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Egg Pancake Rolls with Pork Filling

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

10 min

Ready

25 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
4 eggs
* Camera
1 tablespoon sherry
dry
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carrots
finely chopped, for granish
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filling
1 cup pork
about 1/2 pound, uncooked
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2 medium mushrooms
fresh , finely chopped
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2 scallions, spring or green onions
finely chopped, white parts seperate from green
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2 teaspoons cornstarch
dissolved in
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2 tablespoons water
cold
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½ tablespoon soy sauce, dark
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1 tablespoon sherry
dry
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1 teaspoon salt
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1 tablespoon peanut oil
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sauce
2 tablespoons oyster sauce
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1 tablespoon soy sauce, light
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1 tablespoon plum sauce
Dash hot chili pepper oil
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red hot pepper sauce
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Ingredients

Amount Measure Ingredient Features
4 eggs
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15 ml sherry
dry
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0 carrots
finely chopped, for granish
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filling
237 ml pork
about 1/2 pound, uncooked
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2 medium mushrooms
fresh , finely chopped
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2 scallions, spring or green onions
finely chopped, white parts seperate from green
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1E+1 ml cornstarch
dissolved in
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3E+1 ml water
cold
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7.5 ml soy sauce, dark
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15 ml sherry
dry
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5 ml salt
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15 ml peanut oil
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sauce
3E+1 ml oyster sauce
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15 ml soy sauce, light
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15 ml plum sauce
hot chili pepper oil
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0 red hot pepper sauce
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Directions

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 2654% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 578mg 24%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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