Bean Curd Skin Meat Rolls (Ngoh Heong)

Ingredients

• 2 pieces Bean Curd Skin (about 9x13 Inch Each)
• 1 Tablespoon Cornstarch
• 1 Tablespoon Water
• 1 cup Vegetable Oil
• For Frying
• Chili Sauce
• To Serve
• 1 cup Minced Pork
• 5 sprigs Spring Onions
• Green Parts Only
• Sliced
• 4 whole Water Chestnuts
• Peeled And Roughly Chopped
• 4 Tablespoons Coarsely Grated Carrot
• 1 teaspoon Salt
• 1 teaspoon Cornstarch
• 1/2 teaspoons Chinese 5 Spice Powder
• 1/4 teaspoons Pepper
• 1/4 teaspoons Sesame Oil

Instructions

1. Do a taste-test to determine if bean curd skin is too salty.
2. If so, give it a rinse over running water and lay them flat on a lint-free kitchen towel.
3. Leave till mostly dried but still slightly damp and pliable.
4. Meanwhile, mix the meat together with the remaining filling ingredients.
5. Set aside.
6. Cut each large sheet into 3 strips of roughly equal size (approximately 9x4 inch).
7. Then divide the filling into 6 equal portions.
8. Prepare your slurry by mixing the cornstarch with water.
9. Place a portion of filling on the shorter width of the bean curd skin, shaping it into a log.
10. Give it one roll, tuck in the sides, and continue rolling to the end.
11. Seal the seams with some cornstarch slurry.
12. Once rolls are done, heat up oil in a frying pan on medium high.
13. Fry rolls, turning them on all sides to get even browning, about 10-15 minutes.
14. Leave to cool for 10 minutes before slicing.
15. Serve with your favourite chili sauce!