Ingredients :
500-600gm chicken fillet, cut in strips
1 small jicama, cut in strips
1 big onion, sliced
1 tbsp roasted sesame seeds
1 beancurd sheet for wrapping
1 egg for brushing
*
Seasoning:
2 tspn vegetarian oyster sauce
1 tspn dark soy sauce/dark sweet sauce
2 tspn sugar
1/2 tspn salt
1 tbsp chinese five spice
1 cube fermented red beancurd/Lam yu
pepper to taste
1 tspn sesame oil
2/3 cup green pea flour
Method:
(1) marinade chicken with seasoning overnight.
(2) cut beancurd sheet about the size of 8.5x5" or any other size as desired.
(3) brush both side and on the end of the wrapping sheet with beaten egg.
(4) place in the marinated meat, sesame seeds and jicama strips, wrap tightly & nicely sealed the edges.
(5) fry the wrapped rolls untill golden brown.
(6) serve warm with chili sauce or any dipping as desired.
I made all together 13 meat rolls from 600gm of the chicken fillet, more than enough to feed 15 of us. The rolls turned out great and it tastes as good as those pork meat rolls.
In older days, the Chinese normally using
pork caul fatto make the wrapping but in later days we substitute the wrapping with beancurd sheet which is healthier and crispier. Pork caul fat is a thin layer of membrane of fat covering the intestine of a pig, sheep or cow. If you're using pork caul fat for the wrapping, always remember to do a proper cleaning to wash away the unpleasant smell. Hope you will like my version of 'wu xiang' five spice meat rolls too. Enjoy!