Szechwan Fish Rolls
|Egg roll wrappers||2|
|Boneless sole fillets||1 Pound|
|Green onion||1 , finely chopped|
|Finely chopped ginger root||1 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Salad oil||2 Tablespoon|
|Sesame oil||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Egg||1 , separated|
|Green onion sauce||2 Tablespoon|
If made ahead and refrigerated, let egg wrappers reach room temperature (they tear when cold).
Cut fish into 1/4 by 1-inch pieces; gently combine in a bowl with green 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 the center and dot corners with egg yolk.
Starting at wide end, roll wrapper one-third of the way; tuck sides in around filling, and 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 wok over 1 1/2 to 2 inches boiling water.
Cover wok and steam for 10 minutes.
Remove pan from wok, cover with foil, and keep in a warm oven while you steam the second pan of fish rolls to serve, arrange steamed rolls on a large platter and pour over green onion sauce.