Chicken and Mushroom Wrap

Get this quick and easy Vietnamese-inspired recipe from Martin Yan's Asian Favorites.

Ease of Cooking

Method of Cooking

Prep Time
15 minutes

Cooking Time
56 minutes

15 servings


  • Batter:
  • 120 grams rice flour
  • 120 grams wheat flour
  • 120 grams tapioca flour
  • 240 millilitres water
  • 1 egg
  • Filling:
  • 1 teaspoon cooking oil
  • 4-6 cloves garlic, chopped
  • 4-6 shallots, chopped
  • 225 grams boneless, skinless chicken, minced
  • 2-3 dried wood ear mushrooms, soaked in warm water to soften, chopped
  • 2 fresh shiitake mushrooms, chopped
  • 1 carrot, shredded
  • 1 teaspoon oyster sauce
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • Cornstarch solution
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Garnish:
  • 1 cucumber, julienned
  • ½ cup cilantro leaves
  • 1 cup bean sprouts, blanched
  • ½ cup Thai basil
  • ¼ cup fried shallots
  • Dipping sauce:
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 teaspoon red chili, chopped
  • 1 tablespoon brown sugar


  1. To make the batter, combine all the batter ingredients in a bowl and use a hand blender to mix until it is smooth in consistency.
  2. Slice the cucumber in a food processor and set aside. Next, shred the carrot and set aside. Then mince the chicken; add the salt, pepper and oyster sauce. Remove and set aside.
  3. For the filling, heat a pan over medium-high heat until hot; add oil, swirling to coat sides. Add garlic, shallots and minced chicken; stir-fry until the meat is cooked through. Add both the wood ear and shiitake mushrooms, carrot and stir-fry for 1 minute. Add cornstarch solution, cook, stirring until the sauce becomes dry. This will take approximately 30 seconds. Remove from heat and set aside.
  4. To make your own wrap, heat a non-stick frying pan over medium heat until hot. Brush pan with a small amount of cooking oil, make sure you do not put too much or the wrap will end up being deep fried instead! Pour in 2 tablespoons of batter, swirling to make a very thin layer of round crepe. Cook until dry, about 30 seconds. Transfer the wrap onto a clean, flat and lightly oiled surface. Continue until all the batter is cooked.
  5. To start assembling the wrap, place a cilantro leaf in the center of the wrap. Place 1 tablespoon of the cooked filling on top of the cilantro leaf. Fold the bottom half over the filling, then fold in both sides. Roll from bottom towards top until you have a noodle roll. Repeat this process until both your wraps and filling is done.
  6. For the dipping sauce, mix the lime juice, fish sauce, chopped red chili and brown sugar in a small bowl until the sugar is fully dissolved.
  7. Serve the rolls with cucumber, bean sprouts, basil, cilantro and fried shallots with dipping sauce on the side.

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