1 packet Bean curd sheet (or use spring roll wrappers)
1/2 Onion chopped finely
2 cloves Garlic chopped finely
1 Carrot grated
1/3 Yam bean chopped (an alternative is water chestnuts)
200g Pork Mince
2 tbsp 5 spice powder
1/2 tsp Sugar
1 1/2 tbsp Corn flour
3 shakes Pepper
1 Egg white (to bind bean curd)
1 pinch MSG (optional)
Cooking oil for deep frying.
Salt to taste



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Break an egg, separate the white from the yolk and put the white in a bowl for later on.

Put the pork mince into a large bowl.

Add onion.


Add garlic.


Add carrot.


Add yam bean or water chestnut.

Add 5 spice powder.


Add sugar.


Add Corn flour.


Add pepper.


Mix the ingredients together using your hands.


Remove the bean curd sheet from the sealed bag and spread it out on a table. (Make sure you get fairly fresh bean curd sheets, they should be quite pliable. If they are not then use spring roil wrappers instead.


Cut the bean curd sheet into sections. The size of these will depend on the size of spring rolls you want to make.


Spread the pork mixture out in a line on the bean curd.


Wrap the pork mixture in the bean curd sheet (or spring roll wrapper) and use the egg white to help seal the spring roll.


Fry the spring rolls 2 or 3 at a time until they are light brown and crisp.


When all the rolls have been cooked cut them into slices and serve with boiled rice and your choice of vegetable dish.





All the recipes on this disc/website are original and copyright ? 2010 Dorothy P.C. Loader.


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