Egg Pancake Rolls With Pork Filling

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Dean Ulrich

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains		Appetizers, Breakfast, Pork	8	Servings

INGREDIENTS

4		Eggs
1	T	Dry sherry
		Carrots, finely chopped
		for garnish
1	c	about 1/2 lb ground pork
		Uncooked
2		Fresh mushrooms
		Chopped fine
2		Scallions, chopped fine
		white parts separate from
		The green), The green
2	t	Cornstarch, dissolved in
2	T	Water, cold
1/2	T	Dark soy sauce
1	T	Dry sherry
1	t	Salt
1	T	Peanut oil
2	T	Oyster sauce
1	T	Light soy sauce
1	T	Plum sauce
		Dash hot chili oil or
		Tabasco
		Sauce

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 71 Calories From Fat: 37 Total Fat: 4.2g Cholesterol: 93mg Sodium: 504.3mg Potassium: 116.5mg Carbohydrates: 3.8g Fiber: <1g Sugar: <1g Protein: 3.7g