Wild Mushroom Spring Rolls With Chinese Mustard Dipping Sauce

Recipe courtesy Tyler Florence and posted for Zaar World Tour III

• Ready In: 40 mins
• Yields: 10 rolls

Ingredients

• 2  tablespoons extra virgin olive oil
• 1  tablespoon  minced garlic
• 1⁄2 tablespoon  grated fresh ginger
• 2  scallions, sliced thin
• 1  lb  mixed  wild mushroom (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
•  fresh ground black pepper
•  spring roll wrappers
• 1  egg, beaten
•  vegetable oil, for frying

• Mustard Dipping Sauce

• 1⁄2 cup Dijon mustard
• 1⁄4 cup hot water
• 1⁄4 cup rice vinegar
• 1  teaspoon  toasted sesame oil
• 1  tablespoon sugar

Directions

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.