Best 2 Hong Kong Style Egg Roll Swiss Roll Recipes

SWISS JELLY ROLL

Steps:

• Set oven to 340 fan/375 and line the bottom of a 9x13 inch jelly roll pan with parchment paper.
• Whip egg whites with two tbsp of sugar and cream of tartar until medium peaks form.
• Whip egg yolks with remaining sugar and seeds from vanilla bean until yolks have doubled in volume.
• Sift half of dry ingredients into yolk mixture and whisk to combine.
• Add half of egg whites and whisk only until combined.
• Sift remaining dry ingredients into mixture and whisk to combine.
• Add remaining egg whites and fold in gently with a scraper until the egg whites are combined.
• Pour into pan and spread evenly, smoothing the top as much as possible to ensure even baking.
• Bake for 10-12 minutes, or until sponge bounces back when pressed in the middle.
• Remove from oven and use an offset knife to loosen the roll from the edges of the pan.
• Dust with icing sugar amd turn out onto a clean tea towel. Remove the parchment paper and dust with icing sugar.
• While still warm from the oven, roll the sponge and allow to cool before unrolling. This will allow the sponge to reroll later without cracking.
• Unroll, add your favourite jam and/or cream filling and reroll. Cut the ends square and dust with icing sugar.

AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON)

Steps:

• Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
• Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
• To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
• Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
• Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.