Ingredients
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2
-
1
-
1/2
-
2
-
1
-
2
-
1
-
1
-
1
-
2
-
-
-
-
-
Directions
Wild Mushroom Spring Rolls With Chinese Mustard Dipping Sauce
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Steps
|
1
Done
|
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
Done
|
Add the Cabbage and Carrot and Cook Until the Cabbage Starts to Wilt, About 2 Minutes. |
|
3
Done
|
Stir in the Hoisin and Oyster Sauces; Toss to Coat the Mixture. |
|
4
Done
|
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
Done
|
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
Done
|
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
Done
|
For the Mustard Sauce: Mix All Ingredients Together and Stir Until the Sugar Dissolves. |
