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Smoked Egg Rolls

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Ingredients
  Pork belly 4 Ounce, minced (125 Gram)
  Egg white 1
  Chopped onion 2 Tablespoon
  Wu hsiang 1 Pinch
  Grated ginger 2 Teaspoon
  Soy sauce 1⁄4 Teaspoon
  Salt 2 Pinch
  Cornflour 1⁄2 Teaspoon
  Eggs 2
  Cooking oil 1 Tablespoon
  Indian tea 2 Tablespoon
  Sugar 2 Tablespoon
  Sesame oil 1 Tablespoon
Directions

Mix the minced pork with the egg white, onion, ginger, wu-hsiang.
soy, a pinch of salt and 1/4 teaspoon of cornflour.
Blend the mixture very thoroughly.
Lightly beat the eggs, another pinch of salt and 1/4 teaspoon of cornflour to make a batter, and make two omelettes in a frying-pan.
When cooked, lay the omelettes flat on a board, and put half the pork mixture on each omelette.
Fold in the side edges, then roll up the omelettes to make neat packages.
Place the rolls on a plate in a steamer and steam for 20 minutes.
Meanwhile, cover a flat roasting tin with tinfoil and sprinkle with the tea and sugar.
Put the tin in the oven, heated to 210°C, 425°F/Gas 7.
When the mixture is smoking vigorously, place the egg rolls on an oiled rack over the smoking mixture.
Reduce the oven to 190°C, 375°F/Gas 5 and smoke for 10 minutes.
Remove and brush with sesame oil.
Leave to get cold before eating.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Smoking
Ingredient: 
Egg
Interest: 
Quick, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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