Hokkien Spring Rolls

My pre-uni friend, Su Gin shared his recipe. I haven't made them yet but the pictures he took were delicious and authentic looking that I'd to have the recipe on my website. Thanks, SG!

PS: I understand that some of my readers do not eat pork. Do not worry! Just substitute pork with beef, chicken or fish.

Ingredients (Yields 4 rolls):

4 dried soy bean skins (豆皮), 550 g fatty pork, 2 carrots, 2 big red onions, 1 garlic clove-minced, 1 egg, 4 tsp cornflour and some flour for dusting. Sugar and salt to taste


1. Rehydrate dried soy bean skins under tap water to soften. Gently unfold and lay the skins down

2. Dice carrots and onions

3. Mince meat

4. Mix meat, carrots, onions, cornflour and egg together in a large bowl. Add sugar and salt to taste. Divide mixture to 4 parts as filling for the rolls

5. For each skin, add 1 part of filling on one end of the skin. Leave enough skin to roll around tightly 4 to 5 times. Gently roll with the filling intact. Note the skin is fragile

6. Refrigerate the rolls overnight (you can skip this step)

7. Steam the rolls for 15 mins or until rolls are cooked. Cut to pieces and serve with your fav dipping sauce

8. You can opt to fry the rolls. Dust rolls with flour to avoid sticking to pan

9. Heat a large pan with oil over medium heat. When the oil is hot, fry the rolls one at a time until the skin is crisp and the filling is cooked

10. Remove the fried rolls on paper towels to absorb excess oil. Cool before cutting the rolls to pieces. Serve with your dipping sauce like chili or apricot sauce

Tip: Cut in a bias for an attractive, long appearance

Fried Hokkien spring roll pieces

Steamed rolls for a healthier alternative

Photos are courtesy of Su Gin