Five-Spice Chicken Rolls

Name: Five-Spice Chicken Rolls
Cuisine: American
Ingredients: 11 oz fish paste (about 320 g); 10.5 oz ground pork (about 300 g); 3.5 oz jicama (about 100 g); 1/2 onion; 1 small carrot; 1 stalk celery; 2 green onions; 3 sheets half-moon bean curd skin (yuba); (Seasonings); 1 tablespoon vegetarian oyster sauce; 1/4 teaspoon five-spice powder; 1/4 teaspoon white pepper; 1 tablespoon sesame oil

Mango Hsu @Mango

台北市

When I was a child, these fragrant meat rolls would always appear on the table during holidays and festivals... Thinking about it made me want to make them myself. Homemade ones are definitely more generous with the filling and taste even better!

Saved

Ingredients

11 ozfish paste (about 320 g)
10.5 ozground pork (about 300 g)
3.5 ozjicama (about 100 g)
1/2onion
1small carrot
1 stalkcelery
2green onions
3 sheetshalf-moon bean curd skin (yuba)
(Seasonings)
1 tablespoonvegetarian oyster sauce
1/4 teaspoonfive-spice powder
1/4 teaspoonwhite pepper
1 tablespoonsesame oil

Saved

Steps

1

Prepare the ingredients. Finely chop all the vegetables and set aside.
2

Mix the ground pork and fish paste until well combined. Add the chopped vegetables and seasonings, and mix thoroughly.
3

Cut the bean curd skin in half. Place the fish paste mixture on the skin and roll into long logs. Trim any excess skin and use it to make smaller rolls if desired.
4

Heat oil in a pan over medium-low heat. Fry the rolls until cooked through, then remove and cut into pieces.
5

Arrange on a plate and serve.