Chicken Egg Pancake Rolls

Ingredients

• 4 eggs
• 3 tbsp light soy sauce
• 2 tbsp peanut oil
• 250 g shredded chicken meat (from the drumstick)
• 2 cm ginger
• 1 Garlic clove
• 1 tsp Cornstarch
• Salt
• Cayenne pepper
• 8 Chinese cabbage leaves
• 2 tbsp toasted sesame seeds

Instructions

1. 1.

   Whisk the eggs with 1-2 tbsp soy sauce. In a hot pan, cook four thin omelettes in small amounts of oil. For each, pour about ¼ of the egg into the pan, fry 1-2 minutes until golden brown, flip, finish cooking and remove from the pan. Let them cool stacked on top of each other.

2. 2.

   For the poultry cream, rinse the chicken meat, pat dry and roughly cube it in a food processor. Peel and add ginger and garlic to the poultry. Add the cornstarch and blend everything into a fine puree. Season with salt and cayenne pepper.

3. 3.

   Spread each omelette with the poultry cream and roll up. Slice into finger‑thick rounds.

4. 4.

   Rinse the cabbage leaves, clean, shake dry and place them in four small bamboo steamer inserts. Distribute the rolls on top, sprinkle with sesame seeds, cover and steam for about 15 minutes.

5. 5.

   Serve with soy dip if desired.