Egg Pancake Rolls with Pork Filling Recipe
4 pcs. Eggs
1 tbsp. Dry sherry
Carrots, chopped finely (to garnish)
For the filling:
1 cup (around 1/2 pound) of uncooked ground pork
1/2 tbsp. Dark soy sauce
2 chopped up finely scallions (separate white and green parts)
1 tbsp. Dry sherry
2 med. finely chopped Fresh mushrooms
1 tbsp. Peanut oil
2 tsps. Cornstarch dissolved with two tbsps. cold Water
1 tsp. Salt
For the sauce:
1 tbsp. Plum sauce
1 tbsp. Light soy sauce
2 tbsps. Oyster sauce
A Dash of hot chili oil or a dash of Tabasco sauce
Inside a bowl, mix together sherry and eggs by stirring them. On another bowl, blend all ingredients for filling but just include white part of scallions (set aside green portion for later) then stir them to mix well.
On an 8-inch skillet, oil should be heated lightly then add in about 1/4 of egg mix just enough to coat the skillet’s bottom.
Continue to heat it just until pancake barely sets then place it onto a big plate. Do three more of egg pancakes. Filling should be divided in 4 equal parts then put 1 portion onto a pancake.
Spread out filling evenly on pancake’s surface using moistened fingers with cold water then roll it up quite tight like a jelly roll.
Then, seal pancake rolls with some egg from the bowl where you beat them. Put rolls onto a plate, which fits in the steamer, then cook steaming rolls over 1 inch of water that is simmering for about 15 mins. On another bowl, mix all the ingredients for sauce.
When serving, slice rolls into slanting pieces then drizzle sauce on them & finish with a sprinkling of scallions green part and chopped carrots. This dish serves 6-8 as appetizers.
