These Oyster Mushroom Spring Rolls are a delicious and crispy appetizer or snack filled with a savory oyster mushroom and vegetable mixture. They are perfect for dipping in your favorite sauce!
Ingredients: 8-10 spring roll wrappers. 2 cups oyster mushrooms, thinly sliced. 1 cup shredded cabbage. 1 carrot, julienned. 1/2 cup bean sprouts. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 teaspoon ginger, grated. Salt and pepper to taste. Oil for frying.
Instructions: Put some oil in a pan and heat it over medium-high heat. Saut the ginger and garlic for about one minute, until they smell good. After you add the oyster mushrooms, cook for about 5 minutes, or until they give off their water and get soft. Add the carrot strips, bean sprouts, and shredded cabbage. Add two to three more minutes of cooking and keep going until the vegetables get a little softer. Add salt, pepper, soy sauce, and sesame oil to the mix to make it taste better. Mix everything together well, then take it off the heat. Wait for it to cool down. Spread out a spring roll wrapper on a clean surface. Put a big spoonful of the mushroom and vegetable mix in the middle. Cover the filling with the sides of the wrapper, then roll it up tight and seal the edges with water. Do this again with the rest of the filling and wrappers. In a deep pan or fryer, heat the oil to 350F 175C. It will take about two to three minutes on each side to fry the spring rolls until they are golden brown and crispy. Take the spring rolls out of the oil and let them drain on paper towels. Serve hot with the sauce of your choice.
Prep Time: 20 minutes
Cook Time: 15 minutes
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