I make these crispy rolls using simple ingredients—the secret lies in the breading. Asian cutlets are made by wrapping slices ...

but there's an important step to ensure you have crispy (not soggy) egg rolls, especially when you use ground meat like pork in the filling. "Use ground pork and saute until fully cooked," says ...

Place a spoonful of the cooled meat mixture in the centre of a damp bread slice. Roll the bread slightly to shape it into a roll. Set aside and repeat with the remaining bread slices and filling.

Toast the Potato bun (you can use a Pepperidge Farm, Martin's, or Arnold Potato Roll). A soft bread is essential. Place a layer of spicy slaw on the bottom, then the finished crispy pork ...

1. Preheat oven 150c. 2. Take the siu yuk out of the fridge and scrape off ALL the salt on the pork skin. Pat dry with kitchen roll again all over. Then flip the pork skin side down on the ...