Wild Mushroom Spring Rolls
Experiment with a variety of different mushrooms in these spring rolls: shiitake, oyster, chanterelle, or any others you see in your local market.
Serves: 12Hands-on: 45 minutesTotal: 1 hourDifficulty: Medium
- 1 bundle (8 oz.) rice vermicelli
- 4 cups plus 2 Tbsp. peanut oil, divided
- 1 Tbsp. minced garlic
- 1⁄2 Tbsp. grated fresh ginger
- 2 scallions, sliced thin
- 1 lb. mixed mushrooms
- 2 cups shredded Napa cabbage
- 1 medium carrot, peeled and grated
- 1 Tbsp. hoisin sauce
- 1 Tbsp. oyster sauce
- 2 Tbsp. finely chopped cilantro
- 1 tsp. salt
- 1 tsp. ground white pepper
- 1 package (12 oz.) spring roll wrappers
- 1 large egg, beaten
- Soak the vermicelli in warm water to soften for 15 minutes. Drain and set aside.
- Heat 2 tablespoons oil in wok over high heat. Add garlic, ginger, and scallions. Stir-fry 1 minute. Add the mushrooms. Stir-fry 1 minute. Add the cabbage and carrot. Cook, stirring, until the cabbage begins to wilt, about 2 minutes. Add the hoisin and oyster sauce. Stir to coat.
- Remove the mixture from the heat. Mix in the vermicelli, cilantro, salt, and pepper.
- Set a spring roll wrapper on a work surface with one corner facing you. Place 2 tablespoons of the filling near the bottom. Fold up the corner. Fold in the two side corners. Brush the top corner of the wrapper with beaten egg. Roll up the spring roll to meet the top corner. The spring roll should be packed fairly tightly.
- Heat the remaining oil in the wok. Fry the egg rolls until they are golden brown on all sides. Drain on paper towels.