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Spiced ground pork with a medley of veggies all wrapped in bean curd skin and then fried. Best snack ever!
Do a taste-test to determine if bean curd skin is too salty. If so, give it a rinse over running water and lay them flat on a lint-free kitchen towel. Leave till mostly dried but still slightly damp and pliable.
Meanwhile, mix the meat together with the remaining filling ingredients. Set aside.
Cut each large sheet into 3 strips of roughly equal size (approximately 9×4 inch). Then divide the filling into 6 equal portions. Prepare your slurry by mixing the cornstarch with water.
Place a portion of filling on the shorter width of the bean curd skin, shaping it into a log. Give it one roll, tuck in the sides, and continue rolling to the end. Seal the seams with some cornstarch slurry.
Once rolls are done, heat up oil in a frying pan on medium high. Fry rolls, turning them on all sides to get even browning, about 10-15 minutes.
Leave to cool for 10 minutes before slicing. Serve with your favourite chili sauce!
Simple and easy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!