-
1
Remove any hard fibrous stems from the mushrooms and clean carefully by brushing the mushrooms with a damp cloth or mushroom brush to remove excess dirt.
-
2
Place the mushrooms in a food processor and pulse quickly to chop into 1/4-inch bits.
-
3
Heat 2 tablespoons vegetable oil in a large skillet over high heat until hot but not smoking.
-
4
Add the mushrooms to the pan and saute until the mushrooms begin to sweat, about 2 to 3 minutes.
-
5
Add the chopped shallots and ginger and saute until translucent.
-
6
Sprinkle in the five spice powder and chopped scallions, season with salt and pepper and stir in the sesame oil.
-
7
Set aside to cool.
-
8
Lay out the egg roll wrappers and cut into 4 equal squares.
-
9
Brush a square of wrapper with some water, place a dollop of the mushroom mixture in the center and roll the sides of the wrapper inwards to enclose the filling.
-
10
Rolling away from yourself, roll up the wrapper into a cigar shape and enclose the filling completely.
-
11
Seal the ends with some of the water.
-
12
Continue to finish filling the wrappers and refrigerate them several hours to firm them before cooking.
-
13
Heat the oil in a deep skillet to 345 degrees.
-
14
Fry the spring rolls, in batches, until crisp.
-
15
In a bowl, combine the ingredients of the dipping sauce and serve with the spring rolls.
-
16
Place all of the ingredients into the bowl of a food processor and pulse rapidly to a very coarse texture.
-
17
Do not make too soft or pasty.
-
18
Fill the springroll wrappers with the shrimp filling and follow all directions for cooking.
