CHINESE MEAT ROLLS 五香肉卷 by Dapur Sinolin

CHINESE MEAT ROLLS 五香肉卷 by Dapur Sinolin

Prep Time:15 minutes

Cook Time:18 minutes

Total Time:33 minutes

Course: Appetizer, Snack

Cuisine: Chinese


  • 2.5 pieces beancurd sheets
  • 500gr beef
  • 1.88 tsp five-spice powder
  • 1.25 tbsp soy sauce
  • 1.25 tsp sesame oil
  • 0.31 tsp ground pepper
  • 0.63 tsp salt
  • 1.25 tsp sugar
  • 1.25 egg (lightly beaten)
  • 2.5 tbsp vegetable oil for pan frying
  • Egg white (lightly beaten for sealing meat rolls)

Mixed-Ins (Optional)

  • 2.5 green onions (finely sliced)
  • 1.25 small carrot (peeled and minced)
  • 5 water chestnuts (peeled and minced)


  1. Combine minced pork, five-spice powder, soy sauce, sesame oil, pepper, salt, and sugar in a large bowl. Leave to marinate in the refrigerator overnight.
  2. Cut beancurd sheets into four 9-inch squares. Set aside. Bring minced pork mixture out of the refrigerator. Add egg and mixed-ins** and blend until combined.
  3. Divide meat into 4 portions. Shape meat into a log. Place each portion of meat diagonally onto beancurd sheet.
  4. Bring a corner of the beancurd sheet over meat. Fold in the sides and roll neatly till the end. Seal with a little egg white.
  • Line a steaming rack with lettuce or cabbage. Place rolls in the rack and steam for 12 minutes over medium heat.
  • Remove and prick rolls with a skewer to prevent air bubbles from forming when frying. Pat dry rolls with paper towels.
  • Heat a non-stick pan with vegetable oil. Pan fry rolls on all sides till golden brown. This should take about 5 to 6 minutes.
  • Drain on paper towels. Alternatively, you can deep fry rolls without steaming.
  • Slice rolls on a diagonal and serve with your favorite sweet chili sauce.

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