Chinese Pork Roll Ups Recipes

CHINESE PORK ROLL-UPS

Steps:

• In a bowl, toss the pork slices with the salt, pepper, and five-spice powder; set aside.
• Heat oil in a large skillet over high heat.
• Add in cabbage; stir-fry for 3 minutes.
• Add in pork; stir-fry for 3 minutes.
• Add in water chestnuts and mushrooms; stir-fry 3-5 minutes or until mushrooms have softened.
• Whisk the broth and cornstarch together in a small bowl until smooth.
• Add to pork mixture; cook about 2 minutes or until thickened and clear.
• Remove pan from heat; stir in hoisin sauce and soy sauce.
• Spread 1/2 cup filling over a warmed tortilla and roll up; repeat with remaining filling and tortillas.

MU-SHU STYLE PORK ROLL-UPS

Steps:

• Preheat oven to 350 degree F. Wrap tortillas tightly in foil. Heat in preheated oven for 10 minutes to soften. (Or wrap tortillas in white, microwave-safe paper towels; microwave on high [100 percent] power for 15 to 30 seconds or until tortillas are softened.).
• Meanwhile, in a large skillet heat sesame oil over medium-high heat. Add pork strips; stir-fry for 2 to 3 minutes or until done Add stir-fry vegetables. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender.
• Spread each tortilla with 1 tablespoon of the plum or hoisin sauce; place a quarter of the meat mixture just below the center of each tortilla. Fold the bottom edge of each tortilla up and over the filling. Fold in the sides until they meet; roll up over the filling. Makes 4 servings.

CHINESE CHICKEN ROLL-UPS

Steps:

• In a small bowl, mix hoisin sauce, soy sauce, brown sugar and corn starch.
• Spray a large skillet with cooking spray.
• Add garlic and chicken, cook until chicken is cooked through.
• Add cole slaw mix and cook 5 minutes until wilted.
• Add sauce to skillet and cook until heated through.
• Meanwhile, heat tortillas according to package instructions.
• Just before serving, add chow mein noodles to the skillet, and stir to combine.
• Serve by spooning chicken mixture over tortillas and rolling up burrito-style.

CANTONESE CHAR SIU PORK AND VEGETABLE SPRING ROLLS

Steps:

• To make the filling, combine the sugar, salt, white pepper, soy sauce, oyster sauce, and water in a small bowl. Stir this flavoring sauce well and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the scallions and cook, stirring, for about 30 seconds until soft and aromatic. Add the cabbage, celery, and carrot, stirring to combine well. Cook, stirring frequently, for about 1 minute, until the vegetables have collapsed slightly. Add the flavoring sauce, stirring to combine, and continue cooking for about 2 minutes, until most of the liquid has disappeared and the vegetables have just cooked through. Add the pork and continue cooking, stirring to combine the flavors and heat through, about 1 minute. Give the cornstarch a final stir, and pour over the filling mixture. Cook for about 30 seconds, to bind the mixture nicely. Transfer to a platter and spread out. Set aside to cool completely before using. You should have about 3 cups. (The filling can be prepared 2 days in advance, covered, and refrigerated after cooling. Return to room temperature before wrapping.)
• Before assembling the spring rolls, line a baking sheet with parchment paper and lightly dust with cornstarch. For each spring roll, use about 1/4 cup of filling, placing it slightly below the center of the skin. Follow the directions on page 75 to create the cigar shape, taking care to not wrap too tightly because you want just two layers of skin around the filling. Before rolling up the spring roll all the way to seal it, brush beaten egg on the upper two edges to ensure that the skin seals well. Set the finished rolls, seam side up, on the prepared baking sheet. Cover with a kitchen towel to prevent drying.
• Fry the rolls in two stages. Heat 1 inch of oil in a wok, saucepan, or deep skillet over medium-high heat to about 350°F on a deep-fry thermometer. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.) Slide in few spring rolls and fry for about 1 1/2 minutes, turning as needed, until light golden. Remove from the oil and drain on paper towels. Repeat with the other rolls. These rolls soft en as they sit, so after their first frying, refry them for 45 to 60 seconds in 350°F oil until crispy and golden brown.
• Serve hot, whole or cut in half diagonally, with the dipping sauce of your choice.