1 tablespoon (tbsp) vegetable oil
1 bag (16 ounces) coleslaw mix
1 package (8 ounces) sliced mushrooms
1 and 1/2 cup shredded cooked chicken
1/4 tablespoon (tbsp) grated gingerroot
3 tablespoons (tbsp) hoisin sauce
1 and 1/4 cups Original Bisquick
1 and 1/4 cups milk
1 egg
8 green onions, chopped (1/2 cup)
Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, mushrooms, chicken and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in hoisin sauce. Reduce heat; keep warm.
Stir Bisquick, milk and egg in medium bowl until blended. Stir in onions.
Lightly grease 10-inch skillet; heat over medium-high heat. Pour slightly less than 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn.
Spoon about 1/2 cup chicken mixture onto each pancake; roll up.