6as a first course.
By Irene Kuo
The egg rolls in this soup are made with egg sheets that are stuffed, steamed, cut into cartwheels, and then poached in the soup. They could also be served alone with a sauce or coated with dissolved cornstarch and deep-fried as an appetizer.
This is an intriguing-looking soup, with its swirls of yellow and patches of green. The meat filling is fluffy; the simmered egg sheets are soft but delightfully resilient; and the spinach is crisp. Rapid parboiling in sugared water eliminates