Crispy Shrimp and Pork Bean Curd Rolls

Name: Crispy Shrimp and Pork Bean Curd Rolls
Total time: 45 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 150 g Shrimp; 150 g Pork belly; 1 tbsp Ginger; 0.5 cup Chives; 0.33 tsp Salt; 0.33 tsp Sugar; 0.5 tsp White pepper; 0.5 tsp Sesame oil; 1 tbsp Egg white; 0.5 tbsp Cornstarch; 10 sheets Bean curd skin; 3 cups Cooking oil

This recipe features crispy bean curd skin rolls filled with a flavorful mixture of smashed shrimp, minced pork, chives, and ginger. The unique technique of smashing the shrimp ensures a delightful bouncy texture, while frying in cold oil helps achieve an even golden crispness. This classic dim sum dish is a perfect blend of savory and aromatic flavors.

45 min 4 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

445

Calories

13g

Protein

Carbs

43g

Fat

Scale recipe

4 servings

Original recipe

Ingredients12 items

Produce

🫚Ginger1 tbsp

🌿Chives½ cup

Meat

🐖Pork belly150 g

Seafood

🦐Shrimp150 g

Dairy

🥚Egg white1 tbsp

Pantry

🍚Sugar⅓ tsp

SESAME OILSesame oil½ tsp

🌽Cornstarch½ tbsp

🫘Bean curd skin10 sheets

🌻Cooking oil3 cups

Spices

🧂Salt⅓ tsp

🌶️White pepper½ tsp

Instructions

1
Pat dry the 150g shrimp with paper towels. Place the shrimp in a plastic bag and use the flat side of a cleaver to smash them until coarsely broken but still retaining some texture. Transfer the smashed shrimp to a mixing bowl.
2
Mince 150g of pork belly (with a 50/50 fat to lean ratio) or use pre-minced pork. Add it to the bowl with the shrimp.
3
Mince 1 tablespoon of ginger and add it to the bowl.
4
Season the mixture with 1/3 teaspoon of salt, 1/3 teaspoon of sugar, 1/2 teaspoon of white pepper, and 1/2 teaspoon of sesame oil. Mix thoroughly by hand until the mixture becomes sticky and elastic.
5
Add 1 tablespoon of egg white and 1/2 tablespoon of cornstarch to the mixture. Continue mixing until well combined and elastic.
6
Trim the hard ends of the chives and chop them into small pieces (about 1/2 cup). Add the chopped chives to the meat mixture and mix lightly with chopsticks until just combined.
7
Take 10 sheets of bean curd skin. Unfold them and trim the edges to create uniform rectangles (approximately palm-sized).
8
Dampen a clean cloth with water and wring it out. Gently wipe both sides of each bean curd skin sheet to remove excess salt and soften them.
9
Place a small amount (about 1 tablespoon) of the shrimp and pork filling onto one end of a bean curd skin sheet. Fold the sides inward, then roll it tightly to form a small, thin roll.
10
Repeat the filling and rolling process for the remaining bean curd skin sheets and filling.
11
Pour 3 cups of cooking oil into a wok or deep pan. Place the prepared rolls into the cold oil, ensuring they are not overcrowded.
12
Turn the heat to medium. As the oil slowly heats up, the rolls will begin to fry gently. Once bubbles appear and the rolls start to firm up, reduce the heat to low.
13
Continuously turn the rolls gently with chopsticks to ensure even cooking and browning. Once they are golden brown and cooked through, use a slotted spoon to remove them from the oil.
14
Serve immediately and enjoy the crispy, flavorful rolls. No dipping sauce is needed as the rolls are flavorful on their own.

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Cuisinechinese