Lobak (Five-Spice Meat Rolls)

Lobak (Five-Spice Meat Rolls) are delicious pork rolls wrapped in beancurd sheets. These are steamed and pan fried. Just as tasty as the deep fried version.

Author : Linda Ooi

Course : Appetizer, Snack

Cuisine : Chinese

Keyword : five-spice meat rolls, lobak lodeh

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Prep Time 15

Cook Time 18

Total Time 33

Servings : 4

Calories : 353kcal

Ingredients

2 pieces beancurd sheets
1 lb ground pork (450g)
1½ tsp five-spice powder
1 tbsp soy sauce
1 tsp sesame oil
¼ tsp ground pepper
½ tsp salt
1 tsp sugar
1 egg (lightly beaten)
2 tbsp vegetable oil for pan frying
Egg white (lightly beaten for sealing meat rolls)

Mixed-Ins (Optional)

2 green onions (finely sliced)
1 small carrot (peeled and minced)
4 water chestnuts (peeled and minced)

Instructions

Combine minced pork, five-spice powder, soy sauce, sesame oil, pepper, salt, and sugar in a large bowl. Leave to marinate in the refrigerator overnight.
Cut beancurd sheets into four 9-inch squares. Set aside. Bring minced pork mixture out of the refrigerator. Add egg and mixed-ins** and blend until combined.
Divide meat into 4 portions. Shape meat into a log. Place each portion of meat diagonally onto beancurd sheet.
Bring a corner of the beancurd sheet over meat. Fold in the sides and roll neatly till the end. Seal with a little egg white.
Line a steaming rack with lettuce or cabbage. Place rolls in the rack and steam for 12 minutes over medium heat.
Remove and prick rolls with a skewer to prevent air bubbles from forming when frying. Pat dry rolls with paper towels.
Heat a non-stick pan with vegetable oil. Pan fry rolls on all sides till golden brown. This should take about 5 to 6 minutes.
Drain on paper towels. Alternatively, you can deep fry rolls without steaming.
Slice rolls on a diagonal and serve with your favorite sweet chili sauce.

Notes

**Mixed-ins are optional and one, two, or all three may be added.

Nutrition

Calories: 353kcal