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Mushroom Spring Rolls with Chinese Mustard Sauce

 

Assorted mushrooms, fresh vegetables and flavorful Asian sauce make these scrumptious spring rolls, dipped in Chinese style mustard sauce, simply delicious!
22

Yield

10

servings

Prep

22

min

Cook

16

min

Ready

42

min

Low in Saturated Fat, Trans-fat Free, Low Carb
 

Ingredients

2 tablespoons olive oil
1 tablespoon garlic
minced, or as needed
½ tablespoon ginger
freshly grated
2 each scallions, spring or green onions
thinly sliced
1 pound mushrooms, wild
mixed, such as chanterelle, crimini, oyster or shiitake
*
2 cups napa (Chinese) cabbage
shredded
1 each carrots
grated
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 ounces bean thread noodles
blanched and chopped
*
½ cup mung bean sprouts
2 tablespoons cilantro
freshly chopped
*
1 x salt and black pepper
to taste
*
1 x spring roll wrappers
1 package
*
1 large eggs
beaten
1 x vegetable oil
for frying
*
Mustard dipping sauce:
½ cup dijon mustard
¼ cup water
hot
¼ cup rice vinegar
1 teaspoon sesame oil
toasted
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.

Stir in the mushrooms and cook for another minute.

Stir in the cabbage and carrot and cook until the cabbage starts to wilt, 1 to 3 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 with salt and pepper.

The filling should be moist but not wet. Remove from heat and allow to cool.

Arrange 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℉ (180℃).

Fry the spring rolls, turning to cook all sides, until browned, about 2 minutes.

Drain on paper towels and keep warm.

Serve with Chinese Mustard Sauce.

To make the Mustard Sauce:

Whisk all ingredients together until the sugar dissolves.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 6163% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 231mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 23% Vitamin C 4%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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