Wild Mushroom Spring Rolls With Chinese Mustard Dipping Sauce Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

1 tablespoon oyster sauce

Vegetable oil, for frying

1/2 tablespoon grated fresh ginger

1 egg, beaten

2 ounces bean thread noodles, blanched and chopped

Kosher salt and freshly ground black pepper

1 package spring roll wrappers

1/2 cup bean sprouts

2 tablespoons extra-virgin olive oil

1/4 cup rice vinegar

1 tablespoon sugar

2 tablespoons chopped cilantro leaves

1 tablespoon hoisin sauce

1/4 cup hot water

1 tablespoon minced garlic

1 carrot, grated

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

2 cups shredded Napa cabbage

1/2 cup Dijon mustard

1 teaspoon toasted sesame oil

2 scallions, sliced thin

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