*  Exported from  MasterCook  *
 
                           MUSHROOM SPRING ROLLS
 
 Recipe By     : chefmad@macconnect.com
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Appetizers                       Thai
                 Asian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    dried Chinese mushrooms
      3/4  pound         fresh mushrooms
    1      tablespoon    cornstarch
    3      ounces        tofu, crumbled
    1      tablespoon    carrot, finely grated
    1      tablespoon    ginger root, finely grated
    1      clove         garlic, crushed
    1      tablespoon    , light soy sauce
      1/2  tablespoon    dark soy sauce
    2      teaspoons     hoisin sauce
    1      teaspoon      sesame oil
    1      teaspoon      sugar
    1      tablespoon    Chinese rice wine or sherry
    3      tablespoons   scallions, chopped
   12      small         spring roll wrappers
    1                    egg white beaten
                         oil for deep-frying
 
 1.  Soak the dried Chinese mushrooms for 30 minutes in hot water to cover.
 
 2.  Wipe and trim the fresh mushrooms and discard the stems.
 
 3.  Finely chop both the fresh and dried mushrooms.
 
 4.  Mix all the remaining ingredients except wonton wrappers and egg
 white and oil for frying.
 
 5.  Leave the mixture to stand for fifteen minutes in a cool place.
 
 6.  Place the spring roll wrappers on a worktop or chopping board.  Make
 the mixture into 12 small rolls of equal size.  Place one on each
 wrapper.  Brush the uncovered part with egg white. Fold in two corners
 across the filling and roll up tightly from one of the unfolded corners
 and dampen the last corner and press to secure.
 
 7.  Heat the oil until very hot and fry 3-4 rolls at a time.  Turn the
 rolls occasionally using a skimmer or slotted spoon. Fry until golden
 brown.
 
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