200g pork mince
½ brown onion, diced
3 cloves garlic, finely chopped
1 tbspn chopped spring onion
1 sml egg
½ med size carrot, grated and squeeze out the juice
1 lg piece bean curd sheet, cut into 14x7cm each piece
1/4 tsp pepper
1 tsp chinese five-spice powder
1 tsp sugar
1.5 tbspn light soya sauce
1 tbspn oyster sauce
1/2 tsp sesame oil
1 tbspn corn flour or sweet potato flour
Salt, to taste
Combine pork mince with garlic, onion, carrot, seasoning and egg in a mixing bowl. Mix until well combined. Add spring onion to mixture. Marinate meat for at least an hour or preferably several hours in the fridge.
Slightly dampen the bean curd sheet, put 1-2 tbspn marinated pork mixture onto each bean curd skin piece and form into a long roll. Roll up tightly and use toothpicks to secure both ends.
Pan fry the pork rolls in frying pan over a low heat until golden and crispy.
Cut into 1 inch slices and serve with dipping sauce and cucumber slices.
Advice You may add some prawn mince to help hold the meat and
other ingredients together, it also adds flavour to the already flavourful meat mixture.
Remember to squeeze out the juice of carrot as the juice will make
the mixture too wet, this will result in the bean curd skin not turning out crispy when frying.
You can use yam paste instead of flour to keep the ingredients in place.
It tastes really good!