Wild Mushroom Spring Rolls With Chinese Mustard Dipping Sauce Recipes

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.

Steps:

• Combine soy sauce, hoisin sauce, water, garlic, green onions, sesame oil, sugar, and ginger in a small mixing bowl. Mix well, adding additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce and refrigerate for 1 to 2 hours to allow flavors to blend.
• Before serving, pour mixture into a small saucepan and heat. Serve warm.

Steps:

• Remove any hard fibrous stems from the mushrooms and clean carefully by brushing the mushrooms with a damp cloth or mushroom brush to remove excess dirt. Place the mushrooms in a food processor and pulse quickly to chop into 1/4-inch bits.
• Heat 2 tablespoons vegetable oil in a large skillet over high heat until hot but not smoking. Add the mushrooms to the pan and saute until the mushrooms begin to sweat, about 2 to 3 minutes. Add the chopped shallots and ginger and saute until translucent. Sprinkle in the five spice powder and chopped scallions, season with salt and pepper and stir in the sesame oil. Set aside to cool.
• Lay out the egg roll wrappers and cut into 4 equal squares. Brush a square of wrapper with some water, place a dollop of the mushroom mixture in the center and roll the sides of the wrapper inwards to enclose the filling. Rolling away from yourself, roll up the wrapper into a cigar shape and enclose the filling completely. Seal the ends with some of the water. Continue to finish filling the wrappers and refrigerate them several hours to firm them before cooking.
• Heat the oil in a deep skillet to 345 degrees. Fry the spring rolls, in batches, until crisp. In a bowl, combine the ingredients of the dipping sauce and serve with the spring rolls.
• Place all of the ingredients into the bowl of a food processor and pulse rapidly to a very coarse texture. Do not make too soft or pasty. Fill the springroll wrappers with the shrimp filling and follow all directions for cooking.;

Steps:

• With a whisk, mix all ingredients together well and serve.
• Combine all ingredients in a small saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled.

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.