Peking Oyster Mushroom Rolls (Gluten Free)
Peking Oyster Mushroom Rolls (Gluten Free) are the total bomb. Full of flavor and lots of good crunch with delectable crispy bits. As is common with Peking Duck Rolls, the hoisin creates the classic umami richness that we have come to expect when eating Peking Duck rolls. I love hoisin sauce and San-J’s gluten free hoisin is totally respectable. For those of you who aren’t fans of mushrooms, I urge you to give this a try. These rolls are fire!
Jump to RecipeIngredients
Organize ingredients – gluten free tortillas, oyster mushrooms, beech mushrooms, oil, Chinese five spice powder (available at most supermarkets), gluten free hoisin sauce, cornstarch (not photographed), scallions, cucumbers, and sesame seeds (optional).
Mushroom Prep
Pull or cut oyster mushrooms into vertical strips. Pull apart beech mushrooms.
Coating the Mushrooms
Place both mushrooms in a large bowl and mix with oil, gluten free Hoisin sauce, and Chinese five spice powder. Mix until mushrooms are thoroughly coated. Then sprinkle the cornstarch onto the mushrooms. Remix until combined.
Cooking the Mushrooms
Line an air fryer tray (or basket) with parchment paper and transfer the mushrooms. Air fry (or convection bake) at 375 degrees for 15-20 minutes, or until crispy.
Prepping the Cucumbers and Scallions
While mushrooms are cooking, julienne the cucumber and scallions. Set aside.
Warming the Tortillas
Heat a medium-sized pan on medium heat and place a tortilla in the pan. Once the tortilla begins to slightly puff up, remove the tortilla from the pan. Repeat. The goal is to have warm, pliable tortillas.
Peking Roll Assembly
To assemble place the warmed tortilla on a plate or cutting board. Spoon approximately one tablespoon of extra hoisin onto the tortilla and spread the sauce around with a spoon. Next, add the cucumbers, scallions, and mushrooms onto the middle of the tortilla (see photo) and then sprinkle on sesame seeds (if using). Repeat with other tortilla.
Peking Oyster Mushroom Rolls (Gluten Free)
Cut tortilla in half or leave whole. Serve with extra sauce, cucumbers and scallions. Dig in and enjoy!
Peking Oyster Mushroom Rolls (Gluten Free)
Ingredients
- 6 oz Oyster mushrooms (approximately 4 medium-sized or 3 large sized mushrooms) pulled or sliced into strips
- 3-4 ounces brown or white beech mushrooms, clustered roots cut off and then separate mushrooms with your hands
- 1 tablespoon Chinese five spice powder available at most supermarkets
- 1/4 cup plus 2 tablespoons guten free Hoisin sauce I use San-J
- 2 tablespoons neutral oil, such as vegetable or canola
- 1/4 cup cornstarch
- 1 Persian cucumber ends trimmed, sliced in half vertically, seeds removed with a spoon and then julienned into strips
- 2 scallions top ends trimmed and then julienned into strips
- 2 gluten free tortilla wraps I use Mission brand
Instructions
- Pull or cut oyster mushrooms into vertical strips. Pull apart beech mushrooms.
- Place both mushrooms in a large bowl and mix with oil, gluten free Hoisin sauce, and Chinese five spice powder until mushrooms are thoroughly coated. Then sprinkle the cornstarch onto the mushrooms and remix until combined.
- Line an air fryer tray (or basket) with parchment paper and transfer the mushrooms. Air fry or convection bake at 375 degrees for 15-20 minutes, or until crispy.
- While mushrooms are cooking, julienne the cucumber and scallions. Set aside.
- Heat a medium-sized pan on medium heat and place a tortilla in the pan. Once the tortilla begins to slightly puff up, remove the tortilla from the pan. Repeat. The goal is to have warm, pliable tortillas.
- To assemble place the warmed tortilla on a plate or cutting board. Spoon approximately one tablespoon of hoisin onto the tortilla and spread the sauce around with a spoon. Next, add the cucumbers, scallions, and mushrooms onto the middle of the tortilla (see photo) and then sprinkle on sesame seeds (if using). Repeat with other tortilla.
- Cut tortilla in half or leave whole. Serve with extra sauce, cucumbers and scallions. Dig in and enjoy!
Notes
Recipe found on the No Meat Disco Instagram account and slightly modified by me.
If you like this GFchow recipe, you may also like these other recipes. Gluten Free Bang Bang Cauliflower Tacos, Sliced Lamb Pockets with Tzatziki Sauce, and Open-Faced Shrimp Quesadilla.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
