Crispy Fried Spring Flower Pork Rolls
Crispy and fragrant on the outside, tender and juicy within. Lightly spicy with a refreshing finish, this dish is a classic choice for banquet menus.
Ingredients
pork tenderloin (cut into 5 cm long, 0.3 cm thick strips)
500 g
shepherd's purse
50 g
winter bamboo shoots (julienned)
15 g
shiitake mushrooms (julienned)
10 g
wood ear mushrooms (julienned)
10 g
eggs (made into egg sheets)
5
scallions (julienned)
10 g
ginger (julienned)
10 g
soy sauce
15 g
lard (rendered)
50 g
Sichuan pepper salt
5 g
fine salt
5 g
MSG
3 g
Instructions
1
Prepare Ingredients and Batter
Cut the tenderloin strips into 5 cm long, 0.3 cm thick pieces and set aside. Crack the eggs into a bowl, add fine salt, wet cornstarch, and clear soup, and whisk well. Use a pan to make 3 egg sheets, each cut into 7 equal pieces. Separately, mix flour and old leavened dough with water, then stir in rendered lard and food-grade alkali to form a fermented batter.
2
Cook the Filling
Add rendered lard to a wok and heat over medium to medium-high heat to 50% hot (110°C). Add the scallion, ginger strips, meat strips, winter bamboo shoot strips, shepherd's purse, shiitake strips, wood ear strips, and soy sauce, and briefly stir-fry. Pour in the clear soup, add fine salt and MSG, and bring to a boil. Thicken with wet cornstarch, stir in sesame oil, and set aside as the filling.
3
Assemble the Egg Rolls
Divide the cooked filling evenly onto 21 egg sheet pieces, roll each into a finger-thick cylinder, and seal the open edge with a dab of batter.
4
Deep-Fry Until Golden
Add rendered lard to a wok and heat to about 80% hot (approximately 176°C). Dip each egg roll in the fermented batter to coat, then deep-fry until golden brown. Remove, arrange on a plate, and serve hot with Sichuan pepper salt for dipping.
