Spring Rolls

Ingredients

• 1 large onion, julienned
• 1 medium carrot, julienned
• 1/4 pound shiitake mushrooms, discard stems, julienned
• 1 large red bell pepper, julienned
• 1 large yellow bell pepper, julienned
• 1 small green cabbage, julienned
• Peanut oil, for stir-frying
• Salt and pepper
• 1/4 pound glass noodles, soaked in water for 10 minutes, chopped into smaller strands
• 1/4 cup mushroom soy sauce
• 2 tablespoons chili paste
• 1 tablespoon sesame oil
• 1 bunch cilantro leaves, chopped
• Cooked aromatic mixture, recipe follows
• Hot Chinese Mustard Sauce, recipe follows
• Spring roll wrappers
• 1 egg with 1 tablespoon each water and cornstarch, beaten together for egg wash
• Peanut oil, for deep-frying
• 1 (2-inch piece) fresh ginger, peeled
• 3 large cloves garlic
• 2 green onions
• Pinch red pepper flakes
• 1/2 cup peanut oil
• Pinch salt
• Pinch black pepper
• Pinch sugar
• 4 tablespoons Chinese dry mustard
• 2 tablespoons water
• 2 tablespoons rice vinegar
• 4 tablespoons pickled ginger liquid
• 1 lemon, juiced
• Pinch turmeric
• 1 tablespoon sugar
• 1 egg yolk*
• 1 tablespoon chili oil

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