Crispy Fried King Oyster Mushroom Rolls

Steps

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1. 1
   Blanch the king oyster mushrooms in boiling water for about 5 minutes until tender. Remove and let cool.
   ▶ ≈0:06
2. 2
   Once cooled, place on a cutting board and carefully slice horizontally with the knife laid flat, gently spreading out the mushroom flesh without tearing it.
   ▶ ≈0:20
3. 3
   Score the flattened mushroom surface with a crosshatch pattern to prevent it from curling when cooked.
   ▶ ≈0:34
4. 4
   Season the mushroom evenly with salt and black pepper, ensuring the seasoning reaches between the score lines.
   ▶ ≈0:48
5. 5
   Soak rice paper briefly in warm water, overlap two sheets and join them lengthwise, then place the seasoned mushroom on top.
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6. 6
   Wrap the mushroom snugly with the rice paper like swaddling a baby, keeping it tight and secure.
   ▶ ≈1:13
7. 7
   In a bowl, combine 4 tablespoons of flour, 1 egg, and 50 ml of water, stirring until smooth.
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8. 8
   Poke several holes in the rice paper-wrapped mushroom roll with a skewer to prevent excessive puffing during frying.
   ▶ ≈1:34
9. 9
   Completely coat the mushroom roll in the egg batter, ensuring full coverage.
   ▶ ≈1:43
10. 10
    Remove and immediately coat with panko breadcrumbs, pressing firmly on both sides to ensure they adhere well.
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11. 11
    Heat oil in a pan over medium heat, and test the temperature with a wooden chopstick—when small bubbles rise rapidly, the oil is ready.
    ▶ ≈1:59
12. 12
    Place the breaded roll in the oil and fry on both sides until golden brown. Since the mushroom is already pre-cooked, frying time is brief.
    ▶ ≈2:06
13. 13
    Serve and enjoy. Each bite reveals layers of flavor: crispy coating, chewy rice paper, and tender mushroom flesh.
    ▶ ≈2:14