Grandma's Taiwanese Meat Roll | 肉捲

Step 1

Mix the strips of pork, sauce, and spice in the "marinade" section. Let the meat marinade for at least one hour or cover and leave in the fridge overnight.

Step 2

Add the 1tsp of salt to radish and carrots mixture and mix well. Let it sit for 20 mins and squeeze out the water from the radish mixture. I used a nut milk bag. The mixture should still be moist, just not dripping.

Step 3

Add the finely chopped onions, the rest of the seasoning, and 1C of sweet potato starch to the radish. Mix well.

Step 4

Lay down a sheet of Tofu skin, layer the radish mixture on top, about 1/2" thick then add a strip of pork across the center. (See photo in the post for reference)How long you make your roll is completely up to you, but I would suggest that it's short enough to fit into the pan/wok you're frying them in.

Step 5

Roll the tofu wrapper and dab the end with the flour paste to "glue it together". (1/2C water +1/4C Flour)

Step 6

Repeat the fill and roll steps until you run out of ingredients. Makes about 4~5 rolls.

Step 7

In a wok or a deep pan, heat up enough oil on medium heat so at least half of the roll can submerge in it. Add a few rolls to fry on medium heat. (My 14" wok fits three at a time)

Step 8

Turn the rolls occasionally so each side can be fried evenly. Turn the heat up to high after the rolls are slightly golden and fry till the rolls are light brown.

Step 9

Remove from heat, slice the rolls up and serve. You don't need sauce with this but if you want to taste my childhood memory- dip them in ketchup. ;)