Spring Rolls Sauce Dip recipe

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 1/2 tablespoon grated fresh ginger
• 2 scallions, sliced thin
• 1 pound mixed wild mushrooms (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 and freshly ground black pepper
• 1 package 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

Directions

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.