Crispy Baked Mushroom and Cabbage Spring Rolls
plus more lucky recipes you should make for Lunar New Year!
I walked into my local 99 Ranch today and the front of the store was overflowing with red and gold foil wrapped candies, trays of togetherness, oranges with the perfect leaves still attached, and the biggest pomelos. The buzz of Lunar New Year is in the air! Lunar New Year’s Day is February 10th this year, so mark your calendars if you’re celebrating. We’ve invited more people than our house can probably comfortably fit over for an all day feast and I’ve been brainstorming my menu for weeks. I’m envisioning a tower of steamed buns, platters of dumplings and springs, and lots of Chinese BBQ. These mushroom and cabbage mushrooms will absolutely be making an appearance that day.
My family makes spring rolls for most holidays and big gatherings. During LNY, they symbolize wealth because they look like gold bricks. So the more spring rolls you each the richer you will be! If only life was so easy, am I right? Typically, our family spring roll is filled with cabbage and chicken, but this year I wanted to make a vegetarian version and I think I might like these mushroom and cabbage spring rolls better.
Start Shredding Your Mushrooms
This filling is a perfect balance of cabbage, shredded mushrooms, and bean thread noodles. The key to a good spring roll filling, whether it is vegetarian or not, is to reduce the moisture. No one wants a soggy roll. The cabbage is first stir-fried, which cooks out moisture and caramelizes the cabbage, bringing out some of it’s sweetness. The bean thread noodles add bounce and lightness to the filling, while also absorbing additional moisture. King trumpet mushrooms are so deliciously meaty and literally a sponge for flavor. I love shredding them by hand, tearing them apart into thin strips. All the irregular edges and wispy ends crisp up in the hot pan, providing additional texture to compliment their inherent chew. Even when you look a bowl of shredded mushrooms you start to get the idea that they make a great swap for thinly sliced chicken in this recipe
Many years ago, my mom started baking her spring rolls. It’s a healthier alternative to frying without sacrificing crisp and crunch. All you have to do is brush a baking sheet with neutral oil, place the spring rolls on the sheet, brush the tops of the rolls with a little more oil, and then bake them off in the oven until golden brown and crispy! No flipping needed either.
Reasons to Bake your Spring Rolls
They get just as crispy as fried spring rolls
No need to heat up a big vat of oil
Cooking a dozen or more springs at the same time is a nearly hands-free experience
Some Very Lucky and Delicious Lunar New Year Recipes!
If you’re looking to eat more than just spring rolls this Lunar New Year, here are a few of my favorite recipes from years past to welcome plenty of fortune! And stay tuned for more new recipes in the coming weeks!
prosperous dumps, buns, and rolls
chicken and cabbage spring rolls - the non-vegetarian version of these spring rolls!
long life noodles
stir-fried noodles with beef and cabbage - includes homemade noodles!
not-too-sweet sweets
& a very good braised duck!
Crispy Baked Mushroom and Cabbage Spring Rolls
makes 12 to 14 rolls
1 bundle (2oz) of bean thread/glass noodles
12 oz trumpet mushrooms, torn into thin strips
12 oz green cabbage, thinly shredded
1 1/2 teaspoon coarse salt
1 1/2 tablespoons hoisin
2 teaspoons sesame oil
1/2 teaspoon white pepper
2 thick green onions, thinly sliced on a bias
1/4 cup all-purpose flour
1/4 cup water
12 to 14 spring roll wrappers
Neutral oil for brushing
Place the noodles in a heatproof medium bowl and add hot water to cover. Cover the bowl and soak the noodles until hydrated, 8 to 10 minutes. Drain the noodles and transfer to a large rimmed baking sheet. Snip the noodles with kitchen shears a few times to break them up into slightly smaller pieces.
In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the shredded mushrooms and toss to coat in the oil. Sear until the mushrooms start to often and the underside is starting to brown, 4 to 5 minutes. Add 1/2 teaspoon of salt and toss again. Continue to sear and toss the mushrooms occasionally, until crisp and browned around the edges, 4 to 5 minutes. Transfer the mushrooms to the baking sheet with the noodles.
While the pan is still hot, add another 1 tablespoon of oil and swirl the pan to evenly coat. Add the cabbage and toss to coat in the oil. Stir-fry the cabbage until golden on the edges, 6 to 8 minutes, then transfer to the baking sheet.
Add the green onions, hoisin, sesame oil, remaining 1/2 teaspoon of salt, and white pepper to the filling mixture and toss to combine. Let the filling cool completely.
In a small bowl, stir together the flour and water to make a paste (you will use this to seal the spring rolls). Peel the spring roll wrappers apart. Working with one at a time, position a wrapper on a work surface in front of you, orienting it like a diamond so one corner is facing you. Place about 1 ⁄3 cup (50 g) of the filling just below the center of the wrapper. Press the filling into a 1 by 4-inch (2½by 10 cm) log shape. Lift the bottom corner of the wrapper and fold it up and over the filling. With your finger, tuck the wrapper back toward you, tightening it around the filling. Fold the left and right corners of the wrapper tightly over the filling. Brush some of the flour paste over the top corner of the wrapper and then tightly roll up the spring roll and press the seam to seal. Place the assembled spring roll on a rimmed baking sheet or place and repeat with the remaining wrappers and filling.
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Brush the baking parchment paper with oil. Arrange the spring rolls on the prepared baking sheet, spacing them 1 inch (2.5 cm) apart. Lightly brush the tops of each spring roll with olive oil. Bake until golden brown and crispy, 25 to 28 minutes. Let the spring rolls cool for a few minutes before serving.