Name: Hoi Jor (Thai-Chinese Crab Meat Rolls)
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 400g fresh crab meat; 200g ground pork; 100g water chestnuts, finely chopped; 2 spring onions, finely sliced; 2 cloves garlic, minced; 1 tbsp light soy sauce; 1 tbsp oyster sauce; 1 tsp white pepper; 1 tsp sugar; 1 tsp sesame oil; 1 large egg; 2 tbsp cornstarch; 8 sheets dried beancurd skin (yuba), cut into 20x15 cm rectangles; Vegetable oil, for deep frying; Sweet chili sauce, for serving; Cilantro and sliced red chili, for garnish (optional)

Hoi Jor (Thai-Chinese Crab Meat Rolls)

Peter

Hoi jor, or Thai-Chinese crab meat rolls, are a true celebration of texture and flavor—crisp beancurd skin encases a juicy, savory filling of sweet crab, pork, and crunchy water chestnuts. The interplay of delicate seafood, aromatic seasonings, and the satisfying snap of golden-fried yuba makes every bite a joy. This dish is a showstopper for gatherings and an impressive way to enjoy crab at home. Serve hoi jor with sweet chili sauce and fresh herbs for a colorful, party-ready plate that’s as fun to eat as it is to make. Leftovers reheat beautifully, retaining their crispiness.

Ingredients

Instructions

In a large bowl, combine crab meat, ground pork, chopped water chestnuts, spring onions, garlic, soy sauce, oyster sauce, white pepper, sugar, sesame oil, egg, and cornstarch. Mix until just combined—don’t overwork, to keep the filling tender.
Lay a sheet of beancurd skin on a damp towel to soften. Place about 3 heaping tablespoons of filling along one long edge, leaving a 2cm border. Roll up tightly into a log, folding in the sides as you go. Repeat with remaining filling and beancurd sheets.
Use a little water to seal the edge of each roll. Let rolls rest seam-side down for 5 minutes.
Heat about 5cm of vegetable oil in a deep pan to 180°C (350°F). Fry rolls in batches, turning occasionally, until golden brown and crisp, about 4–5 minutes per batch. Drain on paper towels.
Slice rolls into 3–4 pieces each. Arrange on a platter, garnish with cilantro and sliced red chili if desired.
Serve hot with sweet chili sauce for dipping.
Leftovers can be reheated in a 180°C (350°F) oven for 8–10 minutes to restore crispiness.