Chinese Meat Rolls

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26 likes 11 klips

This is a popular Malaysian & Singaporean Chinese dish. Although readily sold in stalls, homemade meat rolls, in my opinion, are far superior.

xLpPv7NUGU Kitchenbowl
Prep Time

30 min

PT30M
Cook Time

20 min

PT20M
Wait Time

30 min

PT30M PT1H20M
Chinese Meat Rolls

Ingredients

Makes 12
12 servings Makes

Instructions

Step 1

First, have ready all ingredients needed.

First, have ready all ingredients needed.

Step 2

Also, have ready the seasonings needed.

Also, have ready the seasonings needed.

Step 3

Mince coarsely some pork belly or chicken meat.


Step 4

Chop coarsely some fish meat.


Step 5

Soaked and diced dried shiitake mushrooms.


Step 6

Cut salted egg yolks into bite size.


Step 7

Grate one jicama/ yambean.


Step 8

Also, grate a small carrot for colour.


Step 9

Coarsely chop spring onions and chinese parsley.


Step 10

Then place all the ingredients in a large bowl. Next add in seasonings.

Then place all the ingredients in a large bowl. Next add in seasonings.

Step 11

Then gently mix to combine well the meat ingredients by hand. This will prevent over working the meat causing it to be tough.


Step 12

Cover with cling wrap and leave to marinade in the refrigerator for about 30 minutes or even overnight.

Cover with cling wrap and leave to marinade in the refrigerator for about 30 minutes or even overnight.

Step 13

Meanwhile, cut the beancurd skin wrapper into equal pieces, big enough to wrap the marinated meat.

Meanwhile, cut the beancurd skin wrapper into equal pieces, big enough to wrap the marinated meat.

Step 14

When ready to wrap the meat rolls, spread beancurd skin wrapper flat on a board. Place enough meat filling on the lower half of beancurd skin, leaving a gap at the bottom and at the sides. Fold the bottom flap up & then fold the sides over meat filling. Then roll over tightly to form a meat roll.


Step 15

Place the meat rolls on a steaming plate seam side down. Repeat process to finish wrapping all the meat filling with the beancurd skin. You will get about 12 meat rolls.

Place the meat rolls on a steaming plate seam side down. Repeat process to finish wrapping all the meat filling with the beancurd skin. You will get about 12 meat rolls.

Step 16

Meanwhile, bring water in a steamer to a boil to prepare steamer to steam the meat rolls. Steam wrapped meat rolls using high heat. You may need to steam in batches. Steam for about 15 minutes or until the meat inside is cooked through. Then remove to cool completely before deep frying them.

Meanwhile, bring water in a steamer to a boil to prepare steamer to steam the meat rolls. Steam wrapped meat rolls  using high heat. You may need to steam in batches. Steam for about 15 minutes or until the meat inside is cooked through. Then remove to cool completely before deep frying them.

Step 17

To deep fry, first prepare some egg white and cornflour in 2 separate shallow plates. Roll the cooked meat rolls first in egg white and then in corn starch until evenly mixed.

To deep fry, first prepare some egg white and cornflour in 2 separate shallow plates. Roll the cooked meat rolls first in egg white and then in corn starch until evenly mixed.

Step 18

When ready to deep fry, heat up enough oil in wok. Gently and carefully place the coated meat rolls in moderately hot oil over medium to medium low heat.

When ready to deep fry, heat up enough oil in wok. Gently and carefully place the coated meat rolls in moderately hot oil over medium to medium low heat.

Step 19

Deep fry till golden brown in colour and just cooked, about 5 minutes. When done, dish up the meat rolls using a strainer. Then place the meat rolls on paper towel to absorb excess oil. And we're done!

Deep fry till golden brown in colour and just cooked, about 5 minutes. When done, dish up the meat rolls using a strainer. Then place the meat rolls on paper towel to absorb excess oil. And we're done!

Step 20

Allow to cool slightly before slicing with a very sharp knife and best served hot.

Allow to cool slightly before slicing with a very sharp knife and best served hot.

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About the Creator

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huangkitchen

Angie Liew, known as Huang is the founder & author of www.huangkitchen.com. Her recipes span across the globe, ranging from Asian delights like General Tso's Chicken, all the way to French Toast & Tea Scones. All recipes have been tried & tested in her kitchen - made easy for anyone to follow!

Chinese Meat Rolls

Chinese Meat Rolls

By huangkitchen

This is a popular Malaysian & Singaporean Chinese dish. Although readily sold in stalls, homemade meat rolls, in my opinion, are far superior.

