May 30, 2017 Mashroom Spring roll

Mashroom Spring Roll | Creamy Ginger Sauce | Spring Roll Recipe

Mashroom Spring Roll is the favorite dish for everyone. It is a nice snack to enjoy in little hunger.


  • unsalted butter (3 tablespoons)
  • oyster mushrooms (1/2 pound, cut into 1/2-inch pieces)
  • shiitake mushrooms (1/2 pound, stems discarded, caps sliced 1/4 inch thick)
  • cremini mushrooms( 1/2 pound, sliced 1/4 inch thick)
  • Shaoxing wine or dry sherry (2 tablespoons, optional )
  • soy sauce (2 tablespoons )
  • Salt and  pepper (freshly ground)
  • extra-virgin olive oil (2 tablespoons)
  • thinly sliced (2 garlic cloves)
  • lemongrass stalk, tender white inner bulb only (1 plump , minced)
  • Thai chile (1 red, minced)
  • shallot(1 medium, minced)
  • fresh ginger (1 tablespoon plus 1 1/2 teaspoons minced)
  • finely grated lemon zest (1/2 teaspoon)
  • egg roll or spring roll wrappers (10 thin )
  • egg (1 large , beaten)
  • mayonnaise (1/4 cup )
  • vegetable oil (1/4 cup, plus more for frying)
  • chopped tarragon (1 tablespoon)
  • fresh lime juice (1 tablespoon )
  • rice vinegar (1 tablespoon )
  • Boston lettuce leaves (10, halved )

Mashroom Spring Roll Process:

  1. In a large and heavy bottom skillet, add the butter and melt it. Add chopped mushrooms, the wine(optional) and soy sauce and add salt and pepper. Cook these ingredients over high heat, stirring often, for 1 minute. Cover this with a lid and cook over medium heat, stir for a few times, until the mushrooms have released water and become tender. Uncover the skillet and cook over moderate heat, stirring occasionally until it will turn brown, about 4 minutes longer.
  2. Now in a small skillet, heat the olive oil. Add the lemongrass, chile, garlic, shallot and 1 Tbsp of the ginger and cook over low heat, stirring often, wait till the vegetables are golden brown. Add the prepared lemon zest, then add the mixture to the mushrooms and stir well.
  3. The next step is to a work surface,  brush an egg roll wrapper with the beaten egg. Spread 2-3 tablespoon of the mushrooms on the lower third of the wrapper;  roll it up, folding in the sides as you go.Press lightly to flatten the roll and brush it again with the beaten egg. Repeat the same process with the remaining wrappers and filling.
  4. Use a blender, puree the mayonnaise with the 2-3 tablespoon of vegetable oil, lime juice, vinegar, the tarragon and the remaining 1 1/2 teaspoons of ginger until smooth. Add some salt and pepper.
  5. Now line a baking sheet with paper towels. In a medium skillet, heat 1 tablespoon of vegetable oil to 250°. Add in 3 or 4 spring rolls and fry carefully till color turns brown from both the side. Repeat the process with the remaining spring rolls.
  6. Cut the rolls in half diagonally , wrap them in lettuce leaves and enjoy.



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