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.

Makes
10

Preparation

20min

Cooking

10min

Skill level

Easy
By
Average: 2.8 (131 votes)
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Ingredients

  • 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

Cook's notes

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.

Instructions

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.

 

Notes

• 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.