INGREDIENTS

INSTRUCTIONS

(1)  Mince fish fillets. (2) Add ginger juice, egg white, cornstarch
and green onion to minced fish and mix thoroughly. Season with salt
and pepper. (3)  Shred carrots and zucchini. Pan-fry separately,
seasoning with salt. (4)  Beat eggs and pour into lightly greased
rectangular frying pan to make egg sheet. Place egg sheet on top of
bamboo mat and spread filling (2) covering about half area of egg
sheet. Place pan-fried carrot and zucchini in middle of filling and
roll it up. Steam for 15 minutes in steamer. (5) After it cools, cut
into 3/4-inch rings. Serve with mustard dipping sauce or vinegar soy
sauce.  by Hae Sung Hwang MUSTARD DIPPING SAUCE: Mix following
ingredients  together to make sauce. 3 tablespoons soy sauce 1
tablespoon mustard  powder 1 tablespoon vinegar 1 teaspoon sugar
VINEGAR SOY SAUCE: Mix  following ingredients together to make sauce. 3
tablespoons soy sauce  1 tablespoon vinegar 1/2    teaspoon sugar 1/4  
teaspoon pine nut  powder Note: Things to remember for steamed dishes;
(1) It is  important to control temperature. (2) Place food in steamer
after  water in steamer has come to a full boil. (3) Do not suddenly
lower  steamer's temperature. (4) Fill steamer about 3/4 full of water.
Steamed dishes are well-suited for winter months since they are best
served warm.  From <Korean Cooking -- Fish, Clam and Oyster Dishes>.
Downloaded  from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 184
Calories From Fat: 47
Total Fat: 5.2g
Cholesterol: 128.7mg
Sodium: 4471.3mg
Potassium: 490mg
Carbohydrates: 8.1g
Fiber: 1.5g
Sugar: 3g
Protein: 25.1g