CHINESE EGG PANCAKE ROLLS RECIPES

Steps:

• Melt salt with water and then slowly stir the water into the dough bowl with flour. Stir the flour in the process. Set aside to cool down.
• Grasp everything together and knead the dough until smooth. Reset for around 30 minutes. To make the inner mixture, mix oil and all-purpose flour in a small bowl. Set aside. Whisk the egg and wash the lettuce leaves. Brush some oil on your board, knead the dough prepared in step 1 for another 4 to 5 minutes and then shape it into a long log. Then cut the log into 8 or 6 equal portions. Take one portion out, roll it out to a long piece. Brush some inner mixture on the surface and then roll the long piece up. Flatten with your hand gently and then roll out to a large round wrapper.
• Heat up a pan, and fry one side the pancake until slightly brown over slow fire and then you will see some bubbles after around 1 or 2 minutes. Poke the bubbles with one hand and then pour some egg liquid in with the other hand. In this step, if you are not skilled enough, turn off the fire otherwise the pancake might be burnt. Turn the pancake over and fry for around another half minutes. Repeat the above steps and make all the pancakes. Transfer out, brush some paste or chili sauce, and roll it up with lettuce leaves.

Steps:

• Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
• Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
• To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
• Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
• Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.