• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Deep-Fried Beef or Mutton Rolls, Northeast-Northwest Style

  • Recipe Submitted by on

Category: Meat, Beef, Chinese

 Ingredients List

  • 1 lb Lean boneless beef or mutton
  • 4 ts Salt
  • 1/4 ts Ground sichuan peppercorns
  • 1/2 ts Scallions; chopped
  • 2 ts Cornstarch (cornflour)
  • 3 ts Flour
  • 3 Dried bean-curd sheets
  • 2 c Vegetable oil for
  • -deep-frying
  • 1/4 ts Spiced pepper-salt
  • 1/4 ts Msg


1. For the filling, mince the meat and mix with the salt, ground
peppercorns, scallions, ginger, 1/4 tsp of the cornstrach, the MSG, and
enough water to bind the ingredients together. Set aside.

2. Mix the other 1/4 tsp of cornstarch with the flour and enough water to
make a thick paste.

3. Soak the bean-curd sheets in warm water until soft. Take 1 sheet and
spread the paste on the upper surface. Spread 1/3 of the meat filling
lengthwise down the centre, leaving room at the bottom and on both sides.
Fold up the bottom flap and start rolling. Midway, fold the two side flaps
towards the centre. Continue rolling . Seal the open end with a dab of
flour paste. Repeat with the other two rolls.

4. Place the rolls on a heat-proof dish and place in a steamer. Steam until
the meat is cooked. Remove the rolls. Wrap each tightly in a piece of clean
cheesecloth. Let stand until cool, then unwrap and cut crosswise into
1-inch or 30 mm long sections.

5. Heat the oil in a wok over medium heat to 400, or until a piece of
scallion green or ginger quickly turns brown when tossed into the oil and a
haze appears above the surface. Add the rolls and deep-fry until
reddish-brown. Remove and drain well. Sprinkle with the spiced pepper-salt
and serve.

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