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. They're wildly popular at Spice Market, where he sells 30 to 40 orders a night. More Dishes With Mushrooms
The spring rolls can be assembled and refrigerated for up to 4 hours. Bring them to room temperature before frying, about 30 minutes.
These crisp, spicy rolls stuffed with meaty mushrooms pair well with Salice Salentino, a rustic, juicy Italian red made from the Negroamaro variety.