Egg Pancake Rolls with Pork Filling
Laptop Battery Recipe
- Title:
- Egg Pancake Rolls with Pork Filling
- Categories:
- Appetizers, Pork/ham, Breakfast
- Yield:
- 8 servings
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Thinkpad Ingredients
- 4
- Eggs
- Carrots, finely chopped
- 1 tb Dry sherry
- (for garnish)
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Microsoft Ingredients
-
FILLING
- 1 c (about 1/2 lb) ground pork,
- 2 ts Cornstarch, dissolved in
- Uncooked
- 2 tb Water, cold
- 2 md Fresh mushrooms,
- 1/2 tb Dark soy sauce
- Chopped fine
- 1 tb Dry sherry
- 2
- Scallions, chopped fine
- 1 ts Salt
- (white parts separate from
- 1 tb Peanut oil
- The green)
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Laptop Computers Ingredients
-
SAUCE
- 2 tb Oyster sauce
- Dash hot chili oil or
- 1 tb Light soy sauce
- Tabasco
- 1 tb Plum sauce
- Sauce
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Laptop Computer 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.
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Desktop Computer Directions
- Recipe: "Chinese Appetizers" by Verdi Published by Irene
Chalmers Cookbooks, 1981
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