Egg Pancake Rolls With Pork Filling

Serving Size : 8
Ingredients

for prepare Egg Pancake Rolls With Pork Filling

:

Amount	Measure	Ingredient - Preparation Method
4		eggs
1	tablespoon	dry sherry
carrots finely chopped for garnish filling egg pancake rolls with pork filling
1	cup	ground pork - (about 1/2 lb)
uncooked egg pancake rolls with pork filling
2	medium	fresh mushrooms
chopped fine egg pancake rolls with pork filling
2		scallions - chopped fine
white parts separate from the green egg pancake rolls with pork filling
2	teaspoons	cornstarch - dissolved in
2	tablespoons	water - cold
1/2	tablespoon	dark soy sauce
1	tablespoon	dry sherry
1	teaspoon	salt
1	tablespoon	peanut oil
sauce egg pancake rolls with pork filling
2	tablespoons	oyster sauce
1	tablespoon	light soy sauce
1	tablespoon	plum sauce
1	dash	hot chili oil or

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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