Recipes

Ingredients

• 6 dehydrated shiitake mushrooms
• 50 g (¾ cup) rice vermicelli, cooked
• 30 ml (2 Tbsp) vegetable oil
• 2 garlic cloves, finely chopped
• 2 red chili peppers, seeded and diced
• 225 g (½ lb) Atlantic halibut, cooked and crumbled
• 50 g (½ cup) Stimpson’s surfclams, de-shelled and chopped
• 30 ml (2 Tbsp) fish sauce
• 5 ml (1 tsp) sugar
• Salt and pepper to taste
• 1 carrot, finely grated
• 50 g (½ cup) bamboo shoots, chopped
• 50 g (½ cup) bean sprouts
• 2 scallions, diced
• 15 ml (1 Tbsp) cilantro, chopped
• 30 ml (2 Tbsp) flour
• 24 egg roll wrappers

Preparation

For the filling

• In a bowl of warm water, rehydrate the mushrooms for a few hours.
• Drain and chop the mushrooms. Cut the rice vermicelli into two or three sections.
• In a pot or wok, heat the oil and lightly sauté the garlic and chili peppers. Add the mushrooms, vermicelli, halibut and surfclams.
• Add the fish sauce, followed by the sugar, salt and pepper.
• Transfer the preparation from the pot to a bowl.
• Add to the mixture the carrots, bamboo shoots, bean sprouts, scallions, and cilantro and mix well.
• In a small bowl, mix the flour with a little water and set aside for making the egg rolls.

For the egg rolls

• On a clean workspace, lay out the egg roll wrappers and place a heaping spoonful of filling on each one.
• Fold one of the wrapper corners toward the middle of the filling and then fold in the two ends. Brush the last remaining corner of the egg roll with the flour-water mixture.
• Complete the roll by folding in the last corner to enclose the filling.
• Turn on the fryer and heat the oil.
• Submerge the egg rolls in the oil and cook until golden and crispy.
• Place them on a paper towel and serve immediately with a slightly spicy sauce.