MUSHROOM SPRING ROLLS IN LETTUCE CUPS
At Spice Market, Jean-Georges Vongerichten fills spring rolls with oyster mushrooms and shiitakes, and spices them with ginger, lemon zest, garlic and green chilies. They recall a trip he took to Singapore years ago.
Provided by Elaine Louie
Categories appetizer
Time 1h
Yield 4 appetizer servings
Number Of Ingredients 19
Steps:
- 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.
- 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.
- 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.
- 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.
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Daniel Lugo
[email protected]These spring rolls are a great way to use up leftover vegetables. I always have a bunch of extra veggies in my fridge and this is a great way to use them up.
Oluchukwu John
[email protected]I love that these spring rolls are baked instead of fried. It makes them a healthier option without sacrificing any of the flavor.
Eric Ubogu
[email protected]These spring rolls are the perfect party food! They're easy to make ahead of time and they're always a crowd-pleaser.
Psychedelic Pirate
[email protected]Overall, I thought these spring rolls were just okay. They weren't bad, but they weren't anything special either.
Safal gaha Mgr kanxa
[email protected]The spring rolls were easy to make, but they didn't hold together very well. The filling kept falling out.
Awais Mia khel
[email protected]These spring rolls were a bit too oily for my taste.
Justin Rivers
[email protected]I substituted tofu for the mushrooms and they turned out great! This is a versatile recipe that can be easily adapted to your own dietary needs.
Siphesihle Sibisi
[email protected]The spring rolls were crispy and flavorful. The filling was savory and well-seasoned.
Valentina Kamado Uzumaki
[email protected]I made these spring rolls for a party and they were a hit! Everyone loved them.
Donald Aiabe
[email protected]These mushroom spring rolls are a delicious and healthy appetizer or snack. They're easy to make and can be tailored to your own taste preferences.