Mushroom Spring Rolls

• Produce

  • 1/2 cup Bean sprouts
  • 1 Carrot
  • 2 tbsp Cilantro, leaves
  • 1 tbsp Garlic
  • 1/2 tbsp Ginger, fresh
  • 1 lb Mushrooms, mixed wild
  • 2 cups Napa cabbage
  • 2 Scallions, thin

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Dijon mustard
  • 1 tbsp Hoisin sauce
  • 1 tbsp Oyster sauce

• Pasta & Grains

  • 2 oz Bean thread noodles

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 1/4 cup Rice vinegar
  • 1 tsp Sesame oil, toasted
  • 1 Vegetable oil

• Bread & Baked Goods

  • 1 package Spring roll wrappers

• Liquids

  • 1/4 cup Water, HOT

Found on goingmywayz.com

Description

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

• 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.