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Portabella and Glass Noodle Springroll



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1 tbsp. garlic, peeled and minced
1 tbsp. fresh ginger, peeled and fine julienne
4 portabella mushrooms, cleaned, stem and veil removed, sliced thin
4 cups carrots, washed, peeled and finely julienne
1/4 head green cabbage, core removed and finely sliced
3 3/4 - 4 oz. glass noodle packages, reconstituted in hot water
1/4 bunch cilantro, washed, de-stemmed and chopped
1 pt. onion sprouts
1 bunch scallions, fine sliced
1 oz. sesame oil
2 oz. soy sauce
1 tbsp. honey
1 tbsp. dry ground ginger
1 1/2 tbsp. ground black pepper
2 tbsp. kosher salt
24 springroll wrappers
3 oz. egg wash
48 oz. Asian dipping sauce
24 oz. oriental mustard sauce


  1. 1
    In sauté pan, lightly sweat garlic, ginger and sliced Portabella mushrooms. In mixing bowl, combine carrots, cabbage and reconstituted glass noodles. Add mushroom mixture and mix well. Combine remaining ingredients and adjust seasonings.
  2. 2
    When mixture is cool, fill springroll wrapper as demonstrated on packaging, sealing edges with egg wash. Fry in canola oil until crispy. Place on absorbent paper. Slice at angle. Serve with 2 oz. prepared Asian Dipping Sauce and 1 oz. Oriental Mustard Sauce.


Recipe by: Alfonse Constrisciani, CMC, AAC, VP of Operations, Kahunaville Management, Inc.

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cuisines Asian, Other Asian
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