Prep Time

30 min

Cook Time

20 min

Wait Time

30 min

Ingredients

Makes 12

Instructions

First, have ready all ingredients needed.

Step 1

First, have ready all ingredients needed.

Also, have ready the seasonings needed.

Step 2

Also, have ready the seasonings needed.

Mince coarsely some pork belly or chicken meat.

Step 3

Mince coarsely some pork belly or chicken meat.

Chop coarsely some fish meat.

Step 4

Chop coarsely some fish meat.

Soaked and diced dried shiitake mushrooms.

Step 5

Soaked and diced dried shiitake mushrooms.

Cut salted egg yolks into bite size.

Step 6

Cut salted egg yolks into bite size.

Grate one jicama/ yambean.

Step 7

Grate one jicama/ yambean.

Also, grate a small carrot for colour.

Step 8

Also, grate a small carrot for colour.

Coarsely chop spring onions and chinese parsley.

Step 9

Coarsely chop spring onions and chinese parsley.

Then place all the ingredients in a large bowl. Next add in seasonings.

Step 10

Then place all the ingredients in a large bowl. Next add in seasonings.

Then gently mix to combine well the meat ingredients by hand. This will prevent over working the meat causing it to be tough.

Step 11

Then gently mix to combine well the meat ingredients by hand. This will prevent over working the meat causing it to be tough.

Cover with cling wrap and leave to marinade in the refrigerator for about 30 minutes or even overnight.

Step 12

Cover with cling wrap and leave to marinade in the refrigerator for about 30 minutes or even overnight.

Meanwhile, cut the beancurd skin wrapper into equal pieces, big enough to wrap the marinated meat.

Step 13

Meanwhile, cut the beancurd skin wrapper into equal pieces, big enough to wrap the marinated meat.

When ready to wrap the meat rolls, spread beancurd skin wrapper flat on a board. Place enough meat filling on the lower half of beancurd skin, leaving a gap at the bottom and at the sides. Fold the bottom flap up & then fold the sides over meat filling. Then roll over tightly to form a meat roll.

Step 14

When ready to wrap the meat rolls, spread beancurd skin wrapper flat on a board. Place enough meat filling on the lower half of beancurd skin, leaving a gap at the bottom and at the sides. Fold the bottom flap up & then fold the sides over meat filling. Then roll over tightly to form a meat roll.

Place the meat rolls on a steaming plate seam side down. Repeat process to finish wrapping all the meat filling with the beancurd skin. You will get about 12 meat rolls.

Step 15

Place the meat rolls on a steaming plate seam side down. Repeat process to finish wrapping all the meat filling with the beancurd skin. You will get about 12 meat rolls.

Meanwhile, bring water in a steamer to a boil to prepare steamer to steam the meat rolls. Steam wrapped meat rolls  using high heat. You may need to steam in batches. Steam for about 15 minutes or until the meat inside is cooked through. Then remove to cool completely before deep frying them.

Step 16

Meanwhile, bring water in a steamer to a boil to prepare steamer to steam the meat rolls. Steam wrapped meat rolls using high heat. You may need to steam in batches. Steam for about 15 minutes or until the meat inside is cooked through. Then remove to cool completely before deep frying them.

To deep fry, first prepare some egg white and cornflour in 2 separate shallow plates. Roll the cooked meat rolls first in egg white and then in corn starch until evenly mixed.

Step 17

To deep fry, first prepare some egg white and cornflour in 2 separate shallow plates. Roll the cooked meat rolls first in egg white and then in corn starch until evenly mixed.

When ready to deep fry, heat up enough oil in wok. Gently and carefully place the coated meat rolls in moderately hot oil over medium to medium low heat.

Step 18

When ready to deep fry, heat up enough oil in wok. Gently and carefully place the coated meat rolls in moderately hot oil over medium to medium low heat.

Deep fry till golden brown in colour and just cooked, about 5 minutes. When done, dish up the meat rolls using a strainer. Then place the meat rolls on paper towel to absorb excess oil. And we're done!

Step 19

Deep fry till golden brown in colour and just cooked, about 5 minutes. When done, dish up the meat rolls using a strainer. Then place the meat rolls on paper towel to absorb excess oil. And we're done!

Allow to cool slightly before slicing with a very sharp knife and best served hot.

Step 20

Allow to cool slightly before slicing with a very sharp knife and best served hot.

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