In a small bowl mix the 6 first ingredients and set aside.
In another bowl prepare the 4 eggs discarding two of the yolks and whisking until blended.
Spread out a thin layer of the egg into a non-stick pan so that the result is a very thin "omelette" .
Repeat the operation as you set aside the "crepes". Place some of the chicken mix spread out thinly onto the "crepe".
Tightly roll the crepe using the beaten egg as a wash to seal the extremities.
Steam crepes for 20 minutes and slice diagonally in 1/2 in increments.
Variants : The groung chicken may be replaced by fish or shrimp put through the food processor. The key is that is mix is the "stuffing" for the crepe.
* We recommend Kimlan brand soya sauces.
|1/2 lb ground chicken|
|2 ts dark soya sauce*|
|1 ts corn starch|
|1 tbs rice alcohol|
|1 ts sea salt|
|4 chopped green onions|
|4 eggs (2 yolks,4 whites)|
|1 whole egg light beaten|