---------- Recipe via Meal-Master (tm) v8.02

     Title: FRIED FRAGRANT BELLS
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
 pestle.

 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.

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