Egg Pancake Rolls With Pork Filling

Recipe Ingredients

4		Eggs
1 tablespoon	15ml	Dry sherry
		Carrots - finely chopped
		(for garnish)
		Filling
1 cup	62g / 2.2oz	Ground pork - (about 1/2 lb)
		Uncooked
2		Fresh mushrooms (medium)
		Chopped fine
2		Scallions - chopped fine
		(white parts separate from
		The green)
2 teaspoons	10ml	Cornstarch - dissolved in
2 tablespoons	30ml	Water - cold
1/2 tablespoon	7.5ml	Dark soy sauce
1 tablespoon	15ml	Dry sherry
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Peanut oil
		Sauce
2 tablespoons	30ml	Oyster sauce
1 tablespoon	15ml	Light soy sauce
1 tablespoon	15ml	Plum sauce
1		Hot chili oil or
		Tabasco
		Sauce

Recipe Instructions

In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all the filling ingredients, include only the white parts of the chopped scallions (save the green parts for garnish) and stir to blend well. In a 8-inch skillet, heat the oil lightly. Pour about a quarter of the egg mixture to cover the bottom of the skillet. Heat until the egg pancake has barely set, then transfer to a plate.

Make 3 more pancakes. Divide the filling into 4 portions and put a portions on each pancake. Moisten your fingers with cold water and spread the filling mixture evenly over the surface of the pancake, then roll up tightly, as you would a jelly roll.

Seal with a little leftover egg from the egg-beating bowl. Place the rolls on a flat plate that will fit your steamer, and then steam them over an inch of simmering water for 15 minutes.

In a bowl, mix together the sauce ingredients. To serve, cut the rolls into slices, cutting on the slant. Drizzle the sauce over them and top with the scallion greens and the carrots.

Makes 6 to 8 appetizer servings.

Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981

Source:
Cole Publishing Group Recipe Collection

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