Lobak (5-spice meat rolls)

By WisconsinMike

Roti n rice

Ingredients

• 2 pieces beancurd sheets
• 1 lb ground pork (450g)
• 1½ tsp five-spice powder
• 1 tbsp soy sauce
• 1 tsp sesame oil
• ¼ tsp ground pepper
• ½ tsp salt
• 1 tsp sugar
• 1 egg (lightly beaten)
• 2 tbsp vegetable oil for pan frying
• Egg white (lightly beaten for sealing meat rolls)
• Mixed-Ins (Optional)
• 2 green onions (finely sliced)
• 1 small carrot (peeled and minced)
• 4 water chestnuts (peeled and minced)

Preparation

Step 1

Combine minced pork, five-spice powder, soy sauce, sesame oil, pepper, salt, and sugar in a large bowl. Leave to marinate in the refrigerator overnight.
Cut beancurd sheets into four 9-inch squares. Set aside. Bring minced pork mixture out of the refrigerator. Add egg and mixed-ins** and blend until combined.
Divide meat into 4 portions. Shape meat into a log. Place each portion of meat diagonally onto beancurd sheet.
Bring a corner of the beancurd sheet over meat. Fold in the sides and roll neatly till the end. Seal with a little egg white.

Line a steaming rack with lettuce or cabbage. Place rolls in the rack and steam for 12 minutes over medium heat.
Remove and prick rolls with a skewer to prevent air bubbles from forming when frying. Pat dry rolls with paper towels.
Heat a non-stick pan with vegetable oil. Pan fry rolls on all sides till golden brown. This should take about 5 to 6 minutes.

Drain on paper towels. Alternatively, you can deep fry rolls without steaming.
Slice rolls on a diagonal and serve with your favorite sweet chili sauce.