Beijing Fried Songrou (Crispy Meat Rolls)
Crispy on the outside, tender inside, bursting with meat flavor. A traditional Beijing deep-fried delicacy and must-have for Spring Festival. Best served with salt and pepper.
Ingredients
12 items- Ground pork (fatty and lean) 300g
- Tofu skin (bean curd sheet) 3 sheets
- Egg 1 large
- Corn starch (or potato starch) 2 tablespoons
- Scallion 1 tablespoon
- Ginger 1 teaspoon
- Light soy sauce 1 tablespoon
- Shaoxing wine or cooking wine 1 tablespoon
- Five-spice powder 1/2 teaspoon
- Salt 1/2 teaspoon
- Sesame oil 1 teaspoon
- Vegetable oil as needed
Nutrition
Steps （8 steps）
In a bowl, combine ground pork, scallion, ginger, light soy sauce, wine, five-spice powder, salt, sesame oil, egg, and cornstarch. Stir vigorously in one direction for about 3 minutes until sticky. Let marinate for 15 minutes.
Cut tofu skin into 10cm squares. Lay one square flat, place a tablespoon of filling, spread evenly, then roll tightly, sealing the edge with beaten egg or thin batter.
Repeat to make all rolls, about 12 pieces. Set aside on a plate.
Pour enough oil into a wok; heat over medium fire to 150°C (300°F) when bubbles rise from a chopstick tip.
Drop the rolls one by one into the oil. Fry over medium-low heat for 4-5 minutes until light golden and cooked through. Remove and drain.
Turn heat to high and raise oil temperature to 180°C (350°F). Return rolls and fry for about 1 minute until golden brown and crispy. Quickly remove and drain.
Slice the fried rolls diagonally into 1cm thick pieces. Arrange neatly on a platter.
Serve with pepper-salt (salt mixed with ground Sichuan pepper) for dipping. Enjoy the crispy, juicy texture.
Tips
Make sure to stir the filling until sticky for a juicy texture; double-frying ensures extra crispness; wrap the rolls tightly to prevent opening during frying.
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