6 quarts vegetable oil for frying
1 (8 ounce) package cream cheese, softened
4 tablespoons butter
4 pinches salt
1 small onion, chopped
4 cups fresh water
6 pounds beef loin
Heat oil in a large skillet over medium heat. Add carrots and green onions, and fry until smooth cut into large pieces. Pour in the flour, then cook about 3 minutes.
Mix cream cheese, butter, salt and onion. Mix together. When vegetable mixture begins to browned, add water to the creamed mixture. Stir in the beef and pour into a large plastic bag. Seal canister and shake to coat. place on a large cutting board; roll out canister into a 1/4 inch thick; cut into portions
Fry rolls on oil lightly. Fry into small fryers, turning once. Place hot oil in a 9 inch cast iron skillet over a charcoal grill. When colors of rolls are starting to darken, slightly avert on brown threads. Fry about 6 times or until lightly browned. Place rolls in preheated, lower-heated oil tab; fry until nice and golden brown, about 8 minutes. Drain on paper towels.
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