Asian Egg Rolls
Pane-Bistecca
Egg rolls are easy to make, you can fill them with anything and serve them as a main course or in slices as a starter or finger food. These Asian egg rolls have a pork filling and are very easy to prepare. I served them as a starter at an Asian dinner.
If you make the omelets like a doily, with small holes, it looks great!
If you make the omelets like a doily, with small holes, it looks great!
Ingredients
For 4 Egg rolls
3 Eggs
1 Pinch of Salt
1 tbsp chopped Coriander or Parsley
Oil for frying
200 g minced Pork
some Oil
2 cloves of Garlic, chopped
1 small red Onion, chopped
1 tbsp Fish Sauce
some Pepper
1 tsp Cornstarch
2 tbsp Sweet Chili Sauce
Filling
Instructions
1
Step 1
For the egg rolls, break the eggs and mix in the coriander and salt and whisk well.
2
Step 2
Heat a little oil in a shallow pan and add ¼ of the mixture. Swirl the pan, but the mixture does not have to be evenly distributed, it can also look like a net. Turn after 2 minutes, cook for another 2 minutes, then transfer to a plate.
3
Step 3
For the filling, heat the oil and sauté the garlic and onion. Add the pork and fry well. Add the fish sauce and pepper and mix well. Then add the cornstarch, mix and allow to thicken slightly. Mix in the sweet chili sauce and leave to cool.
4
Step 4
Lay out the 4 egg sheets, place ¼ of the filling in the middle of each and fold in both sides of the sheet. Then roll up from bottom to top. Place the rolls in a greased oven dish. These rolls can be reheated in the microwave or oven, but they can also be eaten cold.
Notes
Good for a full meal or a starter.
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