Categories: Appetizers, Meats, Chinese 
      Yield: 24 servings 
  
-----------------------------ORIENTAL PANCAKES----------------------------- 
      4    Eggs                                2 ts Soy Sauce 
    1/2 c  Water                             1/2 ts Sugar 
      3 tb Cornstarch                        1/2 ts Vegetable Oil 
 
--------------------------------MEAT FILLING-------------------------------- 
      1 tb Cornstarch                        1/2 lb Ground Pork 
      3 tb Soy Sauce                         2/3 c  Chopped Green Onions & Tops 
      1 tb Dry Sherry                          1 ts Minced Fresh Ginger Root 
    3/4 lb Ground Beef                         1    Clove Garlic, Pressed 
  
  ORIENTAL PANCAKES: Beat eggs in a large bowl with a wire whisk. Combine the 
  water, cornstarch, soy sauce and sugar; pour into eggs and beat well. Heat 
  an 8 inch omelet or crepe pan over medium heat. Brush bottom of pan with 
  vegetable oil; reduce heat to low. Beat egg mixture; pour 1/4 cupful into 
  skillet, lifting and tipping pan from side to side to form a thin round 
  pancake.  Cook about 1 to 1-1/2 minutes, or until firm. Carefully lift with 
  spatula and transfer to a sheet of waxed paper. Continue procedure, adding 
  1/2 teaspoon of oil to pan for each pancake.  Makes 6 pancakes. MEAT 
  FILLING: ombine cornstarch, soy sauce and sherry in large bowl. Add beef, 
  pork, green onions, ginger and garlic; mix until thoroughly combined. 
  ASSEMBLY: Spread 1/2 cup meat mixture evenly over each pancake, leaving 
  about a 1/2 inch border on one side. Starting with opposite side, roll up 
  pancake jelly-roll fashion. Place rolls, seam side down, in single layer, 
  on heatproof plate; place plate on steamer rack. Set rack in large pot or 
  wok of boiling water. Cover and steam 15 minutes. (For best results, steam 
  all rolls at the same time.) Just before serving, cut rolls diagonally into 
  quarters. Arrange on serving platter and serve hot. Typed by Syd Bigger.