1) Mix the pork and shrimp in a large bowl and add the beaten egg. Stir to mix. In a small bowl, stir together the soya sauce, salt, white pepper, five-spice powder, then add it to the pork and shrimp mix.

2) Stir in the finely chopped water chestnuts, onion (and leeks/ spring onion) and mix to distribute the ingredients evenly.

3) Sift in the flour and mix thoroughly

4) Lay out the prepared skins on the tabletop with damp palms. Arrange a heaping tablespoon of the pork mix along the longer edge of the skin. Shape the meat as you would a slim sausage.

5) Tuck in the side edges, then roll the skin starting with the edge closest to you. I followed the step-by-step tutorial from Little Teochew. Roll till the meat is fully wrapped, and place it seam down on a plate.

TIP: To reduce the saltiness of the skin, you can try wiping the skin very carefully with a damp clean cloth. Or try asking the Chinese grocery store for a brand of beancurd skin which is not so salty. The folks there oughtta know. (Credits: Motherkao’s Supermom)

6) Steam the rolls for 10 minutes, until the skins are translucent and the rolls are firm. Cool rolls on wire racks

7) To fry them, cover the surface of a non-stick pan with just enough oil and pan-fry away. Handle about 3 – 5 at a time, depending on the size of your pan. Remember not to overcrowd your pan. Fry on medium heat until you see skins turn dark, crisp brown