Most of the lor baks (meat bean curd rolls) we are familiar with are the ones made with ground pork or ground pork plus shrimps. But there are also lor baks that were made with pork strips or chicken strips. To me, anything that was wrapped in the bean curd sheet and deep-fried was delicious as long as the seasonings were right on. You have to be generous with the salt and yet not to make it too salty. If you found yourself under salt it, just serve it with a chili dipping sauce. However, if you over salt this, the only thing you can do is to eat it with lots of rice.
* I am also submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover and Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.
- Chicken tenders/ chicken breast, cut into strips (about 3lb)
- 2 small carrots, julienne
- 1/2 cup wood ear fungus, chopped
- 1/2 can of bamboo shoot, julienne
- 1 can of water chestnuts, julienne
- 3 scallions, chopped
Sea salt, cane sugar, 5-spice powder, garlic powder, white pepper, black pepper and sesame oil.
1. Put all in a big bowl and add seasonings. Mix to blend well. Refrigerate until ready to use or at least 30 minutes.
2. Take some of the filling and wrap in a dry bean curd sheet (I used the triangle bean curd sheet that was already cut for us). Try to wrap it as tightly as you can and seal the edges with potato starch + water mixture/ egg wash.
3. Steam the rolls for 8 minutes. Let cool. (It should be able to keep up to 3 days in the refrigerator)
4. Then, deep-fry in hot oil until golden brown. Drain on paper towel. Cut in pieces and serve.
Edited to add: If you want to freeze the roll, don't steam it, just freeze as it. If you steam it, freeze it, thaw it, it would change the texture of the bean curd sheet and it won't be as crispy when deep-frying. Also, I found that the oil has to be hot for the skin to get crispy.