Minced pork and vegetables wrapped in a thin crepe, pan-fried until golden — a delicious appetizer.
The Macanese pork roll is a street-food favorite: minced pork mixed with bamboo shoots, mushrooms, and spices, wrapped in a thin crepe and pan-fried until crispy. It's lighter and more refined than Chinese spring rolls, reflecting Portuguese influence in its preparation while maintaining distinctly Asian flavors.
Serves 2
Heat oil and stir-fry pork until cooked through, 3 minutes. Add bamboo shoots and mushrooms, cook 2 more minutes. Season with soy and sesame oil.
Spread filling on a plate to cool slightly, about 5 minutes.
Place 2 tbsp filling on the center of each crepe. Fold in half, then roll tightly.
Pan-fry rolls over medium-high heat until golden and crispy, about 2 minutes per side. Serve with chili sauce.
Cool the filling slightly so the crepes don't tear from heat.
Thin crepes are key — they create a delicate texture.
Pan-fry over medium-high heat to avoid burning the outside before crisping.
Make with shrimp instead of pork
Add water chestnuts for crunch
Use wonton wrappers instead of crepes
Refrigerate uncooked rolls up to 2 days. Fry fresh for best texture.
The Macanese pork roll represents the fusion cuisine that defines Macau — adapting Portuguese crepe technique with Chinese pork and vegetable filling, creating a unique appetizer found only in Macau.
Yes, frozen crepes are available in the Asian section of most supermarkets.
You can, but pan-frying achieves the best crispy exterior.
Per serving · 2 servings total
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