Egg Pancake Rolls With Pork Filling

These delicate egg pancake rolls are a comforting dish that balances tender, thin egg crepes with a rich, savory filling. The mixture of ground pork, finely chopped mushrooms, and fresh scallions creates a hearty center, enhanced by the subtle sweetness of plum sauce and the depth of soy. The egg wraps are cooked until just set, ensuring a soft texture that complements the savory filling. Perfect for a satisfying lunch or a light dinner, this recipe brings together simple ingredients into a harmonious meal. The addition of dry sherry and oyster sauce adds a complex umami flavor profile, making it a standout choice for those who enjoy Asian-inspired breakfast or brunch items. It&# 226;ÂÂs easy to prepare and offers a delightful contrast of textures in every bite.

Cooking Method: Steaming, Stewing

Cuisine: American

Courses: Breakfast

Difficulty: Intermediate

Servings: 8

Calories: 122.1

Description

These delicate egg pancake rolls are a comforting dish that balances tender, thin egg crepes with a rich, savory filling. The mixture of ground pork, finely chopped mushrooms, and fresh scallions creates a hearty center, enhanced by the subtle sweetness of plum sauce and the depth of soy. The egg wraps are cooked until just set, ensuring a soft texture that complements the savory filling. Perfect for a satisfying lunch or a light dinner, this recipe brings together simple ingredients into a harmonious meal. The addition of dry sherry and oyster sauce adds a complex umami flavor profile, making it a standout choice for those who enjoy Asian-inspired breakfast or brunch items. It&# 226;ÂÂs easy to prepare and offers a delightful contrast of textures in every bite.

Ingredients

4 Eggs
1 tablespoon Dry sherry

Directions

1
In a bowl, whisk the eggs with 1 tablespoon of dry sherry until well combined.
2
In a separate mixing bowl, combine 1/2 lb ground pork, 2 chopped fresh mushrooms, the white parts of 2 chopped scallions, 2 teaspoons cornstarch dissolved in 2 tablespoons cold water, 1/2 tablespoon dark soy sauce, 1 tablespoon dry sherry, 1 teaspoon salt, and 1 tablespoon peanut oil. Mix thoroughly.
3
Heat a lightly oiled 8-inch skillet over medium heat.
4
Pour about one-quarter of the egg mixture into the skillet, tilting to coat the bottom evenly.
5
Cook until the egg pancake is just set but still tender, then transfer to a plate. Repeat with remaining egg mixture to make 4 pancakes.
6
Place a portion of the pork filling onto each egg pancake.
7
Roll up the pancakes tightly and secure with toothpicks if necessary.
8
Steam the rolls for 10-12 minutes or until the pork is cooked through.
9
While rolling, prepare the sauce by mixing 2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1 tablespoon plum sauce, and a dash of hot chili oil or Tabasco.
10
Serve the rolls hot, garnished with the reserved green parts of the scallions and drizzled with the sauce.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 122.1kcal

% Daily Value *
Total Fat 7.5g12%
Saturated Fat 2.2g12%
Cholesterol 248.7mg83%
Sodium 113.8mg5%
Total Carbohydrate 4.5g2%
Dietary Fiber 0.4g2%
Sugars 0.8g
Protein 9.3g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: egg rolls, pork filling, mushroom, egg crepes, asian breakfast, pancake rolls, scallion, soy sauce, oyster sauce, sherry, cornstarch, peanut oil, plum sauce, chili oil, ground pork, steamed rolls, comfort food, quick dinner

Read it online: https://www.chefs-mate.com/recipe/egg-pancake-rolls-with-pork-filling-2/