Shiitake Spring Rolls

To prepare the dipping sauce: Whisk together all of the dipping sauce ingredients in small bowl. Set aside. To prepare the filling: Heat the vegetable oil in a large saute pan over high heat until very hot. Add the garlic and ginger, and saute for 2 minutes. Add the mushrooms and saute just until tender, about 5 minutes. Add the mirin and cook until reduced and the mixture is almost dry, about 4 minutes. Transfer to a bowl and let cool for about 10 minutes. Add the hosin sauce, green onions, cilantro, chili paste, and soy sauce, and mix well. To prepare the spring rolls: Place a spring roll wrapper on a flat work surface, with a corner pointing toward you. Place a heaping tablespoon of the filling in the center of the wrapper. Fold the corner closest to you over the filling. Fold the side corners over the filling, then roll up to form a small cigar shape. Continue with the remaining filling and wrappers. Heat about 4 inches of vegetable oil in a wok or large saucepan over high heat until it reaches 350 degrees. Add as many of the spring rolls as will fit in the pan without overcrowding, and cook until golden brown, about 4 minutes. Drain on paper towels. Continue with the remaining spring rolls. Serve warm with dipping sauce and lettuce leaves.

Converted by MC_Buster.