Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce (Tyler Florence) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 10 |
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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 |
Directions:
1. 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.
2. 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.
3. For the Mustard Sauce: Mix all ingredients together and stir until the sugar dissolves.
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