Steamed Egg Roll Recipe
These appetizers are intended for a
Valentine's Day party.
Serves 6 - 7
Dried wood ear mushrooms
Hot spicy cooked sausage
Nuoc cham sauce
Canned chili peppers, finely chopped or deseeded fresh red chili peppers
Oil (for frying)
Rice wine or dry sherry
Banana leaf or cheese cloth/string
Cucumber, thinly sliced
Tomatoes, thinly sliced
Par-boiled cauliflower flowerets
Fresh parsley leaves
Soak dried mushrooms in hot water for
about 30 minutes till soft.
Separate eggs into two bowls, whites in
one, yolks in the other. Beat both, adding a little wine to the whites
and yolks to make them more liquid.
Grease a frying pan with a little oil. Add
a piece of pork to flavor the grease over medium heat, move it around,
Add egg whites with wine to pan and when
firm, remove and place on a plate. Add more oil to the pan, then pour
off excess oil and add beaten yolks.
Reduce the heat. When bubbles form on top
of egg, turn off heat, and place omelet on another plate. Boil 500 ml
water, add the banana leaf in to clean and soften. Strain and place leaf
or moistened cheesecloth on a board.
Mix pork with sesame seeds, garlic, canned
or fresh chili pepper, sugar, nuoc cham sauce and pepper to taste. Trim
the dried mushrooms and add them. Add the fresh mushrooms and pound the
mixture. Heat quickly in pan.
Use a spatula to spread one quarter raw
pork mixture over the yolk omelet on a wok surface. Top with mushrooms.
Add another layer each of pork and mushrooms, place an egg white circle
on top then another pork layer. Roll flat with an oiled rolling pin. Add
single sausage and trim. Gently roll and fill in roll end with pork.
Place roll on banana leaf or cheese cloth,
tuck in ends, bind with string to hold shape. Steam in a double boiler
for about 17 minutes. Remove till cool then refrigerate until cold.
On a serving platter, arrange cucumbers in
a half-moon shape around the circumference. Arranged halved, cored and
sliced tomato in front to resemble a heart shape. Remove leaf or cheese
cloth from cold roll, slice in 1 in thickness and arrange in center of
the plate, topped with parsley sprigs.
Serve with nuoc cham sauce.