Savory Mushroom Medley Spring Rolls

1. Soak Dried Shiitake Mushrooms

Soak the dried shiitake mushrooms in 3 cups of hot water for about 2 hours, or until they are plump and fully rehydrated. If you can plan ahead, letting them soak overnight works best. Once ready, squeeze out any excess water from the mushrooms, slice them thinly, and set aside the soaking water.

2. Prepare Cornstarch Slurry

Prepare a cornstarch slurry by mixing 2 tablespoons of the mushroom-soaking water with 1 tablespoon of cornstarch in a small bowl. This will be used to thicken the filling later.

3. Prepare Enoki Mushrooms

Trim the roots from the fresh enoki mushrooms, wash and drain them, and carefully separate them into smaller clusters.

4. Cook Ginger

Heat 3 tablespoons of neutral oil in a wok over medium heat and add 1 tablespoon of finely julienned fresh ginger. Cook the ginger for about 30 seconds, until it becomes fragrant and golden.

5. Add Carrots and Shallots

Add 2⅔ cups of finely julienned carrots and ¾ cup of thinly sliced shallots to the wok. Stir-fry the mixture for about 2 minutes, allowing the vegetables to soften slightly.

6. Add Shiitake Mushrooms and Bamboo Shoots

Increase the heat and add the sliced shiitake mushrooms and 8 ounces of julienned bamboo shoots. Cook for 8 to 10 minutes, stirring frequently, until most of the liquid has evaporated and the mixture is fairly dry.

7. Season Mixture

Reduce the heat to low and season the mixture with 2 tablespoons of Shaoxing wine, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, ½ teaspoon of white pepper powder, and ½ teaspoon of toasted sesame oil. Stir to combine the flavors.

8. Add Enoki Mushrooms and Soaking Water

Add the prepared enoki mushrooms and 1 cup of the reserved mushroom-soaking water to the wok and increase the heat again. Cook for about 2 minutes, until the enoki mushrooms are tender.

9. Thicken Mixture

Stir the cornstarch slurry you prepared earlier to recombine it, then pour it into the wok. Cook the mixture, stirring continuously, until it thickens and there is no standing liquid. Remove the wok from heat and let the filling cool.

10. Prepare Assembly Slurry

Mix 1 teaspoon of cornstarch with 2 tablespoons of boiling water in a small bowl. This will be used to seal the spring rolls.

11. Assemble Spring Rolls

Lay out a spring roll wrapper on a clean work surface. Place 2 heaping tablespoons of the mushroom filling near one corner of the wrapper. Roll the wrapper tightly around the filling, folding in the sides as you go, and seal the edge with a dab of the cornstarch slurry. Repeat with the remaining wrappers and filling.

12. Fry Spring Rolls

Heat enough neutral oil in a deep fryer or skillet to fully submerge the spring rolls. Fry the spring rolls in batches until they are golden brown and crispy, then drain them on paper towels.

13. Serve Spring Rolls

Serve the spring rolls hot with a side of rice vinegar for dipping, ideally using Shanghai rice vinegar for an authentic touch. Enjoy your delicious and crispy Savory Mushroom Medley Spring Rolls!