Empty My Fridge
Teochew Five Spice Roll Recipe(潮州五香卷)
Ingredients
- Tofu skin2–3
- Pork shoulder1 lb
- Jicama · peeled diced½ lb
- Scallion · diced4
- Egg1
- Garlic · minced2 tbsp
- Ginger · minced1 tbsp
- Fish · powder½ tbsp
- 5 spice powder1 tsp
- Soy sauce1 tbsp
- Fish sauce1 tbsp
- Salt1 tsp
- Potato starch¼ cups
- Frying oil2 cups
- Hot sauce
Instructions
- Cut the tofu skin into 6x9 inch sheets and set aside.
- Cut the pork into bite-size pieces and roughly blend in a food processor (or use store-bought ground pork).
- Put the pork in a large bowl and add the egg, garlic, ginger, soy sauce, fish sauce, salt, five-spice powder, fish powder and sweet potato starch. Stir in one direction for a few minutes until sticky.
- Mix in the diced jicama and scallion whites until evenly combined.
- Let the rolls rest for 10 minutes, or until the tofu skin softens. Then pinch both ends of each roll closed so the filling does not show.
- Heat the oil to 320°F (160°C). Deep fry the rolls over low heat for 8 to 10 minutes. Do not use high heat, as the tofu skin burns quickly.
- To use less oil, pan-fry or shallow-fry the rolls instead.
Summarized from Souped Up Recipes's video. Watch it for the details.
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GarlicEggGingerScallionFishPork shoulderJicama
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