Crispy Mushroom Biscuit Egg Rolls
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Crispy Mushroom Biscuit Egg Rolls

Crispy Mushroom Biscuit Egg Rolls

Biscuit dough is used to make this crispy egg roll filled with mushrooms. Don't forget the flavorful Yuzu Miso Sauce for dipping!

Servings: 8 servings (1 serving = 1 biscuit egg roll)
Yuzu Miso Sauce
INGREDIENT
WEIGHT
MEASURE
Vegetable broth
2.60 oz
1/3 cup
White miso
1 oz
2 Tbsp
Lemon grass, fresh, chopped
1 Tbsp
Ginger, fresh, chopped
2 1/2 tsp
Granulated sugar
2 1/2 tsp
Yuzu juice
2 tsp
Gojuchang Korean chili sauce
1 tsp
Corn starch
1/2 tsp
Water
2 tsp
Filling
INGREDIENT
WEIGHT
MEASURE
Olive oil
1 Tbsp
Mushrooms, medium diced
13.50 oz
4 1/2 cups
Salt
1/2 tsp
Garlic, minced
1 oz
2 Tbsp
Chives, fresh, chopped
2 tsp
Soy sauce, low sodium
1 tsp
Black pepper, ground
1/2 tsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Finishing
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ All-Purpose Flour (12610)
1.25 oz
1/4 cup
Eggs, large, beaten
4 oz
2 each
Panko bread crumbs
3.70 oz
1 1/8 cups
Salt
1/2 tsp
Yuzu Miso Sauce
  1. Add vegetable broth, miso, lemon grass, ginger, sugar, Yuzu juice and Gojuchang sauce to a saucepan; heat until it just comes boil.
  2. Combine cornstarch and water in a separate dish; stir into sauce then return to a boil.
  3. Remove from heat and strain; allow to cool and refrigerate for serving.
Filling
  1. Heat olive oil in a sauté pan over medium-high heat; stir in mushrooms and salt.
  2. Cook for 2-4 minutes until water is pulled from mushrooms; remove from heat and drain off liquid.
  3. Add garlic, chives, soy sauce and black pepper to pan with mushrooms and cook 3-4 minutes.
  4. Allow to cool and refrigerate until needed.
Assembly
  1. Thaw biscuits, covered, either at room temperature 15-30 minutes or refrigerated overnight.
  2. Roll out biscuits to 2 ½-inch x 5 ½-inch rectangles, using flour as needed.
  3. Place 2 Tbsp Filling on each biscuit and spread to 1/2-inch from edges.
  4. Gently roll up the dough, pinching the edges to completely seal the Filling inside; shape into a cylinder as needed.
Finishing
  1. Coat dough first in the flour, then transfer to eggs, scraping off excess; roll completely in panko crumbs and transfer to parchment-lined pan.
  2. Deep fry in oil preheated to 350°F for 2-4 minutes, turning frequently, until lightly browned.
  3. Remove from oil and drain for a few seconds, then set on cooling rack and sprinkle a pinch of salt over top.
  4. Cut in half on the bias and serve with 0.5 oz Yuzu Miso Sauce.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 biscuit egg roll
Calories
350
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
1100mg
46%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
6%
Sugars
5g
Protein
9g
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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