Mushroom and Chicken Eggrolls

My husband picked up a huge bag of mushrooms that were reaching their prime, on sale. In the bag there were some shiitake mushrooms –  what to do….  These eggrolls are the result of that bag of mushrooms (really any kind of mushroom will work) and the things that I had in the freezer – and we will have them again!!

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Here’s How to Do it:

The first thing that you need to do is pickle the radishes. Do this at least 10 hours before serving.

Slice the radishes as thin as possible using a mandolin. I used watermelon radish, but you can use any kind of radish – or omit the pickled radish entirely.

Mix the radishes with the remaining pickling ingredients. Cover and refrigerate for at least ten hours.

The Eggrolls:

Prep all your ingredients.

Heat the olive oil in a heavy skillet. Gently sauté the vegetables. When they are starting to soften, add the remaining ingredients.

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Simmer gently for about 2 minutes then remove from the heat.

Lay out the wrappers and carefully rub some water along the edges of each one.

Put about 1/3 cup of the filling in each wrapper.

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Fold down two opposing corners,

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then roll the remaining wrapper around the filling and seal with a little more water.

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Heat oil in a deep pan or deep fryer.

Fry each eggroll on both sides until it is golden brown and crispy. Drain on paper towels.

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Mix up the dipping sauce (or just use bottle hoisin sauce).

Serve with pickled radishes and dipping sauce. Delicious!

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© Copyright 2021 The Lazy Gastronome

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5 from 1 vote
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Mushroom and Chicken Eggrolls

Delicious and easy to make.

Course: Appetizer, appetizers, dinner, lunch, main dish
Cuisine: Asian, Chinese
Keyword: air fried, carrots, chicken, hoisin, mushrooms
Servings: 6 Eggrolls
Author: HelenFern
Ingredients
Pickled Radish
  • 2/3 cup Sliced Radishes
  • 1 teaspoon sesame oil
  • 1 teaspoon hot oil
  • 1 Tablespoon water
  • 1-1/2 teaspoon sesame seed
Eggrolls
  • 6 large Eggroll wrappers
  • 1-1/2 teaspoon sesame oil
  • 1 Tablespoon olive oil
  • 2 cups cooked chicken, chopped
  • 1 cup cleaned and sliced mushrooms (shiitake, oyster or other Asian mushroom)
  • 1/2 cup onion
  • 1/4 cup carrots, shredded
  • 1 Tablespoon minced pepper
  • 1 Tablespoon mirin
  • 1/4 teaspoon fresh grated ginger
  • 1/8 cup Ponzu sauce
  • chives for garnish
Dipping Sauce
  • 1/4 cup hoisin sauce
  • 1 Tablespoon Asian red chili garlic sauce
  • 1 Tablespoon honey
  • 1 Tablespoon ponzu sauce
  • 1 Tablespoon mirin
  • 1/4 teaspoon sesame oil
Instructions
Pickled Radishes
  1. The first thing that you need to do is pickle the radishes. Do this at least 10 hours before serving.

  2. Slice the radishes as thin as possible using a mandolin. I used watermelon radish, but you can use any kind of radish - or omit the pickled radish entirely.

  3. Mix the radishes with the remaining pickling ingredients. Cover and refrigerate for at least ten hours.

Eggrolls
  1. Prep all your ingredients.

  2. Heat the olive oils in a heavy skillet.

  3. Gently sauté the vegetables. When they are starting to soften, add the remaining ingredients.

  4. Simmer gently for about 2 minutes then remove from the heat.

  5. Lay out the wrappers and carefully rub some water along the edges of each one.

  6. Put about 1/3 cup of the filling in each wrapper.

  7. Fold down two opposing corners, then roll the remaining wrapper around the filling and seal with a little more water. 

  8. Heat oil in a deep pan or deep fryer. Fry each eggroll on both sides until it is golden brown and crispy. Drain on paper towels.

  9. Serve with pickled radishes and dipping sauce. Delicious!

Dipping Sauce
  1. Mix all the ingredients together using a wire whisk.

Recipe Notes

© Copyright 2021 The Lazy Gastronome

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Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


This entry was posted in Chinese, Internationally Inspired, Main dish and tagged , , , , , , . Bookmark the permalink.

4 Responses to Mushroom and Chicken Eggrolls

  1. I could almost imagine the taste. These egg rolls sound amazing! Thank you for sharing at Fiesta Friday, Helen. Have a lovely week ahead. x

  2. Miz Helen says:

    5 stars
    I love eggrolls, this looks like a fantastic recipe! Thanks so much for sharing with us at Full Plate Thursday, 555 and come back to see us real soon!
    Miz Helen

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