Steamed Egg Roll with Pork
185 g/6 oz raw lean pork
1/2 teaspoon salt
2 teaspoons light soy sauce
1/2 teaspoon oriental sesame oil
1 teaspoon cornflour (cornstarch)
1 tablespoon finely chopped coriander
1 tablespoon finely chopped spring onions (scallions)
1/2 teaspoon salt
1 tablespoon peanut oil
1 teaspoon oriental sesame oil
Filling: Cut pork into pieces and put into food processor with salt, soy sauce and sesame oil. Process until smooth. Scrape mixture into a bowl and mix in the other ingredients, combining well. Alternatively, chop everything very, very finely with a sharp chopper until it has the consistency of a paste.
Wrappers: Beat the eggs well with salt. Reserve 1 tablespoon of beaten egg for sealing the egg rolls.
Heat a small omelette pan. Measure the peanut and sesame oils into a saucer. Dip a paper towel in the oil and grease the pan. Pour 2-3 tablespoons of egg mixture into the pan and make a thin omelette, cooking it on one side only. Turn it onto a plate. Repeat with remaining egg mixture, greasing the pan each time. There will be 4 or 5 omelettes, depending on the size of your pan.
Divide the filling into the same number of portions as there are omelettes. Place each omelette on a board, cooked side up, and spread the filling almost to the edges using an oiled spatula or back of a spoon. Roll up like a Swiss roll and seal the edges with reserved beaten egg.
Lightly oil a plate with the mixed oils and place the rolls on it. Set the plate in a steamer (or on a rack in a saucepan of boiling water), cover and steam for 15 minutes. (The plate should be slightly smaller than the steamer to allow steam to circulate.) Remove from the steamer, allow to cool a little, then cut into slices diagonally. Serve hot or cold
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)