Wild Mushroom Spring Rolls Recipe

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1 tablespoon oyster sauce

1 tablespoon sugar

1/2 tablespoon grated fresh ginger

1 egg beaten

1 package spring roll wrappers

2 scallions sliced thin

1/2 cup bean sprouts

1 pound mixed wild mushrooms (such as chanterelle crimini oyster shiitake)

2 tablespoons extra-virgin olive oil

1/4 cup rice vinegar

kosher salst and freshly ground black pepper

vegetable oil for frying

1 tablespoon hoisin sauce

1 teaspoon toasted sesame oil

1 tablespoon minced garlic

1/4 cup hot water

2 tablespoons chopped cilantro leaves

2 cups shredded Napa cabbage

1 carrot grated

2 ounces bean thread noodles blanched and chopped

1/2 cup dijon mustard

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