Savory Shiitake and Bamboo Spring Rolls

1. Soak Shiitake Mushrooms

Start by soaking the dried shiitake mushrooms in 3 cups of hot water for about 2 hours or overnight until they are fully rehydrated. Once soaked, drain the mushrooms, remove the stems, and thinly slice the caps. Save the soaking water; you'll need it later.

2. Make Cornstarch Slurry

Next, make a cornstarch slurry by mixing 1 tablespoon of cornstarch with some of the reserved mushroom-soaking water until it thickens. This will help bind the flavors together in the filling.

3. Prepare Enoki Mushrooms

Trim, wash, and drain the enoki mushrooms, separating them into individual strands. This will ensure they cook evenly and mix well with the other vegetables.

4. Sauté Ginger

In a wok, heat 3 tablespoons of neutral oil over medium heat, then add the finely julienned fresh ginger and cook for about 30 seconds until fragrant. This quick sauté of ginger will infuse the oil with its aroma, setting a flavorful base for the rest of the ingredients.

5. Cook Vegetables

Add the finely julienned carrots and thinly sliced shallots to the wok and stir-fry for about 2 minutes until the vegetables start to soften slightly. Increase the heat and add the sliced shiitake mushrooms and julienned bamboo shoots, cooking for 8 to 10 minutes until most of the liquid has evaporated. This step is crucial to ensure the filling isn't too wet, which could make the spring rolls soggy.

6. Add Seasonings

Reduce the heat and stir in the Shaoxing wine, light soy sauce, oyster sauce, white pepper powder, and toasted sesame oil. Mix until everything is well combined. Add the enoki mushrooms and the reserved mushroom-soaking water, and cook for another 2 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with fine sea salt if needed. Finally, mix in the cornstarch slurry to help thicken the mixture, then let the filling cool completely.

7. Make Assembly Slurry

To make the assembly slurry, combine 1 teaspoon of cornstarch with 2 tablespoons of boiling water to form a paste. This will act as glue to seal the spring rolls.

8. Assemble Spring Rolls

Place a spring roll wrapper on a clean surface, with one corner pointing towards you. Spoon about 2 tablespoons of the cooled filling onto the lower third of the wrapper. Fold the bottom corner up over the filling, then fold the sides in towards the center and roll tightly. Seal the edge with a bit of the assembly slurry to keep the roll intact during frying.

9. Fry Spring Rolls

Heat enough neutral oil in a deep pan to submerge the spring rolls. Once the oil is hot, around 350°F, carefully add the spring rolls in batches, frying until they are golden brown and crispy, which should take about 3 to 4 minutes. Drain the fried spring rolls on paper towels to remove excess oil.

10. Serve

Serve the savory shiitake and bamboo spring rolls with rice vinegar for a tangy kick. Enjoy your homemade spring rolls!