Carolina Kitchen: Wild mushroom spring rolls

Carolina Kitchen: Wild mushroom spring rolls (Photo credit: WLOS Staff)

by The Renaissance, The Writer's Bistro; Chef Richard Petrelli


  • Button Mushrooms
  • Shitake Mushroom
  • Shallot
  • Garlic
  • White wine
  • Cream Cheese
  • Parmesan
  • Tarragon
  • Salt and Pepper
  • Spring Roll Wrapper
  • Egg
  • Cornstarch
  • Vegetable oil


  1. Take a small sauté pan and put on heat.
  2. Add shallots and garlic then sauté.
  3. Add sliced mushrooms and cook until soft.
  4. Deglaze with wine and reduce until almost dry.
  5. Turn off heat and fold in both cheeses and seasonings.
  6. Let mixture cool to room temperature or less.
  7. Place vegetable oil on the stove and heat until temperature reaches 350 degrees on your candy thermometer.
  8. Dust your work surface as to not have the spring rolls stick.
  9. Cut spring roll wrappers in half and lay out on prep surface.
  10. Place small amount of mushroom mix on each wrapper, about the size of a half dollar.
  11. Brush the top of the wrapper with egg and begin to roll.
  12. Fold both ends of the wrapper towards the mix in the middle and then roll to the top.
  13. Hold on a plate that is dusted with corn starch and begin to fry.
  14. Fry spring rolls until golden brown and serve.
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