Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra virgin olive oil

  2. 1 tablespoon minced garlic

  3. 1/2 tablespoon grated fresh ginger

  4. 2 scallions , sliced thin

  5. 1 lb mixed wild mushroom (such as chanterelle, crimini, oyster, shiitake)

  6. 2 cups shredded napa cabbage

  7. 1 carrot , grated

  8. 1 tablespoon hoisin sauce

  9. 1 tablespoon oyster sauce

  10. 2 ounces bean thread noodles , blanched and chopped

  11. 1/2 cup bean sprouts

  12. 2 tablespoons chopped cilantro leaves

  13. kosher salt

  14. fresh ground black pepper

  15. spring roll wrappers

  16. 1 egg , beaten

  17. vegetable oil, for frying

  18. 1/2 cup Dijon mustard

  19. 1/4 cup hot water

  20. 1/4 cup rice vinegar

  21. 1 teaspoon toasted sesame oil

  22. 1 tablespoon sugar

Instructions Jump to Ingredients ↑

  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.

  2. Add the cabbage and carrot and cook until the cabbage starts to wilt, about 2 minutes.

  3. Stir in the hoisin and oyster sauces; toss to coat the mixture.

  4. 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.

  5. 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.

  6. 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.

  7. For the Mustard Sauce: Mix all ingredients together and stir until the sugar dissolves.


Send feedback