Three-Shred Beef Rolls
A traditional Zhejiang dish: shredded beef, bamboo shoots, and shiitake mushrooms are stir-fried together, wrapped in thin pancakes, and deep-fried until crisp.
Ingredients
Beef shreds (pre-cooked and set aside)
60g
Bamboo shoot shreds (pre-cooked and set aside)
60g
Dried mushroom shreds (pre-cooked and set aside)
25g
Chinese chives (pre-cooked and set aside)
25g
Thin pancakes (used to wrap the filling)
3 pieces
Oil (for deep-frying)
500g
Crispy batter (to coat the surface of the rolls)
As needed
Instructions
1
Stir-fry the filling
First stir-fry the beef shreds, bamboo shoot shreds, dried mushroom shreds, and Chinese chives together, then set aside to cool.
2
Wrap into rolls
Use the thin pancakes to roll the stir-fried ingredients into flat, cylindrical rolls.
3
Deep-fry
Evenly coat the wrapped beef rolls with the crispy batter, then deep-fry in hot oil until the skin is crispy and remove.
4
Plate up
Cut each roll into three sections, arrange on a plate, and serve.
