Traditional Chinese Steamed Egg Rolls
40 minutes
Ideal for an entree, side dish or light meal a pork and fish filling is wrapped in an omelette before being steamed.
cindyfj
1 person made this
Ingredients
Serves: 2
- 250g minced pork
- 150g fish meat, finely diced
- 3 eggs, whisked
- 1/2 teaspoon salt
- 1 1/2 teaspoons finely diced ginger
- 2 teaspoons finely diced spring onion
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon sugar
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornflour, mixed in 1-2 tablespoons water, divided
- 4 tablespoons oil
Directions
Preparation:25min ›
Cook:15min ›
Ready in:40min
- Mix together the minced pork, fish and 2 tablespoons of whisked egg in a bowl.
- Add the salt, ginger, spring onion (reserve some for garnish), white pepper, sugar, Shaoxing wine and 1/2 cornflour slurry.
- In a separate bowl mix together the remaining eggs and cornflour slurry to form a thin batter.
- Heat 1/2 oil in a frying pan until hot over medium-low heat. Pour in 1/2 egg batter and fry until firm. Remove the egg sheet and set aside. Repeat with the remaining batter.
- Lay an egg sheet on a flat surface. Place 1/2 filling toward the lower part of the egg sheet. Roll up the sheet to a tight roll. Repeat with the second egg sheet.
- Steam the rolls for 10 minutes over high heat. Let cool. Cut the rolls into 1.5cm slices. Lay onto a serving plate and scatter with reserved spring onions.
Ingredients
Shaoxing wine can be purchased in Asian speciality shops.
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