Wild Mushroom Spring Rolls With Chinese Mustard Dipping Sauce - cooking recipe

Ingredients
    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
    Mustard Dipping Sauce
    1/2 cup Dijon mustard
    1/4 cup hot water
    1/4 cup rice vinegar
    1 teaspoon toasted sesame oil
    1 tablespoon sugar
Preparation
    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.

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