*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers                       Pork
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Eggs
    1       tb           Dry sherry
                         Carrots, finely chopped
                         (for garnish)
    1       c            (about 1/2 lb) ground pork,
    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       t            Salt
    1       tb           Peanut oil
    2       tb           Oyster sauce
    1       tb           Light soy sauce
    1       tb           Plum sauce
                         Dash hot chili oil or
   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
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