Yummy Spring Rolls With Shitake Mushroom Filling Recipes
YUMMY SPRING ROLLS WITH SHITAKE MUSHROOM FILLING
Fresh mushrooms replace dried in these yummy spring rolls. Instead of mung bean sprouts, try spicy radish sprouts, lentil sprouts, or even wheat berry sprouts! Adapted from Deborah Madison's Vegetarian Cooking for Everyone.
Provided by Sharon123
Categories Greens
Time 22m
Yield 8-10 spring rolls
Number Of Ingredients 11
Steps:
- Mix the cornstarch, soy sauce, and 1/3 cup water in a small bowl. Set aside.
- Heat the oil in a wok or a wide skillet. When a haze appears, add the mushrooms, scallions, ginger, and carrot and stir fry for about 3 minutes. Add the cabbage, sprinkle with 1 teaspoons salt, and stir fry until bright green and starting to turn limp, about 2 minutes.
- Stir in cornstarch mixture and stir fry until the veggies are coated and the pan is dry, 1-3 minutes. Turn off the heat. Taste for salt and move the vegetables to a bowl to cool.
- Form the spring rolls by laying the egg roll wrapper on the counter at a diagonal, with a corner facing you. Heap 2 tbls. of the filling crosswise, near the base. Cover it with sprouts before rolling. Fold up the lower corner, fold in the outer corners, then wrap. Repeat, using the rest of the filling. Place the egg rolls on a plate and cover with wax paper, then with plastic, until ready to cook.
- To cook, heat 1/2" peanut oil in a medium skillet until hot enough to quickly sizzle a corner of an egg roll. Add two egg rolls and fry until golden, about 2 minutes. Turn and fry the second side, then remove to paper toweling to drain. Continue frying the rest. Serve hot with or without dipping sauce. Enjoy!
Nutrition Facts : Calories 52.1, Fat 2.8, SaturatedFat 0.5, Sodium 202.8, Carbohydrate 6, Fiber 1.6, Sugar 2.2, Protein 2.2
WILD MUSHROOM SPRING ROLLS WITH CHINESE MUSTARD DIPPING SAUCE
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
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
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