Mushroom Spring Rolls with Chinese Mustard Sauce

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.