Description
Spiced ground pork with a medley of veggies all wrapped in bean curd skin and then fried. Best snack ever!
Ingredients
- 2 pieces Bean Curd Skin (about 9×13 Inch Each)
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
- 1 cup Vegetable Oil, For Frying
- Chili Sauce, To Serve
- FOR THE FILLING:
- 1 cup Minced Pork
- 5 sprigs Spring Onions, Green Parts Only, Sliced
- 4 whole Water Chestnuts, Peeled And Roughly Chopped
- 4 Tablespoons Coarsely Grated Carrot
- 1 teaspoon Salt
- 1 teaspoon Cornstarch
- ½ teaspoons Chinese 5 Spice Powder
- ¼ teaspoons Pepper
- ¼ teaspoons Sesame Oil
Preparation
Do a taste-test to determine if bean curd skin is too salty. If so, give it a rinse over running water and lay them flat on a lint-free kitchen towel. Leave till mostly dried but still slightly damp and pliable.
Meanwhile, mix the meat together with the remaining filling ingredients. Set aside.
Cut each large sheet into 3 strips of roughly equal size (approximately 9×4 inch). Then divide the filling into 6 equal portions. Prepare your slurry by mixing the cornstarch with water.
Place a portion of filling on the shorter width of the bean curd skin, shaping it into a log. Give it one roll, tuck in the sides, and continue rolling to the end. Seal the seams with some cornstarch slurry.
Once rolls are done, heat up oil in a frying pan on medium high. Fry rolls, turning them on all sides to get even browning, about 10-15 minutes.
Leave to cool for 10 minutes before slicing. Serve with your favourite chili sauce!
