Egg Pancake Rolls With Pork Filling

4 Eggs

1 tb Dry sherry

Carrots, finely chopped (for garnish)

--FILLING

-- 1 c (about 1/2 lb) ground pork,

Uncooked 2 md Fresh mushrooms,

Chopped fine 2 Scallions, chopped fine

(white parts separate from The green) 2 ts Cornstarch, dissolved in

2 tb Water, cold

1/2 tb Dark soy sauce

1 tb Dry sherry

1 ts Salt

1 tb Peanut oil

---SAUCE

--- 2 tb Oyster sauce

1 tb Light soy sauce

1 tb Plum sauce

Dash hot chili oil or Tabasco Sauce In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all the filling ingredients, include only the white parts of the chopped scallions (save the green parts for garnish) and stir to blend well. In a 8-inch skillet, heat the oil lightly. Pour about a quarter of the egg

mixture to cover the bottom of the skillet. Heat until the egg pancake has barely set, then transfer to a plate. Make 3 more pancakes. Divide the filling into 4 portions and put a portions on each pancake. Moisten your fingers with cold water and spread the filling mixture evenly over the surface of the pancake, then roll up tightly, as you would a jelly roll. Seal with a little leftover egg from the egg-beating bowl. Place the rolls on a flat plate that will fit your steamer, and then steam them over an inch of simmering water for 15 minutes. In a bowl, mix together the sauce ingredients. To serve, cut the rolls into slices, cutting on the slant. Drizzle the sauce over them and top with the scallion greens and the carrots. Makes 6 to 8 appetizer servings. Recipe: "Chinese " by Verdi Published by Irene Chalmers Cookbooks, 1981