Mushroom and Leek Spring Rolls Recipe

Name: Mushroom and Leek Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sliced shiitake mushrooms; 1 cup sliced button mushrooms; 1 cup sliced cepes, chanterelles or oyster mushrooms (optional); 2 cups leek julienned; 1 cup bean sprouts; 1/2 cup hoisin sauce; 2 minced serrano chile; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 2 tablespoons canola oil; 1 cup chopped scallions; 1/2 cup chopped cilantro; 1 (4 ounce) package bean thread (rice vermicelli), blanched, refreshed and cut up; Salt and black pepper to taste; 1 package lumpia wrappers. Other types are egg roll and spring roll wrappers. I; prefer lumpia.; Eggwash (1 egg and 1/2 cup of water); 1/4 cup fresh mint chiffonade; 1 teaspoon sugar; 1/4 cup thin soy sauce; Juice of 1 lemon

Servings: persons

2 cups sliced shiitake mushrooms
1 cup sliced button mushrooms
1 cup sliced cepes, chanterelles or oyster mushrooms (optional)
2 cups leek julienned
1 cup bean sprouts
1/2 cup hoisin sauce
2 minced serrano chile
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons canola oil
1 cup chopped scallions
1/2 cup chopped cilantro
1 (4 ounce) package bean thread (rice vermicelli), blanched, refreshed and cut up
Salt and black pepper to taste
1 package lumpia wrappers. Other types are egg roll and spring roll wrappers. I
prefer lumpia.
Eggwash (1 egg and 1/2 cup of water)
1/4 cup fresh mint chiffonade
1 teaspoon sugar
1/4 cup thin soy sauce
Juice of 1 lemon

1
In a hot wok or saute pan add the oil followed by the garlic, ginger and chile.
2
Be careful not to burn.
3
Add the hoisin and briefly saute to get the raw taste out.
4
Add the shiitakes, leeks and bean sprouts.
5
Check for seasoning.
6
Let cool in a strainer and drain well.
7
When cool, add the cilantro, scallions and bean thread.
8
Lay out a lumpia wrapper with corner facing you.
9
Place a small mound at the bottom, moisten edges with eggwash and roll bottom corner towards the middle.
10
Fold in both sides and continue rolling.
11
Finish roll and let rest.
12
Deep fry at 350 degrees until golden brown, about 5 minutes.
13
Serve with mint dipping sauce.
14
Mix all ingredients in a small bowl.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 cups sliced shiitake mushrooms, 1 cup sliced button mushrooms, 1 cup sliced cepes, chanterelles or oyster mushrooms (optional), 2 cups leek julienned, and more.

Yes, Mushroom and Leek Spring Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom and Leek Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions