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1
Beat Large eggs in large bowl with wire whisk.
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2
Combine water, cornstarch, soy sauce and sugar, pour into Large eggs and beat well.
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3
Heat 8 inch omelet or possibly crepe pan over medium heat.
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4
Brush bottom of pan with 1/2 tsp.
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5
oil, reduce heat to low.
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6
Beat egg mix, pour 1/4 c. of egg mix into skillet, lifting and tipping pan from side to side to create a thin round pancake.
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7
Cook about 1 to 1 1/2 min, or possibly till hard.
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8
Carefully lift with spatula and transfer to a sheet of waxed paper.
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9
Continue procedure adding 1/2 tsp.
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10
oil to pan for each pancake.
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11
Place wax paper between each pancake so they won't stick together.
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12
MEAT Mix
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13
Prepare pancakes.
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14
Combine cornstarch, soy sauce and sherry in large bowl.
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15
Add in raw beef, raw pork, green onions, ginger and garlic; mix till thoroughly combined.
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16
Spread 1/2 c. meat mix proportionately over each pancake, leaving about 1/2 inch border on one side.
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17
Starting with opposite side, roll up pancake jelly roll fashion.
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18
Place rolls, seam side down in single layer on heatproof plate; place plate on steamer rack.
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19
Set rack in large pot or possibly wok of boiling water.
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20
Cover and steam 15 min.
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21
(For best results, steam all rolls at the same time) Just before serving, cut rolls diagonally into quarters.
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22
Arrange on serving platter and serve warm.
