Sunday, August 19, 2012

Meatless Meal: Wild Mushroom Egg Rolls with a Mustard Dipping Sauce

You know it's not often that I fry anything... the mess, the smell, the calories, sigh.  So, you bet that when I feature a recipe that involves frying, it is sooo worth it.  I often make baked egg rolls, but sometimes, you just have to have the real deal... hot, crispy, greasy goodness.
I try to spend one day a week meatless and sometimes it's difficult to find great meatless recipes (if you have some great ones, send them my way please!).  So, I was so excited to stumble upon this recipe - I immediately knew that I wouldn't miss the meat.
Perfection!  Even amazing the next day, which is rare when considering fried foods.  Totally worth the splurge!
Best dishes and yummy dreams!


Wild Mushroom Egg Rolls
-adapted from Tyler Florence on

Makes 8 egg rolls

olive oil - about 2 Tbsp.
1 tsp. powdered ginger, or 1 Tbsp. grated fresh ginger
3 minced garlic cloves
2 sliced scallions
2 c. sliced wild mushrooms (I used shiitake and crimini)
2 c. shredded cabbage
1/2 c. sliced water chestnuts
2 sliced carrots
1 Tbsp. hoisin sauce
1 Tbsp. oyster sauce
Canola oil, for frying

egg roll wrappers

1.  Heat olive oil in a wok and stir in garlic, ginger, and scallions.
2.  Add the mushrooms, cabbage, water chestnuts, and carrots.  Cook until cabbage is wilted.
3.  Add the hoisin and oyster sauces and cook for 5 minutes.
4.  Heat a frying pan with an inch or two of canola oil.
5.  Set the wok mixture aside and get the egg roll wrappers.
6.  Place 2 heaping Tbsp. of the wok mixture into the egg roll wrapper, roll, fold, and seal the edges with water.  

6.  Fry the egg rolls in the frying pan, periodically turning to crisp all of the sides. 

Mustard Dipping Sauce

1/2 c. dijon mustard
1/4 c. hot water
1/4 c. rice vinegar
1 tsp. toasted sesame oil
2 Tbsp. sugar

1.  Mix all ingredients together until sugar dissolves. 


Thanks for reading, loves xo


Liz That Skinny Chick Can Bake said...

Oh, boy, do these sound amazing! I agree with you about frying, but these look worth the mess (and calories :))~

Haydn and Kristy @ Taste Buds said...

Sounds amazing. Love spring rolls and mushrooms. Fitting that they be together.


Dawn @ Words Of Deliciousness said...

I love the egg rolls and the mustard dipping sauce. They both look perfect.

Anonymous said...

Love your recipe for wild mushroom egg rolls! It looks very delicious!

Stopping by your blog from Melt In Your Mouth Monday (I posted #89 Pizza Sauce).

Pinned and Tweeted!

Amber @ The Cook's Sister

Julie said...

These. Look. GREAT! I love the idea of making a spring roll without meat but with mushrooms. Thanks for sharing this on Marvelous Mondays! Please note, I changed my blog name from Jam's Corner to This Gal Cooks. Same blog, different name. I hope to see you at next week's party!

Also, I will be featuring this on my blog tomorrow. Be sure to check back for the features post!


Tobins' Tastes said...

I am in total awe of your egg roll making abilities!

You are being featured tonight at Mealtime Monday! Can't wait to see what you link up this week!


Unknown said...

I really love the egg rolls and the sauce which mommy is prepared its awesome and delicious.....

Nan Ling

Carole said...

Hi there. This week's Food on Friday is all about mushrooms! So it would be great if you linked this in. This is the link . Have a good week.

PS I am a follower of your blog. I know you have linked in before, too – which is great. Would you consider following Carole's Chatter back – or are you already?