Egg Roll

Ingredients:

- 1 lb ground pork

- 1 tsp ginger

- 1 tbsp soy sauce (gluten-free)

- 1 tsp salt

- 1/2 tsp black pepper

- 1 garlic, minced

- 1 tbsp corn starch

- 1 tbsp red wine

- 4 eggs

- 2 tbsp oil

- 2 5x10 inch tin foils

- bamboo steamer

Preparation:

- In a large bowl, marinate ground pork with ginger, soy sauce, salt, black pepper, garlic, corn starch, and red wine.

- In a small bowl, beat two eggs and add a pinch of salt. Heat oil in a flat pan on medium high heat. Spread eggs thinly in the pan. Cook egg wrap until the bottom hardens. Without flipping, slide the egg wrap to a flat plate. Repeat the same for the second egg wrap. Overlay the second egg wrap on top of the first. Let cool.

- Spread a thin layer of pork over one of the egg wraps. Wrap the egg up gently into a roll and then wrap the tin foil around the egg roll. Fold the two ends of the tin foil up to close opening. Repeat the procedure for the second egg roll.

- Place both egg rolls on a plate and place in a bamboo steamer. Steam for 20-25 minutes. Let cool and refrigerate.

- Slice egg rolls when cool.