Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce

Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce
21 Ingredients
  • 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
  • 1/2 cup Dijon mustard
  • 1/4 cup hot water
  • 1/4 cup rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon sugar
Nutrition
274
14% daily value
10 servings
                                       
                                            low-​sugar, dairy-​free
     

Fat

33% 22

Saturated

9% 2

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 4

Carbs

6% 19

Carbs (net)

- 16

Fiber

12% 3

Sugars

- 3

Sugars, added

- 1

Protein

5% 2

Cholesterol

5% 16

Sodium

14% 327

Calcium

4% 42

Magnesium

5% 19

Potassium

7% 337

Iron

13% 2

Zinc

5% 1

Phosphorus

9% 64

Vitamin A

10% 93

Vitamin C

9% 8

Thiamin (B1)

5% 0

Riboflavin (B2)

12% 0

Niacin (B3)

14% 2

Vitamin B6

7% 0

Folate equivalent (total)

5% 20

Folate (food)

- 20

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

665% 100

Vitamin E

29% 4

Vitamin K

14% 16

Sugar alcohols

- 0

Water

- 95
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