Wild Mushroom & Black Truffle Spring Rolls Recipe

Prepare mushrooms

Clean mushrooms with a damp cloth or quick rinse and pat dry. Roughly chop larger mushrooms so pieces are bite-sized; you should have about 4 cups loosely packed.

Cook aromatics

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add the minced shallots and cook 2–3 minutes until softened and translucent, then add the minced garlic and cook 30 seconds until fragrant.

Sauté mushrooms

Add the chopped mushrooms to the skillet in a single layer (stir occasionally) and cook 6–8 minutes until they release liquid and it mostly evaporates and the mushrooms begin to brown.

Season and finish

Reduce heat to medium. Stir in 1 tablespoon light soy sauce, 1 tablespoon black truffle paste (or grated truffle), 1 teaspoon chopped thyme, 1 teaspoon sesame oil, 1/2 teaspoon freshly ground black pepper and 1 teaspoon salt. Cook 1–2 minutes more to combine, then fold in the remaining 1 tablespoon butter for gloss and 2 tablespoons chopped chives. Taste and adjust seasoning. Remove pan from heat and allow mixture to cool to room temperature (20–30 minutes) so wrappers stay crisp when fried.

Combine 1/2 cup hoisin sauce, 2 tablespoons cherry preserves, 1 teaspoon rice vinegar, 1 teaspoon grated garlic and 1/2 teaspoon soy sauce in a small bowl. Whisk until smooth. If too thick for dipping, thin with up to 1 tablespoon water to desired consistency. Add 1/4 teaspoon crushed red pepper or gochugaru if you want a hint of heat. Refrigerate until ready to serve; bring to room temperature before serving.

Prepare sealing paste

Mix 2 tablespoons all-purpose flour with 2 tablespoons water to make a thin paste. Keep nearby in a small bowl.

Fill wrappers

Lay one spring roll wrapper flat on a clean work surface (if using square wrappers, position like a diamond). Place about 2 tablespoons of the cooled mushroom filling near the lower third of the wrapper. Do not overfill — you want a neat packet.

Roll and seal

Fold the bottom corner up over the filling, tuck the sides in snugly, then continue rolling toward the top corner. Brush the top edge with the flour paste and press to seal. Repeat with remaining wrappers and filling to make about 12 rolls. Keep assembled rolls covered with a lightly damp towel while finishing the rest so wrappers don't dry out.

Heat oil

Pour about 1/2 inch (enough for shallow frying) of neutral oil into a large skillet or sauté pan and heat over medium-high until it reaches 350°F (180°C) or a small piece of wrapper sizzles immediately on contact.

Fry spring rolls

Working in batches (do not overcrowd), carefully place 3–4 rolls seam-side down in the hot oil. Fry 2–3 minutes per side, turning with tongs, until golden brown and crisp all over. Adjust heat as needed so rolls brown without burning. Transfer to a wire rack or paper towel-lined plate to drain briefly.

Finish and serve

Arrange warm spring rolls on a platter. Serve immediately with the garlic cherry hoisin dipping sauce and lemon wedges or microgreens. For service: provide about 1 tablespoon sauce per roll as a guideline. Leftover rolls can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.