Rolled egg pancakes with meat filling

The Filling:
1 lb ground pork (can substitute turkey)
4 t soy sauce
2 t cornstarch
1 t sugar
1 t salt
2 eggs
1/2 t finely chopped ginger
1/4 t garlic powder
1/4 t onion powder
1 t sesame oil
1/8 t black pepper

The Egg Pancakes:
4 large eggs
vegetable oil

Garnish (optional):
1/4 peas or shelled edamame

Combine all ingredients for the filling and mix well.
In a separate small bowl, whisk eggs just enough to  combine them.

Set a 10-12 inch non-stick skillet over medium heat for about 30 sec. Then lower to low-med.
Put a tsp of oil in skillet and use a paper towel to spread the oil over bottom of skillet. (You can forgo this if you have a good non-stick pan)
Pour in about a 1/3 of the beaten eggs, tip the pan in a circular motion so that the bottom of the pan is covered and a thin pancake forms. Immediately pour off any excess egg back into the bowl.
As soon as the pancake is firm enough to handle, lift it up with your fingers and place on a plate. Continue making the other pancakes (you should be able to get 4 pancakes) and place them on the plate, separating each one from the next with wax paper. 
Place a 1/4 of the filling on each pancake and roll them up jelly roll fashion.
Steam the rolls for 20 min.
Cut the rolls diagonally into 1/3 inch slices and serve warm or cold.
Cook peas or edamame for 3 min in salted water, drain.
Sprinkle the peas or edamame  over the slices.



About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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