Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce

Nutriscore Rating: 56/100

Crispy, golden, and bursting with umami flavor, these Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce are a gourmet twist on a classic appetizer. Packed with a vibrant filling of sautéed shiitake, oyster, or cremini mushrooms, crunchy carrots, and green cabbage, these spring rolls deliver a delightful contrast of textures with every bite. The bold, tangy Chinese mustard dipping sauce—balanced with hints of honey and rice vinegar—brings a spicy kick that perfectly complements the savory filling. Easy-to-follow instructions make rolling and frying a cinch, while the recipe's versatility allows you to serve this crowd-pleasing dish as an appetizer, snack, or even a light meal. Elevate your next gathering with these irresistible, flavor-packed bites!

Recipe Information

• Prep Time: 30 min
• Cook Time: 20 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 200 grams wild mushrooms (shiitake, oyster, or cremini)
• 1 medium carrot
• 100 grams green cabbage
• 3 stalks scallions
• 2 cloves garlic
• 1 tablespoon ginger
• 1.5 tablespoons soy sauce
• 1 tablespoon sesame oil
• 12 pieces spring roll wrappers
• 500 ml neutral cooking oil (for frying)
• 2 tablespoons Chinese mustard powder
• 2 tablespoons water
• 1 teaspoon honey
• 1 teaspoon rice vinegar
• 1 teaspoon cornstarch (optional for slurry)
• 2 teaspoons water (optional for slurry)

📝 Instructions

7 steps

1. Clean and finely dice the wild mushrooms. Peel and julienne the carrot. Thinly slice the green cabbage and scallions. Mince the garlic and ginger.

2. Heat a large skillet over medium heat and add the sesame oil. Sauté the garlic and ginger until fragrant, about 30 seconds.

3. Add the mushrooms and cook for 3–4 minutes until softened. Add the carrot and cabbage and cook for another 2–3 minutes. Stir in the soy sauce and scallions, then remove from heat and let cool slightly.

4. Lay out one spring roll wrapper with a corner pointing toward you. Place about 2 tablespoons of the filling near the corner. Fold the bottom corner tightly over the filling, then fold in the sides. Roll tightly toward the top corner. Seal the edge with water. Repeat for the remaining wrappers and filling.

5. Heat the neutral cooking oil in a deep skillet or wok to 175°C (350°F). Fry the spring rolls in batches for 2–3 minutes per side, or until golden brown and crispy. Drain on a paper towel-lined plate.

6. For the dipping sauce, mix the Chinese mustard powder and water into a smooth paste. Stir in the honey and rice vinegar. Optional: Thicken with a cornstarch slurry if desired (1 teaspoon cornstarch mixed with 2 teaspoons water).

7. Serve the spring rolls warm with the dipping sauce on the side.

Nutrition Facts

1 serving (315.7g)

Calories		1341
% Daily Value*
Total Fat		130.1 g	167%
	Saturated Fat	18.3 g	92%
	Polyunsaturated Fat	1.6 g
Cholesterol		0 mg	0%
Sodium		508 mg	22%
Total Carbohydrate		49.9 g	18%
	Dietary Fiber	4.4 g	16%
	Total Sugars	3.8 g
Protein		8.2 g	16%
Vitamin D		0.1 mcg	0%
Calcium		63 mg	5%
Iron		1.9 mg	11%
Potassium		403 mg	9%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 4681 cal (83.4%%)

Protein: 131 cal (2.3%%)

Carbs: 797 cal (14.2%%)