Jim Coleman Recipes

Chef Joe Poon's Springtime Spring Rolls

Makes 8 appetizers

Cut into matchsticks (about 1/4"X1/2") and mix together 1/4 cup each:

For this recipe you will need:

• fresh bean sprouts
• Chinese celery or regular celery
• water lily bulb or water chestnut
• Shitake mushrooms
• Enoki mushrooms
• fresh or canned bamboo shoots
• 8 small spring roll wrappers
• egg wash for closing wrappers
• oil for sauteeing

1. Place a spring roll in front of you so that one point is toward you; one away.

2. Fold wrapper over mixture and pull tightly as you roll toward the opposite point.

3. At mid-point, fold the left and right points toward the center.

4. Paint the remaining corner with egg wash and continue rolling to the point. Press the seam and set aside. Repeat with remaining wrappers.

5. Heat about 2 T oil in a medium fry pan over medium high heat. Sautee rolls about two at a time until crispy and remove from pan and drain.

6. Serve immediately with garlic chile sauce or reheat in a 350 degree oven until hot.