Today, we are making a recipe from my childhood memory, 猪肉蛋卷. Zhurou means pork, and Danjuan means eggroll. Unlike the deep-fried egg, the wrapper is not made with flour, it is made with egg. I think it is more like rolled omelette. This is one of those Chinese recipes that you can’t find that much information about on the internet in English, but it is so delicious and easy to make that it deserves to be shared. So, let’s get started.
Chinese Rolled Omelette (猪肉蛋卷)
INGREDIENTS FOR THE MEAT FILLING
INGREDIENTS FOR THE DIPPING SAUCE
- 3 tbsp of soy sauce
- 1 tbsp of diced scallion
- 1/2 tbsp of diced garlic
- 1 tsp of diced hot chili
- You will need 450 grams (1 lb) of ground pork. Season it with 1.5 tbsp of soy sauce, 1 tbsp of oyster sauce, 2 tbsp of Chinese cooking wine, 3/4 tsp of salt, 1 tsp of sugar, 1.5 tsp of diced ginger, 2 tbsp of diced garlic, 1 tbsp of sesame oil, and 30 g of tapioca starch. Starch is optional, but I like to add it is because it gives the filling a slight gooey and tender texture. If you are on a keto diet, you can leave it out. Add 1/2 cup of diced scallion and 2 eggs. Mix and stir the filling within 1 direction for 5-6 minutes, Set it aside.
- Crack 4 eggs into a bowl, and use a pair of chopsticks to beat the egg until you cannot pick up any obvious egg white. Mix 2 tbsp of tapioca starch with 1.5 tbsp of water and add it to the egg. The purpose of adding starch here is to lower the chance of the egg wrapper breaking apart. Again, this is optional. If you leave it out, you need to be super careful not to break the egg wrappers when flipping and rolling.
- Take out 2 tbsp of the egg mixture and reserve it on the side. That will be the glue to seal the egg wrapper later.
- Now, let’s pan fry the egg wrapper. Normally, it is done by a Teflon coated frying pan because it is non-stick and easy to handle. Today, I want to take the chance and show you how to do it with a carbon steel wok because I hear too many people complaining that their food always sticks to their wok.
- Turn the heat to high and heat the carbon steel wok until you can see some smoke coming out. Drizzle in some cooking oil along the side of the wok. Toss the oil around so it covers the whole bottom. Be aware, any part that isn't covered by the oil can make the egg stick on it. Continue to heat the wok until the oil is smoking, then turn off the heat. Pour out any excess oil. If you see any obvious running drips, you can wipe it with a paper towel. If you leave too much oil in the wok, your egg mixture will bubble a lot as soon as it touches the oil. We don’t want that to happen so we only need a thin layer of oil to coat the surface of the wok.
- Tilt the wok. Pour in half of the egg mixture. Slowly turn the wok to let the egg run and cover the bottom. The heat is still off because the egg wrapper is very thin and I don’t want to burn it. I am just using the rest of the heat from the wok to set the egg. If you are using an electric stove top, you might want to lift up the wok, so the bottom is not touching the stove because the electric stove still retains a lot of heat even if you turn it off.
- Once the whole bottom is covered by the egg, turn the heat to low and cook it a little more or until the top part of the egg is set. Turn off the heat. Get a dining knife to loosen up the edge. Carefully flip it. Turn the heat back on to cook the other side of the egg for just 5-8 seconds. Take it out. Now we have 1 egg wrapper made. Put it aside. Do the same thing and make the second egg wrapper.
- My egg wrappers are 11 inches in diameter. I made 2 of them, which are just enough to use all filling. If your wrapper comes out smaller, you might end up with 3 or 4 rolls which is totally fine. I also put some parchment paper under each wrapper. That’s important because it will help you to transfer the rolls to the steamer without breaking it.
- Brush a little bit of the egg mixture on the egg wrapper. Add half of the filling on the top. Evenly spread it out by using a scraper. Then brush the remaining egg on the edges of the egg wrapper and the top of the meat. Start rolling. If you don’t brush the egg mixture, the wrapper and the filling will separate from each other, which is fine in taste though.
- Fill the steamer with some water then place the rack on. Transfer the rolled omelette onto the steamer rack.
- Get a few toothpicks and poke some holes all over so they don’t inflate while steaming. Turn the heat to high. When the water is boiling, start counting the time. Let it steam for 20 minutes.
- While waiting, you can quickly make a dipping sauce. In a small sauce bowl, add 1 tbsp of diced scallion, 1/2 tbsp of diced garlic, 1 tsp of diced hot chili, and 3 tbsp of soy sauce.
- Now the rolled omelette should be done. Slice it into 1/2 inch thick pieces. I used to eat this once every two weeks. My mom will also put some diced carrots or bamboo shoots inside the filling to make the texture more interesting. This recipe can also be made with ground chicken, shrimp, or fish.
- You can serve this as an appetizer or side dish. It is so delicious and satisfying on it is own. In my family, it is one of our favorite items to put in hot pot. It also makes an excellent topping for noodle soup. I hope you give this a try soon. If you did, leave me a comment and let me know how it goes. As always, don’t forget the check the description where you can find all the links, including the printable recipe, the related videos...