Crispy Filipino Pork and Fish Paste Roll in Bean Curd Skin

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Filipino-Chinese street snack, these golden rolls are stuffed with a savory blend of ground pork and fish paste, then wrapped in delicate bean curd skin and deep-fried until crackling. They are traditionally served with a tangy-sweet dipping sauce and eaten hot off the wok.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 18 gCarbs
• 1 gFiber
• 5 gSugar
• 24 gProtein
• 720 mgSodium
• 380 mgPotassium
• 65 mgCalcium
• 2.4 mgIron
• 3 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the filling

• 250 g ground pork (about 20% fat)
• 200 g fish paste or finely minced fish cake
• 100 g canned water chestnuts, finely chopped
• 1 small carrot, finely diced (about 50 g)
• 1 small yellow onion, minced
• 3 garlic cloves, minced
• 1 large egg
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon five-spice powder
• 1/2 teaspoon white pepper
• 1 teaspoon fine sea salt

Ground porkFish pasteCanned water chestnutsCarrotYellow onionGarlic clovesLarge eggCornstarchSoy sauceSesame oilFive-spice powderWhite pepperFine sea salt

For wrapping and frying

• 4 large dried bean curd skin sheets (about 200 g)
• 2 cups neutral frying oil (canola or peanut)

Dried bean curd skinFrying oil

For the dipping sauce

• 1/4 cup cane vinegar or white vinegar
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 2 garlic cloves, finely minced
• 1/4 cup water
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Cane vinegarBrown sugarSoy sauceGarlic clovesWaterCornstarch slurry

Directions

1. Soak the bean curd skin sheets one at a time in warm water for 20 to 30 seconds until pliable but still firm; drain on a clean towel and trim each sheet into a 20 by 15 cm rectangle.
2. In a large bowl, combine the ground pork, fish paste, water chestnuts, carrot, onion, garlic, egg, cornstarch, soy sauce, sesame oil, five-spice, white pepper, and salt. Mix in one direction for 2 minutes until the mixture is sticky and holds together when pressed.
3. Place about 3 heaping tablespoons of filling along the shorter edge of each bean curd skin sheet. Fold the short ends inward, then roll tightly away from you into a compact cylinder about 4 cm thick, sealing the seam with a dab of the egg mixture.
4. Heat the frying oil in a deep wok or heavy pot to 170 degrees C (340 degrees F). Carefully lower 2 rolls at a time and fry for 6 to 8 minutes, turning often, until the bean curd skin is deep golden brown and crisp. Drain on a wire rack.
5. While the rolls fry, make the sauce: in a small saucepan combine vinegar, brown sugar, soy sauce, garlic, and water. Bring to a simmer over medium heat, stir until the sugar dissolves, then pour in the cornstarch slurry and cook 1 minute until thickened and glossy.
6. Slice each roll diagonally into 3 to 4 pieces and arrange on a warm platter. Serve immediately with the sweet-tangy dipping sauce and chili garlic sauce on the side.

Cook’s Notes

• Do not over-soak the bean curd skin; it should remain slightly springy so it does not tear when rolled and gives a snappy bite when fried.
• Mix the filling in only one direction to develop myosin in the pork, which helps the rolls hold their shape and stay juicy during frying.
• For a traditional texture, you can steam the wrapped rolls for 10 minutes before frying; this cooks the filling through and lets the bean curd skin set before crisping in the oil.
• Test one roll first to check seasoning and oil temperature; if it browns too quickly, drop the heat to 160 degrees C to let the filling heat through without burning the skin.
• Leftover rolls reheat best in a 180 degrees C air fryer for 4 to 5 minutes to restore crispness without drying out the filling.

You might also like

Asian

Filipino Sour Pork and Vegetable Soup

Asian

Vigan-Style Filipino Garlic Sausage

Asian

Classic Filipino Banana Fritters

Asian

Filipino Sweet Cheese-Topped Brioche Spirals