Fried Wild Mushroom Spring Roll

Fried Wild Mushroom Spring Roll
Fried Wild Mushroom Spring Rolls

Fried Wild Mushroom Spring Roll with Asparagus Tips and Tarragon Aîoli Sauce from 2012 Louisiana Cookin’ Chef to Watch Zac Watters.

Fried Wild Mushroom Spring Roll with Asparagus Tips and Tarragon Aîoli Sauce
Yields 6
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Ingredients
  1. 1 bunch asparagus tips
  2. 2 tablespoons extra-virgin olive oil
  3. 1 shallot, finely diced
  4. 1 tablespoon minced garlic
  5. 1 pound mixed wild mushrooms, chopped*
  6. 1 bay leaf
  7. 1/4 cup red wine
  8. 1 cup chicken stock
  9. 2 tablespoons heavy cream
  10. 1 (12-ounce) package wonton wraps*
  11. 1 egg, beaten
  12. vegetable oil, for frying
  13. Tarragon Aîoli Sauce, recipe follows
Instructions
  1. Prepare a large bowl of ice water. Bring a 2-quart pot of water to a boil over medium-high heat and cook asparagus tips until crisp-tender, 2 to 3 minutes. Drain asparagus and plunge into ice water.
  2. Heat olive oil in a skillet or wok over high heat. Add shallot and garlic and cook for 1 minute. Add chopped mushrooms and bay leaf and cook another 4 minutes. Add wine and reduce for about 2 minutes. Add chicken stock and heavy cream and cook until almost all liquid has evaporated. Remove from heat and let cool.
  3. Remove 6 wonton wraps from package. Reserve remaining wraps for another use. Place 1 wonton wrap on flat surface, angled to be diamond-shaped. Spoon 2 tablespoons of mushroom mixture near the bottom corner of the wrap. Top with 3 asparagus tips and roll up the bottom corner over the filling. Fold in both sides. Brush the top seam of the wrap with beaten egg, and continue rolling so that a log is formed. Repeat with remaining 5 wraps and filling.
  4. In a deep skillet, pour oil to a depth of about 1 inch and heat to 350º. Cook rolls for about 2 minutes per side. Drain on paper towels. Serve with Tarragon Aîoli Sauce.
Notes
  1. *For this spring roll, Zac prefers a mix of shitake, crimini, oyster, and button mushrooms. Wonton wraps are available in the refrigerated section of well-stocked grocery stores.
Louisiana Cookin https://www.louisianacookin.com/
Tarragon Aîoli Sauce
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Ingredients
  1. 1/4 cup mayonnaise
  2. 3 tablespoons minced fresh tarragon
  3. 2 tablespoons fresh lemon juice
  4. 1 tablespoon minced garlic
  5. 1/2 teaspoon Dijon mustard
Instructions
  1. Combine all ingredients in a small bowl, and add salt and freshly ground pepper to taste. Cover and chill until needed.
Louisiana Cookin https://www.louisianacookin.com/
 

 
Photography by Sara Essex Bradley

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