Egg Pancake Rolls With Pork Filling Recipe

The best delicious Egg Pancake Rolls With Pork Filling recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Egg Pancake Rolls With Pork Filling recipe today!

Hello my friends, this Egg Pancake Rolls With Pork Filling recipe will not disappoint, I promise! Made with simple ingredients, our Egg Pancake Rolls With Pork Filling is amazingly delicious, and addictive, everyone will be asking for more Egg Pancake Rolls With Pork Filling.

What Makes This Egg Pancake Rolls With Pork Filling Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Egg Pancake Rolls With Pork Filling.

Ready to make this Egg Pancake Rolls With Pork Filling Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


4 Eggs
1 tb Dry sherry
Carrots, finely chopped
(for garnish)

FILLING
1 c (about 1/2 lb) ground pork,
Uncooked
2 md Fresh mushrooms,
Chopped fine
2 Scallions, chopped fine
(white parts separate from
The green)
2 ts Cornstarch, dissolved in
2 tb Water, cold
1/2 tb Dark soy sauce
1 tb Dry sherry
1 ts Salt
1 tb Peanut oil

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

Yields
8 servings

Leave a Reply

Your email address will not be published. Required fields are marked *