Tofu Egg Rolls
Egg crepe spread with steam tofu, water chestnut and corn kernel.
2 pieces tofu ( 10 oz )
1 spring onion
4 ounces ground pork
1/2 cup whold kernel corn
5 water chestnut
2 teaspoon cornstarch
1 teaspoon salt
1/4 teaspoon pepper
a few drops sesame oil
1. Steam tofu over high heat fo 10 minutes, remove, let cool, mash with spoon.
2. Chop spring onion finely; put water chestnuts in plastic bag, crash, remove and chop finely, squeeze dry.
3. Heat 1 tbsp oil in a wok, stir-fry ground pork until golden, add onion, stir-fry until fragrant, add tofu, corn, 1/2 teaspoon
salt, pepper adn sesame oil, mix well , stir in water chestnuts and cornstarch mixed with 1 tablespoon water, cook until liquid is absorbed.
4. Beat eggs in a bowl, add 1/2 teaspoon salt, beat until well mixed. Heat skillet, brush with a thin layer of oil, spread eggs
over bottom, wait until they form a crepe, put tofu mixture in center of egg crepe, roll up, gently, press flat, fry until golden brown on both sides. Slice and serve.