8 Spring Roll wrappers (available frozen at Oriental markets)
½ cup dried black mushrooms (shitake or wood ear)
3 tablespoons peanut oil
1 pound shrimp, peeled, de-veined, and chopped
3 shallots, minced
1 clove garlic, mince
1 teaspoon fresh ginger, grated
1 celery rib, minced
1 Serrano chili, minced
1 carrot, grated
½ pound bean sprouts
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon sake or dry sherry
2 teaspoons cornstarch
½ cup water
1 tablespoon cornstarch


Soak dried mushrooms in hot water 10 minutes, drain, squeeze dry, chop fine and set aside.  Preheat large skillet over medium heat, add peanut oil and shrimp,  sauté about 30 seconds. Add mushrooms and all vegetables, stir-fry 1-2 minutes, adding bean sprouts last.  In mixing bowl, combine soy sauce, sesame oil, and sake with 2 teaspoons cornstarch. Mix well and add to skillet,  toss to combine. Stir-fry until thickens (about 1 minute). Immediately spread mixture onto cookie sheet to cool. 

Mix together water and 1 tablespoon cornstarch to seal edges. “Burrito” roll each wrapper by placing approximately 2 tablespoons of filling one-third the way up the wrapper. Fold corner over filling forming lightly packed log shaped roll. Fold side edges over and roll to end of wrapper. Seal edges with cornstarch, water mixture and finish rolling. Heat peanut oil in skillet over medium heat. 

Fry 2 spring rolls at a time until golden brown. Drain and serve with soy dipping sauce.