Mushroom spring roll July 25, 2007

Spring roll stuffed with onions mushroom in a chili-garlic-coriander sauce.

for the musroom stuffing:

2 green chillies,stemmed
1 garlic cloves,chopped
1/4-inch piece of ginger,chopped
1 tsp con flour
1/4 cup water
1 tbs soy sauce
1 tbs rice vinegar
1 tsp sesame oil
1/4 tsp ground black pepper
salt to taste
1/4 tsp red pepper flakes
1/2 sugar
2 tbs vegetable oil
1 cup finely chopped onions
12 medium white mushrooms, washed & thinly sliced(about 2 cups)
1/2 cup loosely packed fresh coriander leaves,washed & drained
spring roll wrappers
method:

1. in a food processor,finely mince the chillies,garlic, & ginger.dissolve the corn flour with the water:add the soy sauce,vinegar,sesame oil,black pepper,salt,red pepper flakes & sugar.mix well & set aside.
2.warm the oil in non-stick pan over medium - high heat.Add the minced chillies,garlic , & ginger. saute for 1 min,then add the chopped onions. stir for 2 mins,then mix in the sliced mushrooms. saute for 2-3 mins, just until they begin to release their juices.add the chopped coriander leaves,then the cornflour mixture,stir quickly .& switch off the heat.the sauce will thicken immediately.stir once again to mix ,the remove from the heat . set aside to cool slightly.this stuffing can be made up to 3 days ahead of time.
3.when you are ready to make the spring rolls , have the mushroom stuffing & a small bowl of water nearby.put 2 tsp or more of the mushroom mixture in the center or the wrapper .now roll up the 2 ends of the wrapper & fold in the edges tightly seal the edges by moistening with a few drops of water.
4.fry over a medium heat & add enough oil to come about halfway up the sides of the pan. add a few rolls at a time & turn them around gently until they have cooked through & are lightly browned. drain on a absorbent paper serves hot as appetizers.

recipes from:cuisines of india