Asian Appetizers Recipes - Mini Phoenix Rolls Recipe

  
 

Appetizers Recipes - Mini Phoenix Rolls Recipe

Ingredients

  • 2 large eggs, plus

  • 1 egg white

  • 75ml/5 tbsp cold water

  • 5ml/1 tsp vegetable oil

  • 175g/6oz lean pork, diced

  • 75g/3oz/1/2 cup drained, canned water chestnuts

  • 5cm/2in piece fresh root ginger, grated

  • 4 dried Chinese mushrooms, soaked in hot water until soft

  • 15ml/1 tbsp dry sherry

  • 1.5ml/1/4 tsp salt

  • large pinch of ground white pepper

  • 30ml/2 tbsp rice vinegar

  • 2.5ml/1/2 tsp sugar

  • fresh coriander (cilantro) or flat leaf parsley, to garnish

Serves 4

Method:

  1. Lightly beat the 2 whole eggs with 45ml/3 tbsp of the water Use the mixture to make 4 omelets.

  2. Mix the pork and water chestnuts in a food processor. Add 5ml/ 1 tsp of the ginger. Drain the mushrooms, chop the caps roughly and add these to the mixture. Process until smooth.

  3. Scrape the pork paste into a bowl. Stir in the egg white. sherry, remaining water, salt and pepper. Mix thoroughly, cover the bowl and leave in cool place for about 15 minutes.

  4. Divide the pork mixture among the omelets and roll them up. Steam over a high heat for 15 minutes.

  5. Make a dipping sauce by mixing the remaining ginger with the rice vinegar and sugar in a small dish. Lift the rolls out of the steamer, then cut them diagonally in 1 cm/1/2in slices.

  6. Arrange them on a plate, garnish with the coriander or flat leaf parsley leaves and serve with the sauce.

Cook's Tip: These rolls con be prepared a day in advance and steamed just before serving.