Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Ground pork 2 tb Cornstarch
2 Finely chopped green onions 3 tb Water
1 sl Minced ginger 4 Dried bean curd sheet
3 tb Chicken broth Additional cornstarch
1 tb Dark soy sauce 1/4 c Salt
1 tb Dry Sherry 2 tb Szechwan peppercorns
1 Egg 2 To 4 cups vegetable oil

Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1
tablespoon cornstarch in bowl and mix well. Combine remaining 1
tablespoon cornstarch with water in small bowl.

Moisten 1 bean curd sheet under running water. Place on work surface
and spread with 1/4 of meat mixture. Roll as for jelly roll; brush
long edge with dissolved cornstarch to seal. Repeat to make three
more rolls. Cut each into slices 1 1/2 inches thick; dip each end in
additional cornstarch to seal filling. (Can be done 3 to 4 hours
ahead to this point and refrigerated.)

For salt: Combine salt and peppercorns in small skillet and cook until
browned. Crush in mortar with pestle.

Heat oil in wok or deep fryer to 375 deg. Add slices a few at a time
and fry until crisp. Drain on paper towels. Serve hot with peppercorn
salt, if desired.

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