and sauce has thickened.