Name: Fried Egg Wrappers
Yield: Serves 5 as an appetizer.
Cuisine: China
Ingredients: 3 tablespoons minced scallion; 1 egg, beaten; 2 fresh water chestnuts, peeled and minced; 1 tablespoon Shaoxing wine or dry sherry; Pinch of salt; ½ teaspoon roasted and crushed Sichuan peppercorns; 7 to 10 egg wrappers; 1 teaspoon cornstarch; 1 tablespoon thin soy sauce; ½ pound pork, ground

Preparation info

Serves
5
as an appetizer.

Difficulty
Medium

Appears in

Chinese Technique

By Ken Hom

Published 1981

About

Fried egg wrappers are a little drier than spring rolls. They hold up a lot better than spring rolls and can be made ahead and served cold, whereas spring rolls must be eaten immediately. Fried egg wrappers are easier and quicker to do, and so are preferable for a large gathering.

Here, a thin layer of marinated ground pork is used for the stuffing.