Spring rolls with wild mushrooms and Chinese mustard dipping sauce

Ingredients:

Spring rolls

• 2 tablespoons extra-virgin olive oil
• 1 tbsp. minced garlic
• 0.5 tbsp. grated fresh ginger
• 2 green onions, thinly sliced
• 450 g of mixed wild mushrooms (chanterelles, champignons, oyster mushrooms, shiitake, etc.)
• 2 cups shredded Chinese cabbage
• 1 carrot, grated
• 1 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 60 g of glass noodles, blanched and chopped
• 0.5 cup bean sprouts
• 2 tablespoons chopped cilantro leaves
• 1 package of square rice paper for spring rolls
• 1 egg, beaten
• Vegetable oil for deep-frying

Mustard dipping sauce

• 0.5 cup Dijon mustard
• 1/4 cup hot water
• 1/4 tbsp. rice vinegar
• 1 tsp. dark sesame oil
• 1 tbsp. sugar

Preparation:

1. Filling for rolls with wild mushrooms:
   
   Heat oil in a skillet or wok over high heat. Add garlic, ginger, and green onions and cook for 1 minute. Add mushrooms and cook for another minute. Add cabbage and carrots and cook until cabbage begins to wilt, about 2 minutes. Add hoisin sauce and oyster sauce; stir to coat. Remove from heat and toss with noodles, sprouts, and cilantro; season with salt and pepper to taste. The filling should be moist but not soggy. Remove from heat and let cool.
2. Place the spring roll paper on a flat surface at an angle to form a diamond shape. Spoon 2 tablespoons of filling into the bottom corner of the paper and roll it up to cover the filling. Fold the paper over both sides. Brush the top seam of the paper with beaten egg. Roll into a tight cylinder.
3. Pour about 2.5 cm of oil into a frying pan or wok and heat to 175°C (350°F). Fry the spring rolls, turning, until golden brown on all sides, about 2 minutes.
4. Transfer to paper towels to drain excess oil and keep warm. Serve with mustard dipping sauce.
   
   Mustard sauce:
   
   Combine all ingredients in a bowl and stir until sugar dissolves.