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!!
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.
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.
Fold down two opposing corners,
then roll the remaining wrapper around the filling and seal with a little more water.
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.
Mix up the dipping sauce (or just use bottle hoisin sauce).
Serve with pickled radishes and dipping sauce. Delicious!
© Copyright 2021 The Lazy Gastronome
Delicious and easy to make.
- 2/3 cup Sliced Radishes
- 1 teaspoon sesame oil
- 1 teaspoon hot oil
- 1 Tablespoon water
- 1-1/2 teaspoon sesame seed
- 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
- 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
-
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.
-
Prep all your ingredients.
-
Heat the olive oils in a heavy skillet.
-
Gently sauté the vegetables. When they are starting to soften, add the remaining ingredients.
-
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.
-
Fold down two opposing corners, then roll the remaining wrapper around the filling and seal with a little more water.
-
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.
-
Serve with pickled radishes and dipping sauce. Delicious!
-
Mix all the ingredients together using a wire whisk.
© Copyright 2021 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
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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
They did come out good!! And used up some leftovers!! Thanks for stopping by!
Sadly I have never made my own eggrolls, so I am glad to have your recipe to get me started. Definitely so much better homemade and the dipping sauce is perfect.
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
It was so easy – And you bet I’ll be back to your party!
I love the crispy wrapper and tasty filling!
I love egg rolls and so happy to have found your recipe. I love how easy they are to make and how delicious they taste. Thank you for sharing
My son loves mushrooms and egg rolls, and he ate these up! Thanks for sharing!
These are such lovely little party snacks to serve with Sriracha sauce!
Delicious recipe!
Yum!! All of my fvorite things wrapped up together. I cant wait to make this, thank you!
Let me know how you like it!