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Deep-fried Five-spice Rolls

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Deep-fried Five-spice Rolls

Ingredients

  • 1 package dried bean curd sheet (usually 8 ounces [225 grams], containing 8 sheets, each 13 by 6 inches [33 by 15 centimeters])
  • 2 1/2 teaspoons sugar
  • 6 ounces (175 grams) water chestnuts, fresh peeled or canned drained
  • 5 teaspoons shaohsing wine or medium-dry sherry
  • 1 1/2 pounds (675 grams) pork with some fat
  • 2 teaspoons sesame oil
  • 12 scallions, white parts only, cut into small rounds
  • 2 teaspoons five-spice powder
  • 3 tablespoons potato flour
  • 1 1/2 egg whites
  • 2 egg yolks
  • tomato ketchup
  • peanut or corn oil for deep-frying
  • chili sauce
  • 1 teaspoon salt
  • 1 tablespoon thick soy sauce with 1 teaspoon hot prepared mustard
  • 2 teaspoons thin soy sauce
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