Wild Mushroom Spring Rolls Recipes

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.

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.

Steps:

• Saute onions and mushrooms in butter until the onions are clear and soft.
• Add cream cheese in chunks.
• Add next 4 ingredients.
• Stir until cheese melts.
• Cool.
• Remove crusts from bread.
• Roll each slice with a rolling pin.
• Spread with mushroom mixture.
• Roll like a jelly roll.
• Brush with butter.
• Freeze.
• To serve.
• Cut each roll in three pieces.
• Arrange on ungreased baking sheet.
• Bake at 400* for 10 to 15 minutes.

Steps:

• Put 2 tbsp oil in a large skillet and turn the heat to medium-high.
• Add the mushrooms and cook, stirring occasionally, until they give up their liquid.
• Add the ginger and garlic, along with salt and pepper to taste, and cook until the mixture is quite dry.
• Stir in the scallions and let cool.
• Brush 12 squares of phyllo lightly with oil and place the remaining phyllo on top of them.
• With a point of each square facing you, spoon a heaping tbsp of the mushroom mixture across the center of each square, making a 4-inch-long log from left to right.
• Fold over the left and right corners of each square so they overlap in the middle.
• Brush a bit of oil over the top half of the wrapper.
• Fold the bottom half up, then roll up tightly; the oil will seal the spring roll.
• As each of the rolls is done, plate it on a lightly oiled baking pan.
• (You can prepare the spring rolls in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 hours).
• Bake the spring rolls in a preheated 350°F oven until golden brown and hot, about 20 minutes.
• While they bake, make the dipping sauce.
• Combine the peanuts, chili and sugar in a small skillet over medium-high heat and cook, tossing and stirring, until the mixture is lightly browned, 2 to 3 minutes.
• Add the coconut milk and stir, then cook until reduced by about a third and thick, about 5 minutes.
• Stir in the soy sauce and lemon juice and remove from the heat.
• Serve the spring rolls hot, with the warm dipping sauce.
• Use about 1/4 cup of mushroom mixture for each roll.
• Phyllo dries quickly, so keep it covered with a layer of plastic wrap topped with a damp kitchen towel as you work.
• It's versatile, lending itself to triangles and pouches, not just rolls.