Wild Mushroom And Black Truffle Spring Rolls Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp cloth and coarsely chop so pieces are small enough to fit comfortably in a spring roll (about 1/4–1/2 inch).

Cook aromatics

In a large skillet over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Add the finely chopped shallots and cook until translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté mushrooms

Increase heat to medium-high, add mushrooms and a pinch of salt. Cook, stirring occasionally, until the mushrooms release their moisture and most of it evaporates, about 6–8 minutes. Allow mushrooms to brown slightly for more flavor.

Deglaze and season

Pour in the white wine (or 2 tablespoons vegetable stock) to deglaze the pan, scraping up any browned bits. Cook until liquid has mostly evaporated, ~1–2 minutes. Stir in fresh thyme, lemon zest, and the remaining 1 tablespoon butter.

Finish with truffle and cream

Reduce heat to low. Stir in the black truffle paste (or grated truffle) and creme fraiche (or cashew cream). Cook gently 1 minute to combine. Taste and season with salt and freshly ground black pepper. Fold in chopped parsley and remove from heat. Let cool to room temperature — very important so wrappers don't become soggy.

Prepare slurry

Mix cornstarch and 2 teaspoons water in a small bowl to make a slurry; this will be the glue to seal the rolls.

Lay out wrappers

Work with one wrapper at a time on a clean, dry surface. Keep the remaining wrappers covered with a damp towel so they don't dry out.

Fill and roll

Place about 2 tablespoons of the cooled mushroom filling near the lower third of the wrapper (adjust quantity so filling sits comfortably without overstuffing). Fold the bottom edge up over the filling, tuck in the sides snugly, then roll once toward the top. Brush the top edge of the wrapper with the cornstarch slurry and finish rolling to seal. Repeat with remaining wrappers and filling. You should get about 12 rolls.

Heat oil

Pour neutral oil into a wide skillet to a depth of about 1/4 inch (enough for shallow frying) and heat over medium-high until shimmering and a small piece of wrapper sizzles immediately (around 350°F / 175°C).

Fry spring rolls

Working in batches (do not overcrowd), place 3–4 spring rolls seam-side down in the oil. Fry, turning occasionally, until golden brown and crisp on all sides, about 2–3 minutes per side. Use tongs to turn gently. If oil is too hot and browns too quickly before filling warms through, reduce heat slightly.

Drain and finish

Transfer fried rolls to a wire rack set over a baking sheet or paper towels to drain. While still hot, lightly brush or drizzle each roll with a few drops of black truffle oil (optional) to heighten aroma. Garnish with microgreens or sliced chives.

Whisk together soy sauce, rice vinegar, honey or agave, sesame oil, grated ginger, and sliced scallion in a small bowl. Taste and adjust sweetness or acidity as desired. Serve alongside warm spring rolls.