Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce

Recipe courtesy Tyler Florence

Show: Food 911Episode: Tiki Bar Treats

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
15 min
Level:
Intermediate
Yield:
10 rolls

Times:

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

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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

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.

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Comments & Reviews

recipe Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce
rachel london, NY 02-20-2008
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Could you join Gary Rhodes in China?
Rated: 5 stars out of 5

Hi there, my name is Rachael Munby from Amoy and I'm here to let you know about a fantastic opportunity to be part of a new... UKTV Food series. We are working with UKTV and Gary Rhodes on his new show Rhodes Across China. The show is looking for two apprentices to travel to selected cities in China, learning to cook the very best regional dishes that the country has to offer alongside Gary. All you need to qualify as his apprentice is energy, enthusiasm and a passion for cooking. If you think this sounds like you - sign up now. For terms and conditions on how to apply visit http://uktv.co.uk/food/item/aid/597534.Read more
recipe Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce
Anonymous 01-16-2007
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Yummy!
Rated: 5 stars out of 5

Had these at a dinner party, huge crowd pleaser!
recipe Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce
Lisa Bentonville, AR 01-01-2007
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Sauce review only...
Rated: 5 stars out of 5

I needed a last-minute appetizer to take to a party, so opted for frozen potstickers -- but wanted to dress them up a bit. I... made this Chinese Mustard dipping sauce (along with a very delicious Apricot-Ginger dipping sauce)-- was rewarded with RAVE reviews! It was so good -- it will definitely stay in my recipe box.Read more
recipe Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce
Anonymous 06-28-2004
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awesome
Rated: 5 stars out of 5

spring rolls are great. I`ve made extra and frozen them.
recipe Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce
ELDIN BAKERSFIELD, CA 06-01-2004
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TIKI BAR TREATS MUSHROOM SPRING ROLLS
Rated: stars out of 5

VERY TASTY