Instructions: 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.

For the Spicy Soy Dipping Sauce: In a bowl, combine soy sauce, rice wine vinegar, sambal, and chopped scallions. Serve with Spring Rolls. (Makes 3/4 cup)

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!

This recipe yields 4 servings.

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