Roll

green cabbage • carrot • jicama • onion • About 1/2 lb (225 grams) ground pork • fish paste • scallions • celery • pork caul fat (or tofu skin as substitute) • ground black pepper • Salt, to taste • sesame oil •

fish paste • ground pork (50 g) • napa cabbage • minced onion • minced ginger • minced carrot • unsalted seaweed sheets, • sesame oil • salt • sugar • white pepper • five-spice powder •

ground meat (100g) • Several shrimp • shiitake mushrooms • Mayonnaise, • Furikake, • Vietnamese spring roll wrappers,

ground pork (from pork shoulder, skin removed) (150g) • tofu skin • green onion • celery • garlic chives • carrot • garlic • light soy sauce (22 ml) • five-spice powder • white pepper powder

ground pork (100 g) • shredded taro (100 g) • edamame • tofu skin • salt • five-spice powder

sushi rice • cucumber • carrot • egg • nori (seaweed sheets) • pork floss

scallion pancake wraps (or green onion pancake wraps) • fried tofu skin • onion • egg crepes • five-spice pressed tofu • small cucumber, julienned • Alfalfa sprouts, • Bean sprouts, • kimchi • thinly sliced pork belly (for hot pot) • Sukiyaki sauce, • Peanut powder, •

Pork • Chicken • egg • King oyster mushrooms • Onion • White pepper • Five-spice powder • Rice wine • Soy sauce • For the above ingredients, if no amount is listed, just add as much as you like. The most important thing is to make it to your own taste

pork loin slices (cut into strips about 1/2 inch thick, or a total of 18 meat strips; buy slices about 1/8–3/16 inch thick) • vegetarian oyster sauce (shiitake mushroom-based) • chili powder • sweet fermented tofu brine, plus some soybeans from the brine • five-spice powder • chicken bouillon powder (1 gram) • scallion oil or lard (use a 1:1 ratio of lard to oil) • [Filling]: • large onions (thinly sliced) • minced celery (about 0.6 oz or 16 grams; adjust to taste) • minced cilantro (about 0.8 oz or 22 grams; adjust to taste) • fish paste (about 21–23 oz or 600–650 grams) plus 1 teaspoon cooking wine (Note: For special seasoning, use a 1:2 ratio of pepper salt to chili powder)

fish paste (300 grams) • pork shoulder strips (200 grams) • sliced onion (100 grams) • water chestnuts, crushed (100 grams) • sweet potato starch (15 grams) • wet tofu skin (yuba) • Chili sauce, to taste • Seasonings: • rice wine (15 grams) • five-spice powder (1 gram) • white pepper (1 gram) • light brown sugar (5 grams) •

soy paper (yuba) • (The soy paper used in this recipe is rectangular) • chicken breast • little carrot • little onion • little celery leaves • Five-spice powder, to taste • Black pepper, to taste • Salt, to taste

pork caul fat (320g) • ground pork (200g) • fish paste (180g) • medium onion (about 2 3/4 oz or 80g) • water chestnuts • finely chopped carrot (about 1 oz or 30g) • soy sauce • five-spice powder • Shichimi togarashi, salt, and pepper to taste • toasted sesame oil • small piece pork liver, cut into strips • ⊙ Batter •

soft white bread • mayonnaise • pork floss and furikake

Dried tofu skin....0.9 oz (25g) • Soy sauce....1 teaspoon (5ml) • Dark soy sauce....1 teaspoon (5ml) • Ground black pepper....a • Five-spice powder....a • Bitter melon....1.8 oz (50g) • King oyster mushroom....0.7 oz (20g) • Red chili pepper....1, sliced

pork tenderloin • pure fish paste • purple onion (about 1/4 large onion) • semi-circular tofu skin (yuba) • soy sauce • rice wine • five-spice powder • white pepper powder

chives • mung bean vermicelli noodles (about 1.8 oz or 50 grams) • large eggs • dried shrimp (about 20 grams) • tofu skin (or 6 half-moon sheets) • five-spice powder • oyster sauce (about 15 grams) • toasted sesame oil (about 30 grams) • salt (about 3 grams)

Ingredients • Pork Filling • ground pork (about 1 kg) • medium carrot • green onion • Seasonings • soy sauce (30 ml) • oyster sauce (15 ml) • mirin (7 ml) • rice wine (15 ml) • salt (5 ml) • sugar (12 g) •

pork shoulder (about 9 oz/255 grams) • fresh chicken liver (or duck liver) • onion • small piece rice cake (about 2 oz/60 grams) • Oil, • Salt, • Cooking wine, • Black pepper, • Five-spice powder, • Soy sauce, • Sugar,

glutinous rice (about 400 grams) • ground pork (about 360 grams) • large shiitake mushrooms • dried shrimp (about 10 grams) • tofu skin (yuba) • fried shallots • garlic, minced • soy sauce • Shaoxing wine • Salt and pepper, to taste • five-spice powder • Shichimi togarashi, to taste •

sandwich bread • Mayonnaise and pork floss, • large egg

chicken breast or pork (about 350 grams) • green onion • thin dried bean curd (yuba) • salted egg yolks • salt • ground black pepper • five-spice powder • sesame oil • potato starch

fish paste (about 320 g) • ground pork (about 300 g) • jicama (about 100 g) • onion • small carrot • celery • green onions • half-moon bean curd skin (yuba) • (Seasonings) • vegetarian oyster sauce • five-spice powder • white pepper •

hot cooked white rice (about 3 cups/600 grams) • small cucumber • carrot • pork floss • nori (seaweed) • sushi vinegar (about 45 ml) • eggs • salt

Starter: • bread flour (100g) • water (100g) • yeast (1g) • Main Dough: • bread flour (350g) • dry milk powder (25g) • sugar (30g) • milk (170g) • large egg • yeast (4g) • salt (4g) •

medium sheets or 1 large sheet nori (seaweed) • small bowl white rice (about 2/3 cup or 150 grams) • small bowls water (about 3/4 cup or 200 ml) • eggs • salt • –2 tablespoons oil (for heating the pan)

mini five-spice pork rolls • ground pork (150g) • wonton wrappers • green onion • five-spice powder • salt • ground black pepper • sesame oil • cornstarch

skinless pork belly • (about 15 grams) minced garlic • large egg • (about 15 grams) sweet potato starch • (about 40 grams) jicama • (about 30 grams) scallions • (about 30 grams) onion • Toasted sesame seeds • (about 75 grams) tempura flour • half-moon bean curd sheets • Breadcrumbs • Potato starch •

tofu skin (yuba) • frozen firm tofu • king oyster mushrooms • garlic chives • Five-spice powder, to taste • Additive-free black bean soy sauce, to taste

cake flour (about 50g) • bread flour (about 250g) • instant yeast (about 4.5g) • egg • milk (about 150g) • walnuts (about 90g) • cream cheese (about 30g) • granulated sugar (about 25g) • salt (about 1.5g) • butter (about 30g) • vanilla extract (about 1.5g) • powdered sugar (about 90g) •

milk (50g) • egg (use 40g, reserve the rest for egg wash) • bread flour (150g) • cinnamon (2g) • sugar (25g) • salt (3g) • unsalted butter (30g, add when dough is slightly formed) • yeast (3g) • melted unsalted butter (10g) • sugar (30g) • cinnamon (2.5g)