This dish introduces cooked seafood, a staple of Taiwanese dishes, to the sushi roll.
- 1 lb ground pork or chicken
- 15 pieces shrimp, chopped into a paste
- ¼ cup dried shrimp, pre-soaked in water for 10 min., then minced (optional)
- ½ white onion, finely chopped
- ¼ tsp salt
- 2 tbsp sesame oil
- 2 tbsp cooking wine
- 1 tsp white pepper
- 4 to 5 sheets nori seaweed
- Mix the ingredients together except for the white onion and seaweed. Use a folk or spatula and stir in the same direction (e.g., clockwise) until the mixture is well-blended. This will take approximately three to four minutes.
- Add chopped onion to the bowl and then mix well.
- Lay the seaweed sheet flat on a table and then place approximately 3/4 cup of the mixture on the seaweed. Evenly spread out the mixture over an area that covers three-fourths of the sheet.
- Roll up the sheet tightly from the side that has filling, as you would make a roll of sushi.
- Use microwavable Saran wrap to wrap up the rolls and then use a steamer to steam rolls under at a high temperature for approximately 12 minutes.
- Remove the plastic wrap and slice the rolls into 1 cm-thick pieces. Serve with chili sauce.
You do not need to wrap the rolls if you wish to cut the rolls into sections and deep-fry the pieces in cooking oil. Deep-fry shrimp rolls over medium heat until golden brown on both sides of the roll.