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Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 10 rolls
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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


  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.