This recipe is based on the one I found here. I used mushrooms instead of ground pork and liked the result. They are good soft, but I also wanted to try them crispy. I tried baking the spring rolls at a high temperature (per the original recipe) to get them crispy without frying them and this failed miserably. They turned out gummy, not crispy at all. If you want crispy spring rolls, you need to fry them - which is what I ended up doing after all, to DH's delight.
8 0z baby bella mushrooms, cleaned and diced
1 cup chopped celery
1/4 cup shredded carrot
3 scallions, thinly sliced
3 tbsp. chopped fresh cilantro
1 tbsp. sake
1 tbsp. sweet chili sauce
2 tsp grated ginger root
2 small cloves garlic, minced
salt and pepper to taste
12 rice paper wrappers
Dip rice paper one by one in a bowl of warm water until just beginning to soften. Layer on damp paper towels, set aside. The rice paper will continue to soften as you prepare the filling.
Toss together the mushrooms through the garlic. Season to taste with salt and pepper. Place a heaping tablespoon of filling onto one side of a rice paper wrapper. Bring the top and bottom of the paper down to cover the filling, then roll from one side to the other. Repeat with remaining ingredients.
Serve spring rolls as is with sweet chili sauce on the side (this is the way I like them).
Or fry the spring rolls (this is the way my husband likes them): Heat oil to 375 degrees. Combine a tablespoon of cornstarch and a tablespoon of water, brush the seams of the spring rolls with this mixture to seal them. Let dry before frying. When the oil is hot, fry spring rolls one or two at a time until crispy, turning in the hot oil as needed. Drain on paper towels and serve hot with sweet chili sauce on the side.