Friday, April 20, 2012

Hakka Golden Egg Rolls 客家金蛋卷

This was one of my mother's specialties, simple but hearty.  I try to keep this recipe as original as possible.  There are two reasons I named it Golden Egg Rolls, 1) they are golden yellow in colour and, 2) My mother's name has the word gold in it.  :-)

Finely chopped carrot and mushroom were added to the minced pork and wrapped with beaten eggs.  I didn't add carrot in this recipe as my son is a choosy eater.  However, I blended together the mushrooms and the pork.  So there was a hidden treasure in it and my son didn't know.  Next time I will add in blended carrot as well.

I normally would double the sauce as the kids just love it over their rice!

(A) 180g minced pork
      2 mushrooms
      1/4 tsp salt
      1/4 tsp sesame oil
     1/4 tsp sugar
     some pepper, all (A) ingredients mix together
(B) 3 eggs
      1/4 tsp salt
      some pepper, using a fork, beat all (B) ingredients together
(C) for the sauce:
      200ml water
      1 tbsp oyster sauce
      1/4 tsp salt
      1/4 tsp soy sauce, mix all (C) ingredients together
(D) 1 tbsp water
      1 tsp corn starch, mix together and stir well before pouring into the pan

Some spring onion, chopped,  to garnish
Serves 2 - 3

1.  With all the ingredients mixed or combined and ready to go.  You can shape the minced meat into a little bigger than thumb size pieces in advance so that it's faster and easier to work later.

2.  Heat a tablespoon of cooking oil in the wok on medium heat.  Spread 2 tablespoons of egg mixture on the wok, a long shape is perfect, quickly place a piece of meat at one end.  Roll it towards the other end while the top side of the egg is still a bit uncooked so that the meat and egg will stick together.  You'll have to act fast.

3.  I like to keep them in the wok for a while to brown them.  One batch is done, set aside, start with the other until all the meat are used.

4.  Place all the egg rolls in a pan or pot.  On medium heat, pour in ingredient (C) and cook until boiling, then turn to low heat and simmer for about a minute.  Pour in ingredient (D) to thicken the sauce.  Serve hot garnished with spring onion.

You can add some chopped prawns, or bamboo shoot in the minced pork for more flavour. 

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