Mung Bean Sprout Fried Rolls
Golden in color and deliciously savory.
Ingredients
mung bean sprouts (washed, blanched in boiling water, cooled in cold water, drained)
300 g
lean pork strips
120 g
roasted peanut powder
50 g
toasted white sesame seeds
25 g
eggs (beaten, mixed with starch slurry, fried into egg sheets)
2
all-purpose flour (mixed with half a cup of water and a little vegetable oil to make batter)
100 g
starch slurry
10 g
fine salt
7 g
MSG
a pinch
white pepper powder
a pinch
vegetable oil (approx. 50g used for deep frying)
200 g
sesame oil
10 g
Instructions
1
Step 1
Wash the mung bean sprouts, blanch them in boiling water, cool them in cold water, then drain excess moisture.
2
Step 2
Beat the eggs, mix in the starch slurry, and fry into 2 egg sheets.
3
Step 3
Place the drained mung bean sprouts, pork strips, peanut powder, and sesame seeds in a bowl. Add fine salt, white pepper powder, MSG, and sesame oil, then mix thoroughly.
4
Step 4
Cut each egg sheet in half. Place the mixed mung bean sprout filling on each half-sheet, roll each half into a long strip, making 4 rolls total.
5
Step 5
Mix the flour with half a cup of water and a little vegetable oil to make a batter. Coat the rolled egg rolls with the batter, deep fry in hot oil until golden, then remove and cut into small pieces to serve.
