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EGG PANCAKE ROLLS WITH PORK FILLING

Category:    Appetizers, Pork
Yield:8 servings
 
      4    Eggs                                     Carrots, finely chopped
      1 tb Dry sherry                               (for garnish)

----------------------------------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)                    

-----------------------------------SAUCE-----------------------------------
      2 tb Oyster sauce                             Dash hot chili oil or
      1 tb Light soy sauce                          Tabasco
      1 tb Plum sauce                               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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