International dishesFried DishesMalaysiaabout 1 hour
Malaysian loh bak rolls work because the beancurd skin is thin and fries to a clean snap. Watching the pan is the hard part, since the rolls cook very fast. The pork and shrimp are chopped coarsely rather than minced, so the shrimp is still there in every bite.
The beancurd skin is wiped with a damp cloth to soften it before rolling, which keeps it from cracking. Two dips are cooked separately, one dark soy and one sweet and sour with roasted sesame.
This batch weighs about 1.7kg, at roughly 110 calories per 100g.
Method
Cut 500g pork shoulder into long strips, then into small pieces, and chop it coarsely so it holds together. Chop 150g peeled shrimp coarsely as well, leaving the pieces visible in the filling.
Mix the filling from the pork, the shrimp, 150g diced water chestnut, 1 medium diced onion, 2 tablespoons cornstarch, 2 teaspoons five spice powder, 1 teaspoon chicken seasoning powder, 1.5 teaspoons salt, 1/3 teaspoon ground pepper, 3 cloves minced garlic, 1 egg and 1 yolk, working it until it comes together.
Trim the thick, wrinkled edges of the beancurd skin and cut it into sheets 12 to 15cm wide. Wipe each sheet with a damp cloth to soften it.
Spoon a line of filling along a sheet, fold it over twice, then cut the finished roll free with a knife. Continue until the filling is used up.
Fill a pan with oil and fry the rolls once it is hot. They are thin and cook quickly, so lift them out to drain as soon as they are crisp all over.
Make the dark soy dip: put 2 tablespoons dark soy sauce, 1/4 teaspoon five spice powder, 2 tablespoons kOBE Monk Fruit Blend, 5 tablespoons water and 1/2 teaspoon cornstarch into a small pot, whisk until dissolved, then heat over medium low until it just simmers and stir in 1 beaten egg white to form ribbons. Turn off the heat once the egg is set.
Make the sweet and sour dip: whisk 3 tablespoons Sriracha chili sauce, 1 tablespoon kOBE Monk Fruit Blend, 1 tablespoon lime juice, 1 clove minced garlic, 1/2 teaspoon salt, 1 tablespoon roasted sesame seeds and 3 tablespoons water in a bowl until smooth.
Slice the cucumber and serve it with lettuce and both dips.
Tips
The tofu skin for this is the clear, slightly chewy kind.
When only dried sheets are available, soak them soft and drain them, or use mung bean rice paper of the spring roll type.
Water chestnut can be swapped for jicama, which is just as crisp and sweet.
Sriracha chili sauce can be swapped for 2 tablespoons of ketchup.
Wipe the tofu skin with a damp cloth only until it is pliable, since too wet makes the rolls soggy and they tear in the pan.
Chop the pork and the shrimp coarsely so the filling keeps some texture, rather than to a paste.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.