Hidden Dragon Recipe

Prepare aromatics

Heat a large skillet over medium heat with 1 teaspoon neutral oil. Add the white parts of the sliced green onions, the minced garlic and grated ginger. Sauté until fragrant, about 30–45 seconds.

Add the finely diced shiitake mushrooms and cook 3–4 minutes until softened and liquid has largely evaporated.

Increase heat to medium-high, add the chopped chicken thighs and cook, breaking up with a spoon, until no longer pink and beginning to brown, about 5–7 minutes.

Stir in soy sauce, hoisin, rice wine, sesame oil, toasted sesame seeds, ground pepper and cornstarch. Cook 1–2 minutes until mixture thickens slightly. Remove from heat and fold in chopped cilantro and the green parts of the scallions. Transfer filling to a bowl to cool to near room temperature (15–20 minutes). Cooling helps prevent wrappers from tearing and reduces oil splatter when frying.

While filling cools, prepare wrappers: lay a spring roll wrapper on a clean surface in diamond orientation. Spoon about 2 tablespoons of cooled filling near the bottom point, leaving 1/2" border on sides.

Brush the exposed wrapper edges with a little water (use the 2 tbsp water). Fold the bottom corner up over the filling, tuck sides in, and roll tightly to form a sealed cigar-shaped parcel. Repeat with remaining wrappers and filling (should yield about 12 rolls).

Make a smoking pouch: fold wood chips into a small packet of aluminum foil and pierce a few holes so smoke can escape. Set aside.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the rolls in batches, seam-side down first, for 2–3 minutes per side until golden brown and crisp. Drain on paper towels.

To impart 'hidden' smoke: in a clean, dry metal or heatproof bowl large enough to hold the fried rolls, place the smoking pouch in the center. Put the fried rolls around it. Ignite the smoking pouch with a long match and immediately cover the bowl tightly with foil or a lid to trap smoke. Let sit 3–5 minutes to absorb a subtle smoky aroma. Uncover, discard pouch, and transfer rolls to a serving plate.

Whisk together black vinegar, soy sauce, honey, chili paste and toasted sesame oil in a small bowl until smooth. Stir in the thinly sliced scallion green. Taste and adjust sweetness or heat to preference.

Arrange the smoked spring rolls on a platter. Garnish with microgreens or cilantro sprigs and serve with lime wedges and the dipping sauce on the side.

To eat: squeeze a bit of lime onto a roll, dip in sauce, and enjoy the crisp exterior and savory concealed filling — set free with a puff of smoke.