Our Black Garlic, a fascinating and exotic-looking combination of sweet and savory flavors, possesses a molasses-like richness and a tangy, mellow garlic taste. This eggroll recipe allows those unique flavors to shine, while shiitake mushrooms provide an extra note of umami richness.

Prep time: 35 min

Cook time: 10 min

Total time: 45 min

Mushroom and Black Garlic Eggrolls
Copyright Recipe © 2015 Woodland Foods


Makes 12 eggrolls

  • 1/4 Cup Finely Diced Dried Shiitake Mushrooms, rinsed under cold water

  • 2 Cups Boiling Water

  • 1 Tablespoon Sesame Oil

  • 1 Medium Carrot, grated through the large holes of a box grater

  • 1/2 Pound Napa Cabbage (About 1/2 Small Head), finely shredded

  • 4 Black Garlic Cloves, sliced thinly

  • 1 Tablespoon Shaoxing Wine Or Sherry

  • 2 Teaspoons Dark Soy Sauce

  • 1 Teaspoon White Sugar

  • Kosher Sea Salt Flakes

  • 1/4 Pound Char-Siu Pork (Or Ham), finely julienned

  • 12 Egg Roll Or Spring Roll Wrappers

  • 1 1/2 Quarts Peanut, Canola Or Vegetable Oil

  • Plum Sauce Or Duck Sauce, for serving


  1. Soak rinsed mushrooms in boiled water for 10 minutes. Meanwhile, heat sesame oil in 10-inch skillet over high heat. Add carrot and cabbage, and cook until cabbage is wilted, about 4 minutes.

  2. Add mushrooms and sliced black garlic and stir for another 2 minutes. Pour in wine, soy sauce and sugar, and stir to evenly coat vegetables. Transfer to bowl with char-siu pork and set aside to cool.

  3. Lay eggroll wrapper down on flat surace, with corners facing left and right. Place about 2 tablespoons filling on lower half of wrapper and roll closest bottom corner over it. Roll wrapper halfway over filling and stop.

  4. Wet wrapper's edges with water. Fold both outside corners into center, and roll rest of way so egg roll is closed. Repeat process with other wrappers.

  5. Heat peanut, canola or vegetable oil in 2-quart pot to 350°F, measuring with thermometer. Fry half of eggrolls at a time, moving gently in oil until exterior is evenly brown, about 5 minutes.

  6. Remove eggrolls and transfer to rack set over paper towels. Serve with plum or duck sauce for dipping.