Wild Mushroom Spring Rolls With Chinese Mustard Dipping Sauce

• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• 1/2 tablespoon grated fresh ginger
• 2 scallions, sliced thin
• 1 lb mixed wild mushroom (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
• fresh ground black pepper
• 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

1. 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.
2. Add the cabbage and carrot and cook until the cabbage starts to wilt, about 2 minutes.
3. Stir in the hoisin and oyster sauces; toss to coat the mixture.
4. 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.
5. 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.
6. 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.
7. For the Mustard Sauce: Mix all ingredients together and stir until the sugar dissolves.

extra virgin olive oil, garlic, ginger, scallions, mixed wild mushroom, cabbage, carrot, hoisin sauce, oyster sauce, noodles, bean sprouts, cilantro, kosher salt, fresh ground black pepper, spring roll wrappers, egg, vegetable oil, dipping sauce, dijon mustard, water, rice vinegar, sesame oil, sugar

Taken from www.food.com/recipe/wild-mushroom-spring-rolls-with-chinese-mustard-dipping-sauce-229140 (may not work)