Method
- Cook the Pork following the guideline and leave to rest until room temperature
- Chop the Celery, Bamboo Shoots, Water Chestnuts, Onion together until a mince-like texture
- Chop or Pull the Pork (depending on the type you have)
- Add both the mix and Pork together then add the Sugar, Oil, Salt and Ground Pepper
- For each roll take a sheet of pastry and place the mix in the centre but a third of the way up
- Fold the the side closest to the mix upwards to cover the mix
- Fold the left and then the right side to reach where the mix would be (centre)
- With the top side still unfolded grab the bottom (now where the mix is) and roll upwards until everything reaches the top
- Deep fry on a high heat in a pan/wok for approx. 2 minutes on each side
- Make sure the entire roll is golden brown and has a crispy exterior
- Allow to cool on a rack before eating
