Chinese Spring Rolls with Sweet Mustard

Name: Chinese Spring Rolls with Sweet Mustard
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: Makes 10–12 spring rolls
Cuisine: Chinese
Ingredients: peanut (groundnut) oil, for frying; 150 g 5 oz) cabbage, shredded; 2 egg whites; 100 g (3½ oz) shiitake mushrooms, sliced; 1 tbsp vegetable oil; 2 large carrots, julienned; 1 celery stalk, julienned; 24 springroll wrappers (15 cm/6 inches); 4 spring onions (scallions), chopped; 3 cm (1¼ inch) ginger, chopped; 100 g (3½ oz) bean sprouts; 2 tsp cornflour; 2 garlic cloves, finely chopped; 1 tbsp light soy sauce; Sweet mustard sauce

Preparation info

Makes
10–12
spring rolls

Difficulty
Medium
Ready in
55 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

Where I grew up in Wisconsin there weren’t many Asian restaurants, but we did have a few Chinese joints. Most served bland chop suey and other typical takeaway dishes, but there was one gem that stuck in my mind – fat spring rolls served with little packets of spicy mustard sauce. I didn’t encounter this combination on my China travels, but this American riff gets my vote.