Vietnamese or Southeast Asian appetizer thats easy to make and delicious. Wow your friends with your talent!

*2 tablespoons peanut oil
*1 tablespoon minced garlic
*1 tablespoon minced ginger
*2 minced Thai, Serrano or Jalapeno chiles
*1/2 cup hoisin sauce
*3 cups sliced shitake or crimini mushrooms
*2 cups leeks, julienned
*1 cup bean sprouts
*1/2 cup chopped cilantro
*1 cup chopped scallions
*1 four ounce package bean threads, (rice vermicelli), blanched, refreshed and cut up
*1 package lumpia or won ton wrappers
*Salt to taste
*Pepper to taste
*1 egg lightly beaten with 1 tablespoon water
*In a hot wok or saute pan, add the oil. Stir in the garlic, ginger, and chiles. Be careful not to burn. Add the hoisin and briefly saute to remove the raw taste. Add the shiitake mushrooms, leeks, and bean sprouts. Taste for seasoning. Transfer mixture to a strainer, drain and let cool. When cooled, mix in the cilantro, scallions and bean threads.
*Lay out a lumpia wrapper with the corner facing you. Place a small amount of the mixture at the bottom, moisten the edges with the eggwash and roll the bottom corner towards the middle. Fold in both sides and continue rolling. When finished, let rest.
*In a deep pan, heat oil to 350 degrees. Fry until golden brown, about 5 minutes. Drain on a paper towel lined plate. Serve immediately.
*Optional garnish: Place a fried roll on top of a leaf of red leaf lettuce. Top with mint and wrap the mint and roll up in the lettuce. This is a Vietnamese technique that not only adds flavor, texture and temperature difference, but also keeps your fingers oil free!
*1/2 cup thin soy sauce
*1/4 cup rice wine vinegar
*1 tablespoon sambal (Red chili sauce)
*1 tablespoon chopped scallions
*In a bowl, combine soy sauce, rice wine vinegar, sambal, and chopped scallions. Serve with Spring Rolls. Yield: 3/4 cup

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