Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce

Ingredients

• 0.5 cup bean sprouts 
• 2 ounces bean thread noodles chopped
• 1  carrots grated
• 2 tablespoons cilantro leaves chopped
• 0.5 cup dijon mustard 
• 1  eggs beaten
• 0.5 tablespoon ginger fresh grated
• 1 tablespoon garlic minced
• 1 tablespoon hoisin sauce 
• 10 servings kosher salt and pepper black freshly ground
• 1 pound mushrooms wild mixed (such as chanterelle, crimini, oyster, shiitake)
• 2 cups napa cabbage shredded
• 2 tablespoons olive oil extra-virgin
• 1 tablespoon oyster sauce 
• 0.3 cup rice vinegar 
• 2  scallions sliced thin
• 1 teaspoon sesame oil toasted
• 1 package you will also need: parchment paper 
• 1 tablespoon sugar 
• 10 servings vegetable oil for frying
• 0.3 cup water hot

Equipment

• frying pan
• paper towels
• wok

Directions

1. Watch how to make this recipe.
2. Heat oil in a skillet or wok over high heat.
3. Add the garlic, ginger, and scallions and cook for 1 minute.
4. Add the mushrooms and cook for another minute.
5. 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.
6. 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.
7. Remove from heat and allow to cool.
8. 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.
9. 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.
10. Drain on paper towels and keep warm.
11. Serve with Mustard Dipping Sauce.
12. Mix all ingredients together and stir until the sugar dissolves.