Traditional Hakka Stuffed Spring Rolls

Discover the comforting flavors of traditional Hakka cuisine with these savory stuffed spring rolls featuring juicy minced pork and delicate egg crepes.

Ingredients

• 500 g fresh pork
• 3 cloves garlic
• 4 eggs
• 1 tsp salt
• 1 tsp chicken bouillon powder
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp white pepper
• 1/4 cup water
• 2 tbsp light soy sauce
• 2 stalks green onions
• 2 tbsp cooking oil

Instructions

1. 1Portion the Fresh Pork

   

   Place a slab of fresh pork on a sturdy wooden cutting board and use a heavy cleaver to chop and portion the meat into smaller chunks.

   Tip: Ensure your cutting board is stable and your knife is sharp for clean cuts.
2. 2Mince Pork and Garlic Together

   

   Transfer the cut pork pieces and peeled garlic cloves onto the cutting board, using the heavy cleaver to mince them together into a uniform texture.

   Tip: Mincing garlic directly with the pork helps distribute the flavor evenly throughout the meat.
3. 3Season the Minced Pork

   

   Transfer the minced pork mixture into a clean glass bowl and season with salt, chicken bouillon powder, white pepper, and oyster sauce.

   Tip: Adding seasonings directly to the minced meat before mixing ensures deep flavor absorption.
4. 4Knead Meat and Beat Eggs

   

   Thoroughly knead the seasoned meat mixture by hand, gradually incorporating water in multiple batches to ensure maximum juiciness, while beating the eggs with a pinch of salt in a separate bowl.

   Tip: Adding water gradually in multiple batches allows the meat mixture to absorb the liquid fully without becoming watery.
5. 5Fry Thin Egg Crepes

   

   Heat a pan or wok on the stove over low heat with a small amount of oil, then ladle in the beaten egg mixture to create thin, even crepes.

   Tip: Keep the heat low so the egg sets evenly without burning before you pour the batter.
6. 6Assemble, Simmer, and Garnish

   

   Place a portion of the meat filling onto each egg crepe, fold to enclose, return to the pan with water, cover to simmer, add the secret sauce, simmer again, and garnish with green onions.

   Tip: Add the filling while the egg crepe is still warm and pliable so it seals easily when folded.

Storage & Reheating

Burn It Off

Frequently Asked Questions