Egg rolls

Egg rolls


  • Minced chicken 120 g (4 oz)
  • Salt 1/2 tsp
  • Chinese cooking
  • wine (hua tiao) 2 tsp Chopped
  • ginger 1/2 tsp
  • Black moss (fa cai) 50 g (2 oz), soaked,
  • drained and finely chopped
  • Egg white 1
  • Eggs 4, beaten
  • Corn flour
  • (cornstarch) 1 Tbsp, mixed with
  • 11/2 Tbsp water

 The completed dish looks very impressive, with the different layers of yellow, black and white colours. It can be served as part of a meal or as finger food.

Serves 4–6


  1. Mix minced chicken with salt, wine, ginger, black moss and egg white. Set aside.
  2. Steam half the beaten eggs on a 12–15-cm (5–6-in) wide plate for 5 minutes or until set. Set aside to cool before cutting into long, thick strips.
  3. Add corn flour to remaining beaten eggs and make 2 thin omelettes.
  4. Spread half the minced chicken mixture over an omelette. Place a strip of steamed egg in the middle and roll omelette up. Repeat with other omelette.
  5. Transfer rolls to a steaming plate; make sure each one is resting on open flap. Steam for 8 minutes.
  6. Remove rolls from heat and cut into 1-cm (1/2-in) thick slices. Serve hot.

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