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1
Preparing the mushrooms: Wipe shiitake with a damp towel to clean.
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2
Remove mushroom stems and slice into A 1/4 inch thick.
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3
In a large sautA pan, heat 3 tablespoon of peanut oil.
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4
When hot, add all the mushrooms, and cook over high heat, stirring, for 1 minute.
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5
Cover and cook over moderately low heat, stirring a few times, until the mushrooms have released their liquid and are tender, about 8 minutes.
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6
Splash on Shaoxing wine, soy sauce, salt and pepper.
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7
Uncover and cook over moderate heat, stirring occasionally, until browned, about 4 minutes longer.
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8
In a small sautA pan over medium heat, add remaining peanut oil.
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9
When hot, add chopped shallots and ginger.
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10
Cook till shallot is soft, about 3 minutes, then add minced garlic and coriander stems and fry till fragrant, about 1 minute.
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11
Remove from heat.
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12
Pour mixture into the mushroom mixture and toss in the sesame seeds, green onions, enoki, cloud ears and bean thread.
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13
Finish with sesame oil.
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14
Wrapping the springrolls: Cut off one corner (about 1 inch) from the stack of spring rolls.
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15
On a clean work surface, place 1 spring roll wrapper with the cut corner closest to you.
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16
Brush edges with egg wash. Place 2 Tablespoons of the mushroom mixture on the lower 3rd of the spring roll, parallel to the cut end.
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17
Compact to form a log, Fold the left and right side over the filling.
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18
Holding the sides in place, fold the bottom flap up and roll the roll up into a cylinder.
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19
Place on an oiled baking sheet on its seam.
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20
Frying the spring rolls: Heat the 2 inches of canola oil in a deep pan till 360A degrees F. Drop several spring rolls into the oil and fry till golden brown, about 5 minutes.
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21
Immediately drain on a wire rack over a baking sheet.
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22
Preparing the dipping sauce: Mix all the sauce ingredients (soy, Worcestershire, vinegar, water, ginger, chile) together in a bowl and set aside.
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23
Serve with hot spring rolls
