Mushroom Spring Rolls with Creamy Ginger Sauce
These spring rolls are an archetypal blend of Jean-Georges Vongerichten’s two passions—Asia and France. Chopped mushrooms (like in classic duxelles) are seasoned with soy sauce, lemongrass and Thai chile, folded in an egg roll wrapper, then shallow-fried.
Go to recipe (25 of 25)
MARKETPLACE
Become a fan
Follow us