I love egg rolls. Okay, they’re fried and all but that’s okay once in a while. And I’m always a sucker for unique ingredients like galangal, which is in the ginger family and often used in Southeast Asian dishes.
These egg rolls are served at Spice Market, which is still going strong in the Meatpacking District. Read about Spice Market’s Chef Anthony Ricco in my Q&A with him in Haute Living.
½ tbsp. garlic, minced
4 oz. butter, cut into 1” cubes
1 lb oyster mushroom, stemmed, sliced ½” thick
¾ lbs. shitake mushroom, stemmed, sliced ½” thick
¼ green thai chili, minced
Salt to taste
1½ Tbsp. lemon zest
1 Tbsp.young ginger, peeled
1 Tbsp. chervil, picked and freshly chopped
1 pack spring roll wrappers
Make the filling
Add butter and garlic in a sauté pan and cook over medium high heat, stirring until butter is foamy and garlic is fragrant. Add mushrooms and chili, sprinkle with the salt and stir well. Cook, covered over medium heat until mushrooms have released their juice and are soft and glazed. Add remaining ingredients and mix well. Spread into a pan and cool in the freezer, mixing well every 10 minutes until very cold. Put 3 Tbs of mix into wrappers and brush well with egg yolk.
1 oz. galangal, peeled and chopped
3 Tbs lime juice
3 Tbs rice vinegar
6 Tbs tarragon, picked
1 egg yolk
4 oz. grape seed oil
Salt, to taste
Make the emulsion
In the blender purée galangal with lime juice, vinegar and salt until smooth. Cool over ice. Return to blender add egg yolks and drizzle in oil to emulsify, then add tarragon and puree until smooth and green. Pass through a sieve or mesh, pushing for total extraction.
8 pc Mushroom rolls
8 pc Boston lettuce cups
4 oz Galangal emulsion
Fry as needed in a 375-400 degree fryer until golden brown. Remove with slotted spoon. Blot well on paper towels and season with salt and white pepper. Put 2 rolls and 2 Boston lettuce cups per plate, divide galangal among four sauce cups and serve.