Stephanie Tea takes crispy rice paper spring rolls to the next level on the Blackstone. She cooks the flavorful filling, wraps it up, and fries the rolls until perfectly golden. A lighter twist on a classic that’s full of crunch and flavor. Ingredients 1 lb ground pork or chicken ¾ cup wood ear mushrooms (or other mushrooms), thinly sliced 1 small carrot, cut into matchsticks (about 1 cup) 1 small onion, diced (about ½ cup) 3 green onion stalks, thinly sliced 2 tbsp oyster sauce 2 tbsp fish sauc