Five Spice Yam and Meat Rolls

Another meat rolls recipe different from my previous meat rolls.  

Penang Style Meat Rolls - Lor Bak

Nyonya Style Meat Rolls - Loh Bak

Bung Say Eu Meat Rolls - An Cheang

Taiwanese Chicken Rolls

Prawn Rolls
Family Style Meat Rolls - Bak Kian

This one has yam in it with meat.  The original recipe adds chopped red chillies which I omitted.  I find it quite odd.  If you like yam, this is a meat roll that you may like to do.

Verdict - These rolls have the aroma of yam and 5 spice powder.  The rolls are tasty and juicy inside with a crispy skin.  This is a healthier version of meat rolls with yam/meat ratio of 1:1  instead of all meat with fats.

Recipe Source - Yum Yum Magazine No.69 [with slight modification]

Ingredients

[makes 20 rolls]

1 big piece bean curd sheet [cut into 20 small sheets]

Enough oil for frying

Filling:

1 big onion -chopped

400 gm yam - shredded

400 gm minced meat or thinly sliced meat shreds

Seasoning:

1-2 tsp 5 spice powder

1 tsp salt
2 tsp sugar

2 tbsp light soy sauce [I used 2 tbsp liquid from red fermented beancurd]

1 tsp pepper

2 tsp sesame oil

5 tbsp corn flour

1. Combine filling with seasoning and leave aside.
2. Take a piece of bean curd sheet [spray sheet with little water if skin is dry].  Put some filling on top in the centre and roll up.
3. Finish doing the rolls.
4. Add enough oil to dry wok, place a few rolls at a time into the wok.  On the heat to medium to fry rolls until cooked or golden brown [this is the meat rolls will be cooked and the bean curd will not be too brown].
5. Finish frying the rolls in batches like in step 4.
6. Cut into pieces and serve with sliced cucumbers and chilli sauce.
   
   
   
   

How to Make the Yam/Meat Rolls

 

 

 

 

I'm submitting this post to Cook Your Books Event #15 hosted by

 Joyce of Kitchen Flavours