Mini Shitake Egg Rolls

Last week I made vegetarian spring rolls and was just not satisfied with their turnout. Since I still had a bunch of beansprouts and shitake mushrooms left in the fridge I decided to make my own egg roll recipe. This time I cut the large square wrappers into quarters.



Filling:
1 cup diced shitake mushrooms
1/2 to 1 cup beansprouts
2" piece of ginger, minced
2 garlic cloves, minced
1 chile, seeded and minced
2 T. cilantro, chopped

I cooked the filling in my brand new wok (more about woks in my post about the Wok Shop in San Fran) and fried the filled wrappers in my deep fryer. They were a lot better than the vegetarian rolls I made the other day.


Here is a pictorial explanation on how to make eggrolls: