Scallion Pork Sung Roll (无麥麸低碳水香葱肉松卷）
Gluten Free and Low Carb. I came up with this version of pork sung roll myself while experimenting with gluten-free options. It uses almond flour!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 60 g (about 1/2 cup) blanched almond flour
- 1/4 cup sugar (separate into 1 tablespoon and 3 tablespoons portions)
- 5 eggs (about 50g each without shell)
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons milk
- 1 oz (about 1/2 cup) shredded pork sung
- 1 or 2 green onions
- ¼ teaspoon cream of tartar
Instructions
- 1
Gather all the ingredients. Chop the green onions into small pieces. Preheat oven to 325°F (or 165°C). While waiting for oven to preheat, prepare the batter.
- 2
Separate the eggs into egg yolks and whites. Put the yolks and whites in two (separate) large mixing bowls (make sure no oil or water is inside the bowls). In one large mixing bowl, whisk the egg yolks with 1 tablespoon of sugar, 2 tablespoons of vegetable oil, and 2 tablespoons of milk. Whisk and blend well. Mix the almond flour with the salt, then sift the flour into the egg yolk mixture. Using a whisk or spatula, mix the egg yolk batter until it is well blended.
- 3
Add the 1/4 teaspoon of cream of tartar and 1/4 cup of sugar into the egg whites. Using a handheld electric beater or kitchen aid mixer, beat the egg whites until stiff peaks form. Using a whisk or spatula, gently fold the egg whites into the yolk mixture. (I use my left hand to rotate the bowl while using my right hand to fold the mixture to ensure a more even mix)
- 4
Line the baking sheet with parchment paper. Pour the mixture into the baking sheet. Using a spatula, spread the mixture evenly. Sprinkle the shredded pork and green onions evenly on top.
- 5
Put the baking sheet inside the oven’s middle level. Bake for 20-25 mins or until the top is light golden brown. Monitor the cake closely since the shredded pork can burned easily.
- 6
Remove the baking sheet from the oven and let the cake cool for a minute then carefully remove the parchment paper. An icing spatula makes separating the cake from parchment paper much easier. Roll up the cake while it is still very warm. Tightly wrap the roll with the parchment paper and let it stand for at least 10 minutes to firm up.
- 7
After the roll cools completely remove the parchment paper and slice off about ½ inch on both ends. The roll is now ready to slice and serve.