These bean curd rolls are a popular snack during Chinese New Year celebrations. Filled with pork, water chestnuts and leek, they’re delicious served with a cold beer.
- 1 kg pork fillet, trimmed
- 225 g can water chestnuts, finely chopped
- 4 garlic cloves, finely chopped
- 2 onions, finely chopped
- 2 leeks, white part only, finely chopped
- 2 tbsp Chinese five-spice
- 1 tbsp caster sugar
- 50 g (⅓ cup) tapioca flour (see Note)
- 2 eggs, beaten
- 35 g (¼ cup) plain flour
- 50 g packet Malaysian dried bean curd sheet (see Note)
- vegetable oil, to deep-fry
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut pork into 10 cm slices and place in a large bowl. Add water chestnuts, garlic, onions, leeks, five-spice, sugar, tapioca flour, eggs and ½ tsp salt, and mix well to combine.
Place plain flour and 60 ml water in a small bowl and stir together to form a thick batter.
Dip dried bean curd sheet in a tray of hot water for 5 seconds, then carefully unfold on a large work surface (the sheet will unravel until it’s tissue-thin.) Cut into 15 cm x 20 cm rectangles. Repeat until you have 10 rectangles.
Divide pork mixture among rectangles, placing mixture at one end, leaving a 2 cm border from the bottom and sides. Brush borders with batter, then roll up, folding in the sides as you go, to form a 3 cm-thick roll, brushing end with batter and pressing to seal.
Fill a large wok one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, fry rolls, turning, for 4 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel. Slice each roll on the diagonal into 4. Serve hot.
• Tapioca flour is available from selected supermarkets and Asian food shops.
• Malaysian dried bean curd sheets are available from Asian food shops.
As seen in Feast magazine, Feb 2012, Issue 6.
Photography by Anson Smart.