SPICED MEAT ROLL
2 big onions,sliced finely
200gm chopped water-chesnuts or sengkuang
2 tbsp diced spring onions
3-4 chilli padi chopped,if you like it hot
11/2 tsp chinese five-spice powder
1/2 tsp pepper
1 tbsp light soy sauce
1 tsp oyster sauce
1 tsp salt
3 tsp sugar
Mix A all together and leaves aside
4 large beancurd sheets(tau poay) cut into 16cm squares.
1 egg lightly beaten for sealing rolls
Oil for deep frying.
1. Spread beancurd sheet and put 2 tbsp of the mixer roll up neatly. Seal edges with a little egg .
2. Poke the beancurd skin with a fork to prevent air bubbles from forming during frying.
3. Heat oil and deep fry the meat rolls until a light golden brown. Drain well and cut each roll into sliced and serve with chilli sauce.