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Sausage rolls with sweet soy dip Recipe

Sausage rolls with sweet soy dip Recipe

Sausage rolls with sweet soy dip Recipe

Loh bak, the tofu skin rolls are one of the classic favourites, containing a rich pork filling blended with sticky sweet hoisin, salty and yeasty dark soy, and crunchy water chestnuts. These rolls create their own flavours and exude a steamy bouquet as they cook in their paper-thin tofu skins. Serve them on their own with a sweet and pungent Chinese vinegar soy dip.

Ingredients :

    • 4–6 dried tofu skin sheets, each 20 cm (8 in) square
    • 2 egg whites, for brushing
    • Oil, for deep-frying


    • 1/2 cup (125 ml) bottled sweet chilli sauce
    • 1/4 cup (60 ml) thick sweet soy sauce (kecap manis)
    • 1/4 cup (60 ml) rice wine
    • 1/2 tablespoon Chinese black vinegar, or to taste


    • 250 g (8 oz) ground fatty pork
    • 250 g (8 oz) ground lean pork
    • 6 fresh or canned water chestnuts, peeled and finely diced
    • 1/2 teaspoon ground white pepper
    • 11/2 tablespoons sugar
    • 1/2 tablespoon Sambal Oelek Chilli Paste or other sweet chilli paste
    • 1 tablespoon dark soy sauce
    • 1 teaspoon hoisin sauce
    • 40 g (1/2 cup) sticky (glutinous) rice flour

Method :

    1. Prepare the Sambal Oelek Chilli Paste.
    2. Prepare the tofu skin sheets first. Soak 2 clean dish towels in warm water and then squeeze out the water. Lay the damp towels out flat on a work surface and place the tofu skin sheets in between the two towels for about 10 minutes to soften them, then remove them carefully and brush with the egg white. Cover the softened sheets with a damp towel.
    3. Combine all the Sweet Black Soy Dipping Sauce ingredients in a serving bowl and mix well. Set aside Combine the Filling ingredients in a large bowl and mix well. To make the pork rolls, wet your hands and divide the Filling into 4 equal portions. Roll each portion into a long sausage-like cylinder, about 2.5 cm (1 in) in diameter and 15 cm (6 in) long. Place one portion along one edge of a tofu skin square. Roll the skin around the Filling, then fold in the sides and roll up tightly, dabbing the inside edge with a little water if necessary and pressing to seal. Continue to make the rolls in the same manner with the remaining ingredients. Place the pork rolls in a heatproof dish.
    4. Half-fill a wok with water and bring to a rapid boil. Place the dish with the pork rolls in a bamboo steamer and set the steamer over the boiling water to steam for about 10 minutes. Remove from the heat and set aside to cool.
    5. Heat the oil in a wok and deep-fry the pork rolls, a few at a time and turning them often, over medium heat for 2–3 minutes, until crispy and golden brown on all sides. Remove from the hot oil and drain on paper towels.
    6. Slice each deep-fried roll into several pieces and arrange them on a serving platter. Serve with the serving bowl of Sweet Black Soy Dipping Sauce on the side.

Note : It’s a good idea to prepare extra tofu skin sheets in case 1 or 2 of them tears during rolling. You can substitute filo pastry if tofu skin sheets are not available—use 3 filo sheets to make each pork roll. Then bake the rolls instead of steaming and frying them. You will need 12 filo pastry sheets to make this recipe.

SERVES: 6–8    
COOKING TIME : 20 mins