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Minced Chicken and Pork Rolls
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5 from 1 vote

Minced Chicken and Pork Rolls (Jijuan)

Minced Chicken and Pork Rolls – Protein (meat) wrapped with bean curd skin and deep-fried to perfection.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Chinese Recipes
Cuisine: Chicken
Keyword: Minced Chicken and Pork Rolls
Servings: 4 people
Calories: 254kcal
Author: Bee Yinn Low

Ingredients

  • 1/2 lb (250g) chicken chicken breast or chicken thigh
  • 1/2 lb (250g) pork, with a little fat
  • 1/2 carrot shredded
  • 10 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

Instructions

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


    How to make pork roll.
  • Dish out and serve immediately with chili garlic sauce or sweet chili sauce.

    Pork roll

Notes

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Nutrition

Serving: 4people | Calories: 254kcal | Carbohydrates: 2g | Protein: 24g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 114mg | Sodium: 307mg