Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce
Submitted by: Courtney
Recipe by: adapted from a recipe by Tyler Florence
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
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
Mustard Dipping Sauce:
1/2 cup Dijon mustard
1/4 cup hot water
1/4 cup rice vinegar
1 tablespoon sugar
Heat a skillet or wok over high heat. Add the garlic, ginger, and scallions and cook for 1 minute (you can add some water or non-stick spray as needed). 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; 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 a little water to make it stick. Continue rolling up to form a tight cylinder. You can pan “fry” these in a non-stick skillet if you like, or serve as is! Serve with Mustard Dipping Sauce.
For the Mustard Sauce: Mix all ingredients together and stir until the sugar dissolves.