Mushroom Spring Rolls in Lettuce Cups
Published February 1, 2011
Ruth Fremson/The New York Times
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
FOR THE DIPPING SAUCE
½ cup sambal oelek chili sauce (sold at Asian groceries)
½ cup honey
⅓ cup fresh lemon juice
¼ cup rice wine vinegar
2 teaspoons salt
FOR THE SPRING ROLLS
8 tablespoons butter, cut into 1-inch cubes
½ tablespoon minced garlic
1 pound oyster or other mushrooms, stemmed, sliced ½-inch thick
¾ pound shiitake mushrooms, stemmed, sliced ½-inch thick
¼ teaspoon minced green Thai chili
Salt
1 ½ tablespoons finely grated lemon zest (preferably use a Microplane)
1 tablespoon finely grated peeled ginger (preferably use a Microplane)
1 tablespoon chopped fresh chervil, or 1 teaspoon chopped fresh tarragon
1 large egg yolk, beaten
8 spring roll wrappers
3 cups vegetable oil, or as needed
Ground white pepper, optional
8 leaves Boston lettuce
Nutritional analysis per serving
77 grams carbs; 164 milligrams cholesterol; 2084 calories; 129 grams monosaturated fat; 31 grams polyunsaturated fat; 26 grams saturated fat; 196 grams fat; 1 gram trans fat; 5 grams fiber; 1284 milligrams sodium; 16 grams protein; 42 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
FOR THE DIPPING SAUCE
- Step 1
To make the dipping sauce: In a small bowl, combine sambal oelek, honey, lemon juice, rice wine vinegar and salt. Mix well. Cover and refrigerate up to a week.
- Step 2
To make the spring rolls: Combine butter and garlic in a sauté pan over medium high heat, and stir until butter is foamy and garlic is fragrant but not browned. Add oyster mushrooms, shiitake mushrooms, chili and salt to taste. Cover and cook over medium heat until mushrooms have released their juices and are soft and glazed, about 6 minutes. Add lemon zest, ginger and chervil or tarragon, and sauté 1 minute. Remove from heat and spread across a small plate. Place in the freezer, uncovered, mixing occasionally until very cold, about 15 minutes.
- Step 3
Place a spring roll wrapper in front of you, like a diamond, so a point faces you. Lightly brush the four corners of the wrapper with beaten egg yolk. Place 2 tablespoons of the mushroom mixture into the bottom quarter of the wrapper. Starting from the bottom corner, roll the wrapper, folding in the side corners so they get wrapped up, and keep rolling until closed. Repeat to make 8 rolls.
- Step 4
In a deep fryer, wok or skillet, heat oil to 350 degrees. Add spring rolls, working in batches if necessary, and fry until golden brown, about 5 minutes. Remove with slotted spoon. Drain on paper towels. If desired, season lightly with salt and white pepper. Divide dipping sauce among 4 very small bowls, and place a bowl on each of 4 plates. Place 2 lettuce leaves on each plate, place a spring roll on each leaf. Wrap spring rolls in the lettuce and dip.
Private Notes
Comments
These mushrooms are delicious as is the dipping sauce. Both can be used in any number of recipes. Dice the mushrooms for a duxelle. The only things I changed was using 4oz of butter versus 8oz and I pan fried the rolls in peanut oil rather than deep frying them. To some of the mushroom wraps I added tofu and shredded red and green cabbage, first lightly sautéing these in peanut oil. It's all good.
just a note... these are called egg rolls. Spring rolls are made with fresh vegetables and herbs.
Using 2 tablespoons of mushroom mixture per roll, this recipe makes way more than 8 rolls. I suspected that would be the case based on nearly 2 pounds of mushrooms. I used a very generous 2 tablespoons and got 14 rolls.
just a note... these are called egg rolls. Spring rolls are made with fresh vegetables and herbs.
The recipe calls for 8 TABLESPOONS butter, which is 4 oz. One stick.