2 tablespoons salad oil ½ cup round onion, sliced ¾ cup celery, sliced ¾ cup carrots, sliced to match stick size ¾ cup shiitake mushrooms, sliced ¼ bundle long rice, soaked in water for 45 minutes Salt and pepper, to taste 12 pieces spring roll wrappers 1 egg Oil for deep frying
Dipping Sauce: 1 teaspoon garlic, chopped fine 3 stems mint leaves, chopped fine 1/3 cup sweet chili sauce 3 tablespoons white vinegar 2 tablespoons sugar 1 Thai or Hawaiian chili pepper, minced Salt, to taste
Make the dipping sauce by combining all ingredients and mix well.
Heat a medium sauté pan and add salad oil. Quickly sauté vegetables until translucent. Season with salt and pepper. Cool before rolling. Make individual spring rolls by using wrappers and sealing with egg wash.
Heat frying oil. Fry spring rolls until golden brown and very crispy.