2 Tablespoons peanut oil 1 small onion 8 ounces mushrooms, chopped 1 Tablespoon Red Curry paste or Red Chili Paste (We used Thai Kitchen brand) 1 Tablespoon gf soy sauce 1 Tablespoon fish sauce 8 rice paper skins* Peanut oil for frying
Heat 2 Tablespoons oil in a wok or heavy skillet over medium-high heat. When hot, add mushrooms and onions and stir-fry until nicely browned. Add curry or chili paste, soy sauce, fish sauce and stir-fry for 2 more minutes. Transfer mushroom mixture to a plate. Add warm water to a large plate. Add rice paper to plate of water and let soften for about 30 seconds to 1 minute. When soft, transfer to dry surface and place 1/8th mushroom mixture in center of paper. Fold bottom of paper over filling then fold in both sides. Roll and wrap the spring roll into a little burrito shape. Heat about a half inch of oil in a wok or heavy skillet over high heat. When hot add rolls, 4 at a time and fry until crisp and brown on both sides. Remove to a paper towel and repeat with remaining rolls. Serve immediately.
Rice paper skins can be found at most Asian markets.