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1/2 pound ground pork
1/2 pound any white fish, minced
1/4 cup minced onion
1/4 cup canned water chestnuts, minced
4 shrimp, shells and veins removed, then minced
1/2 teaspoon sugar
1/2 teaspoon five-spice powder
1/4 teaspoon ground white pepper
1 teaspoon thin soy sauce
1 teaspoon Chinese rice wine
1 teaspoon oyster sauce
4 sheets fresh (not dried) bean curd, each about one ounce
2 cups vegetable oil for frying
1. In a large bowl, gently stir all the ingredients (except the bean curd sheets) just until mixed.
2. Put one quarter of the mix on one sheet of bean curd and roll into a one-inch thick long cigar. Wet the end of the bean curd with water before finishing the roll, and set this down on a plate, seam side down. Repeat with the rest of the ingredients and the sheets of bean curd. Let them rest fifteen minutes.
3. Heat oil on a wok or large fry pan and deep fry the rolls until golden brown and crisp. Then drain on paper towels, and remove them to a cutting board.
4. Slice the rolls on an angle and set on a platter. Then serve.