1st Attempt on making Loh Bak (5 spice meat roll)

At first I was worried that it does not turn out well....but I was very happy and delighted...It looks good and taste good and ok :D....but need some improvement per my hubby's feedback that I need to add a little bit more of the 5 spices powder and maybe adding some water chestnut to include some crunchiness in it....I tried two types of wrapping.....one with 'ekor' and one without...hehe...but I like the one with 'ekor' one....like to bite the crunchiness of the 'tail'...hehe.... Just finished wrapping....before drowning 'them' into the hot bubling oil....

Here's the recipe:

1 pieces bean curd sheets (cut into 6″ x 8″ rectangles) **[just cut according to the pre-folded bean curd sheets after you get from the market]**

500g lean pork (cut into strips)

300g water chestnuts (skinned and chopped finely) - optional but this will give you the crunchiness

1 onion (finely chopped)

2 cloves garlic (finely chopped)

1 stalk chinese parsley (optional - finely chopped)

1 cucumber(optional)

Seasoning:
2tbsp of soya sauce

2 1/2 tsp five-spice powder

1 egg (lightly beaten)

2 tbsp tapioca flour

1 dash of white pepper powder

Method:
Combine the seasonings and add in lean pork strips and marinate the pork for at least 2hrs.
Chop the water chestnuts and combine with the marinated pork, add garlic, onion, chinese parsley 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. Alternatively, just fold/roll tightly and at the finishing fold, lightly press at both end of the meat to make the meat to compact in the middle. 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 paper towels. Serve with sliced cucumber and chili sauce