New Recipes

Minced Chicken and Pork Rolls/Jijuan Recipe (鸡卷)


Recipe: Minced Chicken and Pork Rolls (鸡卷)

1/2 lb chicken (chicken breast or chicken thigh)
1/2 lb pork (with a little fat)
1/2 small carrot (shredded)
10 small shrimp (optional)
1 stalk scallion (chopped finely)
Bean curd skin (cut into 6 in. by 6 in. pieces)
1/8 teaspoon sesame oil
1/8 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon Lee Kum Kee chicken bouillon powder
1/2 tablespoon oil
5 dashes white pepper powder
Oil for deep frying


1) Mince the chicken and pork meat with a mini food processor or with hand.
2) Add shredded carrot, chopped scallion, and all the seasoning into the minced meat and stir-well. Set aside.
3) On a dry surface, lay out the bean curd skin. Use a damp cloth to moisten the skin.
4) Place 2 – 2.5 tablespoons of minced meat onto the lower center of the bean curd skin. Leave about 1/2 inch on both sides.
5) Fold the sides inwards and roll it up. Use some water or the minced meat to seal.
6) In a deep fryer or frying wok, add enough cooking oil for frying purposes.
7) Once the oil is heated, add in the meat rolls and deep fry to golden brown.
8) Dish out and serve immediately with chili garlic sauce or sweet chili sauce.

Cook’s Note:

To learn more about Lor Bak, click here to read Tigerfish’s definition.

Enter to Win FREE Prizes

Kitchen Supreme Bundle Giveaway
Vinturi Vertical Lever Wine Corkscrew Giveaway
Tovolo Christmas 2015 Bundle Giveaway

33 COMMENTS... read them below or add one

  1. Oh for the love of food!

    Thanks, RM for linking me to your post. This Bean curd skin roll looks amazing! We can’t have too many variations for food we love, can we?

  2. team BSG

    now that you have mentioned it your pixs are really of superior quality and higher than many.
    So can we now have your close-ups
    ( not laughing out loud but WVP )

  3. Big Boys Oven

    love your photographs, they are lovely and gorgeous.

    we will be featuring sunny yaw’s collection in aug/sept. sunny yaw is now only 36yo, a patissier with 15years of experience. He had been working with various bakeries in KL. He has a great talent which yet been discovered. bigboysoven is where the platform given to feature young talents in malaysia.

  4. tigerfish

    Aiya…I’ve used up my beancurd skins liow! (last seen of these skins are in my vegetarian rolls)…if not, could hv tried these too ;)

    Your 鸡卷 are so neatly wrapped. And seems that this time it’s fried to golden perfection. :D

  5. BuddingCook

    Very nice. :D Yup having a blog is just that great. I haven’t been cooking lately though. :( I think I had the flu! :D hehe I couldn’t help but smile about your comments about your old deep fryer. You must get a new fryer to save your little face. :D

  6. Tummythoz

    One question (for now). Is d oil used for frying re-used for subsequent frying? If yes, do u just keep it in d deep fryer? Oops, 2 questions d.

  7. Annapurna

    Pretty lady + charming smile + delicious recipes + beautiful pics + original blog = my overwhelming urge to intervene! When I fry, I always worry about oil spattering my eyes. May I suggest you (and anyone else reading this) invest in a pair of plain eyeglasses? I have a pair I got for 6 Euros (non-prescription, obviously) and they are just the thing to protect our peepers.

  8. Su-Lin

    Your post has given me a kick in the seat of my pants to finally make some lor bak! I received the limited edition cookbook of Penang hawker foods a number of months ago and the lor bak recipe has been calling to me ever since!

  9. Kok

    rasa malaysia,
    The chicken and pork rolls look extremely delicious! This remind me of my mum’s pork rolls which I haven’t had for 4 months!:P

  10. Rasa Malaysia

    Maya – balik kampung feels soo good as you can indulge in all the foods you miss. :)

    Elmo – thanks. :)

    WMW – did you dream about lor bak? ;)

    Nate 2.0 – yeah, lor bak is good, but this Taiwanese jijuan is also great. Must try.

    For the love of food – you’re welcome. Variations are good. :)

    Lydia – good luck trying out my recipe.

    BSG – What are you talking about?

    Big Boys – that’s great that your website will feature new talents in Malaysia. Good luck.

    Tiga – go buy another pack of bean curd skins. Hehe.

    Budding Cook – no kidding, I need a shield for my face!

    Orchidea – yes, do try it out. It’s really great.

    Aria – you are too kind…I am really not all that…the software does all the work for me. LOL.

    Bea – thank you thank you. To hear it from a master like you is a true honor. I am really not worth it. ;)

    Tummy – I really recycle my oil, but it depends on what I fry. If fish, then no, I toss them away because of the fishy smell, for other fried stuff, I think it’s OK to recycle if you add more oil to it. I just keep them in the deep fryer…I think it’s OK right? I am the wrong person to ask here I do not read manuals. Hehe.

    Babe – you should try I am sure your boi boi will love them.

    Annapurna – you are too kind…again, I am really not worth it. Thanks to my upbringing and the rich and colorful Malaysian cuisines…these are the kinds of food we eat. We are too lucky! LOL…about the eyeglasses, that’s a great idea. I started using my pot covers as my shield…haha. Very funny.

    Su-Lin – yeah, I heard the lor bak in your books calling out your name: make me make me, Su-Lin.

    Rosa – Thanks…and good luck trying.

    Kok- time to go home. Are you a student in the KL area?

    Cooking Ninja – thank you. :)

  11. bayi

    Wow! I used to eat this dish only during the Chinese festivals when my Mum prepared it. Now that I am living away, I have almost forgotten how good it used to taste. This post really gives me a sense of nostalgia! :) How I wish…

  12. Anonymous

    I really love your blog – the photos are beautiful and you are so confident of your cooking (justifiably so!). It’s clear that you have a great passion for the work you do on this blog!

    Btw, I tried out your tofu + minced pork recipe. I modified it slightly as I was too lazy to buy dried shrimp, and both times I made it I got great reviews. Thanks for sharing the recipe! Hope to try out more of your absolutely gorgeous looking recipes.

    SPOREan in Manhattan

  13. Stephanie

    funny isn’t it …. I’m eating better since I started a blog… but spending a FORTUNE on food… my budget is collapsing.

  14. diva

    totally agree with you. a foodblog almost forces you to try new things and eat better. sure does add a lot of colour to what i eat as well.

    these rolls look amazing. the pastry is so delicate. mmmm.

  15. Kavie

    I would love to make the rolls looks yummy. But what would I substitute the bean curd skin with? I cant find them where I live nor can I find any wonton or spring rool wrappers.

  16. Lilian See

    Those minced chicken and pork rolls look delicious. I will use your minced chicken and pork rolls recipe the next time i make this.

  17. Rouble Narine

    Good day I am so happy I found your blog page, I really found you by accident, while I was searching on Aol
    for something else, Anyhow I am here now and would just like to say thanks a lot for a fantastic post and a all round interesting blog (I
    also love the theme/design), I don’t have time to go through it all
    at the minute but I have book-marked it and also added in your RSS
    feeds, so when I have time I will be back to read more,
    Please do keep up the great work.

  18. Elaine

    Hi! How can we make this ahead or freeze till use? Looking to see if it’s better to make and fry it then freeze or make then freeze and fry when ready.

Leave a Comment

Your email address will not be published. Required fields are marked *