Egg pancake rolls with pork filling
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Egg pancake rolls with pork filling
  Rolls    Pork    Appetizers    Pancakes    Eggs    Fillings  
Last updated 6/12/2012 12:51:02 AM. Recipe ID 12541. Report a problem with this recipe.
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      Title: Egg pancake rolls with pork filling
 Categories: Appetizers, Pork, Pancakes
      Yield: 8 servings
 
      4    Eggs
      1 tb Dry sherry
           Carrots, finely chopped
           (for garnish)

MMMMM--------------------------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 ts Salt
      1 tb Peanut oil

MMMMM---------------------------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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Recipe ID 12541 (Apr 03, 2005)

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