Chicken-and-Mushroom Rolls Recipe

Name: Chicken-and-Mushroom Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried Chinese black mushrooms; 1 skinless, boneless chicken breast, diced; 2 ounces boiled ham, finely diced; 1 teaspoon minced peeled ginger; Kosher salt; 2 teaspoons Chinese rice wine or dry sherry; 1 tablespoon toasted sesame oil; 1 teaspoon soy sauce, plus more for dipping; 1 tablespoon cornstarch; 1 large egg white; 4 scallions, halved lengthwise and thinly sliced; 1/4 cup finely diced jicama; 1 large head napa cabbage; Vegetable oil, for frying

Servings: persons

4 dried Chinese black mushrooms
1 skinless, boneless chicken breast, diced
2 ounces boiled ham, finely diced
1 teaspoon minced peeled ginger
Kosher salt
2 teaspoons Chinese rice wine or dry sherry
1 tablespoon toasted sesame oil
1 teaspoon soy sauce, plus more for dipping
1 tablespoon cornstarch
1 large egg white
4 scallions, halved lengthwise and thinly sliced
1/4 cup finely diced jicama
1 large head napa cabbage
Vegetable oil, for frying

1
Soak the mushrooms in hot water for 30 minutes; drain.
2
Remove the stems, then dice the caps and place in a food processor.
3
Add the chicken, ham, ginger, 2 teaspoons salt, rice wine, sesame oil, soy sauce, cornstarch and egg white; pulse 3 or 4 times to form a coarse paste.
4
Stir in the scallions and jicama.
5
Cover and chill for 30 minutes.
6
Cut the top 3 or 4 inches off the cabbage and separate the leaves (reserve the bottom for another use).
7
Place a heaping tablespoon of filling in the center of each leaf and roll up to enclose the filling.
8
Place seam-side down on a plate.
9
Heat 1/4 inch of oil in a large skillet over medium heat.
10
Add the rolls and fry until the chicken is cooked through and the cabbage is golden, about 2 minutes per side.
11
Drain on paper towels, then serve with soy sauce.
12
Photograph by Sang An

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 dried Chinese black mushrooms, 1 skinless, boneless chicken breast, diced, 2 ounces boiled ham, finely diced, 1 teaspoon minced peeled ginger, and more.

Yes, Chicken-and-Mushroom Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken-and-Mushroom Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions