Mushroom Spring Rolls with Creamy Ginger Sauce - PCOS-Friendly Recipe
This Mushroom Spring Rolls with Creamy Ginger Sauce is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 3 tablespoons unsalted butter
- 1/2 pound oyster mushrooms, cut into 1/2-inch pieces
- 1/2 pound shiitake mushrooms, stems discarded, caps sliced 1/4 inch thick
- 1/2 pound cremini mushrooms, sliced 1/4 inch thick
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons soy sauce
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 plump lemongrass stalk, tender white inner bulb only, minced
- 1 red Thai chile, minced
- 1 medium shallot, minced
- 1 tablespoon plus 1 1/2 teaspoons minced fresh ginger
- 1/2 teaspoon finely grated lemon zest
- 10 thin egg roll or spring roll wrappers
- 1 large egg, beaten
- 1/4 cup mayonnaise
- 1/4 cup vegetable oil, plus more for frying
- 1 tablespoon chopped tarragon
- 1 tablespoon fresh lime juice
- 1 tablespoon rice vinegar
- 10 Boston lettuce leaves, halved
Instructions
- In a very large skillet, melt the butter. Add all of the mushrooms, the wine and soy sauce and season with salt and pepper. Cook over high heat, stirring, for 1 minute. Cover and cook over moderately low heat, stirring a few times, until the mushrooms have released their liquid and are tender, about 8 minutes. Uncover and cook over moderate heat, stirring occasionally, until browned, about 4 minutes longer.
- In a small skillet, heat the olive oil. Add the garlic, lemongrass, chile, shallot and 1 tablespoon of the ginger and cook over low heat, stirring occasionally, until the vegetables are golden brown, about 7 minutes. Add the lemon zest, then stir the mixture into the mushrooms.
- On a work surface, lightly brush an egg roll wrapper with the beaten egg. Spread 1/4 cup of the mushrooms on the lower third of the wrapper; bring the lower edge up and over the filling and roll up, folding in the sides as you go. Lightly flatten the roll and brush it with the beaten egg. Repeat with the remaining wrappers and filling.
- In a blender, puree the mayonnaise with the 1/4 cup of vegetable oil, the tarragon, lime juice, vinegar and the remaining 1 1/2 teaspoons of ginger until smooth. Season with salt and pepper.
- Line a baking sheet with paper towels. In a medium skillet, heat 1 inch of vegetable oil to 250 °. Add 3 or 4 spring rolls and fry gently until nicely browned, about 1 minute per side. Drain on the prepared baking sheet and repeat the frying with the remaining spring rolls.
- Cut the rolls in half on the diagonal, wrap them in lettuce leaves and serve right away with the ginger sauce.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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Frequently Asked Questions
Yes, this Mushroom Spring Rolls with Creamy Ginger Sauce recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 10 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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