Chicken-and-Mushroom Rolls

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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 5 min
  • Yield: 6-8 servings
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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. 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. 
  2. 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. 
  3. 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.