Recipe courtesy of Food Network Kitchen
Chicken-and-Mushroom Rolls
Total:
1 hr 25 min
Active:
20 min
Yield:
6-8 servings
Level:
Easy
Total:
1 hr 25 min
Active:
20 min
Yield:
6-8 servings
Level:
Easy

Ingredients

Directions

Soak the mushrooms in hot water for 30 minutes; drain. Remove the stems, then dice the caps and place in a food processor. 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. Stir in the scallions and jicama. Cover and chill for 30 minutes. 

Cut the top 3 or 4 inches off the cabbage and separate the leaves (reserve the bottom for another use). Place a heaping tablespoon of filling in the center of each leaf and roll up to enclose the filling. Place seam-side down on a plate. 

Heat 1/4 inch of oil in a large skillet over medium heat. Add the rolls and fry until the chicken is cooked through and the cabbage is golden, about 2 minutes per side. Drain on paper towels, then serve with soy sauce. 

Photograph by Sang An

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