Best 3 Wild Mushroom Spring Rolls With Chinese Mustard Dipping Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

With its tantalizing blend of earthy wild mushrooms and the piquant kick of Chinese mustard dipping sauce, wild mushroom spring rolls are a delectable appetizer that will indulge your taste buds and transport you to a culinary wonderland. Whether you're an experienced chef looking to expand your culinary repertoire or a home cook seeking a unique and flavorful dish to impress your guests, this article will guide you through the process of creating these crispy, golden-brown spring rolls that burst with umami flavor.

Here are our top 3 tried and tested recipes!

WILD MUSHROOM SPRING ROLLS WITH CHINESE MUSTARD DIPPING SAUCE



Wild Mushroom Spring Rolls With Chinese Mustard Dipping Sauce image

Make and share this Wild Mushroom Spring Rolls With Chinese Mustard Dipping Sauce recipe from Food.com.

Provided by cookiedog

Categories     Vegetable

Time 40m

Yield 10 rolls

Number Of Ingredients 22

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

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.

Nutrition Facts : Calories 91.7, Fat 4.3, SaturatedFat 0.7, Cholesterol 21.2, Sodium 231.7, Carbohydrate 11.5, Fiber 1.5, Sugar 3.6, Protein 3.1

WILD MUSHROOM SPRING ROLLS



Wild Mushroom Spring Rolls image

Provided by Food Network

Yield 48 to 60 miniature spring roll

Number Of Ingredients 25

1 pound assorted mushrooms, such as shiitake or oyster or hanshimiji
2 tablespoons vegetable oil
3 large shallots, peeled and finely chopped
2 tablespoons finely grated ginger
2 teaspoons five spice powder
1/2 cup finely chopped scallions
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Asian toasted sesame oil
1 pound package egg roll wrappers
1/2 cup water
1/2 cup peanut oil for frying
1/4 cup warm honey
2 tablespoons soy sauce
1/2 pound raw shrimp, peeled, de-veined, and roughly chopped
1/2 cup bok choy, chopped
1/2 teaspoon dried chili pepper flakes
2 tablespoons vegetable oil
2 tablespoons sesame oil
2 tablespoons low sodium soy sauce
3 tablespoons rice wine vinegar
2 tablespoons sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground black pepper

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.;

MUSHROOM SPRING ROLLS



Mushroom Spring Rolls image

Make and share this Mushroom Spring Rolls recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 55m

Yield 12 small rolls., 12 serving(s)

Number Of Ingredients 14

2 tablespoons canola oil, plus more for brushing the phyllo
2 lbs mixed mushrooms, trimmed, washed and chopped
2 tablespoons peeled and minced ginger
2 teaspoons peeled and minced garlic
salt
fresh ground black pepper
3 scallions, trimmed and minced
24 phyllo pastry sheets (6-inch)
1/2 cup salted peanuts, finely chopped
1 small chili pepper, stemmed and minced (or cayenne pepper or Tabasco to taste)
2 teaspoons sugar
1 cup canned unsweetened coconut milk
2 teaspoons soy sauce
1 teaspoon fresh lemon juice

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.

Nutrition Facts : Calories 234.1, Fat 13.4, SaturatedFat 4.9, Sodium 319.8, Carbohydrate 24.2, Fiber 1.7, Sugar 1.5, Protein 5.6

Tips:

  • Use various mushrooms. For a more complex flavor, try using a mix of wild mushrooms, such as shiitake, oyster, and chanterelle.
  • Soak the mushrooms beforehand. Soaking the mushrooms in warm water for 20 minutes will help to soften them.
  • Don't overcook the mushrooms. Overcooked mushrooms will become tough.
  • Use a flavorful dipping sauce. The Chinese mustard dipping sauce is a great option, but you can also try other sauces, such as hoisin sauce or sweet and sour sauce.
  • Serve the spring rolls immediately. Spring rolls are best served hot and crispy.

Conclusion:

Wild mushroom spring rolls are a delicious and easy-to-make appetizer. They are perfect for a party or potluck, and they can also be served as a main course. With their crispy exterior and flavorful filling, these spring rolls are sure to be a hit.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #appetizers     #main-dish     #vegetables     #asian     #dinner-party     #finger-food     #stove-top     #dietary     #mushrooms     #equipment     #presentation     #served-hot

Related Topics