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!
Yield
10 servingsPrep
22 minCook
16 minReady
42 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
garlic
minced, or as needed |
|
| 7.5 | ml |
ginger
freshly grated |
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 453.6 | g |
mushrooms, wild
mixed, such as chanterelle, crimini, oyster or shiitake |
*
|
| 473 | ml |
napa (Chinese) cabbage
shredded |
|
| 1 | each |
carrots
grated |
|
| 15 | ml |
hoisin sauce
|
|
| 15 | ml |
oyster sauce
|
|
| 57.8 | ml/g |
bean thread noodles
blanched and chopped |
* |
| 118 | ml |
mung bean sprouts
|
|
| 3E+1 | ml |
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: | |||
| 118 | ml |
dijon mustard
|
|
| 59 | ml |
water
hot |
|
| 59 | ml |
rice vinegar
|
|
| 5 | ml |
sesame oil
toasted |
|
| 15 | ml |
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.
