Hong Kong Style Egg Roll Swiss Roll Recipes

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.

Steps:

• line a 25cm x 30cm baking sheet and preheat oven to 200C.
• whisk the egg whites with a pinch of salt until stiff.
• whish the egga yolks with a pinch of salt and a pinch of sugar ( use 100g sugar for the sweet version).
• Fold in ( using a whisk) half of the egg whites into the yolk mixture.
• Then fold in the sifted flour ( add chopped parsely to the dry flour as well as the baking powder)in 3 batches, alternating with the remaining whisked egg whites.
• Bake for 10 minutes until springy to the touch and still pale in colour.
• Cool 5 minutes then place on a baking paper which has been dipped in water and squeezed dry.
• Placeanother baking paper on top and roll up ( with the paper still inside) until cool. Unroll, remove paper and fill with your favourite filling.
• Re-roll and refrigerate until chilled ( about 2 hours).
• Serve sliced .

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.

Steps:

• Heat the oven to 220C/Gas mark 7.
• Grease and line a Swiss roll tin 20 x 30cm.
• Whisk the eggs and sugar together in a bowl over a pan of hot water, taking care that the base does not touch the water.
• Whisk for 10-15 minutes until thick and creamy.
• (I recommend an electric mixer!) Remove from the pan and whisk until cold.
• Sift the baking powder with the flour and salt, and fold in lightly.
• Pour into the prepared tin and bake for 10 minutes.
• Meanwhile, if using jam, warm.
• When the cake is cooked, turn it onto a large sheet of greaseproof paper dusted with caster sugar.
• Peel off the lining paper.
• Trim off any crisp edges.
• Spread the cake with the warmed jam and roll up tightly.
• Dredge with caster sugar and place on a cooling rack with the cut edge underneath.
• Note: if the Swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside.
• Cool completely.
• When cold, unroll carefully, spread with the filling and re-roll.
• Dust with caster sugar.
• Variation: chocolate Swiss roll.
• Substitute 1 x 15 ml spoon cocoa for 1 x 15 ml spoon of flour.
• When cooked, roll up with greaseproof paper inside.
• When cold, prepare chocolate butter icing.
• Unroll carefully; spread with just over half the butter icing and roll up.
• Spread the remainder over the top and, if liked, mark with a fork to resemble a log.
• For a Yule log, put a robin or sprig of holly on top of the roll.