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.