Egg Pancake Rolls With Pork Filling Recipe

RatingDifficultyIntermediate

?Egg pancake rolls with pork filling is a type of Chinese pancake that is made by wrapping a thin pancake around a filling made with pork, vegetables, and seasonings. The rolled pancake is then fried until crispy and golden brown. Serve with soy sauce or hoisin sauce for dipping.

Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins
TweetSave
 4 Eggs
 1 tb Dry sherry
 finely chopped
 garnish)
 1 c (about 1/2 lb) ground pork,
 2 md Fresh mushrooms,
 fine
 2 Scallions, chopped fine
 parts separate from
 green)
 2 ts Cornstarch, dissolved in
 2 tb Water, cold
 ½ tb Dark soy sauce
 1 tb Dry sherry
 1 ts Salt
 1 tb Peanut oil
 2 tb Oyster sauce
 1 tb Light soy sauce
 1 tb Plum sauce
 hot chili oil or


1

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.

CategoryCuisine

Ingredients

 4 Eggs
 1 tb Dry sherry
 finely chopped
 garnish)
 1 c (about 1/2 lb) ground pork,
 2 md Fresh mushrooms,
 fine
 2 Scallions, chopped fine
 parts separate from
 green)
 2 ts Cornstarch, dissolved in
 2 tb Water, cold
 ½ tb Dark soy sauce
 1 tb Dry sherry
 1 ts Salt
 1 tb Peanut oil
 2 tb Oyster sauce
 1 tb Light soy sauce
 1 tb Plum sauce
 hot chili oil or

Directions

1

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.

Egg Pancake Rolls With Pork Filling Recipe

Leave a Reply

Your email address will not be published.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