Pepper-Salt Toon Egg Rolls
A seasonal spring delicacy made by wrapping Chinese toon buds and pork filling in thin egg crepes, first deep-fried, then steamed, and finished with a sauce drizzle.
Ingredients
Toon sprouts
500 g
Fresh lean pork (sinew removed, cut into thin strips)
200 g
Water chestnuts (cut into strips)
50 g
Eggs
4
Wet starch
50 g
Scallions, cut into thin strips
5 g
Minced ginger
5 g
Monosodium glutamate
2 g
Sichuan pepper-salt
2 g
Ground white pepper
2 g
Vegetable oil (about 75 g absorbed)
1000 g
Instructions
1
Step 1
Remove the sinew from the lean pork and cut it into thin strips. Blanch the toon sprouts in boiling water, then transfer them to cold water to cool down. Squeeze out the excess moisture, chop them, and toss with salt and sesame oil. Cut the water chestnuts and scallions into thin strips, and mince the ginger.
2
Step 2
Place a wok over high heat, add 25 g of vegetable oil, stir-fry the lean pork briefly, then transfer it to a plate to cool. Combine the pork with the ground white pepper, monosodium glutamate, chopped toon sprouts, salt, water chestnut strips, scallion strips, and minced ginger; mix everything well.
3
Step 3
Crack the eggs into a bowl, add 5 g of wet starch, and whisk until smooth. Pour the mixture into an oiled wok set over low heat and spread it thin to make 4 egg pancakes. Cut each pancake in half to form semicircles. Place a portion of the filling on each, roll up tightly, seal the edges with wet starch, and repeat to make 8 rolls in total.
4
Step 4
Place a wok over high heat, add the remaining vegetable oil, and heat it to about 70% hot. Lower the egg rolls into the oil one at a time and fry for 2 minutes, then slide the wok off the heat and continue to cook for another 2 minutes, finally return it to high heat and fry for 1 more minute. Remove the rolls, drain off the oil, cut each into 3 cm segments, arrange them on a serving plate, and sprinkle with Sichuan pepper-salt before serving.
