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Drain on a paper towel and serve hot. If desired, top with sour cream,
applesauce, fresh fruit or confectioners' sugar.
Pork or Chicken Egg Rolls
1 batch crepes (about 16)
2 cups (500 ml) finely diced cooked pork or chicken
1 can (1 lb./454g) meatless or chicken chow mein
1 tbsp. (15 ml) soy sauce
2 tbsp. (30 ml) oil
Prepared mustard, hot or mild
In a bowl combine pork or chicken, chow mien and soy sauce. Spoon a heaping
tablespoon or two across center of each crepe, brown side up. Fold crepes over
filling and place seam side down on a plate. Heat oil in a skillet over medium heat
until hot but not smoking. fry crepe envelopes a few at a time, first seam side
down, then turn. Watch carefully as they will brown and crisp quickly. Drain on a
paper towel and serve hot with mustard or Chinese sauce. Good with hot rice and
a salad of shredded cucumbers and carrots.
Chinese Sauce
1 tbsp. (15 ml) cornstarch
1 tbsp. (15 ml) water
1 cup (250 ml) chicken broth
1 tbsp. (15 ml) soy sauce
1 tbsp. (15 ml) dry sherry
1/2 tsp. (5ml) sugar
salt and pepper to taste
In a small saucepan, combine cornstarch and water. Add chichen broth, soy
sauce, dry sherry, sugar and salt and pepper. Simmer until thickened, stirring
constantly.
