Egg Pancake Rolls with Pork Filling recipe
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Timings & Yeildings
Prepration : 15
Cooking : 10
Total : 25
Yeildings: 8servings
Direction and Ingredients
Amount Ingredient Preparation
4 eggs
1 tablespoon sherry dry
carrots finely chopped, for granish
--- Filling
1 cup pork about 1/2 pound, uncooked
2 medium mushrooms fresh , finely chopped
2 scallions finely chopped, white parts seperate from green
2 teaspoons cornstarch dissolved in
2 tablespoons water cold
1/2 tablespoon dark soy sauce
1 tablespoon sherry dry
1 teaspoon salt
1 tablespoon peanut oil
--- Sauce
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon plum sauce
Dash hot chili oil
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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