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Bean Curd Wrapped Pork Roll

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Bean Curd Wrapped Pork Roll

Serves : 6
Preparation time : 20 minutes
Cooking time : 12 minutes

Ingredients :

300g pork, cut into 2 x 11.5cm strips
6 dried bean curd skin, about 20 cm square each
1/2 beaten egg white
cooking oil for deep-frying
chili sauce

Seasoning
1 onion, peeled and ground
1 dessertspoon oyster sauce
1 dessertspoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1 teaspoon five-spice powder
1/2 teaspoon salt
1 egg, beaten

Method :

Marinate pork strips with combined seasoning ingredients for 2 hours or overnight in the refrigerator.
Spread out a square of bean curd skin and place 2 strips of meat lengthwise on sheet. Wrap and roll up like a spring roll. Seal edges with a little beaten egg white.
Prick bean curd skin with a needle to prevent air bubbles forming when frying. Repeat with remaining pork and bean curd skin sheets.
Heat oil for deep-frying until hot. Reduce heat and deep-fry bean curd rolls until golden brown. Drain from oil.
Cut into bite-sized pieces and serve with chili sauce.

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