Wild Mushroom & Black Truffle Spring Rolls Recipe

Prepare mushrooms

Clean mushrooms by gently brushing or wiping with a damp paper towel. Trim stems and thinly slice so pieces are roughly uniform (about 1/8 inch thick).

Sauté aromatics

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add minced shallots and sauté 2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Cook mushrooms

Add sliced mushrooms to the pan in a single layer if possible. Cook, stirring occasionally, 6–8 minutes until they release their moisture and it evaporates and edges begin to brown.

Deglaze and reduce

Increase heat to medium-high, pour in the white wine, and scrape any brown bits from the pan. Cook 1–2 minutes until wine mostly evaporates.

Finish filling

Reduce heat to low. Stir in the remaining 1 tablespoon butter, heavy cream, black truffle paste, chopped thyme, soy sauce, salt, and pepper. If using spinach, add now and cook 1 minute just until wilted. Taste and adjust seasoning. Remove from heat and let cool to room temperature (15–20 minutes).

Prepare wrappers

If using rice paper: fill a wide shallow bowl with warm water. Dip one sheet for 8–12 seconds until just pliable and lay flat on a clean work surface. If using thin wheat spring roll pastry: keep sheets covered with a damp towel while working to prevent drying.

Make cornstarch slurry

Whisk cornstarch and 2 teaspoons water together until smooth; this will act as glue to seal rolls.

Fill and roll

Place about 2 tablespoons of cooled mushroom filling near the lower third of each wrapper, leaving 1/2-inch border on sides. Fold bottom edge over filling, then fold in sides snugly, and roll up firmly to form a tight cylinder. Brush the top seam with a little cornstarch slurry and press to seal. Repeat until all filling or wrappers are used (should make approximately 12 rolls).

Heat oil

Pour neutral oil into a large skillet to a depth of about 1/4 inch. Heat over medium-high until shimmering and a small piece of wrapper sizzles immediately (about 350°F/175°C if using a thermometer).

Fry rolls

Working in batches, add 3–4 spring rolls seam-side down to the pan. Fry 1.5–2 minutes per side, turning with tongs, until all sides are golden brown and crisp. Adjust heat as needed to prevent burning.

Drain and finish

Transfer fried rolls to a wire rack set over a baking sheet or paper towels. While still hot, lightly brush each roll with a few drops of toasted sesame oil and sprinkle with sea salt flakes.

Make sauce

In a small saucepan combine soy sauce, mirin, honey (or maple), and rice vinegar. Bring to a gentle simmer over low heat and reduce slightly for 2–3 minutes. Remove from heat and stir in truffle oil and freshly ground pepper. Let cool to warm or room temperature.

Serve

Arrange spring rolls on a platter with the dipping sauce in a small bowl. Serve immediately so rolls remain crisp.