Heat a little oil in a frying pan over medium heat.
Add the minced garlic and sauté until fragrant.
2 cloves garlic
Add the chopped mushrooms and sliced leeks to the pan. Cook, stirring occasionally, until the mushrooms release their moisture and the leeks are soft, about 5-7 minutes.
200 g shitake mushrooms, 1 large leek
Stir in the soy sauce and sesame oil, then season with salt and pepper to taste. Continue to cook until the mixture is well combined and any excess moisture has evaporated.
1 tbsp soy sauce, 1 tsp sesame oil, salt, pepper
Remove from heat and let the filling cool slightly.
Place a spring roll wrapper on a clean surface, with one corner facing you to form a diamond shape.
12 large spring roll wrappers
Spoon about 1-2 tablespoons of the mushroom and leek mixture onto the lower part of the wrapper.
Fold the corner closest to you over the filling, then fold in the sides.
Roll up tightly, sealing the edge with a little water. Repeat with the remaining wrappers and filling.
Heat vegetable oil in a deep pan or wok to 180°C (350°F).
vegetable oil
Fry the spring rolls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per roll.
Remove and drain on paper towels.
Serve hot with dipping sauces like sweet chilli, soy sauce, or hoisin.
Notes
Serving Suggestions:These mushroom and leek spring rolls pair wonderfully with:
a light Asian-inspired salad,
steamed rice,
or a bowl of miso soup.
or for a more substantial meal, consider serving them alongside stir-fried vegetables or a noodle dish.