Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 1/2 tablespoon grated fresh ginger
• 2 scallions, sliced thin
• 1 pound mixed wild mushrooms (such as chanterelle, crimini, oyster, shiitake)
• 2 cups shredded Napa cabbage
• 1 carrot, grated
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• 2 ounces bean thread noodles, blanched and chopped
• 1/2 cup bean sprouts
• 2 tablespoons chopped cilantro leaves
• Kosher salt and freshly ground black pepper
• 1 package spring roll wrappers
• 1 egg, beaten
• Vegetable oil, for frying
• 1/2 cup Dijon mustard
• 1/4 cup hot water
• 1/4 cup rice vinegar
• 1 teaspoon toasted sesame oil
• 1 tablespoon sugar

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