---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Pork, Appetizers
       Yield: 40 servings
       1 lb Ground pork
       2    Finely chopped green onions
       1 sl Minced ginger
       3 tb Chicken broth
       1 tb Dark soy sauce
       1 tb Dry Sherry
       1    Egg
       2 tb Cornstarch
       3 tb Water
       4    Dried bean curd sheet
            Additional cornstarch
     1/4 c  Salt
       2 tb Szechwan peppercorns
       2    To 4 cups vegetable oil
   Combine pork, onion, ginger, broth, soy sauce, Sherry,
   egg and 1 tablespoon cornstarch in bowl and mix well.
   Combine remaining 1 tablespoon cornstarch with water
   in small bowl.
   Moisten 1 bean curd sheet under running water. Place
   on work surface and spread with 1/4 of meat mixture.
   Roll as for jelly roll; brush long edge with dissolved
   cornstarch to seal. Repeat to make three more rolls.
   Cut each into slices 1 1/2 inches thick; dip each end
   in additional cornstarch to seal filling. (Can be done
   3 to 4 hours ahead to this point and refrigerated.)
   For salt: Combine salt and peppercorns in small
   skillet and cook until browned. Crush in mortar with
   Heat oil in wok or deep fryer to 375 deg. Add slices a
   few at a time and fry until crisp. Drain on paper
   towels. Serve hot with peppercorn salt, if desired.