Volume 1, Issue 1
Mushroom and Leek Spring Rolls with Mint Dipping Sauce
Makes 10 Spring Rolls

copyright 2007 Ming Tsai
2 tablespoons canola oil, plus additional for deep-frying
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
2 serrano chiles, stemmed and finely chopped
1/2 cup hoisin sauce
2 cups thinly sliced shiitake mushroom caps
2 large leeks, white parks only, well washed and julienned
1/2 cup chopped fresh cilantro
1 cup chopped scallions, white and green parts
1 cup bean threads, soaked in warm water to cover until soft, 10 to 15 minutes, drained well and cut into 2-inch pieces
1-pound package lumpia/menlo wrappers or egg roll or spring roll wrappers
1 egg beaten with 1/4 cup water, for egg wash
Mint Dipping Sauce (recipe below)
Kosher salt and freshly ground black pepper
Mint Dipping Sauce
(Makes about 1/4 cup)
1/4 cup  fresh mint leaves cut into thin ribbons
1 teaspoon  sugar
1/4 cup soy sauce
1 Juice of  lemon
In a small bowl, combine the mint, sugar, soy sauce, and lemon juice. Stir to dissolve the sugar and serve.
1. Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add garlic, ginger, and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Reduce the heat to medium, add hoisin sauce, and cook until it loses its raw taste, about 3 minutes. Add shiitakes and leeks and cook until soft, about 6 minutes. Season with salt and pepper to taste, transfer the mixture to a strainer, and with a large spoon, press the mixture well to drain it thoroughly. Cool.
2. Transfer the filling mixture to a medium bowl and add the cilantro, scallions, and bean threads. Stir to blend.
3. Dampen a kitchen towel. Place 5 wrappers o a work surface with 1 point of each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers just above the near corners. Bring the corner nearest you to over the filling and roll halfway; brush the edges with egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this permits the egg to set. Fill and roll the remaining wrappers, cover, and allow the rolls to rest at least 2 minutes.
4. Fill a fryer or heavy medium pot one-third full with the oil and heat to 350°F over high heat. Add the spring rolls 4 to 6 at a time and fry them until golden, turning as needed, about 5 minutes. Remove them with a slotted spoon and drain on paper towels. Slice the rolls on the diagonal or in half, if you wish, and serve hot with the sauce for dipping.