Makes about 15-20 rolls Difficulty
Canola oil 2 garlic cloves, minced 1 Tablespoon chopped ginger 1 jalapeno pepper, minced 1 teaspoon gf miso (made from rice/soy) 1 Tablespoon fish sauce 1 Tablespoon gf ketchup 1 Tablespoon gf soy sauce 2 cups thinly sliced shitake mushroom caps 2 leeks, white part sliced thin 1/2 cup cilantro, chopped 1 cup green onions, chopped 1 cup bean threads, soaked in hot water until soft and then cut into 2" pieces 15-20 small rice paper wrappers 1 egg beaten with 1/4 cup water
Heat a large skillet over medium-high heat. When hot, add about 2 Tablespoons oil. When oil is hot, add garlic, ginger and jalapeno and cook until soft. Reduce heat to medium and add miso, fish sauce, ketchup and soy sauce and stir and cook for about 1-2 minutes. Add mushrooms and leeks and cook until vegetables are soft. If there is liquid in the mixture; strain off the liquid. Transfer mixture to a bowl and add cilantro, green onions and bean threads and toss to blend. To make spring rolls: Place a softened rice paper on a work surface and blot with a towel. Place about 1/4 cup of the filling mixture on the paper close to you and roll it to cover the filling. Fold both sides in and brush with the egg mixture, then, continue to roll into a small cylinder. Repeat for all rolls. Pour about 1" of oil in a large skillet over high heat. When the oil reaches 350 degrees F. Add about 6 rolls at a time and fry until golden on all sides. Remove to a paper towel lined plate and continue for all rolls.