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Five-Spice Meat Rolls

Super fun and easy finger food to make for any occasion. It resembles Vietnamese spring rolls but the twist is a sweet and sour chilli sauce making it an essential addition.
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Ingredients
  

  • 2 piece bean curd tofu skin, cut into 6”X8”
  • 500g ground pork
  • 1 can water chestnut, finely chopped
  • 1 bundle of vermicelli, cut into pieces
  • 1 egg
  • 1 tsp garlic powder
  • 1/2 tsp chicken bouillon
  • 1 tsp five spice powder
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tbsp soy sauce
  • 2 to 3 tbsp cornstarch

Dipping sauce

  • Sweet chili sauce

Instructions
 

  • Mix ground pork with water chestnut (finely chopped) and vermicelli.
  • Marinate the mixed ground pork mixture with egg, garlic powder, chicken bouillon, five spice powder, sugar, salt, soy sauce, corn starch for 30 minutes.
  • If the bean curd tofu skin is too dry, wipe it with some water to soften it.  Lay the bean curd tofu skin on a piece of wet paper towel.  Spoon the mixture onto the sheet, fold in the two sides and roll up tightly.  Seal the edges with cornstarch water.  (1 tsp cornstarch mix with 2 tbsp water)
  • Heat up the wok with oil (enough to submerge the roll) to 335ºF.   Fry for 5 to 6 minutes or until light golden brown.  Drain on a rack.
  • When ready to eat, refry the meat rolls at 350ºF for 2 minutes to make them crispy.
  • Serve with sweet chili sauce