2 dried shiitake mushrooms, soaked in hot water for 20 minutes and drained
1 small carrot, julienned
1/2 red pepper, seeded and julienned
1 small handful bean sprouts
2 scallions, julienned
2 tablespoons plus 1 quart peanut oil
4 cloves garlic, finely chopped
2 tablespoons peeled and grated fresh ginger
12 fresh shiitake mushrooms, stemmed and sliced
2 teaspoons Chinese five-spice powder
4 tablespoons oyster sauce
2 teaspoons sriracha
Low-sodium light soy sauce
Eight 10-inch spring roll wrappers (preferably made from wheat flour, salt and coconut oil)
Eight 10-inch spring roll wrappers (preferably made from wheat flour, salt and coconut oil)
1 egg, beaten
2 scallions, julienned and soaked in iced water for 5 minutes to make curls
Sweet chili sauce (store bought), for serving
Filled with crunchy vegetables, this healthier version of an indulgent appetizer is great for larger crowds. Seasoning the mushrooms with Chinese five-spice powder gives them a richer flavor. The rolls can be made ahead and frozen, then fried from frozen.
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