Main Ingredients:

4 Eggs
1 tb Dry sherry
Carrots, finely chopped
(for garnish)

FILLING:
1 c (about 1/2 lb) ground pork,
Uncooked
2 md Fresh mushrooms,
Chopped fine
2 Scallions, chopped fine
(white parts separate from
The green)
2 ts Cornstarch, dissolved in
2 tb Water, cold
1/2 tb Dark soy sauce
1 tb Dry sherry
1 ts Salt
1 tb Peanut oil

SAUCE:
2 tb Oyster sauce
1 tb Light soy sauce
1 tb Plum sauce
Dash hot chili oil or
Tabasco
Sauce

Cooking Preparation of the Recipe:

In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all the filling ingredients, include only the white parts of the chopped scallions (save the green parts for garnish) and stir to blend well. In a 8-inch skillet, heat the oil lightly. Pour about a quarter of the egg mixture to cover the bottom of the skillet. Heat until the egg pancake has barely set, then transfer to a plate. Make 3 more pancakes. Divide the filling into 4 portions and put a portions on each pancake. Moisten your fingers with cold water and spread the filling mixture evenly over the surface of the pancake, then roll up tightly, as you would a jelly roll. Seal with a little leftover egg from the egg-beating bowl. Place the rolls on a flat plate that will fit your steamer, and then steam them over an inch of simmering water for 15 minutes. In a bowl, mix together the sauce ingredients. To serve, cut the rolls into slices, cutting on the slant. Drizzle the sauce over them and top with the scallion greens and the carrots.

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