Ingredients
Hot Chinese Mustard Sauce:
- 4 tablespoons Chinese dry mustard
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 4 tablespoons pickled ginger liquid
- 1 lemon, juiced
- Pinch turmeric
- 1 tablespoon sugar
- 1 egg yolk*
- 1 tablespoon chile oil
- 1 tablespoon sesame oil
- 1 cup peanut oil
Aromatics:
- 1 (2-inch piece) fresh ginger, peeled
- 3 large cloves garlic
- 2 green onions
- Pinch red pepper flakes
- 1/2 cup peanut oil
- Pinch salt
- Pinch black pepper
- Pinch sugar
Filling:
- 1 large onion, julienned
- 1 medium carrot, julienned
- 1/4 pound shiitakes, discard stems, julienned
- 1 large red bell pepper, julienned
- 1 large yellow bell pepper, julienned
- 1 small green cabbage, julienned
- Peanut oil, for stir-frying
- Salt and pepper
- 1/4 pound glass noodles, soaked in water for 10 minutes, chopped into smaller strands
- 1/4 cup mushroom soy sauce
- 2 tablespoons chile paste
- 1 tablespoon sesame oil
- 1 bunch cilantro leaves, chopped
To form spring rolls:
- Spring roll wrappers
- 1 egg with 1 tablespoon each water and cornstarch, beaten together for egg wash
- Peanut oil, for deep-frying
Directions
Prepare the Hot Chinese Mustard Sauce. In a bowl, combine all the ingredients except the oil. Stir until well blended. Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed.
Prepare the aromatic mixture. In a food processor, combine the ginger, garlic, green onions, and red pepper flakes. Turn on machine, slowly add oil, and process mixture to a puree. Saute mixture for 1 to 2 minutes. Season with salt, pepper, and sugar. Set aside.
Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, chile paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid.
Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used.
In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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By priyabsharma
Silver spring, MD
on October 16, 2012
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Really good, but a lot of work. I could not find spring roll wrappers and had to use egg roll wrappers. I think spring roll wrappers would be better though.
By kmchammett26
Oklahoma
on August 24, 2011
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It seemed overwhelming at first because of the long ingredients list, but it was SO worth the effort! I couldn't find spring rolls or glass noodles so I used regular egg roll wraps and bean noodles which came out wonderfully. Next time I will be going to an asian market for the wraps because I want a little less of an "egg roll" flavor. The aromatics smelled and tasted great, I have a magic bullet which was much easier to clean than my food processor lol. I didn't have chile garlic paste so I just used some asian chili sauce I had on hand. Overall I thought the flavor mixtures were excellent and I will be making these again. It seems less overwhelming now that I have done it once lol.
By carol_lindwall_...
Texas
on July 08, 2010
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This is the first time that I tried spring rolls. The recipe was really good. I skipped the mustard sauce. Number 1: It required too many ingredients. The recipe already had a lot going on in preparation. Number 2: I like pure hot mustard, i.e. ground mustard and water only. I like it really hot and without vinegar and sugar to interfere with the flavor. I used Chili Garlic Sauce for the chili paste. In my opinion, it makes the recipe! For the aromatics I used only one large clove of garlic, in deference to my husband, who can't take a lot of garlic. The Chili Garlic Sauce was already in the filling. I have a "chop chop" that I used to blend the aromatics in. That way I had less clean-up than if I had used the food processor. I would not put very much oil in next time. There is a lot of oil involved in the frying.
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