Mushroom Spring Rolls with Galangal Emulsion

Name: Mushroom Spring Rolls with Galangal Emulsion
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: ¼ cup fresh lime juice; 2 cups fresh oyster mushrooms, stemmed and cut into ½-inch slices; 1 teaspoon minced fresh ginger; 1 tablespoon soy sauce; 1 teaspoon minced fresh lemongrass; One 2-inch piece fresh galangal or ginger, peeled and chopped; 2 teaspoons extra virgin olive oil; 1 garlic clove, sliced; 2 large egg yolks; ¼ cup Shaoxing wine; 2 cups fresh cremini mushrooms, stemmed and cut into ½-inch slices; 1 cup grape seed, corn, or other neutral oil; ¼ cup fresh tarragon leaves; 1 tablespoon thinly sliced shallots; 1 tablespoon salt; 6½ tablespoons unsalted butter; 2 cups fresh shiitake mushrooms, stemmed and cut into ½-inch slices; 20 Boston lettuce leaves; Corn or vegetable oil for frying; Ten 5-inch square spring roll wrappers; ⅛ teaspoon salt, plus more to taste; ½ dried red Thai chile, minced; 1 teaspoon minced lemon zest; ¼ cup plus 2 tablespoons rice vinegar

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Crisp and light, these are a perfect starter. Tarragon, a distinctly French herb, works perfectly with the earthy mushrooms here. Use any assortment of mushrooms you like (as we do), but those listed here are among the easiest to find.

Ingredients

Galangal Emulsion

One 2-inch piece fresh galangal or ginger, peeled and chopped
¼ cup fresh lime

Asia
Starter
Vegetarian

Method

To make the emulsion: Put the galangal, lime juice, and vinegar in a blender and blend until smooth. Add the egg yolks and salt and blend well; then, with the machine running, add the oil in a slow, steady stream. Add the tarragon leaves and purée until smooth and green. Strain through a fine-mesh sieve into a container, then cover and refrigerate until ready to u