Ji Juan is a recipe that can only really be enjoyed in Taiwan. I’m sure there is some Taiwanese restaurant in the Los Angeles vicinity that serves it (maybe in Rowland Heights?), but I haven’t come across it yet.
It definitely isn’t served on the average Taiwanese restaurant menu. The funny thing is that there is absolutely no chicken in the recipe either. The base of the “chicken” roll is fish paste and it emulates the taste of chicken. It’s great as a snack and also awesome as one of the dishes for a Taiwanese dinner.
Taiwanese Chicken Roll Recipe (Ji Juan)
- 1/2 lb fish paste
- 1/4 carrot (optional)
- 1 green onion (chopped)
- 4 shiitake mushrooms
- bean curd skin
- 1 tsp sesame oil
- 1/4 tsp salt
- 1 tbsp oyster sauce
- 1/2 tsp sugar
- 1 tbsp soy sauce
- 1/2 tbsp rice wine
- sweet chili sauce
First reconstitute the dried shiitake mushrooms for at least two hours in water
Grab a bowl and add the fish paste, green onions, chopped shiitake mushrooms, shredded carrot, chopped green onion, oyster sauce, soy sauce, salt, pepper, rice wine, and sesame oil and mix together well.
Pan fry the fish paste mixture until it's no longer pink, about 3-4 minutes
Grab your bean curd skin and cut it into a square. Approx 6" x 6"
Brush the tofu skin lightly with water.
Add the filling to the middle of the tofu skin
Fold it up like a burrito. First fold the sides in and then roll it up. Then brush the end seam with water to seal.
Heat vegetable oil to 350 degrees
Grab the egg rolls with tongs and carefully place in the oil with the seam side down
Cook it until golden brown
Serve hot with red chilli sauce