Cooks in 40 minute Serves 6-8 rolls
2 pieces bean curd sheets (cut into 6″ x 8″ rectangles)
500g lean pork (cut into strips)
300g water chestnuts (skinned and chopped finely)
1 onion (finely chopped)
2 cloves garlic (finely chopped)
2 tsp sugar
2 tsp salt
1/2 tsp chicken stock granules (chicken bouillon)
2 tsp five-spice powder
1 egg (lightly beaten)
2 tbsp tapioca flour
1 dash of white pepper powder
Note : adabted from Nyonyafood.com
-Combine the seasonings and add in lean pork strips and marinate the pork overnight.
-Chop the water chestnuts and combine with the marinated pork, add garlic, onion and mix well.
-Lay one sheet of pre-cut bean curd skin on a flat surface. Light dab it with some water to soften it. Spoon the mixture onto the sheet, fold in the two sides and roll up tightly. Seal the edges with the marinate juice.
Heat up your wok, pour in 2 cups of cooking oil and deep-fry the meat rolls over medium heat until golden brown.
Drain on on paper towels. Serve with sliced cucumber and chili sauce.
Note : this dish is actually the chinese Hokkian/Nyonya cuisin from Penang, Malaysia