Five-Spice Pork Rolls

Five-Spice Pork Rolls
Five-Spice Pork Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 400

    g pork (with a little fat attached)

  • 4

    water chestnuts, diced

  • 1/2

    onion, diced

  • 1

    tbsp chopped spring onion

  • 1

    small egg

  • 1

    large piece bean curd sheet, cut into 14x7cm each piece

  • Seasoning

  • 1/4

    tsp pepper

  • 1

    tsp five-spice powder (ng heong fan)

  • 1

    tsp sugar

  • 1 1/2

    tbsp light soya sauce

  • 1

    tsp oyster sauce

  • 1/2

    tsp sesame oil

  • 1

    tbsp corn flour or sweet potato flour

  • Dipping sauce (combined)

  • 4

    ?5 tbsp Thai sweet chilli sauce

  • 1

    tsp lime juice

  • 2

    pieces peanut candy (gong t?ng), crushed

Directions

Cut the pork into small strips. Combine meat, water chestnuts, onion, seasoning and egg in a mixing bowl. Mix well. Add spring onion to mix. Marinate meat for at least an hour, or preferably several hours, in the refrigerator. Put 1/2 tablespoons marinated mixture on to each bean curd skin piece. Form into a long roll. Roll up tightly and twist both the ends. Steam rolls for 8 minutes. Remove, cool then deep-fry in hot oil until golden and crispy. Cut into slices and serve with dipping sauce.

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