Mushroom spring rolls

Name: Mushroom spring rolls
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: Asian
Ingredients: 2 tablespoons neutral oil, such as grapeseed or canola, plus more for brushing the phvllo; 2 pounds mixed mushrooms, trimmed, washed, and chopped; 2 tablespoons peeled and minced ginger; 2 teaspoons peeled and minced garlic; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 3 scallions, trimmed and minced; Twenty-four 6-inch squares of phyllo dough; 2 tablespoons neutral oil, such as grapeseed or canola, plus more for brushing the phvllo; 2 tablespoons neutral oil, such as grapeseed or canola, plus more for brushing the phvllo; 1 small chile, stemmed and minced, or cayenne pepper or Tabasco to taste; ½ cup salted peanuts, finely chopped; 1 small chile, stemmed and minced, or cayenne pepper or Tabasco to taste; 1 small chile, stemmed and minced, or cayenne pepper or Tabasco to taste; 1 cup canned unsweetened coconut milk; 2 teaspoons sugar; 1 teaspoon fresh lemon juice; 2 teaspoons soy sauce

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

A simple but convincing fusion dish, crispy spring rolls that are baked, not fried, and served with a spicy, nutty dipping sauce. White button mushrooms are perfectly fine here.

Ingredients

2 tablespoons neutral oil, such as grapeseed or canola, plus more for brushing the phvllo
2 pounds

Asia
Starter
Vegan

Method

Put the 2 tablespoons oil in a large skillet and turn the heat to medium-high. Add the mushrooms and cook, stirring occasionally, until they give up their liquid. Add the ginger and garlic, along with salt and pepper to taste, and cook until the mixture is quite dry. Stir in the