Chinese Pork & Prawn Rolls with Chilli Dip


I’ve always thought Chinese food looked a little complicated and if I’m honest a bit weird – but these little pork wonders are very easy and unbelievably delicious. Have a shot! You’ll need to find some tofu sheets to wrap these in, but it’s well worth hunting them out. You’ll get them in most Chinese supermarkets. If you can’t find any, idiot, then you can also use thin sheets of filo pastry for a kind of not similar outcome.

Chinese Pork Rolls

270g pork mince
150g raw prawns (finely chopped)
2 teaspoons chinese 5 spice powder
1 egg (lightly beaten)
120g canned water chestnuts (finely chopped)
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 1/2 teaspoons sesame oil
1 teaspoon cornflour
1 large sheet of wrapping tofu

Dipping Sauce
2 medium red chillies (finely chopped)
1 spring onion (finely chopped)
1/4 cup of light & dark soy sauce combined

To make the dipping sauce. Combine the chillies, onion and soy sauce and set aside for 1 hour.

To make the rolls, combine all the ingredients except the tofu sheets! and stir with a wooden spoon until very well blended.
Cut the tofu sheets into a bit smaller than A4 size (the size of a letter). make about 4. Wipe one with a clean, damp cloth to moisten. Then add about 2 heaped tablespoons of the meat mixture at the end closest to you leaving a little gap. Spread it into a thick sausagelike shape. Now roll the sheet up, tuck in each side piece, like you’re wrapping a bag of chips and continue rolling. Moisten the end bit to seal the edge.
Repeat this with the rest of the mixture and the tofu sheets. It should do about 4 but may take more.
Place the sausages into a vegetable steamer and cook for 15 minutes. Remove from the pan carefully with some tongs or a fish slice. leave to cool slightly.
Heat about 4cm of oil in a wok and when hot, drop 2 sausages in and cook for about 3-4 minutes until nicely browned. Place on paper towels to cool as you repeat this process with the remaining sausages.
Cut each into diagonal slices about 3cm thick.

Place on a bed of lettuce with chopped spring onions sprinkled over and a small bowl of the dipping sauce on the side.

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