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Ingredientes
- 4 x Large eggs
- 1 Tbsp. Dry sherry Carrots, finely minced (for garnish)
- 1 c. (about 1/2 lb) grnd pork, Uncooked
- 2 med Fresh mushrooms, Minced fine
- 2 x Scallions, minced fine (white parts separate from The green)
- 2 tsp Cornstarch, dissolved in
- 2 Tbsp. Water, cool
- 1/2 Tbsp. Dark soy sauce
- 1 Tbsp. Dry sherry
- 1 tsp Salt
- 1 Tbsp. Peanut oil
- 2 Tbsp. Oyster sauce
- 1 Tbsp. Light soy sauce
- 1 Tbsp. Plum sauce Dash warm chili oil or possibly Tabasco Sauce
Direcciones
- In a bowl, stir the Large eggs with the dry sherry. In a mixing bowl, combine all the filling ingredients, include only the white parts of the minced 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 mix to cover the bottom of the skillet. Heat till 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 cool water and spread the filling mix proportionately 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 which will fit your steamer, and then steam them over an inch of simmering water for 15 min. 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 Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 8 servings | |
| Calories 67 | |
| Calories from Fat 37 | 55% |
| Total Fat 4.18g | 5% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 633mg | 26% |
| Potassium 70mg | 2% |
| Total Carbs 3.41g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.71g | 1% |
| Protein 3.57g | 6% |
