Wild Mushroom Spring Rolls, Chinese Mustard Dipping Sauce

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Minced garlic
1/2 tablespoon	7.5ml	Grated fresh ginger
2		Scallions - sliced thin
1 lb	454g / 16oz	Mixed wild mushrooms
		= (such as chanterelle, crimini,
		Oyster, and shiitake)
2 cups	474ml	Shredded Napa cabbage
1		Carrot - grated
1 tablespoon	15ml	Hoisin sauce
1 tablespoon	15ml	Oyster sauce
2 oz	56g	Bean thread noodles - blanched, chopped
1/2 cup	80g / 2.8oz	Bean sprouts
2 tablespoons	30ml	Chopped cilantro leaves
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1		Spring roll wrappers
1		Egg - beaten
		Vegetable oil - for frying
		Mustard Dipping Sauce
1/2 cup	118ml	Dijon mustard
1/4 cup	59ml	Hot water
1/4 cup	59ml	Rice vinegar
1 teaspoon	5ml	Toasted sesame oil
1 tablespoon	15ml	Sugar

Recipe Instructions

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. 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.

This recipe yields 10 rolls.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E08) - from the TV FOOD NETWORK

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