Crispy Fried Spring Pork Rolls

Name: Crispy Fried Spring Pork Rolls
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Ingredients: 500 g Pork tenderloin (cut into 5 cm long, 0.3 cm thick strips); 50 g Shepherd's purse; 15 g Winter bamboo shoots (shredded); 10 g Winter mushrooms (shredded); 10 g Wood ear mushrooms (shredded); 5 Eggs (for making egg wrappers); 10 g Scallion (shredded); 10 g Ginger (shredded); 15 g Soy sauce; 50 g Lard (rendered); 5 g Pepper salt (for serving); 5 g Refined salt; 3 g MSG; to taste All-purpose flour; to taste Old yeast dough (for fermented batter); to taste Wet starch; to taste Clear broth; to taste Sesame oil; to taste Edible alkali

A Shandong banquet dish with a crispy exterior and tender, juicy interior, offering a refreshing flavor with a hint of mild spiciness.

1h 10m

Easy

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Ingredients

Pork tenderloin (cut into 5 cm long, 0.3 cm thick strips) 500 g

Shepherd's purse 50 g

Winter bamboo shoots (shredded) 15 g

Winter mushrooms (shredded) 10 g

Wood ear mushrooms (shredded) 10 g

Eggs (for making egg wrappers) 5

Scallion (shredded) 10 g

Ginger (shredded) 10 g

Soy sauce 15 g

Lard (rendered) 50 g

Pepper salt (for serving) 5 g

Refined salt 5 g

MSG 3 g

All-purpose flour to taste

Old yeast dough (for fermented batter) to taste

Wet starch to taste

Clear broth to taste

Sesame oil to taste

Edible alkali to taste

Instructions

Prep and Cut

Cut the pork tenderloin into 5 cm long, 0.3 cm thick strips and set aside; shred the shepherd's purse, winter bamboo shoots, winter mushrooms, and wood ear mushrooms separately and set aside.

Make Egg Wrappers

Crack the eggs into a bowl, add refined salt, wet starch, and clear broth, stir well. Cook the mixture in a pan to make 3 egg wrappers, then cut each wrapper into 7 equal pieces.

Prepare Fermented Batter

Mix all-purpose flour and old yeast dough with water, stir well, then add rendered lard and edible alkali to make a fermented batter.

Stir-fry Filling

Add rendered lard to a wok, heat over medium-high heat to 50% hot (110°C). Add shredded scallion, shredded ginger, pork strips, shredded winter bamboo shoots, shepherd's purse, shredded winter mushrooms, shredded wood ear mushrooms, and soy sauce, stir-fry briefly. Then add clear broth, refined salt, and MSG, bring to a boil, thicken with wet starch, add sesame oil, and remove from heat to use as filling.

Roll and Seal

Divide the cooked filling evenly onto the 21 pieces of egg wrapper, roll each one into a roll the thickness of an index finger, and seal the edges with the fermented batter.

Deep Fry

Add rendered lard to the wok, heat to 80% hot (about 176°C). Dip each egg roll into the fermented batter, then fry in the oil until golden brown. Remove and place on a plate, serve with pepper salt on the side.