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1
Prepare the filling.
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2
In a wok, stir-fry each vegetable separately in peanut oil.
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3
Season with salt and pepper.
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4
Drain and transfer to a mixing bowl.
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5
Stir in noodles, mushroom soy sauce, chili paste, sesame oil, and cilantro.
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6
Season with salt and pepper.
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7
Set aside to cool completely.
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8
When cool, blend the filling mixture with the aromatic mixture.
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9
When ready to form the spring rolls, squeeze out all the excess liquid.
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10
Make the spring rolls.
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11
Place about 1/2 cup of prepared filling per spring roll wrapper.
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12
Roll and seal edges with the egg wash. Repeat the process until all filling is used.
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13
In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes.
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14
Drain on paper towels.
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15
Trim off the ends and slice diagonally.
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16
Drizzle top with Hot Chinese Mustard Sauce.
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17
Serve immediately.
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18
Prepare the aromatic mixture.
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19
In a food processor, combine the ginger, garlic, green onions and red pepper flakes.
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20
Turn on machine, slowly add oil and process mixture to a puree.
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21
Saute mixture for 1 to 2 minutes.
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22
Season with salt, pepper and sugar.
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23
Set aside.
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24
Prepare the Hot Chinese Mustard Sauce.
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25
In a bowl, combine all the ingredients except the oil.
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26
Stir until well blended.
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27
Slowly whisk in the peanut oil until emulsified.
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28
Refrigerate, covered until needed.
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29
*RAW EGG WARNING
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30
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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31
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
