Szechwan Fish Rolls
|Egg||1 , separated|
|Boneless sole fillets||1 Pound|
|Sesame oil||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Minced fresh ginger||1 Tablespoon|
|Green onion||1 , finely chopped (Whole)|
|White pepper||1⁄4 Teaspoon|
|Salad oil||2 Tablespoon|
|Egg roll wrappers||12|
|Green onion sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
If made ahead and refrigerated, let wrappers reach room temperature (they tear when cold).
Cut fish into 1/4 by 1-inch pieces; combine in a bowl with onion, ginger, salt, pepper, salad oil, sesame oil, sherry, and cornstarch.
Beat egg white and stir into fish mixture.
Beat egg yolk lightly and reserve.
To assemble, lay egg wrapper wedges, lighter side up, on a board.
Place 1 tablespoon of fish mixture in center and dot corners with egg yolk.
Starting at wide end, roll wrapper one-third of the way, tuck sides in around filling, then continue rolling toward point of wrapper.
Repeat until all wrappers are filled.
Arrange fish rolls in two lightly greased 9-inch pie pans.
To cook, drape wax paper over tops of rolls.
Place 1 pan on rack in steamer, cover, and steam over boiling water for 10 minutes.
Remove pan, cover with foil, and keep in a warm oven while you steam second pan of fish rolls.