INGREDIENTS

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)
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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