Recipe Wolfgang’s Spring Rolls Wolfgang Puck’s Downtown Disney

Serving Size : 20-24 rolls



2 tablespoons chopped fresh ginger
1 tablespoon chopped garlic
2 tablespoons chopped green onions
1 pinch red pepper flakes
1/2 cup peanut oil
1 pinch salt
1 pinch freshly-ground black pepper
1 pinch sugar


1/2 cup onions — julienned
1 medium carrot — julienned
4 ounces shiitake mushrooms — stems discarded, sliced into julienne
1 1/2 cups julienned red bell pepper
2 cups julienned green cabbage
3 tablespoons peanut oil — for stir-frying
Salt — to taste
Freshly ground black pepper — to taste
4 ounces glass noodles — soaked in water for 10 minutes, chopped smaller strands
1/4 cup mushroom soy sauce
2 tablespoons chili paste
1 tablespoon Asian sesame oil
1/2 cup chopped cilantro


1 package wonton wrappers
1 egg — beaten with
1 tablespoon water — and also
1 tablespoon cornstarch — for eggwash
Peanut oil — for deep-frying
Hot Chinese Mustard Sauce


1. Prepare the aromatic mixture: In a food processor, combine the ginger, garlic, green onions and red pepper flakes. Turn on machine, slowly add oil and process mixture to a puree. Cook mixture in a small saucepan over medium heat for 1 to 2 minutes. Season with salt, pepper and sugar. Set aside.

2. Prepare the filling: In a wok or heavy skillet, stir fry mushrooms in peanut oil for 30 seconds, then add remaining vegetables and cook for 1
minute. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodle, mushroom soy sauce, chili paste, sesame oil, and
cilantro. Add aromatics mixture. Season with salt and pepper. Set aside to cool completely. When ready to form the spring rolls, squeeze out all the excess liquid.

3. To make the spring rolls, place about 1/4 cup of prepared filling per wonton wrapper. Place filling as per directions alongside. Roll the wrapper, tuck ends in, and complete as if wrapping a parcel. Seal edges with the eggwash. Repeat the process until all filling is used.

4. In a heavy deep saucepan, heat oil to 350 degrees and deep fry spring rolls, 3 or 4 at a time until golden, about 2 to 3 minutes. Drain on
paper towels.

5. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately.

Reader Comments from Ed R.: Forget about the greasy, tasteless spring rolls you once tasted from the take out restaurant. These are wonderful, crisp, fresh-tasting morsels that look a lot more complicated to make than they really are. I find them a lot of fun to put together and people are often amazed that you are able to master an alien cuisine!

Wine Recommendation: Fresh, young, aromatic wines are the partners I prefer for Asian appetizers. I look for Sauvignon Blancs (or Fume Blancs as they're often called in California) like Robert Mondavi’s or Goldwater from New Zealand.