Chicken-and-Mushroom Rolls

• 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.
2. Remove the stems, then dice the caps and place in a food processor.
3. 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.
4. Stir in the scallions and jicama.
5. Cover and chill for 30 minutes.
6. Cut the top 3 or 4 inches off the cabbage and separate the leaves (reserve the bottom for another use).
7. Place a heaping tablespoon of filling in the center of each leaf and roll up to enclose the filling.
8. Place seam-side down on a plate.
9. Heat 1/4 inch of oil in a large skillet over medium heat.
10. Add the rolls and fry until the chicken is cooked through and the cabbage is golden, about 2 minutes per side.
11. Drain on paper towels, then serve with soy sauce.
12. Photograph by Sang An

chinese black mushrooms, skinless, ham, peeled ginger, kosher salt, chinese rice wine, sesame oil, soy sauce, cornstarch, egg white, scallions, jicama, cabbage, vegetable oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-mushroom-rolls-recipe.html (may not work)