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
Heat until the egg pancake has barely set, then transfer to a
Make 3 more pancakes.
Divide the filling into 4 portions and put a portions on each
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