MUSHROOM SPRING ROLLS IN LETTUCE CUPS
At Spice Market, Jean-Georges Vongerichten fills spring rolls with oyster mushrooms and shiitakes, and spices them with ginger, lemon zest, garlic and green chilies. They recall a trip he took to Singapore years ago.
Provided by Elaine Louie
Categories appetizer
Time 1h
Yield 4 appetizer servings
Number Of Ingredients 19
Steps:
- To make the dipping sauce: In a small bowl, combine sambal oelek, honey, lemon juice, rice wine vinegar and salt. Mix well. Cover and refrigerate up to a week.
- To make the spring rolls: Combine butter and garlic in a sauté pan over medium high heat, and stir until butter is foamy and garlic is fragrant but not browned. Add oyster mushrooms, shiitake mushrooms, chili and salt to taste. Cover and cook over medium heat until mushrooms have released their juices and are soft and glazed, about 6 minutes. Add lemon zest, ginger and chervil or tarragon, and sauté 1 minute. Remove from heat and spread across a small plate. Place in the freezer, uncovered, mixing occasionally until very cold, about 15 minutes.
- Place a spring roll wrapper in front of you, like a diamond, so a point faces you. Lightly brush the four corners of the wrapper with beaten egg yolk. Place 2 tablespoons of the mushroom mixture into the bottom quarter of the wrapper. Starting from the bottom corner, roll the wrapper, folding in the side corners so they get wrapped up, and keep rolling until closed. Repeat to make 8 rolls.
- In a deep fryer, wok or skillet, heat oil to 350 degrees. Add spring rolls, working in batches if necessary, and fry until golden brown, about 5 minutes. Remove with slotted spoon. Drain on paper towels. If desired, season lightly with salt and white pepper. Divide dipping sauce among 4 very small bowls, and place a bowl on each of 4 plates. Place 2 lettuce leaves on each plate, place a spring roll on each leaf. Wrap spring rolls in the lettuce and dip.
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hafsat umar nabayi
[email protected]These spring rolls are a delicious and healthy appetizer.
Ayomide Okiti
[email protected]I would recommend this recipe to anyone who loves spring rolls.
Charlie Laas
[email protected]These spring rolls are a great way to use up leftover mushrooms.
Sadam Mandokhail
[email protected]I'm not a fan of lettuce cups, so I served these spring rolls with rice.
Cherie Buchanan
[email protected]I made these spring rolls for a potluck and they were a big hit.
Helal Amiri
[email protected]These spring rolls are a bit time-consuming to make, but they are worth the effort.
shekh ferdous
[email protected]I'm glad I found this recipe. It's a keeper!
Obeng Monica
[email protected]These spring rolls are a great way to get your kids to eat their vegetables.
DJ PRO TREE STER UGANDA
[email protected]I would definitely make these spring rolls again. They are a great appetizer or light meal.
Shagufta Nazish
[email protected]The dipping sauce that came with these spring rolls was delicious. It was the perfect complement to the crispy filling.
Jolynn macweza
[email protected]I had some trouble finding the right kind of lettuce cups, but I eventually found some at a local Asian grocery store.
Ifeoma Uche
[email protected]These spring rolls were a bit too spicy for my taste, but I still enjoyed them.
Raul Santiago
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these spring rolls. The filling was flavorful and the lettuce cups were a great addition.
Erin Gray
[email protected]I made these spring rolls for a party and they were a huge success! Everyone loved them.
Alivia Kimes
[email protected]These spring rolls were a hit with my family! They loved the crispy filling and the fresh lettuce cups.
Elimu Endelevu
[email protected]I was pleasantly surprised by how easy it was to make these mushroom spring rolls. The instructions were clear and concise, and the ingredients were easy to find.