Chicken-and-Mushroom Rolls (Food Network Kitchens) Recipe

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Chicken-and-Mushroom Rolls (Food Network Kitchens)
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  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.
  4. Photograph by Sang An
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 102.07 Kcal (427 kJ)
Calories from fat 48.91 Kcal
% Daily Value*
Total Fat 5.43g 8%
Cholesterol 29.82mg 10%
Sodium 311.7mg 13%
Potassium 188.95mg 4%
Total Carbs 2.85g 1%
Sugars 0.39g 2%
Dietary Fiber 0.6g 2%
Protein 10.37g 21%
Vitamin C 3mg 5%
Iron 0.3mg 2%
Calcium 11mg 1%
Amount Per 100 g
Calories 133.81 Kcal (560 kJ)
Calories from fat 64.12 Kcal
% Daily Value*
Total Fat 7.12g 8%
Cholesterol 39.1mg 10%
Sodium 408.64mg 13%
Potassium 247.72mg 4%
Total Carbs 3.73g 1%
Sugars 0.51g 2%
Dietary Fiber 0.79g 2%
Protein 13.6g 21%
Vitamin C 3.9mg 5%
Iron 0.4mg 2%
Calcium 14.5mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
  • 3

Good Points

  • saturated fat free

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