

Having a food blog is great, really.
Other than the dedication to constantly whipping up good food (and try not to repeat the same dish in order to generate new content!), I also learn to experiment with different cuisines and recipes that I wouldn’t have attempted otherwise.
(I mean, why would I want to cook a dish when there is no real purpose of preparing it at home and that it’s easily available in the restaurants?!)

Rasa Malaysia adds colors to my life; there is the food styling, presentation, photography which I am more and more addicted to as days go by, and of course, there are just endless recipes that I can play and experiment with.
Plus, my food blog makes me think harder about food, for example: how do I make use of those leftover ingredients that I have accumulated in the refrigerator, like since last December?
I have become a lot more creative and innovative in the kitchen, that’s for sure. Eating better on a daily basis is just an extra perk…

Last week, I used bean curd skin to make some mouthwatering Vietnamese Tau Hu Ky.
Soon after that, I tossed some of them into my Bak Kut Teh, but still, I had a few pieces left. Inspired by >For the Love of Food/a>, I went ahead and made these pleasing Taiwanese minced chicken and pork rolls, or “Ji Juan” (鸡卷).

Taiwanese Ji Juan is not exactly Lor Bak (Malaysian five-spice pork rolls), but the principle is basically the same–protein (meat) wrapped with bean curd skin and deep-fried to perfection.
Since I could never get enough of Ji Juan whenever I eat out at Taiwanese restaurants, I am just happy that I can churn out these meaty and savory bites in my own kitchen now.
But there is one drawback–I will need to upgrade my cheapo $20 deep fryer pronto so cooking oil doesn’t splatter all over my counter top, the wood flooring, and my FACE!
Now that’s a good problem to solve.

How Many Calories per Serving?
This recipe is only 254 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Minced Chicken and Pork Rolls – Protein (meat) wrapped with bean curd skin and deep-fried to perfection. To learn more about Lor Bak, click here to read Tigerfish's definition.Minced Chicken and Pork Rolls (Jijuan)
Ingredients
Instructions
Notes
Nutrition Information
Yield
4
Serving Size
4 people
Amount Per Serving
Calories 254Total Fat 15gSaturated Fat 4gUnsaturated Fat 0gCholesterol 114mgSodium 307mgCarbohydrates 2gProtein 24g
Beverley Olds
Can I steam the rolls rather than deep fry
Rasa Malaysia
Yes, I am sure you can!
Beverley Olds
Can I steam these rolls rather than deep fry?
Ron
Have to try it out. Looks very good!
Rasa Malaysia
Yes it is. It’s very good.
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.