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.
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 »
You'll also love
hafsat umar nabayi
nabayi_h29@gmail.comThese spring rolls are a delicious and healthy appetizer.
Ayomide Okiti
ao@yahoo.comI would recommend this recipe to anyone who loves spring rolls.
Charlie Laas
l.c@gmail.comThese spring rolls are a great way to use up leftover mushrooms.
Sadam Mandokhail
s.m77@yahoo.comI'm not a fan of lettuce cups, so I served these spring rolls with rice.
Cherie Buchanan
c.buchanan97@aol.comI made these spring rolls for a potluck and they were a big hit.
Helal Amiri
a_helal49@gmail.comThese spring rolls are a bit time-consuming to make, but they are worth the effort.
shekh ferdous
s@hotmail.comI'm glad I found this recipe. It's a keeper!
Obeng Monica
o@gmail.comThese spring rolls are a great way to get your kids to eat their vegetables.
DJ PRO TREE STER UGANDA
djp@gmail.comI would definitely make these spring rolls again. They are a great appetizer or light meal.
Shagufta Nazish
nazishshagufta@yahoo.comThe dipping sauce that came with these spring rolls was delicious. It was the perfect complement to the crispy filling.
Jolynn macweza
jolynn11@yahoo.comI had some trouble finding the right kind of lettuce cups, but I eventually found some at a local Asian grocery store.
Ifeoma Uche
u@gmail.comThese spring rolls were a bit too spicy for my taste, but I still enjoyed them.
Raul Santiago
raulsantiago34@hotmail.co.ukI'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
e@hotmail.comI made these spring rolls for a party and they were a huge success! Everyone loved them.
Alivia Kimes
alivia-kimes@hotmail.co.ukThese spring rolls were a hit with my family! They loved the crispy filling and the fresh lettuce cups.
Elimu Endelevu
endelevue65@yahoo.comI 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.