Recipe courtesy Wolfgang Puck
- Prepare the Hot Chinese Mustard Sauce. In a bowl, combine all the ingredients except the oil. Stir until well blended. Slowly whisk in the peanut oil until emulsified. Set aside until needed. This can be prepared up to 1 week ahead.
- Prepare the aromatic mixture. In a food processor, combine the ginger, garlic, green onions and red pepper flakes. Turn on machine, slowly add oil and process mixture to a puree. Sauté mixture for 1 to 2 minutes. Season with salt, pepper and sugar. Set aside.
- Prepare the filling. In a wok, stir fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodle, mushroom soy sauce, chili paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When ready to form the eggrolls, squeeze out all the excess liquid.
- To make the spring rolls, place about 1/2 cup of prepared filling per pastry wrapper. Seal edges with the eggwash. Repeat the process until all filling is used.
- Deep-fry until golden, about 2 to 3 minutes. Drain. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately.
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