Watercress Shiitake Bings with Lemon Emulsion

• 1 red onion, small dice
• 1 tbsp minced garlic
• 1 tbsp minced fresh ginger
• 1 c sliced shiitakes
• 1 c shelled edamame
• 1 c packed, chopped Watercress
• ½ c toasted pepitas
• Grapeseed oil, for cooking
• Kosher salt and freshly ground black pepper
• Egg wash or water, for brushing
• One package lumpia or spring roll wrappers

Lemon Emulsion

• 1 shallot, sliced
• 1 lemon, zested and juiced
• 1 tbsp Dijon mustard
• 1 c extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Heat the vegetable oil in a wok over medium-high heat. Once the oil is hot, add the onions and cook for 2-3 minutes. Add the garlic and ginger and cook another 2 min. Season. Transfer to a large bowl.

Coat the same pan lightly with oil, add the shiitakes, season, and sauté until browned, about 5 minutes. Add the cooked mushrooms to the bowl along with the edamame, watercress, pepitas, and salt to taste. Toss thoroughly to combine and adjust the seasoning. Allow to cool completely.

Add 2 heaping tbs of filling to the middle of a lumpia wrapper. Wet the edge closest to you with egg wash or water and fold that side up over the filling. Wet the other edge furthest away from you and fold on top of the other edge, creating a seal. Fold the side skin towards the wrapper's middle, resulting in a sealed rectangle. Set aside seam-side down as you repeat with the remaining filling and wrappers.

Heat ¼ cup vegetable oil in a 14-inch cast-iron pan over medium-high heat. Once the oil is hot, add the bings to the pan in batches of 4, and cook until evenly golden brown, 3 to 4 minutes per side. Remove to a paper towel-lined plate.

Serve the bings hot with the lemon emulsion.

Recipe developed by Ming Tsai