These Moo Shu Mushroom Wraps bring all the satisfying flavors of traditional Chinese moo shu to your table in a lighter, vegetarian-friendly package that’s bursting with umami-rich mushrooms and crisp vegetables. The classic dish typically features shredded pork, but our mushroom version uses a mix of meaty mushroom varieties that provide the same hearty texture and deeply savory taste. Wrapped in soft flour tortillas and served with a tangy hoisin-based sauce, these wraps deliver that perfect combination of sweet, salty, and slightly spicy flavors that make Chinese takeout so irresistible. The beauty of this dish lies in its interactive serving style where everyone assembles their own wraps, making dinner feel like a fun, hands-on experience. The mushroom filling is seasoned with authentic Chinese flavors including soy sauce, rice wine, and aromatic sesame oil, while fresh vegetables like cabbage and carrots add crunch and color. What makes this recipe special is how quickly it comes together and how the mushrooms absorb all the delicious seasonings, creating a filling that’s just as satisfying as any meat-based version. Perfect for vegetarians, mushroom lovers, or anyone looking to add more plant-based meals to their routine, these wraps serve 4-6 people and can be on the table in just 25 minutes.
Serving Size: 4-6 generous portions (2-3 wraps each)
What You’ll Need
For the Mushroom Filling:
- 1 pound mixed mushrooms (shiitake, cremini, and button), sliced thin
- 3 cups green cabbage, finely shredded
- 2 medium carrots, julienned or shredded
- 4 green onions, sliced thin (white and green parts separated)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons vegetable oil
- 2 large eggs, lightly beaten
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons rice wine or dry sherry
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
For Serving:
- 12-16 small flour tortillas (6-inch size)
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- Additional green onions for garnish
Preparing the Vegetables
Start by preparing all your vegetables, as this dish cooks quickly once you begin. Clean the mushrooms with a damp paper towel and slice them into thin, uniform pieces. The variety of mushrooms creates different textures and flavors that make the filling more interesting and complex.
Shred the cabbage as finely as possible using a sharp knife or food processor. The thin shreds will cook quickly and provide the perfect crispy-tender texture. Cut the carrots into thin matchsticks, either by hand or using a julienne peeler for uniform pieces.
In a small bowl, whisk together the soy sauce, rice wine, sesame oil, cornstarch, sugar, and white pepper. This sauce mixture will coat the vegetables and create that authentic Chinese restaurant flavor. Set aside until ready to use.
Creating the Perfect Filling
Heat 2 tablespoons of vegetable oil in a large wok or heavy skillet over high heat. When the oil is hot and shimmering, add the beaten eggs and scramble them quickly, breaking them into small, fluffy pieces. Remove the scrambled eggs to a plate and set aside.
Add the remaining tablespoon of oil to the same pan and heat until hot. Add the sliced mushrooms in a single layer and let them cook undisturbed for 2-3 minutes to develop a golden brown color. Stir and continue cooking for another 3-4 minutes until the mushrooms are tender and have released their moisture.
Add the minced garlic, ginger, and white parts of the green onions to the mushrooms. Stir constantly for 30 seconds until fragrant, being careful not to let the garlic burn.
Bringing It All Together
Add the shredded cabbage and julienned carrots to the pan with the mushrooms. Stir-fry for 2-3 minutes until the cabbage begins to wilt but still retains some crunch. The vegetables should be bright in color and crisp-tender.
Pour the prepared sauce mixture over the vegetables and toss everything together. Cook for another 1-2 minutes until the sauce thickens slightly and coats all the vegetables. Return the scrambled eggs to the pan along with the green parts of the sliced green onions. Toss gently to combine and remove from heat.
Preparing the Wraps
While the filling cooks, warm the flour tortillas. You can do this by wrapping them in damp paper towels and microwaving for 30-45 seconds, or by warming them individually in a dry skillet for about 30 seconds per side. Keep them warm wrapped in a clean kitchen towel.
For the serving sauce, whisk together the hoisin sauce, rice vinegar, and sesame oil in a small bowl. This tangy-sweet sauce is the perfect finishing touch for each wrap.
Assembly and Serving
Place the warm mushroom filling in a serving bowl and arrange the warm tortillas alongside. Provide the hoisin sauce mixture in a small bowl with a spoon for easy serving.
To assemble each wrap, spread about a teaspoon of the hoisin sauce down the center of a tortilla. Add 2-3 tablespoons of the warm mushroom filling, then fold the bottom edge up and roll tightly from one side to create a neat package.
Storage and Make-Ahead Tips
The mushroom filling can be made up to 2 days ahead and stored in the refrigerator. Reheat gently in a skillet over medium heat, adding a splash of water if needed. The filling actually develops even more flavor as it sits, making it perfect for meal prep.
Leftover filling makes an excellent addition to fried rice, noodle dishes, or can be served over steamed rice for a quick and satisfying meal.
Customization Ideas
Add extra vegetables like bean sprouts, bell peppers, or snow peas for more crunch and nutrition. For protein lovers, you can easily add strips of cooked chicken, pork, or tofu to make the wraps even more substantial. A handful of fresh cilantro or mint leaves adds a bright, herbaceous note that complements the rich mushroom flavors beautifully.
