Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce

Name: Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 10 rolls
Cuisine: asian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 tablespoon minced garlic; 1/2 tablespoon grated fresh ginger; 2 scallions, sliced thin; 1 pound mixed wild mushrooms (such as chanterelle, crimini, oyster, shiitake); 2 cups shredded Napa cabbage; 1 carrot, grated; 1 tablespoon hoisin sauce; 1 tablespoon oyster sauce; 2 ounces bean thread noodles, blanched and chopped; 1/2 cup bean sprouts; 2 tablespoons chopped cilantro leaves; Kosher salt and freshly ground black pepper; 1 package spring roll wrappers; 1 egg, beaten; Vegetable oil, for frying; 1/2 cup Dijon mustard; 1/4 cup hot water; 1/4 cup rice vinegar; 1 teaspoon toasted sesame oil; 1 tablespoon sugar

Recipe courtesy of Tyler Florence

Watch how to make this recipe.

Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce

0 Reviews

Level: Intermediate
Yield: 10 rolls
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

274

Total Fat

22

Saturated Fat

2

Carbohydrates

19

Dietary Fiber

3

Sugar

3

Protein

2

Cholesterol

16

Sodium

326

Total: 40 min
Prep: 25 min
Cook: 15 min

Level: Intermediate
Yield: 10 rolls
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

274

Total Fat

22

Saturated Fat

2

Carbohydrates

19

Dietary Fiber

3

Sugar

3

Protein

2

Cholesterol

16

Sodium

326

Total: 40 min
Prep: 25 min
Cook: 15 min

Ingredients

2 tablespoons extra-virgin olive oil

1 tablespoon minced garlic

1/2 tablespoon grated fresh ginger

2 scallions, sliced thin

1 pound mixed wild mushrooms (such as chanterelle, crimini, oyster, shiitake)

2 cups shredded Napa cabbage

1 carrot, grated

1 tablespoon hoisin sauce

1 tablespoon oyster sauce

2 ounces bean thread noodles, blanched and chopped

1/2 cup bean sprouts

2 tablespoons chopped cilantro leaves

Kosher salt and freshly ground black pepper

1 package spring roll wrappers

1 egg, beaten

Vegetable oil, for frying

Mustard Dipping Sauce:

1/2 cup Dijon mustard

1/4 cup hot water

1/4 cup rice vinegar

1 teaspoon toasted sesame oil

1 tablespoon sugar

Directions

Heat oil in a skillet or wok over high heat. Add the garlic, ginger, and scallions and cook for 1 minute. Add the mushrooms and cook for another minute. Add the cabbage and carrot and cook until the cabbage starts to wilt, about 2 minutes. Stir in the hoisin and oyster sauces; toss to coat the mixture. Remove from the heat and mix in the noodles, sprouts, and cilantro; season to taste with salt and pepper. The filling should be moist but not wet. Remove from heat and allow to cool.
Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder. Pour about 1-inch of oil in a skillet or wok and heat to 350 degrees F. Fry the spring rolls, turning to cook all sides, until browned, about 2 minutes. Drain on paper towels and keep warm. Serve with Mustard Dipping Sauce.
For the Mustard Sauce: Mix all ingredients together and stir until the sugar dissolves.