Five-Spice Pork Roll
Ingredients
The filling
-
500
g
lean pork, cut into strips
-
300
g
water chestnuts, skinned and chopped finely
-
1
piece
onion, finely chopped
-
2
cloves
garlic, finely chopped
-
1
piece
cucumber, optional
The wrappers
-
2
pieces
bean curd sheets, cut into 6" x 8" rectangles
Seasoning
-
2
teaspoons
sugar
-
2
teaspoons
salt
-
½
teaspoon
chicken stock granules
-
2
teaspoons
five-spice powder
-
1
piece
egg, lightly beaten
-
2
tablespoons
tapioca flour
-
1
dash
white pepper powder
Instructions
- Marinate the pork strips with the seasonings overnight.
- Combine the chopped water chestnuts with the marinated pork, garlic, and onion.
- Lay a sheet of bean curd skin on a flat surface, dab with water to soften, and spoon the mixture onto it.
- Fold in the sides and roll it up tightly, sealing the edges with the marinade juice.
- Heat oil in a wok and deep-fry the rolls until golden brown.
- Drain on paper towels and serve with sliced cucumber and chili sauce.
Nutrition Facts (estimated)
Servings
4
Calories
242
Total fat
4g
Total carbohydrates
20g
Total protein
29g
Sodium
1254mg
Cholesterol
122mg
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