Minced pork, prawns and a variety of vegetables are mixed together, seasoned with five spice powder and wrapped tightly in beancurd skin.
They are first steamed, then pan fried till crisp with juicy meat fillings.
These rolls have many variations, different dialect groups and many families have their own version.
This took me years of trial and error, many rounds of fine tuning and adjustments before the rolls received the seal of approval by my family and friends.
Although I have made this countless time, I still take the liberty to substitute or remove or add ingredients every time I made them. After all, culinary art is about curiosity and evolutions.
Pot To Plate 