Spring rolls with wild mushrooms and Chinese mustard dipping sauce

Votes: 3

How to Make - Wild Mushroom Spring Rolls with Chinese Mustard Dip

Time: 40 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 274, total fat 22 G., saturated fats 2 G., proteins 2 G., carbohydrates 19 G., fiber 3 G., cholesterol 16 mg, sodium 326 mg, sugar 3 G.

Mushrooms have a rich umami flavor and are perfect as a filling for Asian spring rolls. Stir-fry them with grated carrots, napa cabbage, ginger, and garlic, season with Asian sauce, and mix with glass noodles for a rich, flavorful filling. Deep-fry the spring rolls until crispy and serve as an appetizer with mustard dip.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Spring rolls

2 tablespoons extra-virgin olive oil
1 tbsp. minced garlic
0.5 tbsp. grated fresh ginger
2 green onions, thinly sliced
450 g of mixed wild mushrooms (chanterelles, champignons, oyster mushrooms, shiitake, etc.)
2 cups shredded Chinese cabbage
1 carrot, grated
1 tbsp hoisin sauce
1 tbsp oyster sauce
60 g of glass noodles, blanched and chopped
0.5 cup bean sprouts
2 tablespoons chopped cilantro leaves
1 package of square rice paper for spring rolls
1 egg, beaten
Vegetable oil for deep-frying

Mustard dipping sauce

0.5 cup Dijon mustard
1/4 cup hot water
1/4 tbsp. rice vinegar
1 tsp. dark sesame oil
1 tbsp. sugar

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Filling for rolls with wild mushrooms:

Heat oil in a skillet or wok over high heat. Add garlic, ginger, and green onions and cook for 1 minute. Add mushrooms and cook for another minute. Add cabbage and carrots and cook until cabbage begins to wilt, about 2 minutes. Add hoisin sauce and oyster sauce; stir to coat. Remove from heat and toss with noodles, sprouts, and cilantro; season with salt and pepper to taste. The filling should be moist but not soggy. Remove from heat and let cool.
Place the spring roll paper on a flat surface at an angle to form a diamond shape. Spoon 2 tablespoons of filling into the bottom corner of the paper and roll it up to cover the filling. Fold the paper over both sides. Brush the top seam of the paper with beaten egg. Roll into a tight cylinder.

Pour about 2.5 cm of oil into a frying pan or wok and heat to 175°C (350°F). Fry the spring rolls, turning, until golden brown on all sides, about 2 minutes.
Transfer to paper towels to drain excess oil and keep warm. Serve with mustard dipping sauce.

Mustard sauce:

Combine all ingredients in a bowl and stir until sugar dissolves.