Wild Mushroom Spring Rolls Recipes

WILD MUSHROOM SPRING ROLLS WITH CHINESE MUSTARD DIPPING SAUCE

Steps:

• 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.

WILD MUSHROOM SPRING ROLLS WITH CHINESE MUSTARD DIPPING SAUCE

Steps:

• 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.

CHICKEN SPRING ROLLS

Steps:

• Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
• 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 and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.

MUSHROOM AND LEEK SPRING ROLLS

Steps:

• In a hot wok or saute pan add the oil followed by the garlic, ginger and chile. Be careful not to burn. Add the hoisin and briefly saute to get the raw taste out. Add the shiitakes, leeks and bean sprouts. Check for seasoning. Let cool in a strainer and drain well. When cool, add the cilantro, scallions and bean thread. Lay out a lumpia wrapper with corner facing you. Place a small mound at the bottom, moisten edges with eggwash and roll bottom corner towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Deep fry at 350 degrees until golden brown, about 5 minutes. Serve with mint dipping sauce.
• Mix all ingredients in a small bowl.

MUSHROOM SPRING ROLLS

Steps:

• Put 2 tbsp oil in a large skillet and turn the heat to medium-high.
• Add the mushrooms and cook, stirring occasionally, until they give up their liquid.
• Add the ginger and garlic, along with salt and pepper to taste, and cook until the mixture is quite dry.
• Stir in the scallions and let cool.
• Brush 12 squares of phyllo lightly with oil and place the remaining phyllo on top of them.
• With a point of each square facing you, spoon a heaping tbsp of the mushroom mixture across the center of each square, making a 4-inch-long log from left to right.
• Fold over the left and right corners of each square so they overlap in the middle.
• Brush a bit of oil over the top half of the wrapper.
• Fold the bottom half up, then roll up tightly; the oil will seal the spring roll.
• As each of the rolls is done, plate it on a lightly oiled baking pan.
• (You can prepare the spring rolls in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 hours).
• Bake the spring rolls in a preheated 350°F oven until golden brown and hot, about 20 minutes.
• While they bake, make the dipping sauce.
• Combine the peanuts, chili and sugar in a small skillet over medium-high heat and cook, tossing and stirring, until the mixture is lightly browned, 2 to 3 minutes.
• Add the coconut milk and stir, then cook until reduced by about a third and thick, about 5 minutes.
• Stir in the soy sauce and lemon juice and remove from the heat.
• Serve the spring rolls hot, with the warm dipping sauce.
• Use about 1/4 cup of mushroom mixture for each roll.
• Phyllo dries quickly, so keep it covered with a layer of plastic wrap topped with a damp kitchen towel as you work.
• It's versatile, lending itself to triangles and pouches, not just rolls.