Fried Bak Teow (Beancurd rolls)

I first tried to make this and air fry it but it was never successful because I had the wrong type of beancurd skin. Adapted the Spice and Pans recipe including the correct method of wrapping. 

(Turn on the sound!)

Ingredients

1 packet of beancurd skin, cut into rectangles

500g minced pork

300g prawns, cut into 4 to 6 pieces

2 tsp five spice powder

3 carrots, cubed

250g canned bamboo, cubed

250g canned water chestnut, cubed

½ red onion, chopped

2 eggs, beaten + 1 for brushing

Pepper to taste

Salt to taste

3 tbsp corn starch

Method

1. Other than the beancurd skin, mix minced pork and prawns with the beaten egg. Mix in one direction only until sticky. Add the cornstarch and mix well. Set aside to marinate for minimum 1 hour.

2. Prepare the vegetables. When ready to wrap, add to the meat mixture

3. Prepare the beancurd skin. Wipe down with a damp cloth or paper towel to make it more pliable.

4. Wrap according to the video. Use about 1.5 tbsp of mixture (depending on the size of the beancurd sheet that you've cut) and flatten. Then seal sides and wrap the edge of the skin over the mixture and pull it into a roll.

5. Seal with egg.

6. Deep fry or shallow pan fry at 180 deg C for 4 to 5 minutes until golden brown. 

7. Serve immediately.