Creamy Mushroom Egg Rolls

Creamy Mushroom Egg Rolls

Valentine’s Day is coming up pretty soon and Otis at has partnered with Virtual Potluck  to bring you cocktails paired with our special Valentine’s treats.  I have a fabulous appetizer for you today that is so easy and quite tasty.

Do you have a Valentine’s tradition?  My sweetie and I used to always have dinner out but you know with kids and living in the middle of nowhere makes that a little difficult!  So usually we have dinner at home with the kids, but a cocktail is definitely in order!  Before I introduce the cocktail video here is a little more info on N8tion!

“Taste is a new mixology show that features cool cocktails from the common guy. From the creative minds at, our resident “booze head” Otis showcases classic and not-so-classic cocktail recipes. Who is Otis???? We found him under a bar in downtown Atlanta nursing a Corona while holding a box of Krispy Kreme doughnuts. No seriously, after tending bars for countless college parties, he honed his bartending skills in local taverns on the nights he wasn’t moonlighting as a bouncer. Taste is a product of, an independent television and radio network founded by brothers Myron and Otis McDaniel.”


Be sure to visit my Virtual Potluck host, Groovy Foody, Cookistry for the intermezzo, and Cooking with Books for a fabulous dessert!


Creamy Mushroom Egg Rolls


  • 2 tablespoons butter
  • 8 oz white mushrooms, coarsely chopped
  • 4 oz cream cheese, softened
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon fresh thyme
  • 2 green onions, finely chopped
  • 8 egg roll wrappers
  • vegetable oil for frying (about 3 cups)

Cooking Directions:In a large skillet, melt butter and add mushrooms.  Cook over medium-high heat until mushrooms just start to brown.Add cream cheese to a medium bowl and stir in garlic salt, thyme and green onions.  Stir in sauteed mushrooms.Add about 1 to 1 1/2 tablespoons of mushroom mixture to each egg roll wrapper.  Wet edges of egg roll wrapper with water and roll up, folding in edges as you roll.  Set aside and cover with a damp paper towel.Heat oil in a medium skillet to 350 degrees F.Fry a few egg rolls at a time, turning to brown on each side about 2 to 3 minutes or until well browned.  Remove from oil to a paper towel lined plate to drain.Cut each egg roll in half, at an angle.  Serve immediately.




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