Mushroom Spring Rolls

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this is an excellent recipe for Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce. Tyler Florence from the Food Network shows us how to make Wild Mushroom Spring Rolls with Chinese Mustard dipping sauce. These make an easy, flavorful, and fresh side, snack, or lunch or as an excellent appetizer for any meal! These healthy spring rolls explode with flavor.

Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian, Southeast Asian cuisine. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region’s culture.

Use this homemade spring roll recipe to make this Mushroom version of spring rolls that you know and love from dim sum restaurants! You can try other dipping sauces like sweet chili sauce. Some like it with plum sauce, hot oil, chili garlic sauce, vinegar, or just plain soy sauce. Make it extra special and serve these with some tasty Thai Crack Sauce.

I think this spring roll recipe tastes good without any condiments, but I also like an old classic: a Worcestershire-based dipping sauce I used to have in New York’s Chinatown, where I had my first taste of dim sum spring rolls. It’s a little tangy and goes nicely with the fried spring rolls.

Not what you are looking for? Try these other excellent recipes: Egg Rolls, Perfect Potstickers or Siu Mai Dumplings With Pork and Shrimp.


Mushroom Spring Rolls

spring rolls 1

Tyler Florence shows us how to make Wild Mushroom Spring Rolls with Chinese Mustard dipping sauce.

  • Author: Tyler Florence
  • Prep Time: :25
  • Cook Time: :15
  • Total Time: :40
  • Yield: 10 1x
  • Category: Appetizer
  • Cuisine: Asian


Units Scale
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1/2 tablespoon grated fresh ginger
  • 2 scallions, sliced thin
  • 1 pound mixed wild mushrooms (such as chanterelle, crimini, oyster, shiitake)
  • 2 cups shredded Napa cabbage
  • 1 carrot, grated
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 2 ounces bean thread noodles, blanched and chopped
  • 1/2 cup bean sprouts
  • 2 tablespoons chopped cilantro leaves
  • Kosher salt and freshly ground black pepper
  • 1 package spring roll wrappers
  • 1 egg, beaten
  • Vegetable oil, for frying

Mustard Dipping Sauce

  • 1/4 cup Dijon mustard
  • 1/8 cup hot water
  • 1/8 cup rice vinegar
  • 1/2 teaspoon toasted sesame oil
  • 2 teaspoon sugar


  1. Heat oil in a skillet or wok over high heat. Add the garlic, ginger, and scallions and cook for 1 minute. Add the mushrooms and cook for another minute. Add the cabbage and carrot and cook until the cabbage starts to wilt, about 2 minutes. Stir in the hoisin and oyster sauces; toss to coat the mixture. Remove from the heat and mix in the noodles, sprouts, and cilantro; season to taste with salt and pepper. The filling should be moist but not wet. Remove from heat and allow to cool.
  2. Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder. Pour about 1-inch of oil in a skillet or wok and heat to 350 degrees F. Fry the spring rolls, turning to cook all sides, until browned, about 2 minutes. Drain on paper towels and keep warm. Serve with Mustard Dipping Sauce.
  3. For the Mustard Sauce: Mix all ingredients together and stir until the sugar dissolves.


  • Serving Size: 5
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