Five Spice Meat Rolls
Servings: 10 servings
Ingredients
- 3 - 4 cloves of garlic minced
- 1/2 cup diced onion 1 medium or 1/2 large
- pinch red pepper flakes
- 1 pound ground pork
- 1/2 pound uncooked shrimp peeled, deveined and chopped
- 1/2 cup chopped green onion
- 1/2 cup diced bamboo shoots chopped water chestnuts in original
- 1 egg
- 1 tablespoon flour
- 10 - 12 large egg roll wrappers bean curd wrappers in original
- vegetable oil for frying
Seasoning blend
- 2 tablespoons Five Spice Powder
- 1/2 teaspoon fish sauce replacing 1 tablespoon dried shrimp in original
- 1 tablespoon pad thai sauce 1 tablespoon oyster sauce in original
- 1 tablespoon rice vinegar shaoxing wine in original
- 1 tablespoon sugar
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
Instructions
- In a medium skillet over medium heat, saute the garlic, onions and red pepper flakes in a little oil until softened and beginning to change color.
- While that's cooking, mix the ingredients for the seasoning blend in the bottom of a large mixing bowl. Add the pork, shrimp, green onion, bamboo shoots into the same bowl.
- Stir in the sauteed onions and garlic and mix all the ingredients together well, then add the egg and flour and mix again.
- Place the mix in the refrigerator for several hours or overnight to marinade. (I transferred mine to a container with a lid).
- To make the rolls, place an egg roll wrapper with one corner facing you on your workspace, take about 1/3 cup of the meat mixture and place it about midway on the wrapper. Form it into a rough sausage shape. Then roll it, tucking the side toward the center as you go. Seal the edges with water or beaten egg. You should have between 10 and 12 meat rolls when finished.
- Select a saucepan large enough to contain two meat rolls and heat a couple inches of oil to 350F/180C. Deep fry the rolls for 6 to 8 minutes or until golden brown on all sides.
- Drain before slicing to serve.