Egg Wrapper Fish Rolls
Minced fish and pork are spread onto egg wrapper and seaweed, then rolled and steamed for a rich, layered texture.
Ingredients
Fish meat (rinsed clean, minced)
200 g
Pork (rinsed clean, minced)
100 g
Rehydrated seaweed
100 g
Eggs (made into egg wrappers)
8
Salt
to taste
Monosodium glutamate
to taste
Cooking wine
to taste
Chopped scallion
to taste
Wet starch
to taste
White pepper
to taste
Sesame oil
to taste
Minced ginger (appears in steps, not listed in ingredients)
to taste
Instructions
1
Make the meat paste
Rinse the fish and pork clean, then mince into a meat paste. Place the meat paste in a large bowl, add cooking wine, salt, monosodium glutamate, egg white, sesame oil, wet starch, white pepper, chopped scallion, and minced ginger. Mix thoroughly.
2
Make the egg wrappers
Crack the eggs into a bowl, add salt and wet starch, stir well, and pan-fry into thin egg wrappers.
3
Steam
Lay out the egg wrappers, spread a layer of meat paste, add a layer of seaweed, spread another layer of meat paste, roll into a cylinder, wrap in clean cheesecloth, place on a plate, and steam until cooked through. Remove from the steamer and serve.
