Name: Egg-Roll Cartwheel Soup (蛋卷湯)
Yield: Serves 6 as a first course.
Cuisine: Chinese
Ingredients: 1 egg, lightly beaten; 2 egg sheets; Salt or light soy sauce, to taste; ½ teaspoon sugar; ½ pound ground pork, beef, or veal; 1 tablespoon cornstarch dissolved in 3 tablespoons water and 2 tablespoons sesame oil; 5 cups meat or chicken stock; 1 teaspoon sugar; 1 teaspoon dry sherry; 2 teaspoons cornstarch dissolved in 2 teaspoons water; 2 cups packed fresh spinach; ¼ teaspoon salt; Sprinkling black pepper; 1 tablespoon light soy sauce

Preparation info

Serves
6
as a first course.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

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