Mama Huang's Cookbook

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.

2

4-5 lb boneless leg of lamb (I get it at Costco)
2 T thinly sliced garlic
1 T kosher salt
1 1/2 t black pepper
3 T chopped fresh rosemary
1/2 C olive oil
2 C dry red wine

Make a few longitudinal slits on inside of lamb so that it lies flat with the skin side out.   It should all be about the same thickness. Do not trim off the fat on the outside.
In a large resealable bag, combine everything, except the lamb; mix well.
Add the lamb, seal and refrigerate 24-48 hours. Turn the bag over a few times (i.e. whenever you open the refrigerator!)

Preheat oven to 400 deg. F (375 conv bake).
Remove lamb from bag and discard marinade.
Lay lamb flat on a roasting pan, cut side down. If there is no fat on certain parts of the lamb, drizzle some olive oil over those parts.
Put a meat thermometer into the thickest part of the meat.
Cover the meat with a loose foil tent. This keeps the moisture in as well as prevent oil spluttering and messing up the oven.
Roast 70-75 min. (about 15 min per lb) until thermometer registers 145 deg for medium, 140 deg for med rare.
Let rest under the foil for 20-30 min before slicing.
Serve with some of the juice spooned ove the meat.
Save the rest of the juice. Discard the fat that hardens on top.
Can also grill over medium heat.