Yield:  10 rolls




2 tablespoon light olive oil; plus extra for frying
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2 each serrano pepper; stemmed, seeded, chopped
3/4 cup hoisin sauce
2 cups shiitake mushrooms; thinly sliced
2 large leeks, white part only; julienned
4 legs duck confit; shredded
to taste salt and pepper
1/2 cup chopped cilantro
1 cup chopped scallions, white and green
1 cup bean threads; soaked in water for 10 mi
1 package (16 oz) spring roll or egg roll wrappers
1 large egg; beaten with 1/4 cup water



Heat a medium sized skillet over high heat. Add the oil and heat. Add the garlic, ginger and chilies and cook until soft, about 2 minutes. Do not allow the aromatics to burn.

Reduce the heat to medium, add the hoisin sauce, and cook for about 3 minutes.

Add the shiitakes, leeks and duck confit and cook until soft, about 6 minutes. Season with salt and pepper. Transfer to a strainer and press with a spoon to remove excess liquid. Cool.

Transfer to a medium bowl and add the cilantro, scallions, and bean threads. Stir to blend.

To make the spring rolls:

Dampen a kitchen towel. Place 5 wrappers at a time on a work surface with 1 point of each near you and cover the remainder with the cloth to prevent drying. Placed about 1/4 cup of the filling on the wrappers just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with egg wash then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the damp cloth and allow the rolls to rest, seam side down; this permits the egg to rest. Repeat.

Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350°F over high heat. Add the spring rolls 4-6 at a time and fry until golden, turning as needed, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Slice the rolls on the diagonal and serve with Mint dipping sauce.