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  1. Egg Pancake Rolls with Pork Filling Recipe

  2. 4 pcs. Eggs

  3. Carrots, chopped finely (to garnish)

  4. For the filling:

  5. 1 cup (around 1/2 pound) of uncooked ground pork

  6. 1/2 tbsp. Dark soy sauce

  7. 2 chopped up finely scallions (separate white and green parts)

  8. 1 tbsp. Dry sherry

  9. 2 med. finely chopped Fresh mushrooms

  10. 1 tbsp. Peanut oil

  11. 2 tsps. Cornstarch dissolved with two tbsps. cold Water

  12. 1 tsp. Salt

  13. For the sauce:

  14. 1 tbsp. Plum sauce

  15. 1 tbsp. Light soy sauce

  16. 2 tbsps. Oyster sauce

  17. A Dash of hot chili oil or a dash of Tabasco sauce

  18. 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.

  19. 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.

  20. 4 equal parts then put

  21. 1 portion onto a pancake.

  22. Spread out filling evenly on pancake's surface using moistened fingers with cold water then roll it up quite tight like a jelly roll.

  23. 1 inch of water that is simmering for about 15 mins. On another bowl, mix all the ingredients for sauce.

  24. 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.

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