Instructions: In a medium skillet, heat 2 tablespoons oil over medium high heat. Add mushrooms, and cook, stirring frequently, until golden brown and soft, about 10 minutes. Transfer to a bowl, and set aside. Add remaining oil to pan along with shallots and jalapeno pepper. Cook, stirring until soft, about 3 minutes. Add reserved mushrooms, parsley, salt, and pepper. Cook, stirring, for 2 minutes. Remove from heat, and allow to cool. Finely chop.

Lay a spring-roll wrapper on clean work surface. Cut into four 2- by 2-inch squares. Brush edges with egg yolk. Place about 1 tablespoon filling in center of each square. Fold in sides, and roll up to enclose filling. Repeat with remaining filling and wrappers.

Line a baking sheet with paper towels; set aside. In a large stockpot, heat 2 inches of oil to about 350 degrees. Working in batches so as not to crowd the pan, fry spring rolls until golden, about 5 minutes. Transfer to prepared baking sheets to drain.

This recipe yields 16 spring rolls.

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