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Egg Pancake Rolls With Pork Filling Recipe

Yields1 ServingPrep Time10 minsCook Time25 minsTotal Time35 mins

?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.

 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.