Egg Pancake Rolls With Pork Filling

* Exported from MasterCook *

EGG PANCAKE ROLLS WITH PORK FILLING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Pork
Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Eggs
1 tb Dry sherry
Carrots, finely chopped
(for garnish)
-----FILLING-----
1 c (about 1/2 lb) ground pork,
Uncooked
2 md Fresh mushrooms,
Chopped fine
2 Scallions, chopped fine
(white parts separate from
The green)
2 ts Cornstarch, dissolved in
2 tb Water, cold
1/2 tb Dark soy sauce
1 tb Dry sherry
1 t Salt
1 tb Peanut oil
-----SAUCE-----
2 tb Oyster sauce
1 tb Light soy sauce
1 tb Plum sauce
Dash hot chili oil or
Tabasco
Sauce

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



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